Drovers is running a season-following local-minded menu. Chef Kevan Vanek is enthusiastic about the menu and especially his homemade stocks and sauces: I love broths I love soups I love sauces. I'm more of a sculptor than an engineer. Put me in a saucier position and I'm happy.
But Vanek is even more enthusiastic about his Maryland wine program which features what he believes to be the largest selection of Maryland wines carried by a restaurant.