Fall menus -- a second harvest
Last week, I posted the new Fall menus that I knew about. Here are a few more
Chameleon Cafe started its new Fall menu just this Wednesday night. Much of the foundation material - quail, sweetbreads, lamb shank -- will look familiar to Jeff Smith's fans, but he's giving most of them fresh twists. You can look at the new menu here.
Actually I knew about the B&O American Brasserie's new Fall menu, too -- but it got lost in the shuffle. On the latest seasonal menu from chef Michael Reidt (pictured here) are starters like Guinness-root vegetable gnocchi and a foie gras and oxtail terrine; entrees like wood-fired cassoulet and Briarwood Farms rabbit with dumpling squash and kale-smoked almond pesto; and, from the brick-oven, wood-fired brussels sprouts, home-made sausage, and short-rib flat breads. Check out the entire menu here.
Baltimore Sun Staff/Kim Hairston