Cheaspeake House
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Dishes
| Toms Cove Oysters, Brulot | |
| Olives | |
| Celery | |
| Maryland Diamond-back Terrapin | |
| Coorn Pone | |
| Maryland Beaten Biscuits | |
| Baltimore Crab cake | |
| Gherkins | |
| Fresh Pickled Cucumbers | |
| Southern Fried Chicken a la Patrick Henry | |
| Broiled tomatoes | |
| Candied Yams | |
| Salad Pomegranite | |
| after dinner mints | |
| Coffee | |
| American Claret Wine | |
| Lemon Ice | |
| Fried Chicken - Negro cooks on Patrick Henry's plantation developed this recipe, which calls for fine yellow chicken, marinated for an hour in milk, salt, pepper, mace. Then the pieces are rolled in flour and fried slowly in butter and chicken fat, in a covered pan. The yams are also a special. In the salad is mixed pomegranite pulp, with French dressing. | |
| Baltimore Crab cakes - For centuries this has been famous. They are made with fresh crab flakes, dry English mustard, egg yolk cream sauce, chopped parsley; then rolled in flour and beaten egg and crumbs and fried. | |
| Diamond-back-terrapin - This is regarded as America's No. 1 gourmet treat. We do not serve the terrapin stew, but a terrapin thin soup, befitting the menu. The beaten biscuit is another famous southern item, not often encountered in New York. As Sophie Kerr once told the Society, she grew up to the sound of Chesapeake Bay Negroes beating biscuits early in the morning. | |
| Toms Cove Oyesters, Brulot - These Chesapeake oysters rank with the very best, and are a famous gourmet item. In making oysters brulot 1 1/2 teaspoons of rum is burned off from the oysters, leaving a delicate flavor. |