Baltimore Restaurant Week – Lunch Menu
Two Course Lunch $15
Starters (Choose One)
Maryland Crab Soup, Cream of Crab, Chicken Noodle, French Fries, Sweet Potato Fries, Onion Rings
The Chef’s Specials (Choose 1)
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.
The Edgar Allan Poe Tortilla: Broiled jumbo lump crab cake tightly wrapped in a flour tortilla with crisp romaine, grated pecorino cheese and our signature Caesar dressing.
Open Faced Prime Rib
8oz Corn-fed western beef slow roasted to your liking and served on a toasted garlic ciabatta with lettuce, tomato and au jous fixings.
Fresh jumbo lump crab cake, char-grilled chicken breast, crispy apple wood bacon, romaine lettuce, ripe tomato, red onion and cocktail sauce on a toasted brioche bun. Salmone Basket
Blackened rubbed Atlantic Salmon pan-seared and served over a flour tortilla salad basket with Haas avocado, cherry tomatoes, red onions, crisp romaine, homemade croutons, grated pecorino cheese and our signature Caesar dressing.
Sriracha Shrimp Salad
Gulf shrimp tossed in a creamy sriracha aioli with fresh scallions and diced celery. Served on a grilled pita wrap with melted provolone cheese, romaine lettuce and chopped tomato.
15% Gratuity Will Be Added To Each Dine-In Check