Lunch Menu

Starters and Stuff to Share

artisan cheese plate • trio of chef’s selection of cheeses

kuri squash soup • pickled mushroom, apple relish, pumpkin seeds, maple-black pepper gastique

soup of the day

baby red romaine salad • brioche crouton, buttermilk dressing, parmesan crisp

wild watercress salad • pickled strawberries, shaved asparagus, pistachios, feta, vanilla-lime vinaigrette

marinated olives


Entrée Salads

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

grilled chicken red romaine salad • brioche crouton, butttermilk dressing, parmesan crisp

cornmeal fried oyster red romaine salad • brioche crouton, buttermilk dressing, parmesan crisp

roasted chicken salad • bacon, celery, grapes, garlic aioli dressing


Large Plates

ahi tuna burger • housemade soy pickles, sririacha aioli, avocado, spicy market fries

fried fish wrap • beer battered local wild blue catfish, tartar sauce, bread and butter pickles, arugula, spicy market fries

southern fried chicken sandwich • bread and butter pickles, cajun aioli, cole slaw, spicy market fries

creekstone farms burger • blue cheese dressing, candied bacon, fried green tomato, lettuce, spicy market fries

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

chickpea and quinoa veggie burger • curry yogurt, avocado, lettuce, tomato, sauteed red onion, side salad

ahi tuna banh mi • curry-lime aioli, house-made kimchi, cucumber, ciabatta, wonton crisps

deluxe grilled cheese • prosciutto, mozzarella, arugula, tomato, garlic-pistachio pesto, flaxseed toast, spicy market fries 



mac and aged cheddar cheese • truffle oil, scallions

crispy brussels sprouts • bacon, walnuts, grapes


christopher spann


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