Three ways
to come to the table

01 — Private Chef

In residence, at the estate

We work with Chesapeake Chefs, a team of private chefs who cook on-property — curated dinners drawn from the region's tables, the estate's garden, and the crab pots at the end of the pier.

Standalone meals or full-day packages. Bartending, happy-hour service, and tasting experiences are arranged as add-ons — Lyon Rum tastings, wine flights with a certified sommelier, a bonfire and s'mores set up at dusk.

• · Minimum ten guests
• · Deposit at signing, balance due two weeks prior
• · Dietary restrictions and menu customization welcomed

03 — Cook Yourself

Your own kitchen, fully

Every building has a kitchen of its own. The Main Lodge's is built for catering scale — twin ranges, a walk-in pantry, prep islands enough for a crew. The smaller houses each have warm, well-equipped kitchens of their own.

We pre-stock on request — coffee, breakfast staples, the basics for the first morning. Beyond that, the grocery options are nearby and DoorDash / Instacart serve the area.