Baltimore Restaurant Week – Dinner Menu
Three Course Dinner with wine pairing …$35
Starters (Choose One)
MGarden Salad, Greek Salad, Caprese Salad, Caesar Salad, Maryland Crab, Cream of Crab, Chicken Noodle, Italian Wedding Soup, Ravioli Fritti (3), Buffalo Wings (4), Polpette Italiano (2)
The Chef’s Specials (Choose 1)
Tender cubes of beef tips slow simmered in beef stock with mixed bell peppers. Served over rice.
Cabernet Sauvignon, Josh Cellars, CA
Tender chicken breast well marinated and over-stuffed with a jump lump crab cake. Baked and topped with lemon butter sauce. Served with your choice of starch and vegetable.
Riesling, Blue Nun, Germany
Salmone alla Florentina
Pan-seared Atlantic Salmon topped with sautéed baby spinach, cherry tomatoes, fresh basil and Imported feta cheese in our made to order vino blanco lemon butter scampi sauce over capellini (Angel Hair) pasta.
Pinot Grigio, Spasso, Italia
Da Nonna Rosa
Gulf shrimp, fresh mozzarella, cherry tomatoes and fresh basil sautéed with Tuscan herbs in our creamy tomato rose alfredo over fettuccine pasta
Chardonnay, Ca’Donini, Italia
Caribbean Jerk Chicken
Half Chicken well marinated overnight in jerk Jamaican spice and char-grilled. Served with spiced Jamaican Island rice with beans.
Shiraz, Rosemount, S. Australia
Sautéed mushrooms and fresh spinach in our sherry wine garlic butter sauce tossed over linguine pasta and topped with fresh blue crab jumbo lump.
Blush of Belair, Fiore Winery, MD
12oz.Slow roasted corn-fed beef served over spiced Jamaican Island rice with beans.
(Add an 8oz. Jumbo Lump Crab Cake $16)
Pinot Noir, Ca’Donini, Italia
Dolce (Choose 1)
Choice Of Five Dessert
Baltimore’s Summer Restaurant Week
July 27-Aug. 5