The Star-Spangled menu at Lord Baltimore Hotel

September 09, 2014|Richard Gorelick | The Baltimore Sun

Lord Baltimore Hotel (20 W. Baltimore St., 410-539-8400, lordbaltimorehotel.com) is getting into the commemorative spirit.

The hotel is offering a Battle of Baltimore-themed three-course menu in its French Kitchen and LB Tavern venues, with menu items inspired by, or at least named for, personalities and events of the historic battle.

Dishes include The Mary Pickersgill Plate (heirloom tomato, pickled beets, radishes, asparagus and blue cheese panna cotta); The General Samuel Smith (chicken “pot pie” with creamed spinach tartan, compressed chicken thigh, crispy chicken skin salad and carrot coriander puree) and Hampstead Hill (crispy artichoke flatbread with goat cheese bechamel, comte cheese, white truffle and asparagus salad).

Dessert is the Francis Scott Key “Stars and Stripes" -- strawberry mousse, white chocolate shell, blueberry sorbet, almond nougatine.

The special $20.14 menu is available at Lord Baltimore Hotel through Saturday.

 


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