Lunch Menu

Starters and Stuff to Share

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

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

soup of the day

sweet potato squash hummus • grilled pita bread

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

roasted beet and arugula salad • goat cheese mousse, candied pecans, crispy prosciutto,  brown butter vinaigrette

housemade empanada • ground beef, castelvetrano olives, cranberries, hard-boiled egg, parsley pistachio pesto

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

fish and chips • beer battered local wild blue catfish, caper tartar sauce, malt vinegar, fries

southern fried chicken sandwich • toasted sub roll, cajun aioli, cole slaw, spicy market fries

creekstone farms burger • lettuce, tomato, bread and butter pickles, bacon, cheddar cheese, spicy market fries

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

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

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

deluxe grilled cheese • thick cut bacon, cheddar cheese, arugula, fuji apples, flaxseed bread, spicy market fries



mac and aged cheddar cheese • truffle oil, scallions

crispy brussels sprouts • bacon, walnuts, grapes


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