Wine Market Bistro

The Locust Point restaurant (921 E. Fort Ave, 410-244-6166, is serving a $26 three-course brunch from 11 a.m. to 4 p.m., with main course options like croque monsieur, eggs Benedict and a crepe with spring peas and morels. The a la carte brunch menu will also be available. *a la carte menu also available First Course Smoked Salmon Rillettes mâché, grapefruit, apple vinaigrette, caper berries, toast Bibb Lettuce spring peas, asparagus, tarragon vinaigrette , pecorino Local Fruit mint simple syrup, vanilla yogurt Chilled Spring Pea soup lemon froth and mint Second Course Rustic Bread French Toast panko, bacon caramel, walnut granola, maple ice cream Croque Monsieur brioche, house made ham, mustard, mornay House Ground Roseda Farms Burger pancetta , sweet and sour onions, fried egg Eggs Benedict fried oysters, toasted ciabatta, prosciutto, hollandaise Morel & Spring Pea Crepe watercress velouté, radish green salad Third Course Seasonal Bread Pudding Local & House Made Ice Creams & Sorbets Apricot & Almond Terrine whipped creme fraiche, house made pistachio-apricot ice cream Sour Cherry Tart gingersnap streusel, red wine ice cream, vanilla-cherry compote Chocolate Terrine cashew toffee, vanilla whipped cream, gingerbread paste
Barbara Haddock Taylor, Baltimore Sun photo
Copyright © 2018, CT Now