Baltimore Restaurant Week – Lunch Menu
Two Course Lunch $15
Starters (Choose One)
Mozzarella Tomato Caprese,Caesar Salad, Greek Salad, Garden Salad, Cream of Crab Soup, Maryland Crab Soup, Cream Broccoli Soup, Chicken Noodle, French Onion Soup
The Chef’s Specials (Choose 1)
Smoked turkey bacon stacked with fresh avocado, romaine lettuce, ripe tomato anda chipotle aioli pesto sauce on a lightly dusted ciabatta
Sriracha Shrimp Salad
Gulf shrimp tossed in a creamy sriracha aioli with fresh scallions and finely dicedcelery. Served on a grilled pita wrap with melted provolone cheese, romaine lettuce leaf, chopped ripe roma tomato.
Fried Oyster Po’ Boy
Fresh Chesapeake oysters dipped in corneal and flash-fried stacked with lettuce leaf, tomato, cole slaw and cocktail sauce fixings on a toasted brioche bun.
Honey Walnut Chicken Salad Sandwich
Chunky all white meat chicken salad mix, honey roasted walnuts, red grapes, red onion and a romaine leaf on grilled croissant.
Grilled Tuscan spiced boneless chicken breast, roasted red peppers, fresh mushrooms and provolone cheese on ciabatta bread with your choice of fixings.
Certified Prime Black Angus Beef half pound burger made in house and char-grilled to your liking. Topped with crispy bacon, sautéed mushrooms, caramelized onions and imported white Provolone cheese. Served on a brioche bun with lettuce, tomato and basil aioli.
15% Gratuity Will Be Added To Each Dine-In Check