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Clementine

(Artık Kapalı)

Amerikan Restoranı ve Şarap Barı$$$$

Lauraville, Baltimore

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Clementine

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Menü

Vegetarian Lunch Menu 3Dinner Menu 5Cocktail Party Menu 3Winter in-House Party Menu 5Business Conference Breakfast & Lunch 7

Vegetarian Lunch Menu

Starters

Classic Hummus

Sweet Pea Hummus with Mint

Falafel

Black Bean Hummus

With roasted poblano and tomato

Tabbouleh

Muhamarra

Roasted red pepper dip with garlic, walnuts, pomegranate molasses, cumin and mint

Mains

Shakshuka

Andy's eggs and heirloom tomato frittata

Roasted Beet Salad

With labne, parsley, olive oil and local honey

Chapel Hill Cheddar

With, roasted sweetcorn, and heirloom tomatoes

Great Hill Blue Cheese

Balsamic braised red cabbage and caramelized onions

Chickpea Salad

With baby rocket, roasted garlic tahini dressing and easter egg radishes

Heirloom Tomato and Pita Salad

With za'tar vinaigrette

Mozzarella, Basil and Tomato

Afters

Dessert Platters

With lemon bars, brownies, and fruit bars

Dinner Menu

Starters

Soup: Gabe's Traditional Borscht

4.00

Charcuterie & Cheese Plate

11.00

With dijon mustard, pickled stuff and a jam! Pickled cauliflower, hot capicola, sweet capicola, sausicon

Salad: Sweat Baby Kale, Pickled Grapes + Shallots

7.00

With sweet baby kale, smoked tomato, vanilla vinaigrette and ricotta salata

Manteca Colorada

7.00

Andalusian lard and bits of pork with garlic, smoked pimenton on grilled crusty bread-served with capers and grapes

Sides

Seared Confitted Pork

7.00

With brussel sprouts & finished w/ maple sherry vinegar sauce

Famous Mac & Cheese

6.00

Sauteed Beets W/ Shallots, Rosemary & Apricots

6.00

Dessert

Coconut Cake

6.00

Chocolate Mousse Cake

6.00

Bourbon Walnut Pie

6.00

Chocolate Peanut Butter Cake

6.00

Plates

Winston's World Class Meatloaf Redux

8.00

With smoked gouda mashed potatoes and slow-cooked greens

Everglade's Rod & Gun Club

15.00

Catfish roasted w/ bell peppers & onions topped with melted cheese over mash + sauteed veg

N.Y. Strip

25.00

With A-Win Sauce, sauteed polebeans and smoked gouda mashed

Chicken Pot Pie

14.00

Duck Hash with Two Poached Eggs

13.00

With rosemary chile cream

Duck Brigade

23.00

Seared duck breast with roasted potatoes, buttons and brussel sprouts topped with Clementine sauce

Moroccan Pasta

14.00

With spiced pumpkin, tomato sauce and veggies

Rumbledethumps

14.00

Smoked and seared boneless chop over sauteed cabbage and mashed potatoes topped with apple jam

Korean Tofu Pot Pie

13.00

Sticky Rice, wild mushroom and sugar snapped peas baked and topped with sesame Korean hot sauce and hoisin

Drinks

Mint Infused Ice Tea

2.00

Hot Tea Assortment

2.00

Zeke's Fair Trade Organic Coffee

2.00

Cocktail Party Menu

Bigger Stuff

Belle Vale Farms Persian Beef Kabobs On Pita

W/ Raita & Pickled Sumac Onions

Warm Chicken Salad

W/ currants & almonds in a country captain sauce

Hummingbird Farms Green House Tomatoes

With basil tapanade and pecorino

Chesapeake Boudin

Our version of the classic Louisiana spicy seafood & rice sausage w/ roasted red pepper Remoulade, made with Maryland Crab & Shrimp

Sea Salt, Olive Oil & Rosemary Roasted Fingerling Potatoes

Duck Confit Bbq Sandwiches

W/ Landmark Reserve Cabernet Franc "Barbecue Jus"

House Smoked & Cured Kasseler

(a German-style smoked & cured pork loin) w/ whole grain mustard

Tuscarora Farms Radish Butter

With lemon curd and radish sprouts

Roasted Asparagus W/ Olive Oil

Winston's Mom's World Class Brownies

W/ Fresh whipped Cream & Berries Macerated in Jazzberry wine

Assorted Charcuterie

all house made & cured:

Saucisson Sec

An air cured French-style sausage

Rumbleway Farms Chicken Liver Pâté

W/ Boordy fruit wine & house made apple jam

Duck Prosciutto

W/ Local Honey mustard

Fixin's & Sides

Artisanal Breads From Hamilton Bakery

Cucumbers, Tomatoes & lettuce

Winter in-House Party Menu

Cocktail Course

Assorted Charcuterie

First Course

Chesapeake Oyster Spoons

W/ Yuzu, Serrano Chiles & Nam Pla

Pan Seared Dry Pack Scallops

Over Duck Confit Hash

Beef Tartare

W/ Miso, Quail egg, Soy & Chilies

Second Course

Beet, Yellow Baby Carrot & Arugula Salad

W/ Roaring 40's Blue & bacon rosemary vinaigrette

Third Course

Whole Roasted Prime Rib

W/ Fresh Grated Horseradish & Port wine & Cherry Smoked Black Pepper Demi Glace

Cold Smoked Slow Roasted Goose

W/ Forestiere (Wild Mushroom Sauce) w/ curry Crème Fraiche

Roasted Wild Caught Rock Fish

W/ Seafood "Ragu" (Sautéed Shrimp, Crab, Crawfish & Oysters w/ Roasted Tomato butter Saffron jus

Fourth Course

Maple Pie

Dark Chocolate

W/ Cream Cheese Vanilla Frosting

Coconut Cake

Coffees

Business Conference Breakfast & Lunch

Yogurt Bar

not yogurt bar

Trickling Springs Creamery Whole Milk Yogurt and South Mountain Creamery 2% Yogurt

Fixins'

Marshmiller & Son's

Soon to be famous walnut granola

Apple Ginger Compote

S & S Maple Camp Maple Syrup

Autumn Apple and Pear Salad

With lemon mint and honey dressing, dried cranberries and almonds

Cybee Honey

Pear Compote

Sesame and Honey Toasted Pecans

Breads, Muffin and Scones

Apple Bran Muffins

Banana Bread with Dark Chocolate

Apple Cheddar and Bacon Scones

Zucchini Bread

Carrot Bread with Walnuts

Herb and Cedar Hill Meadow Cheese Scone

Lunchy Lunch

All will be served with jasmine rice, condiments and Stuff

Thai Green Curry

With beef and mushroom, broccoli and thai basil (stew-like)

Chipotle Roasted Chicken Tacos

With pickled garlic scapes (mild garlic tops) , salsa pepito (roasted tomato and pumkin seed salsa)

Indian Butternut and Hubbard Squash Curry

With baby parsnips, kale and chickpeas (stewlike)

Salad

Mixed Greens Salad

With watermelon radishes, apple vinaigrette and Everona Piedmont (sharp sheeps milk cheese from Southern Virginia)

Lunchy Lunch Dessert

Almond Macaroons

Coconut Macaroons Dipped in Dark Chocolate

Cocktail Time!

Deviled Eggs with House Cured Ham and Mustard

Chesapeake Boudin with Cocktail Sauce

Roasted Veggie Caponata On Crostini

Deviled Eggs with Garam Masala

Chicken Pate with Sour Cherries and Boordy Port

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