Absolutely Febulous 2015

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It’s back! Winter Restaurant Week in Baltimore City – or weeks – now known as Absolutely Febulous.

Whether you try out a new place, head to a favorite, or maybe go to what normally would be a splurge, there’s a restaurant for you during this special 14-day long event. I’ve checked out the menus online and here are my top five. All of these are dinner menus and diners may choose one in each of the three courses. Adult beverages, tax and gratuity are not included in the per person charge. See the Absolutely Febulous website for all participating restaurants – a ton this year! See the site, too, for more details on each menu.

 

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First Course (choice of one)
potato leek soup (gf)

poached beet and apple salad (gf)

pumpkin ravioli

tuna tartare

selection of two cheeses

Second Course (choice of one)
crispy skin trout

scallop (BLT)

roasted chicken breast (gf)

hanger steak (gf)

crispy polenta cake (gf)

lamb and pork bolognese

Third Course (choice of one)
flourless chocolate cake (gf)

vanilla bean creme brulee (gf)

two scoops ice cream (mix and match!)
vanilla, salted caramel, coffee chunk, and pistachio. sorbets: mango, lemon-basil, raspberry and lime sherbert

selection of two cheeses

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Family Meal

First Course (choice of one)
chicken pot pie fritters

spinach and artichoke dip
salt cod, seasoned soda crackers

beef and onion
slow braised beef short rib, croutons, aged vermont cheddar

grilled
hearts of romaine, green beans, olives, fennel, red onion, dijon vinaigrette

Second Course (choice of one)
meat loaf
sriracha ketchup, everything mashed poatatoes, garlicky spinach

3 pc fried chicken
buttermilk biscuits, pickles, hot sauce

crispy maryland blue catfish
warm mustard demi, brown butter fingerling potatoes, dandelion

eggplant parm
pomodoro, broccoli rabe, pasta

Third Course (choice of one)
caramel apple cake
molasses cake, sticky sauce, apple cider sherbert

devils food sundae
chocolate fudge frosting, vanilla ice cream, peanuts, soft caramel

smith island cake
yellow butter cake, chocolate fudge frosting, whipped cream

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Wine Market Bistro

First Course (choice of one)

Cured Arctic Char
marinated beets, meyer lemon jam, shaved horseradish

Cornmeal Fried Oysters
tomato, bacon, beurre blanc

Fennel Braised Pork
strazzapretti pasta, kale, crème fraiche

Field Greens Salad
cured egg yolk, crispy chicken skin, winter radishes, green goddess dressing

Baby Red Romaine Salad
brioche croutons, buttermilk dressing, parmesan crisp

Wild Mushroom Soup
crispy mushrooms, rosemary-almond gremolata, pancetta

Second Course (choice of one)
Hangar Steak
smoked sunchoke cream, salsa verde, lardo, chanterelles

Braised Lamb Shoulder
kale-barley risotto, broccoli puree, pomegranate

Grouper
crispy polenta, royal trumpet mushrooms, provolone fonduta, pancetta-pistachio relish

Pan Seared Shrimp
preserved lemon yogurt, curried chickpeas, roasted cauliflower

Escarole Ravioli
roasted sunchokes, wild mushrooms, pine nut honey

Third Course (choice of one)
White Chocolate
raspberry jam, macadamia nut crumble

Sweet Potato Bread Pudding
spiced rum crème anglaise, pecan toffee, chocolate bark

Chocolate Cake
peanut butter pudding, caramel sauce, banana chips

Chef’s Selection Taharka Brothers Ice Cream & Sorbet

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The Brewer’s Art

First Course (choice of one)
Curried Celery-Root Soup
quark, pistachio & coriander pesto

Liptauer Cheese Spread
sauerkraut rye crostini

Spinach Salad
toasted pumpkin seeds, moody blue cheese, roasted strawberries, banyuls vinaigrette

Savoy Cabbage Salad
grana padano, smoked sweety drop peppers, sliced almonds, lime-cardamom vinaigrette

