French-Inspired Farm-to-Table at a
Top Snow Hill, MD Restaurant

The Bistro

LUNCH MENU

Soups & Starters

Soupe de Crabe à la Normande
Normandy-Style Crab Soup
Sweet local crab folded into a velvety cream soup enriched with brandy and fines herbes, then crowned with golden puff pastry—a French interpretation of one of Maryland’s most treasured ingredients.

Soupe à l’Oignon Gratinée
French Onion Soup
Onions slowly caramelized until deeply sweet and savory, simmered in rich broth, and finished beneath toasted bread and a bubbling crown of nutty Gruyère.

Velouté de Potiron
Butternut Squash Soup
Roasted butternut squash blended until silken and finished with a cool spoonful of herbed crème fraîche for a delicate balance of sweetness and acidity.

Petite Maryland Crab Cake
Local Maryland blue crab, gently bound and delicately seasoned so the sweetness of the crab remains the star, served with a bright lemon-herb aioli.

Salads

Salade du Jardin
Garden Salad
Heirloom greens and roasted beets with creamy local goat cheese, dressed simply in a bright vinaigrette of Champagne vinegar and fresh lemon.

Caesar Salad Maison
Baby romaine lightly kissed by the grill, accompanied by golden focaccia croutons, creamy house Caesar dressing, and generous ribbons of shaved Parmesan.

Salade Niçoise
Rare-seared ahi tuna with crisp haricots verts, egg, briny olives, and tender potato, brought together with a classic Dijon vinaigrette inspired by the sunlit cooking of southern France.

Local Shrimp Salad Croissant
Sweet local shrimp folded with crisp celery, fresh lemon, and herbs, tucked into a buttery, flaky croissant.

Bistro Plates

Quiche Lorraine
A classic French savory tart filled with smoky bacon, nutty Gruyère, and gently caramelized onions in a delicate custard, served with lightly dressed greens.

Croque Monsieur
Our interpretation of the beloved Parisian café classic: savory ham and melted Gruyère layered with silken béchamel on buttery brioche, toasted until golden and bubbling.

Petite Steak Frites
Grilled bistro steak served with crisp golden pommes frites and lightly dressed greens—a simple French classic that needs little embellishment.

Desserts

Eastern Shore Peach Tarte Tatin
Ripe Eastern Shore peaches gently caramelized in butter and sugar beneath golden pastry, then turned warm from the pan and served with honey vanilla scented cream.

Vanilla Bean Crème Brûlée
Local cream infused with fragrant vanilla bean and baked into a silken custard beneath a delicate, glass-like crust of caramelized sugar.

Dark Chocolate Mousse with Chesapeake Sea Salt
Silky dark chocolate mousse with deep cocoa character, finished simply with delicate flakes of Chesapeake sea salt to heighten the richness of the chocolate.

The Bistro

DINNER MENU

Starters & Soups

Normandy-Style Crab Soup
Sweet local crab folded into a velvety cream soup enriched with brandy and fines herbes, then crowned with golden puff pastry—a meeting of French tradition and the Maryland shore.

Soupe à l’Oignon Gratinée
French Onion Soup
Onions slowly caramelized to coax out their natural sweetness, simmered in deeply savory broth, and finished beneath toasted bread and bubbling Gruyère.

Charcoal-Grilled Octopus
Tender octopus kissed by charcoal until lightly smoky and caramelized at the edges, served with buttery fingerling potatoes, fragrant smoked-paprika oil, fresh herbs, and citrus.

Fried Green Tomato & Crab
A crisp Southern green tomato crowned with sweet lump crab and finished with subtly sweet pear rémoulade—a playful meeting of Eastern Shore ingredients and French technique.

Slow-Braised Berkshire Pork Belly
Rich Berkshire pork belly braised slowly until meltingly tender, then finished with a burnished brown-sugar glaze. Tart apple gastrique and jewel-toned dried-fruit chutney provide brightness against its luxurious richness.

Salade de Chèvre Chaud
Warm Goat Cheese Salad
Warm local goat cheese over delicate butter lettuce with candied pecans and a fragrant rosemary-honey vinaigrette—a classic French salad interpreted through ingredients from close to home.

French Artisan Cheese Board
A rotating selection of carefully chosen French cheeses accompanied by seasonal fruit, toasted nuts, honey, and traditional accompaniments.

Main Courses

Halibut Rôti
Roasted Halibut
Delicate halibut roasted until pearlescent and tender, served over braised greens with aromatic fennel beurre blanc and creamy Yukon Gold potatoes.

