Eat

Reserve a table: 410.254.2376

This menu was update on April 25, 2012; some details may change!

Pantry

fresh baked breads/ butter, jams, spreads 5

marinated olives and caperberries 5

artisan cheese plate/ fruit, apple butter 11

hors d’oeuvres/daily assortment of small bites mp

breakfast radishes/ leek butter, sea salt 6

spring pea soup/creme fraiche, crispy pig ear 8

asparagus and artichoke soup/ gentleman’s relish 8

a nice green salad/ vegetables, vinaigrette, cherry glen goat cheese 7

wilted arugula and spinach/ fried anchovies, duck egg 10

wild mushroom tart/ ramps, gruyere, thyme 10

spring vegetable fritto misto/ ramp aioli, red pepper relish 11

stuffed artichokes/ panisse, spring vegetable ragout, feta 24

coddies/ house mustard, crackers 8

oyster gratin/ artichokes, virginia ham, bread crumbs 14

grilled soft shell crab/ spring pea flan, bacon marmalade 16

whole trout/ jalapeno grits, pickled ramps and chiles, brown butter 23

pan roasted scallops/ spaetzle, peas, tendrils, chorizo yogurt 25

goat ricotta gnocchi/ pigs head ragout, pea tendrils, parmesan 11

lamb meatballs/ artichokes barigoule, olives, lovage 15

fried chicken thigh/ cracklin’ biscuit, cucumber lime slaw 12

braised pork cheek/ green garlic puree, potatoes, sausage, fennel 20

butcher’s steak/ grilled leek and potato gratin, pickled ramp bearnaise 24

duck confit/ farro and olive salad, pickled cherry jus 25

grilled dry aged ribeye/ marrow butter, frites 36

duck liver toast 4

terrine 4

potted quail 6

virginia ham 6

sausage 8

selection of 3 13

The Chameleon Thanks: