WINE MARKET BISTRO

 

DINNER MENU

Dinner Menu

 

Starters

cornmeal fried oysters • bacon, beurre blanc, tomatoes

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

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

PEI mussels • white wine, chorizo, garlic-shallot confit, grilled bread

seasonal flatbread • carrot puree, kale, roasted beets, asiago

roasted beet salad • arugula, salted caramel pecans, whipped goat cheese, crispy prosciutto,

brown butter vinaigrette

grilled caesar salad • house croutons, shaved parmesan

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

 

Entrees

pan seared U-10 scallops • house-made egg noodles, black garlic dashi, roasted beets, lemon ricotta

pan seared rockfish • smoked fish croquettes, sauce gribiche, spaghetti squash, blood orange gastrique

murray’s farms chicken roulade • carrots, lemon-thyme barley, vanilla potato cream

grilled hanger steak • sweet potato-butternut squash tatin, beer braised rainbow chard, lardons,

thyme bernaise, caramelized onion soubise

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

littleneck clams • bucatini pasta, roasted tomatoes, white wine, capers, castelvetrano olives, parmesan

kale and quinoa saute • carrots, tomatoes, seared haloumi, lemongrass creme fraiche

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

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
proprietor

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

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 winemarket921@aol.com 921 East Fort Avenue Baltimore MD 21230