Dinner Menu



cornmeal fried oysters • bacon, beurre blanc, tomatoes

shrimp and pork dumplings • sweet jalapeno sauce, pickled daikon-carrot

citrus cured salmon • citrus gelee, red and golden beets, dill creme fraiche, violet mustard,

PEI mussels • shallot, thyme, cream, chorizo, grilled bread

seasonal flatbread • prosciutto, arugula, fresh mozzarella, asiago, truffle oil

roasted baby beet salad • watercress, orange supremes, goat cheese, pistachios, citrus vinaigrette

grilled caesar salad • house croutons, shaved parmesan

butternut squash soup • pickled mushroom, apple relish, pumpkin seeds, maple-black pepper gastrique



pan seared U-10 scallops • soba noodle cake, broccolini, eggplant, carrot, salsify, hot and sour broth

pan seared grouper  • cauliflower-date puree, sweet potato croquettes, carrot green-pecan pesto

murray’s farms chicken breast • chorizo, english peas, sauteed rapini, pine nut romesco

48 hour sous vide short rib • pomegranate glaze, parsnip, carrot, brussels leaves, pistachios, cocoa nibs

16oz ny strip • grilled caesar, truffle-cheddar-bacon potato skins, house steak sauce

pan seared pork chop • honey fennel crust, braised savoy cabbage, potato gratin, fig mostarda

cacio e pepe • bucatini pasta, 63 degree egg, crispy bacon, pecorino, parmesan, black pepper

seared rare ahi tuna • couscous tabouleh, mint, cucumber, parsley, tomato, black olive crumble

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

Chef’s fish of the day

Chef’s grill of the day


Sides and Shareables

marinated olives

crispy brussels sprouts •  chopped walnuts, bacon, grapes

mac and aged cheddar cheese • truffle oil, scallions

kung pao cauliflower • ginger, scallions, peanuts

cheese plate • chef’s selections with accoutrements

christopher spann

jacob zimmerman
general manager

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