Herb-Roasted Ruppersburger Lamb Shank
accompanied by seasonal root vegetables
Baltimore, MD
accompanied by seasonal root vegetables
made with local Sweet Silver Queen kernels and toasted mustard seeds, puts a fall-inspired twist on a traditional summertime crab cake
made with farm-fresh butternut squash, home-grown carrots, and Granny Smith apples, complimented with spiced pear chutney
made with Breeze Willow farm-fresh feta, and dressed with lime, honey, and mint
made with local apples, Asian pears, and dried cranberries, topped with organic oats and almonds, and served with salted caramel ice cream
served with signature tomato jam and farmstead cheese, topped with a fried egg
topped with fresh apple slaw, curry aioli, and smoked tofu
made with poached crabapples and smoky goat cheese, tossed in a mulled cider vinaigrette
with braised red cabbage
crispy-fried treat topped with brown-butter ice cream, a maple-pecan glaze, and wet nuts
served with pickled carrots, Brussels slaw, roasted jalapeños, and avocado mayonnaise
with acorn squash sauce, chard, melted leeks, and grano padano
made with Reid's Orchard pears, granola, and pine-nut vinaigrette
with house cheese, thyme, and an hour egg
with brown butter ice cream and salted caramel
served with blueberry ice cream and corn silk crème Anglaise
topped with a dill-and-lobster cream sauce
with grilled salmon and asparagus, finished with a mushroom cream sauce
served on a bed of guacamole and freshly sliced avocado and topped with chili-garlic salt
lightly fried and tossed in a spicy Asian sauce
finished with a chocolate-raspberry glaze
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.