cornmeal fried oysters •bacon, beurre blanc, tomatoes

fresh mozzarella stuffed arancini • candied butternut squash puree

pork belly confit • sous vide poached egg, pickled fresno chilies, butternut squash

tuna crudo • orange supremes, crème fraîche, watermelon radish, pickled watermelon rind, mint

local apple salad • pickled macintosh apples, watercress, goat cheese mousse, apple butter,

toasted pecans

grilled caesar salad • house croutons, shaved parmesan

celery root and apple soup • spiced bread crumbs, apple cider reduction


pan seared U-10 scallops • cauliflower cakes, creamed kale, candied lemon peel

pan seared rainbow trout • smoked fish croquettes, sauce gribiche, beet gastrique

murray’s farms chicken roulade • macintosh apples, apple cider braised cabbage, carrots, bacon jam

grilled hanger steak • cauliflower-potato gratin, bordelaise, mustard green-pickled red onion salad,

creamy garlic confit dressing

pan seared rockfish • rockfish brondade, house-made fennel ravioli, chorizo melted leeks

house dry aged local rib eye • grilled romaine, house steak sauce

housemade pumpkin gnocchi • sweet and sour cabbage, carrots, sage cream

seared tuna salad • grilled leeks, kalamata olives, cucumbers, avocado, chermoula, yogurt vinaigrette

grilled steak salad • mixed greens, avocado, tomato, egg, cucumber, goat cheese, poblano dressing

mediterranean lamb “burger” • arugula, roasted tomatoes, harissa, grilled flatbread, cool yogurt dressing, spicy market fries

pan seared shrimp • truffled butternut squash risotto, preserved mushrooms, garlic croutons

pork ragout • herbed spaetzle, paprika bechamel, pickled fish peppers, jus



marinated olives

crispy brussels sprouts • chopped walnuts, bacon, grapes

mac and aged cheddar cheese • truffle oil, scallions

kung pao cauliflower • ginger, scallions, peanuts

christopher spann

brian mahon
executive chef

Servers cannot separate checks more than six ways.
Please inform your server of any allergies.

Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.



Our Philosophy on Food

Sustainable always, local whenever possible. Our chefs source many of our ingredients from many local farmers. They also rigorously adhere to the Monterey Bay Aquarium Seafood Watch recommendations when deciding on our fish offerings.

Our Philosophy on Wine

We taste dozens of wines each week to find delicious wines that are great values. We focus on wines made by families rather than corporations, and support small producers whose wines display the quality of their fruit and their place of origin rather than the manipulations of the wine maker.

410.244.6166 921 East Fort Avenue Baltimore MD 21230