On Gwynn’s Island at the end of Callis Wharf Road, bearing to the left, you reach The Hatchery. This fresh-air restaurant is part of Oyster Seed Holdings, which says it is “one of the largest oyster seed producers on the East Coast.”

Nestled close to the production center and facing Milford Haven is the outdoor eatery offering waterfront dining. Three days a week, Chef Scott Dinning prepares and serves from a menu that’s dedicated to oysters, but also includes options for non-seafood eaters.

The well-arranged rustic setting of wood benches attached to wood tables with umbrellas scattered about enhances your dining experience, maybe even a little more than the wine you have selected. Turn the scene into a late evening of dining; your selection from the menu before you, a light breeze arises, lighted candles atop the tables, diamond-like sparkles cover the rippling water. It could become a romantic setting.

Scott is originally from Williamsburg. but now lives on Gwynn’s Island. “I spent four years in Hawaii but missed my family so I returned home. My dad was an excellent cook and a connoisseur of good food. He was always trying new foods and figuring out how it was done. He knew so much about cooking, I guess some of him rubbed off on me. I love to cook. Cooking is good therapy.

Scott creates all the menus, changing at variable times. “When I see something I think people would like, I will give it a try. I know what I like but I don’t know what you like, so I am always open for suggestions.” He creates dishes such as Banh Mi that is an oyster dish and one of the most popular, running neck to neck with fried oyster tacos. He also has developed many types of butter.

After returning home, Scott pursued his interest in oysters. “Got in touch with Mike Congrove and here I am, I also work in the production of the spats. We make them here, send them out to grow up, and then bring them home. I like Mathews so much. It’s just great. People are so nice and friendly.”

Scott said, “We have no take-outs but come by have a glass of wine, make a selection from our menu and enjoy watching the boats go by.” The Hatchery is open Friday 4-8 p.m. Saturday and Sunday 5-9 p.m.

What this enterprise has accomplished at the end of Callis Wharf Road will become part of a history that has been a commercial asset to the county since William James and Elizabeth Callis built their home in the mid-1800s next to the site. The Wharf has been a mooring site for the Baltimore steamers, a very successful seafood operation for two Callis generations and even supported several grocery stores. There is still a Callis residing on this historic road.

A VIETNAMESE SANDWICH

“Bright colors and flavors! The combo of pickled veggies complements the rich flavors of the oysters or pork.”

Pickled daikon (Julienned)
Pickled carrot (julienned)
Pickled cucumber (julienned)
Cilantro
Pickled red onion
House white sauce
Fried oysters or pulled pork
Served on a toasted French baguette.

FRIED TACO

“We use red cabbage pickled in lime juice to give it a tangy sweet crunch.”

Fried oysters
Pickled red cabbage
Cilantro
Pickled red onions
House sauce
Served on a warm flour tortilla.

MIGNONETTES

Our mignonettes elevate raw oysters served on a half shell.

A mignonette is a French condiment traditionally served with oysters, usually consisting of minced shallots and vinegar. We have a few unique mignonettes, but our ginger rosé is probably our most popular. They pair nicely with many of the wines we serve!

½ c. minced shallots
1 c. rosé vinegar
1 tsp. ginger (microplaned)
1 tsp. garlic (microplaned)
Salt and sugar (to taste)

OUR ROASTED OYSTERS

These are cooked over a charcoal grill, and served with a variety of compound butters. The Rockefeller butter is one of my favorites but we suggest you sample all the butters!

1 c. unsalted butter (room temp)
½ c. salted butter (room temp)
6 strips of cooked, thick-cut bacon (minced)
1 package of frozen, chopped creamed spinach (minced)
Alderwood smoked sea salt (to taste)
2/3 tsp. black & white pepper