Our menu is written backwards: the boats and the farm stand tell us what arrived, and June builds the evening around it. Spring means soft-shell crab and strawberries; high summer brings drum, shrimp and tomatoes by the bushel.
Fall is the insider's season — calm water, sweet oysters and figs. Winter narrows the menu to its bravest dishes: she-crab soup, braised greens and citrus from down the coast.
Staying in a house with a kitchen? We will leave a starter pantry and a list of the week's best buys, or book our cook to prepare dinner in-house one night.