Bluegrass Tavern isn't fooling around with its 2012 Winter Restaurant Week menu. It is not something for everyone, but for adventurous eaters, there's pheasant terrine, Swedish venison meatballs, sous vide duck breast with rutabaga and blue cheese puree and bulgogi style flatiron steak. There is also no dessert course. Instead the three courses at Bluegrass Tavern are soup or salad, followed by an appetizer and entree.
Baltimore Sun photo/Lloyd Fox
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