Lunch and Dinner Menu

Hours: Monday – Friday 11 am – 8 pm, Saturday & Sunday 12 pm – 8 pm

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Starters

Thai Chicken Quesadilla
a chipotle pepper tortilla stuffed with grilled chicken, fresh cilantro, shredded carrots, shredded red cabbage, mozzarella and thai peanut sauce, served with sweet thai chili sauce – 13

Crispy Calamari
crispy hand-breaded calamari fritti, served with a cajun remoulade dipping sauce – 13

Garlic & Herb Mussels
fresh new england mussels sauteed with garlic, fresh herbs, cherry tomatoes, white wine and a touch of cream, served with warm crusty herb bread for dipping – 13

Chesapeake Crab Dip
creamy chesapeake crab dip baked and topped with cheddar cheese. served with crusty bread for dipping – 18

Southwest Quesadilla
a chipotle pepper tortilla stuffed with corn & black bean salsa, baby spinach, cheddar cheese and chipotle scallion cream drizzle – 10
add grilled chicken – 4 | shrimp – 6 | beef – 8

Hummus Plate
hummus, roasted red pepper tapenade, cucumber tomato salsa, kalamata olives, feta cheese and sliced warm homemade flatbread – 12
add grilled chicken – 4 | shrimp – 6 | beef – 8

Entrees

served with choice of caesar or garden salad
fruit cup, soup or café salad may be substituted for – 2 

Beer Battered Fish
beer battered white fish fillet with your choice of lemon aioli or old bay remoulade – 18

Homemade Meatloaf
savory meatloaf topped with hungarian mushroom soup or marinara & mozzarella with fried onion straws, served with mashed potatoes and mixed sauteed vegetables – 18

Maple Glazed Chicken
grilled chicken breasts topped with a spicy maple glaze, served with mashed sweet potatoes and crispy brussel sprouts with bacon – 20

Herb Crusted Salmon
our famous herb crusted salmon fillet topped with mustard dill sauce and served with mashed potatoes and mixed sauteed vegetables – 24

Crab Cake
signature crab cake with a side of lemon aioli, served with mashed potatoes and mixed sautéed vegetables – 27

Cabernet Cherry Filet
7oz filet topped with a cabernet cherry reduction, served with wild rice and grilled asparagus – 28

v 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 and served with a wedge of lime – 20
add chicken – 4 | add shrimp – 6

Tuna Kurosawa
sliced sesame encrusted ahi tuna, seared and served rare with soy-ginger kurosawa sauce, wasabi mashed potatoes and stir-fried vegetables – 26

Sweet Potato Shrimp Alfredo
sauteed shrimp, andouille chicken sausage, garlic and baby spinach tossed in a creamy sweet potato alfredo sauce, served over linguine pasta and garnished with shaved parmesan cheese – 26

Stuffed Shrimp
jumbo shrimp tossed with crabmeat and imperial sauce, served with roasted red potatoes and grilled asparagus – 28

Soups and Salads

all salads served with small pumpkin muffin

Hungarian Mushroom Soup
our signature soup with button mushrooms, beef stock, dill and a touch of cream
cup – 5.5 | bowl – 7.5 | pint – 9 | quart – 18

French Onion Soup Gratin
savory beef broth and sweet caramelized onions, finished with melted provolone and swiss cheeses – 8 crock
(for consistency purposes we recommend dine-in only)

Café Salad
mixed greens, chilled brandied peppercorn encrusted chicken, candied pecans, spiced pears and gorgonzola cheese tossed with maple champagne vinaigrette – 15

 Classic Caesar
chopped romaine, homemade croutons, shredded parmesan and our creamy caesar dressing – 12

Craisin Chicken Salad
our famous chicken salad with almonds, craisins and onion served over mixed greens and topped with raspberry vinaigrette and granola – 15 

Annapolis Chopped Salad
romaine lettuce topped with grilled chicken, bacon, cucumbers, corn salsa, cherry tomatoes, avocado and feta cheese, tossed with lime cilantro dressing – 16
substitute beef – 20 | crab cake – 27 | salmon – 21

