Menu
This isn’t your typical brewery kitchen—and that’s exactly the point.
Our Head Chef, Maggie Williamson, leads a from-scratch approach built around local farmers and fresh, seasonal ingredients, so the menu evolves with what’s coming in.
Food isn’t an afterthought here—it’s a focus. Every dish is made in-house, every day, with no shortcuts or pre-made fillers. It’s a hands-on, thoughtful style of cooking you can taste in everything we serve.
Around here, the kitchen matters just as much as the beer.
Seasonal Favorites
We love working with local farmers, growers, and coastal Delaware partners to bring fresh seasonal ingredients to our kitchen whenever possible. From local produce and herbs to rotating regional flavors, our chef-driven menu is inspired by the community around us and the hardworking people who help make the Delaware beaches such a special place to eat, drink, and gather.
Local Partners
Including, but not limited to:
Fresh Fish Boards MKT
Daily Selection May Include: Salmon, Soft Shells, Crab Cakes, Fried Shrimp, Catfish, Tuna
Chef’s Seasonal Rotating Set
Varies Daily
Served Baltimore style: Hand-Cut Fries, Coleslaw, Old Bay, Lemon, Tartar
Henny Penny Fried Chicken (4 Piece) 24
Creamy Coleslaw, Hawaiian Rolls, Whipped Sweet Butter, Gochujang Honey, Chicken Spice
Add: Beer Battered Shrimp 09
