Christiana Campbell’s Tavern

(GF) Eastern Shore Clam Chowder

Eastern Shore tomato-based clam chowder, slow simmered with celery, onions, potatoes, and Christiana’s favorite seasoning

Fried Green Tomatoes

Plumped Green Tomatoes, cornmeal battered and fried, served with a creamy Horseradish sauce.

(GF)Tavern Corn Chowder

Creamy Chowder of sweet garden cut corn,new potatoes, vegetables, fresh herbs and white wine. Served in a soup cup and topped with bacon pieces.

French Onion Soup

Onions caramelized in olive oil and combined with bay leaf, thyme, garlic, salt, and pepper. Slow cooked in white wine, sherry, veal, and beef broth. Topped with croutons and melted Swiss Gruyere

(GF) Christiana’s Favorite Salet

Wedge Boston Butter Lettuce, roasted cherry tomatoes, golden raisins, sunflowers, and carrots topped with a peppercorn buttermilk dressing

(GF)Summer Salet

Baby Spinach and Romaine lettuces tossed with a pomegranate mint dressing. Topped and served with strawberries, blueberries, roasted pistachi, spring onion and parmesan cheese.

Waterman’s Supper

Cup of clam chowder, seafood plate Atlantic Salmon, Bay Scallops and North Carolina grilled shrimp. The plate is accompanied with roasted vegetable of the
season and roasted red bliss potatoes. Finishing the meal with your choice of dessert from our menu.

(GF) Grilled Beef Ribeye

Choice ribeye served with forest mushroom crema, vegetables of the season, and roasted red bliss potatoes.

Gloucester Dinner

Juicy southern-fried chicken put forth with vegetables of the season and roasted red bliss potatoes.

Grilled Pork Ribeye

The most tender cut from the Shoat. Marinated, grilled and served with a Madeira wine reduction. The dish is accompanied by roasted Red Bliss potatoes and vegetables of the season.

Crab Cakes

From Mrs. Campbell’s special recipe: Patties of the finest crab with preserved lemon caper sauce and onion crisps. Crab Cakes are accompanied by vegetables of the season and roasted potatoes

Molly’s Pasta

Fresh sautéed vegetables tossed with pasta and aromatic herbs in a white wine cream sauce topped with parmesan cheese. This dish is inspired by a recipe from 1769.

Shrimp American

Tender grilled shrimp served over rice with a Madeira mushroom sauce accompanied by vegetables of the season.

Seafood Fricassee

Tender shrimp and scallops with mushrooms, tomatoes, leeks and green peppers simmered in a Sherry cream sauce, served over angel hair pasta

(GF)Grilled Salmon

Fresh Salmon marinated in herb oil, grilled, and adorned with sherry cream sauce. Vegetables of the season and roasted red bliss potatoes accompany the dish.