Sherwood's Landing

Name: Sherwood's Landing
Address: 308 Watkins Ln., 21663, MD, 21663
Telephone: 410-745-2200

308 Watkins Ln., St. Michaels, MD 21663, US

• Monday: 7:00AM-10:00PM •Tuesday: 7:00AM-10:00PM •Wednesday: 7:00AM-10:00PM •Thursday: 7:00AM-10:00PM •Friday: 7:00AM-10:30PM •Saturday: 7:00AM-10:30PM •Sunday: 7:00AM-10:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

BREAKFAST MENU

Continental Breakfast

Fresh Brewed Coffee or Tea

Freshly Squeezed Orange or Grapefruit Juice

Selection of Croissants, Caramel-Pecan Twist, Pain au Chocolat

Raspberry Danish, Raisin Bread and a Blueberry Muffin with Assorted Preserv

Great Starts

Housemade Muesli or Granola

All Bran, Corn Flakes or Raisin Bran

Oatmeal with Apple, Cinnamon and Brown Sugar

Natural or Fruit Yogurt

Seasonal Fruit Plate

Assorted Baked Goods

A la Carte

Croissant

Filled with Hickory Smoked Bacon, Scrambled Eggs, and Gruyere Cheese

Two Eggs Any Style

with Choice of Sausage, Bacon or Smoked Ham and Choice of Toast

Traditional Eggs Benedict

French Toast, Belgian Waffle or Pancakes

served with Hot Vermont Maple Syrup

Char-grilled “Salmon Ham” Tortilla

with Scrambled Eggs, Mixed Peppers and Scallions

Lobster Hash

with Poached Egg and Citrus Hollandaise

Traditional Mixed Grill

Smoked Salmon Omelet

with Sour Cream and Chives

Side Orders

Seasonal Berries

Bacon, Ham or Sausage

Fried Red Bliss Potatoes

White, Wheat, Rye Toast or Bagel with Cream Cheese

Grilled Tomatoes

Sauteed Mushrooms

Housemade Muesli or Granola

All Bran, Corn Flakes or Raisin Bran

Oatmeal with Apple, Cinnamon and Brown Sugar

Natural or Fruit Yogurt

Seasonal Fruit Plate

WINTER LUNCH MENU

Starters

Butternut Squash Soup

with Chestnuts and Cumin

Cream of Maryland Crab Soup

Flounder Tempura

with Old Bay Rouille

Fried Local Oysters

with Spring Onion Remoulade

Maryland Oysters on the Half Shell

with Cocktail Sauce and Lemon

Crab Spring Roll

with Pink Grapefruit, Avocado and Toasted Almonds

Shrimp Salad

with Mango, Honey and Grain Mustard

Smoked Bluefish Pate

with French Beans, Beet Relish and Kohlrabi Sprouts

Jumbo Lump Crab Cocktail

with Lemon

French Bean Salad

with Golden Beets, Pickled Mushrooms and Toasted Hazelnuts

Entrees

Spiced Lemongrass Skewered Jumbo Shrimp

with Spinach, Celery Root and Chilli-Lime and Cilantro Sauce

Grilled Atlantic Salmon

with Nicoise Potato Salad, Toasted Brioche and Lemon-Caper Aioli

Maryland Crab Salad

with Cucumber and Lemon

Crab Cake

with Baton of Zucchini and Squash with Fresh Tarragon and Toasted Pinenut Butter Sauce

Seared Jumbo Scallops

with Millefeuille of Port Wine Braised Leeks and Bacon-Balsamic Vinegar Sauce

Clover, Honey and Chipotle Marinated Chicken Breast on House Made Foccacia

with Mushroom and Roasted Red Pepper Salad

Fusilli

with Chesapeake Seafood, Pancetta and Parmesan

Alsatian Tart

with Duck Confit, House Made Pork Sausage, Spicy Sweet Pea Puree and Pumpkin Seed Vinaigrette

