poached pear with brie on Irish brown bread; farro salad with roasted beets, chevre, red onion vinaigrette; pulled bbq sandwich with handcut chips and fennel slaw; orange & earl grey creme brulee
Restaurant Week Lunch at The Dogwood, Baltimore, MD
poached pear with brie on Irish brown bread; farro salad with roasted beets, chevre, red onion vinaigrette; pulled bbq sandwich with handcut chips and fennel slaw; orange & earl grey creme brulee
Restaurant Week Lunch at The Dogwood, Baltimore, MD
kaddo borwani (baked baby pumpkin in a yogurt garlic sauce); sampler with beef, lamb, and chicken kabobs, lamb chop, rice, and afghan salad; feereny (afghan cardamom pudding with fresh fruit)
Restaurant Week at The Helmand, Baltimore, MD
wagyu beef carpaccio with wasabi aioli, crispy maitakes, avocado oil; bulgogi marinated flat iron, korean potato salad, kimchee brussels sprouts; smoked fried chicken, wild rice waffle
Restaurant Week at Bluegrass Tavern, Baltimore, MD
calamari; fettucine with spicy tomato, chili, and crab; chocolate pot du creme with hazelnut cream and biscotti
Restaurant week at Urbana, Washington, D.C.
shrimp and grits with pickled peaches and tomato-bacon dashi; duck dumplings with seaweed salad; plum and ginger creme brulee
The Wine Market, Baltimore, MD
