We ate at this 6 month old restaurant in Easton last week on the reccommendation of friends. Kevin Lloyd the chef has an interesting menu, with many ingredients noted as being from the surrounding Eastern Shore. Several different salads with local organic ingredients. The dining room is done in soft grey and white with lots of light. It looks like there is an outdoor patio, but it was cool the night we were there and I didn't go out.
We had the Duck Trio, a homemade duck pate, duck fois mousse, and duck procuitto which was excellent. The homemade bread comes with sweet butter with a few sprinkles of Hawaiian red salt on it. Heavenly.
Kevin gets in a few fresh Dover Sole from France each week and we had one reserved. It serves two. We enjoyed it. Its served with brown butter, and I added a little extra lemon to add some more flavor.
We had a chocolate thing for dessert as well as a passionfruit sorbet with meringue.
Coffee is served in a French press.
I would definately go back.
The Bartlett Pear is also a B n B.