Baltimore Restaurant Week – Dinner Menu
Three Course Dinner with wine pairing …$35
Starters (Choose One)
Garden Salad, Caesar, Greek Salad, Maryland Crab, Cream of Crab, Chicken Noodle, Ravioli Fritti (3), Buffalo Wings (4), Polpette Italiano (2)
The Chef’s Specials (Choose 1)
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
Tender cubes of beef tips slow simmered in beef stock with mixed bell peppers. Served over rice.
Pinot Noir, Ca’Donini, 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.
Shiraz, Rosemount, S. Australia
Caribbean Jerk Chicken
Half Chicken well marinated overnight in jerk Jamaican spice and char-grilled. Served with spiced Jamaican Island rice with beans.
Chardonnay, Ca’Donini, Italia
Sautéed mushrooms and fresh spinach in our sherry wine garlic butter sauce tossed over linguine pasta and topped with fresh blue crab jumbo lump.
Pinot Grigio, Spasso, Italia
Fresh Atlantic Salmon seasoned and broiled. Topped with sautéed fresh spinach and cherry tomatoes in our basil pesto sauce over linguine.
Blush of Bel Air, 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)
Cabernet Sauvignon, Josh Cellars, CA
Dolce (Choose 1)
Choice Of Five Dessert
Baltimore’s Winter Restaurant Week