Fresh and Green: Laurrapin Serving a New Menu This Summer

Something new is always cooking in the dining world of downtown Havre de Grace.

Recently, it's that began evolving once again.

Out are some of your favorite dishes; but not forever. In is a new wave of dining with a fresh seasonal blackboard bistro-style menu—featuring fresh foods from local vendors and farms.

The popular Washington Street restaurant has earned the reputation of serving innovative and healthy dishes. They've also grown through a Tuesday to Friday happy hour food and cocktail deal, and special weekly promotions—such as Thursday’s seafood night and their new "Pig Pickin’ Sundays."

What’s New?

Bruce and Sherifa Clarke have steadily built their restaurant and catering business into one of the most successful dining experiences in Harford County. It didn't just pop up. It was home grown, nurtured, and created—much like the fresh products they use as ingredients.

“Bruce is constantly changing, shopping, and keeping in touch with local farmers so everything we serve is fresh," Sherifa said. "The restaurant has a faithful and steady following so we felt we are finally at a place where Bruce wanted to shake things up a bit, get rid of the menu and create a chalk board seasonal menu.”

The result of their recent menu change is a seasonal two-page menu filled with sandwiches, salads, pizzas, and entrees where everything is fresh. Laurrapin also rotates daily special dishes.

The menu has a new life all its own. (See photos for sample dishes.)

“Some old favorite specials will pop in intermittently. We plan on having a lot of fun with this new menu," Sherifa said. "Our wine list has been re-launched as well, and includes regional wine selections. It is exciting and challenging: educating staff and jazzing up what we were doing. Of course we are well known for our dedication to having a low impact on the environment of where we live and we are proud of the fact that we take a conscious effort to be responsible humans.”

The green program at the restaurant is equal parts impressive and aggressive.

Laurrapin serves all natural beef and chicken—hormone and antibiotic free, and vegetarian fed. The restaurant features recycled paper products, wind and solar power, a recycled trash program, energy star appliances, composting, an on-premise green house with fresh produce and flowers, rain water, and water conservation efforts, use of bio-friendly cleaning products, and wild-caught seafood. Healthy cuisine and a healthy environment is a way of life here.

Now just how did these two end up in the river city? Bruce was from Baltimore, and Sherifa from Lancaster. They would come to Havre de Grace to kayak and visit the state parks and decided to open a gourmet sandwich shop. Soon, a few tables expanded to a second dining room, then they took over the shop next door and incorporated the alley into their operation. Now the restaurant has three dining areas and a beautiful lounge area as well.

The Art Nouveau atmosphere makes the place pop. Trendy artwork features local artists such as of , Bill Watson, Siham Osman, and —all have made their mark on the décor. Some of the art pieces on the walls are for sale. Most striking is the artisan copper bar and dining tables created by Tom Parks that complement the modern décor of this historic building. Finally, it is the tres chic crowd frequenting the lounge that provides the finishing touch to this local hotspot.

Building the restaurant’s business has been their passion. Arrive at their restaurant on almost any given night and that passion is evident: the dinning room and bar areas are packed with guests from near and far who have made Laurrapin a go-to favorite place to dine and mingle.

The Laurrapin Grille has been rated by the prestigious Zagat Guide, cementing the notion that through hard work, putting together an incredible team, and good old fashioned “know-how,” the Clarkes have become a necessity and star child in the local dining world.