BALTIMORE Summer RESTAURANT WEEK

JULY 24 - August 1 2026

Crispy Castelvetrano Olives

‘nduja salami & lemon-parsley aioli 10

House-Made Focaccia

Extra Virgin Olive Oil, rosemary & sea salt 9

                                Add whipped Caputo Bros. Ricotta +6

                      add spanish white anchovies +6

yellowfin tuna Crudo

salsa verde, charred green onion, pickled chili & KEEPWELL white soy 20

faroe island Salmon Tartare

sumac yogurt, lemon zest, shallot, chive & crispy sunchokes 20

local mixed green salads

watermelon radish, pickled red onion, lemon vinaigrette & ricotta salata 16

Fennel & Celery Caesar

romaine, radicchio, anchovy dressing, Parmigiano & focaccia crumb 15

Fresh burrata cheese

marinated local plums, hazelnut & upland cress 16

tomato & watermelon gazpacho

feta cheese, toasted almonds & fennel oil 15

chicken liver mousse

blueberry jam, pickled cauliflower & grilled ovenbird sourdough 16

roasted corn arancini

Spicy tomato Aioli & PARMIGIANO 15

Swordfish Meatballs

house milled polenta, puttanesca sauce & pistachios 18

Grilled Spanish Rock Octopus

white bean hummus, tomato-cucumber salad & peppadew vinaigrette 21

Whole Wheat Tagliatelle

beef & pork ragù & parmigiano 25

squid ink Bucatini

tomato-cream, braised calamari, mint & spicy bread crumbs 26

Rigatoni

arugula & basil pesto, sungold tomatoes, pistachio & stracciatella cheese 25

harissa roasted beef short rib

chickpea purée, braised kale & muhammara 43

Roasted monkfish filet

saffron risotto & gremolata 34

grilled bluenose bass

eggplant caponata, pickled golden raisins & tapenade 43

slow cooked chicken thighs

tomato, olives, capers & castle valley mill polenta 29

ricotta doughnuts

coffee ice cream & fennel honey 12

Nutella-chocolate mousse

pine nut biscotti & Whipped Cream 11

Local stone fruit tart

Peach & PLum compote, graham cracker crust & corn crème anglaise 11