Dining

Pan seared duck breast with a fresh blackberry sage sauce paired with a Washington Riesling

Rooted in quality, Inspired by Community

At Londonderry on the Tred Avon, dining is more than a meal–it is a shared experience designed to bring people together. Our culinary team brings a fine-dining sensibility, a passion for excellence, and a genuine love of hospitality to every dish. The result is cuisine that has become a signature part of life at Londonderry.

The team prioritizes meals thoughtfully prepared from scratch with the freshest seasonal ingredients from Maryland. From renowned local seafood to carefully sourced chicken, beef, and pork, we proudly partner with local, independent farmers and premium food providers to ensure exceptional quality, flavor, and freshness in everything we serve.

Every resident participates in a monthly meal plan designed with convenience, flexibility, and choice in mind, similar to a country club–style experience. Lunch and dinner are served six days a week, with a relaxed and much-anticipated Sunday brunch. A variety of à la carte options are also available, allowing residents to personalize their dining experience to suit their tastes and lifestyle.

Brand new 2026 menus coming soon!

Londonderry Dining Hours

Lunch: 11:30 a.m. – 1:30 p.m.
Dinner: 4:30 – 7:00 p.m.
Sunday Brunch: 11:00 a.m. – 2:00 p.m.

localFarmers we support

Apex Bee CompanyBethlehem, MD

apexbeecompany.com
Bartenfelder FarmPreston, MD
Blackwell FarmPreston, MD
Blade’s OrchardFederalsburg, MD

bladesorchard.com
Chapel’s Country CreameryEaston, MD

chapelscreamery.com
Cottingham FarmEaston, MD

cottinghamfarm.com
Family Affair FarmEaston, MD
Fifer OrchardCamden, DE

fifers.com
Green ViewSudlersville, MD

greenviewhydroponics.com
Harris FarmsPreston, MD
Hummingbird FarmRidgely, MD
Redemption FarmsDenton, MD

redemptionfarms.com
Sand Hill FarmGreensboro, MD
South Mountain CreameryMiddletown, MD

southmountaincreamery.com
Taylor’s ProducePreston, MD

taylorsproduce.com

Londonderry dining special – 6oz filet mignon with a wild mushroom parmesan cream sauce topped with crispy roasted enoki mushrooms paired with a Chilean Malbec

Brendan Keegan

Brendan Keegan joined Londonderry in 2025, bringing with him a lifelong passion for creating food that brings people together. After decades in fine dining and restaurant ownership, Brendan was drawn to Londonderry‘s close-knit community and the opportunity to focus on connection, quality, and balance through the shared experience of great meals.

Cooking has been Brendan‘s lifelong passion. With more than 30 years of restaurant experience, he has worked in and led some of the region‘s finest kitchens. A graduate of L‘Academie de Cuisine in Gaithersburg, he trained under James Beard Award winning Chef Gabrielle Hamilton at Prune in New York City, a formative mentorship that deeply shaped his cooking style and philosophy. Brendan went on to own and operate two beloved Easton restaurants, 208 Talbot and Brasserie Brightwell, both known for their creativity, refinement, and commitment to local ingredients. Chef Brendan Keegan preparing fish filets

Brendan describes his cooking philosophy as one rooted in balance and care- food should be both healthful and deeply satisfying. He takes a hands-on approach in the kitchen, using high-quality, seasonal ingredients and classic techniques to create flavorful meals that bring people together. He is especially inspired by the challenge of serving 187 residents daily and ensuring that each dining experience is memorable.

Originally from the Washington, D.C. area, Brendan has called the Eastern Shore home for more than 20 years. Outside the kitchen, he enjoys time with his family and appreciates the balance that life at Londonderry allows; a chance to do what he loves while being fully present in the community he calls home.