Angus Burger

with Blue Cheese Cole Slaw

Turkey Club

with Apple Smoked Bacon and Gauphrette Potatoes

Gratin of Field Mushrooms and Fresh Spinach

with Parmesan Cheese

Desserts

Warm Valrhona Chocolate Torte

with Amaretto Ice Cream

Ricotta Crème Brulee

with Toasted Walnuts and Sage

Friendship Farm Apple Cobbler

with Clove Ice Cream

Pumpkin Pie

with Candied Pecan Ice Cream and Caramel Sauce

Selection of FireFly Farms Cheese with Oatcake Crackers

(Allegheny Chevre, Mountain Bleu, Merry Goat Round, Buche Noire)

Trio of Ice Cream or Sorbet

SUMMER DINING MENU

Starters

Hummingbird Farms Red & Yellow Tomato Gazpacho

with Fire Fly Farms Goat Cheese & Crispy Focaccia Croutons

Crab Spring Roll

with Pink Grapefruit, Avocado and Toasted Almonds

Seared Veal Sweet Breads

with a Corn Hoe Cake, Fried Sage Leaf, Glazed Apple and a Pommery Mustard Jus

A Tasting of the Chesapeake

(Bluefish Pate, Cream of Crab Soup & Flounder Tempura)

Maryland Oyster Stew

with Yukon Gold Potatoes and Curly Parsley

Torchon of Foie Gras

with a Pickled Cabbage Salad, Baby Beets and Toasted Brioche

Salads

French Bean Salad

with Dried Cherries, Pickled Wild Mushrooms, Golden Beets, Toasted Hazelnuts and an Aged Sherry Vinaigrette

Mixed Greens

with Humming Bird Farm Tomatoes, Marinated Goat Cheese, Pistachio Brioche and Balsamic-Fig Dressing

Entrees

Jumbo Lump Crab Cake on Fried Green Tomatoes

with a Summer Slaw & Local Watermelon

Blue Corn Dusted Soft-shell Crab

with Caramelized Onions, Sautéed Corn, Apple Smoked Bacon and a Dijon Mustard Sauce

Seared Ahi Tuna on Italian White Beans and Antigua Olives

with a Yellow Pomodor Sauce

Seared Wild Rockfish and Jumbo Scallops on Soubise Puree

with Carolina Rice, Fresh Leaf Spinach and Roasted Baby Carrots with a Vidalia Onion Jus

Tenderloin of Beef

with Chapel Farms Cave Aged Cheddar Cheese & Truffle Grits with Grilled Asparagus & a Pommery Mustard Sauce

Honey and Tarragon Glazed Shank of Lamb

with Parmentier Potatoes, Leeks, Glazed Baby Vegetables and Sun Dried Tomato Sauce

Berkshire Pork Chop

Marinated with Maple Syrup and Cider Served with Cauliflower Sprigs, Cave Aged Local Cheddar, Coins of Baby Potato, Spring Peas & Piquant Sauce

Double Baked Goat Cheese Soufflé

with Roasted Tomatoes, Baby Fingerling Potatoes & Yellow Tomato and Basil Vierge

Desserts

Chesapeake Summer Sampler

Single Origin Chocolate Ganache Filled Hazelnut Cookie, Watermelon Soup and Shiraz – Pomegranate Granite

Chocolate Covered Cherries

Dark Chocolate Mousse with Candied Hazelnuts, Dried Cherry Compote & Passionfruit – Orange Sherbet

Grand Marnier Soufflé Glace

Iced Grand Marnier Parfait with Vanilla Cake, Passionfruit & Candied Orange

Strawberry Roulade

White Chocolate Mousse and Strawberry filling wrapped in Jocond Sponge with Toasted Almonds

Crème Brulee

Crème Brulee filled with Cake and Pistachios served with Macerated Berries and Chocolate Dipped Spritz Cookies

Selection of Cheeses

Fire Fly Farms Goat Cheese and Chapel Farms Cave Aged Cheddar with Oat Cakes, Grapes and Celery