Bluegrass Tavern strums a second spring menu

May 31, 2012|By Richard Gorelick | The Baltimore Sun

The folks down at Bluegrass Tavern in South Baltimore sent over a peek at the new spring menu, set to debut on Thursday. It's actually Spring Menu, Part Deux. The first spring menu showed up on April 18, but you know how fast the seasons change around here.

New additions on Ray Kumm's menu include braised Shenandoah lamb cheeks with smoked roman cauliflower with a Farmhouse Ale reduction; honey-roasted local quail with garbanzo beans, Greek yogurt, radish salad and lime vinaigrette and homemade linguini with Sewansecott clams, spring onions, smoked olive oil and peperonata

I want it all but especially the linguine. The full menu should be up on the Bluegrass Tavern website sometime Thursday.

Sunday nights are when Bluegrass Gives Back. This week, June 3, the restaurant will donate 10 percent of its sales to Martini Lutheran Preschool.

And next Wednesday, Bluegrass Tavern is throwing another one of its beer dinners. This time, Chef Kumm is pairing four courses with beers from Peak Organic Brewery, Portland, Maine. The dinner costs $55. Call Bluegrass to reserve a space.
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