Main and Market Dinner is the best dinner you'll ever have.

Dinner Menu

Dinner Menu

v=vegetarian,  g=gluten free

Salads

all salads are served with a small pumpkin muffin

g café salad
mixed greens, chilled brandied peppercorn encrusted chicken, candied pecans, spiced pears and gorgonzola cheese tossed with maple champagne vinaigrette – 12.5
half portion – 8.25

craisin chicken salad
our famous chicken salad with almonds, craisins and onion served over mixed greens and topped with raspberry vinaigrette and granola – 12.5

annapolis chopped salad
romaine lettuce topped with beef tenderloin, cucumbers, corn salsa, cherry tomatoes, avocado, bacon and feta cheese tossed with lime cilantro dressing -17. substitute crab cake or grilled salmon -20.

bay ridge salad
arugula salad topped with beef tenderloin, cherry tomatoes, blueberries, almonds, goat cheese and honey citrus vinaigrette -16. substitute crab cake or grilled salmon -19.

craisin & cafe
the best of both worlds, a small café salad with peppercorn chicken, served alongside a scoop of our craisin chicken salad topped with granola and raspberry vinaigrette – 14.

g honey wasabi tuna salad
seared sesame crusted ahi tuna, served rare and presented over mixed greens with carrots, cucumbers, avocado and honey wasabi vinaigrette – 16.5

sesame chicken spinach salad
sesame encrusted chicken served over a bed of baby spinach and greens, carrots, cabbage, chopped peanuts and mandarin oranges, served with soy ginger vinaigrette – 14.

baby kale and quinoa salad
grilled salmon served over baby kale with quinoa, craisins and almonds, tossed in a citrus vinaigrette – 18. with shrimp -16.

g sultan’s garden
our famous curried chicken salad served over mixed greens with a wedge of fresh pineapple, sliced strawberries and honey citrus vinaigrette – 12.5

chicken bruschetta
classic caesar topped with grilled chicken breast, bruschetta tomatoes, basil, fresh mozzarella and balsamic glaze – 14.

classic caesar
chopped romaine, homemade croutons, shredded parmesan and our creamy caesar dressing – 8.5
add grilled chicken -4. shrimp -6. crab cake -12. beef -8. grilled salmon – 9.

mexi caesar
romaine tossed with lime cilantro caesar dressing and topped with chipotle tortilla strips, avocado, cheddar cheese and fresh pico de gallo – 9.5
add grilled chicken -4. shrimp -6. crab cake -12. beef -8. grilled salmon – 9.

greek caesar
classic caesar topped with feta cheese, cucumber, tomato and red onion salsa, artichoke hearts and kalamata olives – 10.
add grilled chicken -4. shrimp -6. crab cake -12. beef -8. grilled salmon – 9.

Small Plates

hummus plate
hummus, roasted red pepper tapenade, cucumber tomato salad, kalamata olives, feta cheese and warm handmade flatbread – 9.
with grilled chicken breast – 13.

beef lettuce wraps
seared beef tenderloin pieces with sautéed onions and peppers in bibb lettuce wraps, drizzled with horseradish cream sauce -12.

shrimp garides
jumbo shrimp sautéed with garlic, lemon, tomato and white wine, finished with feta cheese, served with warm ciabatta bread – 13.

crab avocado quesadilla
crab meat, cilantro, avocado and cheddar jack on chipotle tortilla, finished with old bay remoulade and fresh pico de gallo – 15.

chesapeake crab dip
creamy chesapeake crab dip baked and topped with cheddar cheese. served with crusty bread for dipping – 12.

crispy shrimp and grits
beer battered jumbo shrimp served with crispy cheddar grit polenta, corn and tomato salsa and old bay remoulade – 13.

scallop plate 
pan-seared scallops served with grilled asparagus and lemon garlic aioli – 17.

fried green tomatoes
three fried green tomatoes topped with old bay remoulade and corn salsa -9. add crabmeat -15.

soup
our famous hungarian mushroom & two homemade soups daily
cup – 5. / bowl -7.

french onion soup – 6.

