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

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

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

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

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

grilled caesar salad • house croutons, shaved parmesan

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

 

Entrees

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

kombu steamed salmon • cauliflower puree, parsnip, charred broccolini, miso mustard, dashi

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

espresso encrusted pork loin • apple butter, root vegetables, brussels leaves, red-eye gravy, fennel pollen

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
proprietor

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

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