Trio de Canard
Three Expressions of Duck
A celebration of one of the great traditions of the French table: rosy, medium-rare duck breast with its generous layer of ivory fat slowly rendered into crisp golden skin; tender confit; and delicate crisp duck skin. Finished with rosemary demi-glace and served with silken pommes purée and roasted root vegetables.

Steak Frites au Fromage Bleu
Grilled sirloin with a deeply caramelized exterior, finished with classic peppercorn sauce and creamy local blue cheese, accompanied by crisp pommes frites.

Poulet Fermier au Vin Blanc
White Wine-Braised Chicken
Free-range chicken gently braised in white wine with mushrooms and local herbs until exceptionally tender, served with buttery pommes purée and roasted root vegetables.

Ratatouille de la Baie
Bay Ratatouille • Vegan
Eggplant, squash, ripe tomatoes, and peppers slowly roasted with local herbs until their flavors deepen and mingle, served over creamy plant-based risotto.

À La Carte Accompaniments

Chef selected based on the freshest ingredients in season

Desserts

Eastern Shore Peach Tarte Tatin
Ripe Eastern Shore peaches caramelized beneath golden pastry and served warm with Honey Vanilla scented cream.

Vanilla Bean Crème Brûlée
Silken vanilla bean custard prepared with local cream beneath a brittle, glass-like layer of caramelized sugar.

Dark Chocolate Mousse with Chesapeake Sea Salt
Velvety dark chocolate mousse finished with delicate Chesapeake sea salt, allowing the contrast of cocoa, sweetness, and salinity to unfold with each spoonful.

Château le Mère

FINE DINING MENU

Appetizers & Soups

Butter-Seared Prawns
Large, delicately sweet prawns seared in butter until lightly caramelized yet tender within, finished with a silken citrus beurre blanc and tender micro-herbs.

Fried Green Tomato & Crab
Crisp fried green tomato crowned generously with sweet lump crab and finished with pear rémoulade—a refined expression of flavors rooted close to home.

Charcoal-Grilled Octopus
Tender octopus grilled over charcoal until smoky and lightly crisp at the edges, accompanied by buttery fingerling potatoes, smoked-paprika oil, fresh herbs, and citrus.

Slow-Braised Berkshire Pork Belly
Berkshire pork belly slowly braised until yielding and succulent, then lacquered with brown sugar glaze and balanced by tart apple gastrique and jewel-toned dried-fruit chutney.

Soupe à l’Oignon Gratinée
French Onion Soup
Onions slowly caramelized until mahogany and deeply sweet, simmered in rich beef broth, then finished beneath toasted bread and a bubbling crown of gratinéed Gruyère.

Pumpkin & Crab Bisque
Silken roasted pumpkin bisque folded with sweet lump crab and gently perfumed with warming autumn spices—a seasonal meeting of the harvest and the Chesapeake.

French Artisan Cheese Board
A carefully curated selection of French artisan cheeses served with seasonal fruit, toasted nuts, honey, and traditional accompaniments.

Salads

Grilled Baby Romaine Caesar
Baby romaine kissed by the grill to develop a subtle smokiness while retaining its crisp heart, finished with creamy Caesar dressing, golden focaccia croutons, and shaved Parmesan.

Salade de Chèvre Chaud
Warm Goat Cheese Salad
Warm local goat cheese over delicate butter lettuce with candied pecans and fragrant rosemary-honey vinaigrette—creamy, crisp, sweet, and gently savory.

Main Courses

Bouillabaisse Provençale
A changing selection of fish and shellfish gently cooked in an aromatic broth of fennel, saffron, tomato, herbs, and wine. Served in the Provençal tradition with house-made rouille—a taste of the Mediterranean interpreted through the bounty of our own coast.

Maple-Glazed Pork Tenderloin
Tender pork glazed with maple until gently caramelized, paired with warm fried apples and velvety butternut squash purée for a composition inspired by the flavors of autumn.

Apple Cider–Brined Pork Belly
Pork belly rested in fragrant apple cider brine before slow cooking, then finished with a burnished brown-sugar glaze and jewel-toned dried-fruit chutney.

Herb-Crusted Rack of Lamb
Tender rack of lamb enveloped in fragrant herbs and roasted until beautifully rosy, finished with a deeply flavored brandy-cherry demi-glace and grilled asparagus.

