In addition to providing bed and breakfast accommodations, Inn at 202 Dover also features the Peacock Restaurant & Lounge, an Easton restaurant and newest culinary hotspot. We have researched the four corners of the nation and have created a menu representing the best of what our rich country has to offer in classical and contemporary American cuisine. Our Easton Restaurant atmosphere is relaxed. You can dine on our enclosed porches for a “window on Easton” or in our adjacent dining room. Arrive early and start with cocktails in our lounge or wood-paneled library. Relax, have a great meal and feel at home in our home.

Our restaurant is opened for dinner Thursday through Monday from 5:30 PM.

In addition to our menu items, we always have a chef's special preparation. For parties of 6 or more, we will prepare a special tasting menu. We have over 70 wines on our list, including reserve wines. The wine list was compiled to complement our menu.

Afternoon Tea

We serve traditional Afternoon tea Thursday at 3:00 p.m. Join us for a relaxing and enjoyable afternoon with friends or family. In addition to brewed tea of your choice, three courses are served. Start with traditional finger sandwiches prepared with European butter and delicious fillings, followed by homemade scones served with crème fraîche and jam, and finish with a variety of mini pastries. Compliment your dessert with a glass of champagne or special dessert wine.

A reservation is requested: 410-819-8007

Upon request, we also can serve Afternoon tea to our guests on Saturday or arrange special tea parties at your convenience. Our bridal shower teas are a surprise delight for all guests.

Special Events

Are you planning to host a special event in the Easton, Maryland area? We cater to group luncheons, business meetings, wedding receptions, and private parties.

Chef Mark Knipp

Mark Knipp, a former Chef de Partie at The Inn at Little Washington and most recently the Executive Sous Chef at Wheatleigh in Lenox, MA, has been appointed Executive Chef at the Peacock Restaurant & Lounge at the Inn at 202 Dover.

Chef Knipp tells us his decision to become a chef was "a necessary balance of endurance, team aspiration, creative exploration, and getting paid to follow an obsession." His approach toward food today is based upon the fact that "living things have given their lives to us without choice. The essence of those lives must be respected and presented with grace."