A new Sunday Brunch Option in Charm City

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french kitchen

The Lord Baltimore Hotel announced this week that brunch service will be offered on Sundays – beginning this Sunday, September 7 – in the hotel’s signature restaurant, French Kitchen.

Brunch service will begin with fresh baked breads and pastries made on-site from Pastry Chef Donna Simmonds.

Starters on the menu, created by the hotel’s Executive Chef Michael Carstens, include:
Jambon et Melon ($10), house smoked ham du jour served with compressed melon, smoked pecans and a mint coulis;
Fruits de la Mer ($10), fresh shucked oysters on the half shell and a sweet Maine lobster claw served with a confit of garlic butter and a blackberry mignonette;
Salade Frisee aux Lardon ($9), frisee greens, black trumpet mushrooms, summer peas, soft egg and bacon jelly vinaigrette
Depuis de Jardin ($8), a local vegetable crudité served with a Maytag panna cotta, puree of cauliflower and a red wine jelly;
Soupe aux Oignons ($8), served with comte cheese on a toasted house baguette; and
Soup du Jour ($9)

Entrees featured on the brunch menu include:
Crepe du Jour ($14) and a Quiche du Jour ($13), both served with a salade printemps;
Saumon sur le Pain ($12), an arctic char gravlax BLT made with house made gravlax, tomato confit, garlic bacon crostini, butter lettuce, shallots and crème fraîche;
Porc et le Gruau ($14), maple and espelette glazed pork belly served with fine gruyère grits;
Français Toast de Brioche ($11), banana foster pan perdu, brioche, hazelnut crème anglaise, brown sugar caramel;
Oeufs Bénédicte ($18), crab cake benedict with succotash and peppadew hollandaise;
Poulet Gaufre ($15), fried chicken with a Meyer lemon waffle and a grilled peach jam;
Monsieur Baltimore ($14), farm fresh eggs cooked to order and served with breakfast potatoes and a choice of country sausage or pecan wood smoked bacon;
Salade Niçoise ($15), olive oil poached tuna, haricots vert, sauce gribiche, butter lettuce and pickled shallot; and
Steak Diane and Eggs ($17), New York Strip, brandy and tarragon cream, salt and chive pan-fried eggs and a buttermilk biscuit ($17).
Fresh juice and a choice of freshly brewed coffee or a selection of custom blended tea are included with brunch entrees.

Side dishes featured on the menu include duck fat breakfast potatoes ($5), seasonal berries with crème anglaise (market price), gruyère grits with fine herbs ($6), pecan wood bacon ($5) and country sausage ($5).

Desserts include Baked Alaska ($8), seasonal ice cream, lemon pound cake, flambéed kirsch and preserved fruit; Tarte Tatin ($9) house puff pastry, poached and braised pear served with mint raspberry gelato; and Tarte du Jour ($6).

Also available during brunch are Bloody Marys and Screwdrivers ($5) and bottomless champagne ($8).

Yum – I’m definitely going to check this out!

Amy Langrehr

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