shrimp and pork dumplings • 9
sweet jalapeno  sauce
(Walnut Block Sauvignon Blanc 2012, Marlborough, NewZel $8.00 6 oz.)

cornmeal fried oysters  • 10
bacon, beurre blanc, tomato
(Roche Costamagna Arneis 2014, Langhe, IT $9.75 6oz.)

seasonal flatbread • 12
apple butter, serrano ham, caramelized onion, manchego
(Aptus Tempranillo, 2012, Ribera del Duero, SP $10.00 6oz)

quick cured hamachi • 13
kale pesto, lemon puree, pickled chili, Asian pear
(Bertani Pinot Grigio 2013, Veneto, IT $8.00 6 oz)

chicken liver mousse • 8
nectarine jam, house bread and butter pickles, crostini
(Bricco dei Tati Barbera, 2013, Piedmont, IT $7.50 6oz.)

PEI mussels • 12
green curry, coconut cream, shrimp toast
(Walnut Block Sauvignon Blanc 2012, Marlborough, NZ $8.00 6 oz.)

squash soup   • 8
chipotle, scarlet runner beans, kale, lime crema

baby arugula salad • 9
pear puree, pickled honeycrisps, mountain gorgonzola, rosemary candied pecans, mizuna greens, sherry-thyme vinaigrette



Murray’s Farm Chicken Breast • 23
wild mushroom & mascarpone angolotti, acorn squash, baby carrots,
fig mostarda, thyme jus
(La Folette Pinot Noir, 2013, Central Coast, CA $14.25 6 oz)

pan roasted swordfish • 27
salt roasted beets, preserved mushrooms, crispy quinoa, balsamic fig puree, goat cheese espuma
(Rocche Costamagna Arneis, 2014, Langhe, IT $9.75 6oz)

bistro filet  • 26
butternut squash bread pudding, grilled broccolini, balsamic cippolini onions, bordelaise
(Michel Gassier ‘Le Fervent’, 2013, Costieres de Nimes, $13.50 6 oz)

pan seared U-10  scallops  • 27
serrano wrapped fennel, pimenton spaetzle, empeltre olives,
long hot chilies, orange-saffron vinaigrette
(Mont Gravet Colombard, 2013, Cotes de Gascogne, FR $7.50 6oz)

house dry aged local rib eye • 45
grilled romaine, house made steak sauce
(Hall Cabernet Sauvignon, 2011, Napa Valley, CA $14.50 6oz)

chef’s fish of the day • market priced

chef’s grill of the day • market priced

Mid Plates

pan seared cauliflower • 17
masala sauce, root vegetable nage, olive crumble
(Bricco dei Tati Barbera, 2013, Piedmont, IT $7.50 6oz.)

grilled steak salad • 17
mixed greens, avocado, egg, tomato, cucumber, goat cheese, poblano dressing
(Familia Castano Monastrell, 2011, Tecla, SP $7.50 6oz)

seared tuna salad • 21
grilled leeks, kalamata olives, cucumber, avocado, chermoula, yogurt vinaigrette
(Walnut Block Sauvignon Blanc, 2014, NZ $8.50 6oz)

mediterranean lamb “burger” • 17
roasted tomatoes, arugula, flatbread, harissa sauce, cool yogurt dressing, spicy market fries
(Klinker Brick Old Vine Zinfandel 2012, Lodi, CA $12.00 6oz)


artisan cheese plate • 15
a trio of chef’s selections accompanied by house made crostini

crispy brussels sprouts • 6
chopped walnuts, bacon, grapes

mac and aged cheddar cheese • 6

warm fingerling potatoes • 8
scallion yogurt, roasted banana peppers, red onion, chili vinaigrette

marinated olives  • 3








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