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Baltimore Restaurant Week: Four Course Dinner

August 02, 2019 04:00 PM until August 18, 2019 11:00 PM

with wine pairing



(Choose One)

Ravioli Fritti

Cheese-filled ravioli (3), tomato marinara, ricotta cheese.

Lattuga alla Griglia

Char-grilled romaine hearts (2), diced tomatoes, red onion, bacon, creamy Caesar, Parmigiana Reggiano, EVOO.

Simply... Drunken Mussels

PEI mussels (6), roasted garlic, Italian parsley, chili flakes, lemon zest, Chardonnay sauce.

Homemade Soup

(Choose One)

Italian Wedding

MD Crab

Chicken Noodle

The Chef's Specials

(Choose One)

Braised Short Rib

Bone-In braised over potato au gratin w/ balsamic-mustard veggies (roasted garlic, baby carrot, broccoli rabe, purple beet & radishes). Wine Pairing: Shiraz, Rosemount, S. Australia.

Bucatini Primavera

Gulf shrimp, jumbo crab meat, spinach, tomato, roasted red peppers, peas, Parmigiana Reggiano, creamy Alfredo, bucatini pasta. Wine Pairing: Pinot Grigio, Spasso, Italia.

Salmon Tuscany

Pan-seared Atlantic salmon, spinach, tomatoes, summer squash, zucchini, Tuscan herb creamy rose sauce, homemade spinach fettuccine pasta. Wine pairing: Sauvignon Blanc, Kunde, CA.

Chesapeake Imperial

Sliced chicken breast stuffed with jumbo lump crab cake & topped with imperial sauce. Served with potato au gratin and broccoli rabe. Wine pairing: Riesling, Blue Nun, Germany.


(Choose One)

Creme Brûlée

Fried Berry Cheese Cake

Chocolate Lava w/ vanilla bean ice cream