Chef Nick Sharpe has designed a Mediterranean menu that leans into local and seasonal ingredients, while also offering approachable appetizers, pizza and pasta, steaks, and seafood.
“Imagine finding yourself aboard a ship you’ve heard about for years, embedded into a crew of modern-day ordinary-life privateers, going bonkers just staring at the water in the middle of the night,” writes Amy Scattergood, a recent ‘Pride of Baltimore II' guest crew member.
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