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921 East Fort Avenue
Baltimore MD 21230

410.244.6166
winemarket921@aol.com

newsletter

GIFT CARDS!

Online, In-person OR by phone 410-244-6166!

Valid in both the wine shop AND the bistro!!
With hours every day of the week, it’s a no brainer.

Private Dining?


Looking for a place to host your next business dinner/luncheon? Birthday party? Rehearsal Dinner? Look no further! Wine Market Bistro has the perfect room for your dining needs–with delicious food, fantastic service and great pricing. Contact our Events Coordinator for pricing and availability.

WEEKLY SPECIALS

Monday is NEIGHBORHOOD Night

20% OFF ALL ENTREES and
18 bottles of wine for just 18$ per bottle.

Three Courses for $35!

TUESDAY-THURSDAY

Flight of 3 wines available @ $12!
That’s just $4 per glass!

Lunch with Daily Specials

TUESDAY-FRIDAY

11:30am-4:00pm
*limited menu 3pm-4pm

SUNDAY BRUNCH!

11am-4pm

Featuring full a la carte menu and
$19 Two Course Prix-Fixe with bloody mary OR mimosa!

HAPPY HOUR @ THE BAR:
MONDAY – THURSDAY 4-7pm

Craft beers & sangria $4

select wines & small plates $5
Creekstone Farms Burger & Craft Beer or Wine $13

Complimentary Saturday Wine Tastings!

EVERY Saturday at 4pm
All featured wines will be available for 15% off during tasting.
The wine shop IS open EVERY day until close !
: You ALWAYS receive 15% off TO GO wine after you dine (with your receipt)!
Sign up for our Frequent Shopper card…ask in the wine shop for details

All reservations via our website or our Facebook page WILL receive Open Table points. Help us serve you better, book direct!

Sign up for our monthly newsletter to find out about more of our fantastic upcoming events! We hold monthly wine events, as well as our Holiday and Spring “Wine’d Up” twice a year & NEW Summer Wine’d Down–coming to you Tuesday, September 1st, 2015!

410.244.6166 winemarket921@aol.com 921 East Fort Avenue Baltimore MD 21230

 

Valentines Day Menu 2017

FIRST COURSE

Baked Oysters • pernod / chorizo/ parmesan cheese /panko

Jalapeño Devil Eggs • house cured salmon/ arugula

Tempura Lobster Tail • hoisin glaze / daikon-carrot slaw

Tuna Tartare • cucumber /triple citrus ponzu / sesame seeds / avocado mousse

SECOND COURSE

Roasted Carrot Soup • toasted chestnut / brandy reduction

Arugula Salad • roasted beets/ salted caramel pecans/ whipped goat cheese/ brown butter vinaigrette

Watercress Apple Salad • apple Butter / pickled apple/ walnuts/ bleu cheese / crispy prosciutto

THIRD COURSE

Hanger Steak • caramelized onion purée / sweet potato tatin / rainbow chard / thyme bérnaise

Pan Seared U-10 Scallops • homemade egg noodles/ black garlic dashi / roasted beets / lemon ricotta

Herbed Roasted Murray Farms Quail • paella Valenciana / orange saffron vinaigrette

Truffled Butternut Ravioli • cauliflower-apple broth / pistachio pangratatto / parmesan cheese

FOURTH COURSE

Rose Cheesecake • sugar dusted rose petal chips/ chocolate ganache

Chocolate Terrine • amaretto crumble / candied orange peel / mint whipped cream

Buttermilk Panna Cotta • sparkling wine / berries

Strawberry Moscato Sorbet • vanilla wafer

Chef Javier Alanis