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March 15, 2011

Spring menus -- first up Blue Hill Tavern

bluehillBlue Hill Tavern tweeted that its new spring menu was viewable on the new menu tab on its facebook page.

I knew what that meant!

According to co-owner and manger Mel Carter, who answered the phone when I called, the appetizers are mostly, if not entirely, new. They include octopus with lemon and shaved fennel, an escargot saute, and a garde manger with chicken liver, prosciutto di parma and breseola.

Entrees are now divided between seasonal and favorites, things that customers would "kill us if we took off the menu," Carter says.

On the seasonal menu -- mussels and monkfish in saffron both, skate wing (suddenly everywhere) with olive tapenade and orange and butter braised fennel, and bison osso buco.

Send your spring menu to


Baltimore Sun photo/Kenneth K. Lam



Posted by Richard Gorelick at 4:34 PM | | Comments (3)
Categories: Seasonal Menus


I'll have the garde manger. I dpn't know what it is, but I'm sure it's wonderful and very elegant.

Since the term garde manger actually refers to a cold food preparation station in the traditional French kitchen, the use of the term to name a dish is rather odd. I guess they felt that it was better than calling an item "cold food plate" and hope that no one would care that they were misusing the term.

Went there for Happy hour last Friday and they had the new menu. The escargot was on the new menu and was half price during happy hour. It was fantastic. If you have never had it, try it. I am picky with textures but this is great.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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