Crab Cakes are made with herbs
from the Inn's own greenhouse,
Old Bay seasoning, chives, and
zested lemons, that leave the palate
with a fresh and tangy dish that
enhances the flavors of the crab.
The crowd-pleasing Smokin'
Shrimp n' Grits is a southern
classic that Chef Greg prepares
with cauliflower romesco, Migrash
Farms' blue corn grits, and kataifi,
with a delectable shredded phyllo
dough with nuts that adds an
amazing crispy texture against the
creaminess of grits.
Chef Greg has curated an
inclusive dining experience for
vegetarian and vegan diners, with
his Sweet Pea Ravioli, Grilled
Sous Vide Carrot paired with Red
Acres lettuces, Marcona almonds,
and horseradish romesco, and
Eggplant Scallops accompanied by
mushrooms, plums and Sweety
Drop peppers.
Not only is Chef Greg's menu
an educational food tour of the best
the region has to offer, but the Inn
itself is truly a place to escape for a
moment and indulge in life's
simplest and most beautiful
qualities. A shout out to the Parasol
agency, which organized a
memorable stay that allowed us to
appreciate a new side of the
Chesapeake we had never
experienced. The Inn at Perry
Cabin is a perfect choice for
couples, families, and groups who
want to enjoy the best St.
Michaels, Maryland and the East
Coast has to offer.
V U E N J .C O M
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