The Cellar Menu

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Entrée

Oysters on the Half Shell 19

Take Six of Your Fattest Oysters. They Should be Eaten as Soon as Opened

(To Choose Oysters, The Lady’s Assistant, Charlotte Mason 1777)

Mrs. Campbell’s Best Fried Chicken Wings 18

Rub the wings of a Fowl with Yolk of Egg. Strew on Breadcrumbs, Salt, Pepper.

Fry them. Serve with Good Sauce

(A Campbell’s Tavern Original, Erin Pullman 2025)

Crab Another Way 18

Choose a Crab that is a Good Color and Smells Sweet. Take the Shell from the

Claws and dip in Cornmeal Batter. Fry them well.

(The English Art of Cookery, Richard Briggs 1788)

Pickled Shrimps with Garden Lettuces 16

Take your Shrimps, the newest and best you can get, boil them in the best

white vinegar, an ounce of mace, and half an ounce of cloves

(The Art of Cookery Made Plain and Easy, Hannah Glasse 1765)

To MAKE a Smoked Trout Chowder 18

Make a layer of each of Salt Pork, Smoked Fish, Onions, such sweet herbs as you can procure, and biscuits, and so on until the kettle is filled. Keep it over a slow fire until it is enough.

(The Art of Cookery Made Plain and Easy, Hannah Glasse, 1765)