Clementine serves up Jagerwurst with mustard cream, maple… (Kenneth K. Lam, Baltimore…)
Clementine has made some changes to its lunch and breakfast menus. In the case of lunch, it was a matter of addition; for breakfast, contraction. New to the lunch menu are items more in the vein of the Harford Road restaurant's dinner menu. Winston Blick's eternally popular bacon-wrapped meatloaf is now a lunch option, served with roasted tomato gravy and Yukon gold mashed potatoes. Also new are a classic tuna melt, a wild mushroom tart and Blick's take on the Caesar salad with grilled chicken.
"We tried to get on the lunch menu everything that people love about dinner here," said Clementine's Andy Tzortzinis.
For breakfast, the Clementine crew bid a fond farewell to the breakfast casseroles, which were on the spring 2008 opening menu. Although it was a menu fixture, it wasn't being ordered much at all. But saying goodbye wasn't easy. "It was like firing a friend," Tzortzinis said.
Clementine serves lunch Wednesday through Sunday and breakfast on weekends.
Just in time for the holidays, Slainte in Fells Point has just introduced an Irish Flight Menu. The fixed-price, five-course dinner is available seven nights a week for $35 a person or $60 for two.
The meal begins with the old el drinko, either a pint of Guinness or Smithwick's, a glass of house wine or the O'Leary's Bee-tini, the winner of Slainte's Irish Whiskey mix-off.
Appetizer choices include the Slainte pub dip, curry chips, or potted shrimp; and main course options are Paddy's corned beef and cabbage, fish and chips, chicken pot pie and English pea risotto. And so on, and so on, until dessert, where the choice is Guinness chocolate creme brulee, Baileys bread pudding, cheesecake or a pumpkin pie martini.
So, is your restaurant shaking things up? Has Chef whipped up a new winner? Send information to firstname.lastname@example.org. Snap a photo while you're at it.