Executive Chef and Owner Bruce Clarke presents New American/Northern California cuisine with a local Chesapeake flair. The menu reflects seasonally available ingredients, focusing on clean, simple flavors. The Laurrapin serves only the freshest organic products whenever possible as well as sustainable meat and seafood. We constantly seek out locally sourced ingredients, work with organic growers, and support sustainable processes and techniques. At the Laurrapin, it"s about finding the best ingredients from Harford and Cecil Counties and beyond. We're strong believers in knowing exactly where our food comes from, so that when you enter the Laurrapin, you'll know it too.