Trio de Canard
Three Expressions of Duck
A study in texture and one of the great pleasures of the French table. Heritage duck breast is slowly rendered until its generous layer of creamy white fat transforms into delicate, crisp skin while naturally basting the rosy meat beneath. Tender confit and a shard of crisp duck skin complete the trio, accompanied by a rich plum-port demi-glace and warmly spiced jus.

Venison Tenderloin
Lean, tender venison carefully seared and paired with a red wine and juniper reduction whose dark fruit and woodland aromatics complement the natural character of the meat, accompanied by haricots verts.

Seared Scallops
Large scallops caramelized until beautifully golden while remaining sweet and tender at the center, accompanied by savory mushrooms, tender microgreens, and a delicate anise-scented cream.

Filet Mignon
Center-cut beef tenderloin seared to develop a deeply caramelized crust while preserving its exceptionally tender interior, served with roasted fingerling potatoes and a slow-reduced red wine sauce.

Grilled New York Strip
A richly marbled New York strip grilled over high heat for a deeply savory crust, accompanied by creamy garlic mashed potatoes and tender baby broccolini.

À La Carte Accompaniments
Chef selected based on the freshest ingredients in season.

LA PÂTISSERIE

Desserts & Cheese

Every dessert at Château Le Mère is prepared from scratch in-house by our pastry chef, drawing upon French tradition, fine chocolate, local cream, and the changing fruits of Maryland’s Eastern Shore.

Tahitian Vanilla Crème Brûlée
Fragrant Tahitian vanilla infused into local cream and baked slowly into a silken custard, finished to order beneath a delicate, glass-like crust of caramelized sugar.

Vanilla Custard with Seasonal Fruit
Silky French vanilla custard accompanied by a vibrant compote prepared from the best fruit of the season.

Château Le Mère Signature Chocolate Brownie Mousse Cake
Three expressions of chocolate brought together in one chilled dessert: a rich bittersweet brownie foundation, an impossibly silky milk chocolate mousse, and a glossy layer of semisweet chocolate ganache. Deeply chocolate yet remarkably velvety, finished simply with seasonal berries.

Eastern Shore Peach Frangipane Tart
Local peaches baked over delicate almond frangipane within a buttery pâte sucrée crust, brushed with a glistening apricot glaze and served with whipped honey-vanilla mascarpone.

As the seasons change, the fruit changes with them.

Classic New York Cheesecake
Luxuriously smooth vanilla bean cheesecake with a jewel-toned compote made from the season’s finest fruit.

French Artisan Cheese Board
A rotating selection of French artisan cheeses with seasonal fruit, toasted nuts, and honey—equally at home as the final course or shared over one last glass of wine.

Spirited Apothecary

WINE & COCKTAIL MENU

From the Cellar

Suggested Pairings

Sancerre

Loire Valley

Bright citrus, white peach, fresh herbs, and the distinctive flinty minerality for which Sancerre is beloved.
Its lively acidity makes it a graceful companion to prawns, scallops, goat cheese, and lighter seafood preparations.

Côtes du Rhône

Rhône Valley

Supple and savory, with ripe red and dark fruit, warm spice, herbs, and an earthy finish.
Particularly beautiful alongside roasted poultry, pork, duck, and herb-driven dishes.

Bordeaux

Bordeaux

Structured and elegant, with layers of cassis, dark cherry, cedar, earth, and polished tannin.
A natural partner for filet mignon, New York strip, venison, and lamb.

Châteauneuf-du-Pape

Southern Rhône

Generous and complex, unfolding with dark berries, dried herbs, warm spice, and the sun-baked character of southern France.
Particularly suited to lamb, duck, venison, and richly reduced sauces.

Champagne

Champagne

Fine bubbles, brilliant acidity, and notes that may range from citrus and orchard fruit to brioche and toasted almond.
Beautiful as an aperitif, extraordinary with seafood, and perhaps the most celebratory way to begin—or end—an evening.

Sauternes

Bordeaux

Lush yet beautifully balanced, with honey, apricot, citrus, vanilla, and gentle spice lifted by refreshing acidity.
A classic companion to fruit desserts, crème brûlée, and blue or richly textured cheeses.

House Prescriptions

Our bar is pleased to prepare the classics, whether or not they appear on the menu.

Physician’s Orders
A regal Champagne cocktail, compounded with French spirits and served with all the confidence of a doctor who knows exactly what you need.

Indicated for: Celebrations, promotions, and patients who insist they deserve the best.
Dosage: One glass. Repeat when medically—or socially—necessary.

