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

Oysters Rockefeller

Oysters on the half shell, topped with a mixture of country ham, spinach, breadcrumbs, shallots, garlic, parsley, olive oil, tabasco, Worcestershire, sherry wine, and Penrod, then baked to plumpness

(GF) Catfish Stew

(Inspired by Michael Twitty) Tomato-based stew rendered with bacon fat, sautéed onions, potatoes, and catfish 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) Washington’s Salet

Bed of romaine lettuce with pickled beets, oranges, roasted pistachios, and sheep’s milk cheese finished with a delicious honey dressing

Gloucester Dinner

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

(GF) Seafood Fricassee

Favorite Virginia dish of tender shrimp, scallop, lobster meat, mushrooms, tomatoes, leeks, and green peppers simmered in a sherry cream, Served over a Heritage Rice

Shrimp Randolph

Grilled shrimp with ham and wilted spinach on top of a crouton and drizzled with a mustard sauce. Plated with the company of a Heritage Rice

(GF) Grilled Beef Ribeye

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

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

Waterman’s Supper

Cup of clam chowder, seafood plate of stuffed flounder, a lump crab cake, and North Carolina grilled shrimp. The plate is accompanied with roasted vegetable of the season and roasted red bliss potatoes. Finishing the meal with a slice of black walnut pie made with American Heritage Chocolate

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

Stuffed Flounder

Pan-seared flounder filled with a spinach stuffing, finished in the oven, and topped with a lemon-butter cream sauce. Flounder is served with roasted red bliss potatoes and vegetables of the season

Land or Sea Feature of the Day

This dish is created by using the ingredients on hand from which the Chef will create a special dish just for Mrs. Campbell’s Guest