Mark Salter kitchen

Breakfast or brunch, arguably the most important meals of the day, a real feature at my Inn. Best enjoyed from our Verandha tables outside in the summer sunshine  .  .  .  enjoy!

Mark Sign

Chef Proprietor and British Master Chef, Mark Salter, brings a modern British approach, combined with classical sensibilities, to the Chesapeake Bay. A Bay resident since 1993, Salter has immersed himself in the region's cooking and seafood bounty. A friend to local farmers, artisan producers and the seasons, Salter turns to sustainability and the richness of Maryland's natural larder for herbs, fruit and vegetables at every opportunity. 

Any customers or guests of customers must advise the Inn of any allergies, prior to arrival. It is only by this means that we can complete the necissary checks to ensure that suitable options are available. Where ever possible we use organic produce and do not use genetically modified ingredients.


Lazy Sunday Brunch

Lazy Sunday Brunch
available Sunday from 8am to 2.30pm

Fruit Juices
Fresh Orange, Pink Grapefruit and Cranberry Juice    $4.00

Cereals and Oats
Selection of Breakfast Cereals or Hot Scots Porridge    $4.00
Whole Milk, 2%, Skim

Seasonal Fresh Fruit Plate    $7.00

Flavors available upon request $4.00

New York style Bagel
Bagel with cream cheese   $4.00
with Smoked Salmon, Capers, and Red Onions    $12.00

Country Fresh Eggs
Two Fried, Poached or Scrambled with choice of Hickory Smoked Bacon,
Link Sausage or Grilled Ham and choice of toast    $7.00

* Eggs Benedict
Two Poached Eggs, English Muffin, Jumbo Lump Crab, Fresh Leaf Spinach and Hollandaise Sauce   $12.00

Three Egg Omelets (served between 8am-10.30am)
Country Ham, Cheddar Cheese, Mushrooms, Tomatoes or Peppers  $7.00
with Smoked Salmon  $8.00

Belgian Waffle $6.00

Malted Wheat Blueberry Pancakes
Three Pancakes with fresh Blueberries and powder Sugar   $7.00

Grand Marnier French Toast
with powdered sugar and strawberries  $7.00

Additional Sides
1 English Scone $1.50                    Scrapple $2.50
Blueberry Muffin $1.50                            Fried Potatoes with Old Bay $2.50
Hickory Smoked Bacon (3 pieces)  $2.50            House-made Potato Salad  $3.50
Sausage (2 country links)  $2.50                Blue Cheese and Apple Coleslaw $3.50
Grilled Ham  $2.50                            Shoe-string Fries  $4.00

Light Bites

Butternut Squash Soup with Smoked Bacon, Candied Pecans and Cinnamon Whpped Cream $8.00

Caesar salad with Parmesan Cheese and crispy Baguette Croutons  $9.00

Organic mixed Greens with Honey-roasted Pecans, Herb Goats
Cheese and Dried Cranberries $10.00

* Cream of Maryland Crab Soup with Jumbo Lump Crab and Chives $11.00

Seared Chicken Liver Salad with Organic Mixed Greens, Beet Apple Chutney and Sherry Vinaigerette $11.00

Fried Oysters on mixed greens with Potato Salad and Blue Cheese Coleslaw  $16.00

Sandwich Selections
All come with Blue Cheese Coleslaw and your choice of Old Bay Potato Chips, Potato Salad or Shoestring Fries

Chicken Panini
Marinated grilled Chicken Panini with Apple-smoked Bacon, Avocado, baby Spinach
with crumbled Feta and Tomato Chili Jam $14.00

8oz Angus Steak Burger
on a Brioche Bun with Arugula Aioli, smoked Bacon, Cheddar Cheese, Lettuce
and Tomato, Kosher Dill Pickle   $16.00

* Award-winning Maryland Crab Cake Sandwich
Toasted Brioche Bun with Citrus Remoulade  $18.00


Old Fashioned Pecan Pie with Rum Caramel sauce and Vanilla Ice Cream $8.00

Apple and Blackberry Crumble with Chantilly $8.00

*Ailsa`s Chocolate Carrot Cake with Vanilla Ice Cream $8.00

Original or Lemon Coconut Smith Island Cake with Chantilly $9.00

* Signifies one of Chef Salter's Signature dishes
Prices Exclude Sales Tax and Gratuity

Inn Residents have an allowance of $18 per person, anything over this amount you will be charged. Gratuity Not Included.

Please advise us of any allergies or specific dietary requirements or issues prior to ordering. The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.
Mark Salter    Chef Proprietor