Baltimore Restaurant Week – Dinner Menu
Three Course Dinner $26
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)
Caribbean Jerk Chicken
Half Chicken well marinated overnight in jerk Jamaican spice and char-grilled. Served with spiced Jamaican Island rice with beans.
Tender cubes of beef tips slow simmered in beef stock with fresh green bell peppers. Served over rice.
Oven-baked blackened rubbed tilapia topped with a cajun remoulade sauce. Served with corn and tomato salsa.
Fettuccini Truffle Cream
Wild mushrooms sautéed in white truffle oil and finished with our homemade mushroom sauce.
Cheese-filled ravioli pasta sautéed with fresh mushrooms, cherry tomatoes, fire roasted peppers and kale in our basil scampi sauce. Topped with blackened rubbed sliced char-grilled chicken breast.
Gamberi alla Florentina
Gulf shrimp sautéed with Imported feta cheese, fresh spinach, cherry tomatoes over linguine pasta in our creamy rose alfredo sauce.
Dolce (Choose 1)
Banana Pudding, Bread Pudding, Cherry Cobbler, Apple Cobbler, Peach Cobbler, Strawberry Cheese Cake, Oreo Cheese Cake, Plain Cheese Cake
15% Gratuity Will Be Added To Each Dine-In Check