Caesar Salad
romaine, parmesan crisp, white anchovies, and parmesan dressing

Second Course (choice of one)
Half KCC Farm’s Chicken
sautéed breast, confit leg, baby shiitakes, leeks, cauliflower purée, roasted chicken vinaigrette

Poached Cod
faro, apple & celeriac purée, marinated fennel, cider butter sauce

Rutabaga & Blue Cheese Pavé
roasted walnuts, baby arugula, beet coulis

Lamb Neck “Osso Buco”
butterkäse farina, sautéed watercress, soffrito

Steak Frites
grilled vintage hanger steak, rosemary garlic fries, red wine shallot sauce

Third Course (choice of one)
Buckwheat waffle
ginger gelato, cranberry vanilla pudding, almond cream

Chocolate Torte
dark chocolate cake, a hint of Proletary Ale, chocolate ganache

Apple Bread Pudding
rum soaked golden raisins

Cheeseboard
chef’s choice of two artisanal cheeses

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The Food Market

First Course (choice of one)
Pork Albondigas
ricotta, whipped squash, salsa verde, corn tortilla

Celery Root Soup
brown butter, lobster, charred lemon, parsley

Unchopped Salad
Brussels sprouts, beets, carrots, mac nut, cranberry, cream cheese

Cold Fried Chicken Lettuce Wraps
corn nuts, cheddar, scallion, pickle juice BBQ

Seared Tuna
hampden togarashi, turnip quickles, hot mustard

Second Course (choice of one)
Beef Short Rib
potato chili, cauliflower, liquid cheddar, onion crumble

Rainbow Trout
cornmeal, spicy brussels sprouts, potato spring roll, lemon butter

Duck Parts
breast, confit wing, foie spaetzle, mustard greens, peanut butter, cherry

Veal & Boar Meatloaf
whipped potatoes, garlic string beans, tomato, parmesan cream

Bacon Wrapped Shrimp Wrapped Scallops
grits, greens, biscuit, citrus BBQ

Third Course (choice of one)
Heath Bar Bread Pudding
condensed milk caramel

The Charmery Sliced Cream
apples, walnuts, granola, cinnamon syrup

Hot Milk Cake
berries, basil, buttermilk anglaise

Peanut Butter Pie
pretzel, marshmallow, chocolate

Lil Key Lime Tarts
cheesecake paint, graham cracker

Full disclosure: My Charm City Cook salted caramel brownies will be a featured dessert in the private kitchen dinner at The Food Market during Restaurant Week. It’s part of a dessert that Chef Chad Gauss is calling “The Hood” – a salted caramel brownie topped with The Charmery ice cream and Mouth Party Caramel sauce. (YUM.) The menu for the private kitchen is four courses and is different from the regular Restaurant Week menu. Cost per person is $75.

First Course: (Choice of one)
Tuna Tartare
crispy shallot, cucumber, black truffle

Duck Scrapple
pumpkin flapjack, cranberry butter,
organic maple

Lobster Soup
knife & fork style, white peppercorn

Second: (Choice of one)
Brussels Sprouts
bacon, toasted parmesan, panko, Caesar

Pastrami Beets
gruyere, caraway, 1017 island, kraut foam

Stuffed Pear
champagne, blue cheese, pecans, raspberry, hydro

Third: (Choice of one)

Chilean Seabass
potato crumble, kurobuta ham, cauliflower, shrimp butter

Whole Lil Chicken
cornbread dressing, sticky carrots, black truffle, pan jus

Wagyu Beef
charred cabbage, horseradish fingerlings, hampden 57

Fourth: (Choice of one)
Sweet Potato Cake
cinnamon frosting, pecan brittle, candied orange

Coconut Cream
pie crust, kona coffee coulis

The Hood
charm city cook brownie
mouth party caramel
the charmery sliced cream

Amy Langrehr

Amy Langrehr

Amy Langrehr is the blogger and Instagrammer behind Charm City Cook.She writes about food, drink, cooking and more in her hometown of Baltimore.
Amy Langrehr


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