Restaurant Week
It's time for Baltimore Restaurant Week. From January 22nd - 31st we will be featuring a 3-course dinner for $35. On the 24th and 31st we will have a $15, 2-course brunch menu available from 11am-3pm.
Restaurant Week Dinner
Apps:
Brussels Sprout Leaf Salad
local greens, chickpeas, marinated feta, tumeric dressing
Belgian Soup a la Bier
with romanesco cauliflower, cheddar, belgian sausage
Grilled Broccolini Tartine
house ricotta, chile oil, breadcrumbs
Winter Squash Barley Risotto
sweet breads, curry spiced seeds, sherry gastrique
Fried Oysters
pernod sauteed spinach, fennel remoulade
Entrees:
Moules Frites
hard cider, pommery mustard, creme fraiche, tarragon
Scallops
sunchoke veloute, lardons, potatoes, celery leaf and radish salad
Pumpkin Cavatelli
roasted brussels sprouts, baby turnips, greens, brown butter vinaigrette, pecan gremolata
Duck Leg Confit
duck sausage & root vegetable hash, date molasses
Burgundy Braised Brisket
lyonnaise sweet potatoes, stout vinegar braised onions, carrot jam
Dessert:
Sticky Figgy Pudding, toffee sauce, bourbon vanilla ice cream
Seasonal Sorbet or Taharka Bros. Ice Cream
Chocolate Bouchons with warm cherry sauce
Restaurant Week Brunch
First:
House-made Quinoa Granola yogurt, fresh fruit, dark chocolate
Avocado Tartine peasant bread, avocado, house hot sauce, fried egg
Catoctin Pork Croquetas greens, sauce gribiche, pepper jelly
Doughnuts malted chocolate or maple bourbon
Croissants country ham and gruyere
Second:
Beer Brunch two eggs any style, breakfast meat, potato hash,and a 10 oz Union draft beer
Le French Toast house baked pumpkin bread,caramelized apples, candied bacon
House Sausage Benedict split biscuit. local Berkshire pork,poached eggs, grain mustard hollandaise
Eggs en Piperade local tomato and pepper stew, goat cheese,shirred eggs, greens
Chicken ‘n Waffle sausage gravy, kale, roasted carrots, ghost chile sauce
Bon Burger“au poivre” sauce, onions,raclette cheese, pickles