Pastas

served with a choice of a caesar or garden salad
soup, café salad or fruit may be substituted for an additional – 1.5.
french onion- 2.5
gluten free pasta is available

avery island pasta
sautéed bacon, scallops, sweet corn kernels, and green onions finished in a smoked tomato alfredo sauce and tossed with linguini pasta and parmesan cheese – 26.

classic basil scampi
linguini pasta with shrimp, a basil compound butter sauce, fresh garlic, basil, roasted tomato, lemon zest and parmesan – 22.

pad thai
garlic, shallots, green onions, carrots, peanuts and bean sprouts tossed with rice noodles and a peanut tamarind sauce, sprinkled with fresh cilantro and basil – 18.
add chicken -4. add shrimp -6

pistachio farfalle
farfalle pasta tossed with peas, basil, pistachio pesto sauce and parmesan cheese -17. with shrimp -23. with chicken -21.

manzo de florentine pasta
farfalle pasta tossed with roasted tomatoes, spinach, mushrooms, beef tenderloin pieces, white wine butter sauce and parmesan cheese -23.

Consuming raw or undercooked animal foods may increase your risk of contracting a foodborne illness, especially if you have certain medical conditions.

Selections

served with a choice of a caesar or garden salad
soup, café salad or fruit may be substituted for an additional – 1.50

millstone classic
sautéed corn, bacon, crabmeat, shrimp, sherry and a touch of cream, served with cheddar grit polenta and grilled asparagus – 26.

truffle filet
grilled 6 oz. filet mignon topped with white truffle compound butter, presented with mashed potatoes and grilled asparagus – 27.
add crab cake – 12.

beef curry
sautéed onions, zucchini, squash, beef tenderloin pieces and rice noodles in yellow curry sauce -24.

Main & Market Traditions

served with a choice of a caesar or garden salad
soup, café salad or fruit may be substituted for an additional – 1.50

fish and chips
flash-fried beer battered white fish served with fries and old bay remoulade or lemon aioli – 17.

herb crusted salmon
fresh herb encrusted salmon fillet finished with mustard dill sauce, served with mashed potatoes and sautéed vegetables – 21.

homemade meatloaf
savory homemade meatloaf topped with choice of mushroom ragout demi-glace, hungarian mushroom soup or marinara and mozzarella. Crowned with fried onion straws and served with mashed potatoes and sautéed vegetables – 17.

crab cakes
two signature crab cakes with a side of lemon aioli, served with mashed potatoes and grilled asparagus – 30. one crab cake dinner – 24.

tuna kurosawa
sliced ahi tuna, served rare and encrusted in sesame seeds, seared and served with soy-ginger kurosawa sauce, rice and stir-fried vegetables – 24.
substitute scallops for tuna available 

salmon pisana
pan-seared salmon fillet, poached with white wine, lemon, artichoke hearts, roma tomatoes, capers, and kalamata olives, served with sun-dried tomato and basil polenta – 22.

Sandwiches

all are served with a choice of a pasta salad, caesar salad, garden salad, sweet potato fries or french fries
soup, café salad or fruit may be substituted for an additional – 1.50

signature burger
½ lb. Angus burger cooked to order, topped with bacon onion jam, cheddar, lettuce, tomato and onion on a fresh brioche bun- 12.5

bruschetta chicken sandwich
grilled chicken topped with fresh mozzarella, roma tomatoes, basil and a balsamic glaze on grilled ciabatta bread – 13.

crab cake sandwich
broiled crab cake on brioche roll with old bay remoulade or lemon garlic aioli – 17.

chicken club
grilled chicken breast, bacon, provolone cheese and honey mustard served on a croissant with lettuce and tomato – 12.

v cafe veggie burger
veggie burger topped with provolone cheese, caramelized onions and honey mustard on a pretzel roll – 11.

Short Plates

g citrus scallops
pan-seared sea scallops served with arugula salad topped with mandarin oranges, candied pecans, and citrus dressing -18.

g simple salmon
grilled salmon fillet served with side of dill caper sauce, accompanied by mesclun salad with cherry tomatoes, red onion, parmesan and balsamic
vinaigrette – 16.5

g simple filet
6 oz. filet seared and accompanied by mesclun salad with gorgonzola, red onion, sliced tomatoes and balsamic vinaigrette – 19.5
add bacon onion jam for – 1.

crabcake short plate
signature maryland crabcake served with arugula salad topped with cherry tomatoes, cucumbers, citrus vinaigrette and a side of lemon garlic aioli -17.

Sides

polenta – 3.
sauteed spinach – 4.
sweet potato fries – 4.
natural-cut fries – 3.
pasta salad – 3.
fruit cup – 4.
g rice, mashed potatoes or vegetables – 3.
g grilled asparagus – 4.
g side garden or
caesar salad– 4.
g side café salad – 5.
g cup of berries – 5.

Looking to cater your corporate lunch or event?

Dinner Menu August 13, 2014