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When Sherwood’s Landing first opened in 1991, our goal was to be a restaurant intertwined with the spirit of
Maryland’s Eastern Shore. Some 20 years later, we aim to continue our vision through partnerships with local
farmers and watermen. We hold a deep belief in celebrating the very sustenance the Chesapeake’s rich soil
and fertile water provide.

Throughout the menu you will see seasonal mentions of our local food and partnerships. While ingredients may
change, our commitment to the community holds strong, day in and day out.

As local waterman Jack Willow once said, “To taste the waters and bounty of the Chesapeake is to know life.”

Indeed it is. We thank you for joining us and look forward to serving you.

In good taste and health,

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Daniel Pochron, Executive Chef
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Starters
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SOUP DU JOUR 10
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CREAM OF CRAB SOUP 10
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TUNA TWO WAYS
Carpaccio, Tartare, Roasted Asparagus 15
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GRILLED ARTICHOKES
French Bean Salad, Capers, Mustard Seed Vinaigrette 14
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“COOL BEANS FARMS” BABY GREEN SALAD
Fire Roasted Goat Cheese, Grapes, Pecans,

Raspberry Vinaigrette 12
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LOCAL OYSTERS ON THE HALF SHELL
Lemon Vodka Granite, Classic Mignonette 16
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GREEN ASPARAGUS SALAD
Crunchy Farm Egg, Prosciutto, Wild Mushrooms, Parmesan Crème 14
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CURED SEARED SCALLOPS
Crispy Risotto Cake, Frisee, Arugula, Parsley,

Beet Vinaigrette 15
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ROASTED VEGETABLE TART
Puff Pastry, Bermuda Onion Puree, Spring Vegetables, Balsamic Glaze 12
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BISCUIT AND GRAVY
House Made Biscuit, Oyster Gravy 13
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“MOCKS FARMS” HYDRO BIBB LETTUCE
Fresh Herbs, Shallot Vinaigrette 12
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Entrées
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BUTTER POACHED MAINE LOBSTER
Spinach Gnocchi, Wild Mushrooms, Piquillo Pepper Coulis 49
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ST. MICHAELS IMPERIAL CRAB CAKES
Wild Mushrooms, Melted Leeks, Fingerling Potatoes, Asparagus Vinaigrette 45
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SEARED ALASKAN HALIBUT
Faro, Cucumber, Cherry Tomatoes, Fava Beans, Lemon Misto Vinaigrette 42
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“ELYSIAN FIELDS FARMS” LAMB LOIN
Warm Chickpeas, Chilies, and Feta Salad 45
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BLACKENED SCOTTISH SALMON
Black Eyed Peas, Sweet Potatoes, Asparagus, Cilantro, Citrus Labne 38
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“CREEKSTONE FARMS” FILET
Wild Mushroom Dauphinoise Potatoes, Heirloom Carrots, Béarnaise Sauce 52
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SPRING BRICK CHICKEN
“Cottingham Farms” Braised Greens, Spaeztle, Country Mustard Jus 36
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BONE IN “SNAKE RIVER FARMS” KURABOTA PORK CHOP
Cider Brined, Cheesy Grits, Collards, “Rise Up” Coffee Red-Eye Andouille Gravy 45
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GRILLED NORTH CAROLINA TROUT
French Beans, Toasted Almonds, Natural Potatoes 35
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Sides
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IPC FRIES, ASPARAGUS, SAUTEED SPINACH

YUKON GOLD MASH, WILD MUSHROOM TANGLE 7
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