Beginning

Sunday, January 29th, 2012

Saturdays and Sundays

10:30am – 3:00pm

 

 

B R U N C H   B E V E R A G E S   &   C O C K T A I L S

Freshly Extracted Juices

Today’s Smoothies

Mulled Hot Apple Cider

Mimosa’s

Bloody Mary

Bellini

S T A R T E R S

Baltimore-style Crab Soup
our family recipe of spicy tomato-crab broth, vegetables,
cabbage & kale, domestic crabmeat

Roasted Fennel, Cannellini Bean and Tomato Soup   V+
aromatic vegetable broth, fresh basil, crostini

Spicy Braised Calamari
slowly simmered with plum tomatoes, chardonnay,
basil, sweet roasted garlic

Bridget’s Vegan Black Bean Soup
rich vegetable-kombu broth, topped with vegetable-chile relish

Big City Farms Mixed Lettuce Salad   V+
medley of locally grown greens, fresh veggies,
basil-cabernet vinaigrette

Dogwood’s Horseradish “Caesar” Salad   V
Big City Farm’s Jerricho romaine, radishes,
parmesan cheese, herb crostini

Highlandtown Coddies
spicy lemon remoulade

Anson Mills Blue Corn Grits
with smoked cheddar cheese and house-smoked bacon
add crisp fried chicken livers

O Y S T E R S

Chesapeake Oysters On-the-Half-Shell
half-dozen served with housemade cocktail sauce
and cucumber-ginger mignonette

Baked Oysters
Chesapeake oysters topped with local crabmeat,
spinach, fennel and pommerey mustard creme

Fried Chesapeake Oysters on Hoppin‘ John
fresh black-eyed peas braised with green chilies,
andouille and the trinity, chipotle aioli

G A Y L O R D ‘S   C L A R K   F A M I L Y   E G G S

Dogwood Benedict
two poached eggs on large cheddar-chive biscuit,
with Irish pea-meal bacon and fresh herb hollandaise

Vegetarian Frittata
chef’s weekly choice of seasonal vegetarian cast iron
baked eggs, roasted piquillo coulis, fresh herb pesto

Breakfast Pizzeta
crisp handmade crust with chef’s creative toppings

Sunday Quiche
incredibly fresh and rich eggs in a delicate butter crust
filled with local and seasonal vegetables

Poached Egg Souffle with House-smoked Salmon
baby lettuces, creamy dill cucumber salad

Breakfast Burrito
two Carraige House Farm’s pasture-raised eggs, Ty’s spicy bean chili, cheddar cheese

C H E F   G A L E N ‘ S   F A V O R I T E S
Full Breakfasts

Hot Mill Cereal of Five Grains
organic barley and rye flakes, millet, amaranth, red quinoa and teff
drizzled with Pennsylvania maple syrup, served with seasonal fruit

  — add a local poached egg

Bermuda Brunch
cod cake topped with poached eggs, tomato creole sauce,
boiled potatoes, avocado and grilled banana

Bridget’s Irish Breakfast
parsley boiled potatoes, sausage and bacon, poached eggs,
Irish beans, fresh herb hollandaise sauce

Park City Huevos Rancheros
handmade corn tortillas, poached eggs and christmas chile sauce
oven-dried tomato, avocado, slow simmered savory black beans

Taos Chile Relleno
roasted poblano chile stuffed with chevre cheese. shrimp and eggs
cornmeal battered and fried, served with sweet potato hash
avocado and roasted tomato sauce

Virginia Chicken and Sweet Potato Waffles
Dogwood’s award winning fried chicken,
sauteed greens and country gravy

Stuffed French Toast
two thick slices of Challah stuffed with Mascarpone and Grand Marnier
topped with clementines, maple syrup and Irish butter

Baltimore Sunday Hash
two poached eggs, red potato, caramelized onion and rosemary hash,
chef’s chosen star ingredients,  fresh hollandaise sauce

New Orleans’ Spicy Fleur de Lis
Anson Mill’s Blue Corn and Antebellum Grits, Poached Eggs,
Shrimp Etouffee, oven-dried tomatoes and smoked pickled okra

Binkert’s Trio of Artisan Sausages
locally made German sausages: weisswurst, bauernwurst
and bratwurst with warm red potato salad, braised
red cabbage and whole grain mustard sauce

S A N D W I C H E S

Jumbo Shrimp Salad
in creamy dill dressing with celery and shallots,
Vann’s Chesapeake spices, served on potato roll
with roasted tomato and BCF lettuce

Fresh Roasted Turkey Rachel
with Swiss cheese, cranberry mustard and
fennel slaw, on rye bread

Grilled Chicken and Brie Sandwich
“Free” bird breast of chicken,12 grain bread,
pumpkin apple butter, spiced apples

Local Apple and Brie Sandwich   V
with arugula, spiced apples and pumpkin apple butter

Three Egg Sandwich
The Clark Family’s local eggs, cheddar cheese 12 grain bread

B R U N C H   S A L A D S

Blackened Whole Fillet of Boneless Trout
10oz. trout on large Dogwood Caesar Salad with horseradish-Caesar
dressing, radishes, parmesan and herb crostini

Grilled Chicken Caesar
all-natural “Free Bird” chicken on our large Dogwood Caesar salad
of Big City Farm’s Jerricho baby romaine

Fresh Roasted Turkey Cobb Salad
BCF lettuces, poached local egg, applewood smoked bacon,
blue cheese and oven-dried tomato, dijon-honey vinaigrette

L I B E R T Y   D E L I G H T   F A R M ‘ S
G R I L L E D   C H E E S E B U R G E R S

(10 ounce)  -  We are proud to serve burgers made with pasture-grazing all-natural beef from Black Angus – Simmental steers raised in Reisterstown, served on potato roll with hand-cut chips

The Natural
with sharp cheddar cheese

Galen’s Burger
Vann’s blackening spice, blue cheese, grilled onion & mushrooms

The Diane Burger
no bun with Swiss cheese served on large market salad

The Taos Burger
with sharp cheddar cheese and roasted poblano pepper

B R U N C H    S I D E S

Nell’s Pork Patties  or  Links

Liberty Delight Farm’s Bacon

Tom Reynold’s Turkey Bacon

Tom’ s Turkey Sausage

Irish Baked Beans