Code Blue 75
A lively French 75-style prescription with gin, fresh citrus, and sparkling wine.

Indicated for: Low energy and evenings showing no signs of life.
Possible side effects: Sudden revival and unusually enthusiastic conversation.

The House Call
Bourbon · Black Walnut · Demerara · Aromatic Bitters

A distinguished house prescription inspired by the historic 1853 Purnell residence.
Directions: Administer slowly in comfortable surroundings. No appointment necessary.

Vitamin C Infusion
A bright citrus and orange-blossom remedy with a fragrant French finish.

Indicated for: Suspected vitamin deficiency, seasonal sluggishness, and inadequate leisure.
Disclaimer: The orange garnish does not make this preventive medicine.

River Therapy
Gin · Cucumber · Elderflower · Lime · Fresh Herbs

A smooth, refreshing prescription inspired by the quiet waters of the Pocomoke River.

Indicated for: Racing thoughts, crowded calendars, and insufficient time by the water.
Directions: Sip slowly while staring meaningfully toward the river.

Botanical Infusion
Vodka, cucumber, basil, elderflower, lime, and sparkling water.

Indicated for: Acute stress and patients requiring immediate garden therapy.
Possible side effects: Improved disposition and the desire to extend one’s stay.

Selective Memory Suppression
A dark, fruit-forward blackberry cocktail with fresh citrus and a botanical finish.

Indicated for: Events best left undocumented.
Warning: Does not erase text messages, photographs, or eyewitness accounts.

The Apothecary’s Old-Fashioned
Bourbon, rosemary honey, aromatic and orange bitters, compounded beneath a veil of oak smoke.

Prescription: Take one dose by mouth after a long day.
Possible side effects: Exaggerated storytelling, unsolicited wisdom, and the conviction that you could run this place better.
Warning: Do not operate heavy machinery, text your ex, or diagnose strangers after treatment.

Night-Shift Survival
A restorative espresso cocktail formulated for patients who refuse to accept that the evening is over.

Indicated for: Fatigue, poor judgment, and plans requiring “just one more.”
Warning: May postpone sleep without improving decision-making.

Addyi-tude Adjustment
A sparkling pink prescription with vodka, strawberry, hibiscus, elderflower, and brut rosé.

Indicated for: Diminished enthusiasm and evenings in need of revival.
Possible side effects: Heightened confidence and renewed interest in staying for another round.

Elixir of Youth
Calvados, white peach, elderflower, fresh lemon, and brut sparkling wine.

Indicated for: Premature adulthood and the temporary loss of youthful optimism.
Directions: Administer at the first sign of maturity. Results are temporary; repeat often.

Additional Treatments

Sildenafizz
Blanco tequila, elderflower, cucumber, basil, lime, sparkling water, and a naturally blue botanical infusion.

Indicated for: Evenings requiring a little assistance.
Warning: If your evening lasts longer than four hours, remain at Cypress River Inn.

The French Kiss
Cognac, Chambord, lemon, vanilla, and brut rosé.

Indicated for: Romance with immediate onset.
Directions: Administer orally. Best results may occur when shared.

Saline Solution
Blanco tequila, orange liqueur, fresh lime, and agave, served with a salted rim.

Indicated for: Acute tequila deficiency and minor electrolyte imbalance.
Possible side effects: Spontaneous dancing and difficulty pronouncing “contraindications.”

Tropical Infusion
White rum, strawberry, passion fruit, fresh lime, and cane sugar.

Indicated for: Patients suffering from insufficient vacation.
Possible side effects: Impulsive travel planning and telling everyone, “You can’t even taste the rum.”

The Bloody Physician
Vodka, seasoned tomato juice, horseradish, Worcestershire, lemon, hot sauce, celery salt, and black pepper.

Indicated for: The morning after questionable clinical judgment.
Possible side effects: Temporary rehydration and denial that you are hungover.
Warning: A celery stalk does not make this a salad.

Zero-Proof Prescriptions

The Placebo Effect
A refreshing botanical treatment containing no spirits.

Indicated for: Patients who want the ritual without the active ingredient.
Clinical findings: Results may still be remarkable.

Supportive Care
Rose, raspberry, fresh citrus, and sparkling water.

Directions: Continue hydration and monitor symptoms. No alcohol indicated at this time.

Vitamin C—Conservative Management
Orange, aromatic botanicals, fresh citrus, and sparkling water.

Indicated for: Guests who prefer observation, hydration, and responsible decision-making.
Disposition: Clinically sober and clear for discharge.