Tuesday with Gertie, February 20, 2018
FROM THE BAR
Pear-infused McGivor scotch, white vermouth, yellow Chartreuse rosemary syrup & lemon bitters…10.
Woodford Reserve Bourbon, Sagamore Spirit Rye, Westland American Single Malt…13.
Blood Orange, Grapefruit-Ginger or Rosemary-Lemon…3.50
OYSTERS ON THE HALF-SHELL
Virginia Wilds (Chesapeake Bay, Virginia)
Rappahannocks (Rappahannock River, Virginia)
½ dozen…15. • Dozen…28.
SOUP DU JOUR
Louisiana Black Bean Soup
Topped with saffron rice & green onions…Cup 7. • Bowl 10.
Shrimp & Pesto Pasta
Sauteed shrimp tossed with sundried tomatoes & orecchiette pasta in toasted pistachio pesto, finished with fresh mozzarella…15.
Blackened Mahi Mahi
Served over a farro salad featuring peppers, red onions, green onions, raisins, toasted cashews & orange-white balsamic vinaigrette dressing…15.
Grilled Teres Major Medallions
Topped with port wine reduction, accompanied by roasted rainbow fingerling potatoes and sauteed arugula…15.
Triple Chocolate-Calamansi Cake
With white chocolate mousse, milk chocolate-calamansi mousse, dark chocolate flourless cake & hazelnut crunch …9.
St. Patrick's Day Primer
Join us for a special cooking class & brunch on Saturday, March 10! Cost is $75 pp, all-inclusive. More details to follow!
Next Community Night: Thursday, March 1. 33% of sales will be donated to Poly Ingenuity Project, part of Baltimore's Polytechnic Institute High School.
Contact John Gilligan for info
Tuesdays with Gertie after 5 pm: featuring $15 entrees
Wine Wednesdays after 4 pm: all wine discounted 50%