Sultan’s Garden
our famous curried chicken salad served over mixed greens with a wedge of fresh pineapple, sliced strawberries, and honey citrus vinaigrette – 16

Bountiful Harvest Salad
grilled salmon served over mixed greens tossed with tri-colored quinoa, herb roasted butternut squash, beets, toasted walnuts, goat cheese and balsamic vinaigrette – 21

Mexican Caesar
chopped romaine tossed with lime cilantro dressing and topped with chipotle tortilla strips, avocado, cheddar jack cheese and fresh pico de gallo – 14
add chicken – 4 | shrimp – 6 | crab cake – 16 | beef – 8 | grilled salmon – 9

Sandwiches & Wraps

all are served with choice of pasta salad, caesar salad, garden salad, sweet potato fries, french fries or homemade potato chips
fruit cup, soup or small café salad may be substituted for – 2

Chicken Club
grilled chicken breast, bacon, provolone cheese and honey mustard served on a croissant with lettuce, tomato, and onion – 13

Nantucket Wrap
almond craisin chicken salad, oats-n-honey granola, lettuce, and raspberry vinaigrette in a honey wheat tortilla – 13

Signature Burger
1⁄2 lb. angus burger cooked to order, topped with bacon onion jam, cheddar cheese, lettuce, tomato, and onion on a fresh brioche bun – 15

California Turkey Wrap
oven roasted turkey, havarti cheese, avocado, red onion, alfalfa sprouts and herb mayonnaise wrapped in a honey wheat tortilla – 14

Crab Cake Sandwich
broiled crab cake on brioche roll with old bay remoulade or lemon aioli, lettuce, tomato and onion – 24

Fish Tacos
seasoned white fish on flour tortillas with fresh pico de gallo, lettuce, shredded cheddar jack cheese, chipotle tortilla strips and lime cilantro sauce – 13 | sub blackened shrimp – 15

Sorry Charlie
m&m tuna salad on whole wheat bread with lettuce, tomato, and onion – 11

Shrimp Salad Croissant
chesapeake shrimp salad served on a croissant with lettuce, tomato and onion – 15

Buffalo Chicken Wrap
buffalo chicken tenderloins, chopped romaine, blue cheese crumbles, cherry tomatoes and homemade blue cheese dressing wrapped in chipotle tortilla – 14

v Veggie Burger
veggie burger on ancient whole grain bun with lettuce, tomato, onion, avocado, alfalfa sprouts and herb mayonnaise – 13

Italian Melt
black forest ham, salami, pepperoni, provolone cheese, roasted red peppers, sauteed spinach and spicy mayonnaise on grilled ciabatta bread – 15

Mexi Wrap
grilled chicken, avocado, cheddar jack cheese, fresh pico de gallo, romaine lettuce and lime cilantro sauce in chipotle tortilla – 14

Bay Ridge Turkey
oven roasted turkey topped with baked brie, apple butter and arugula, served on french baguette – 15

Bowls

Autumn Crisp Chicken Bowl
grilled chicken, wild rice, herb roasted butternut squash, sauteed brussel sprouts, crispy kale and brown butter sage cream – 16

Pesto Salmon Bowl
grilled salmon, cherry tomatoes, baby spinach, wild rice, and basil pesto sauce – 19

Greek Chicken Bowl
grilled chicken, quinoa, kalamata olives, feta cheese, cucumber, tomato, red onion, and side of tzatziki sauce – 16

Blackened Beef Bowl
sauteed sliced filet, cherry tomato, mushroom, red onion, wild rice, and a side of horseradish cream sauce – 18

Lime Cilantro Shrimp Bowl
grilled lime cilantro shrimp, pico de gallo, cheddar jack cheese, avocado, cilantro rice with black beans and a side of lime cilantro sauce – 17

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

Voted Best Caterer 2019, 2018, 2017 and 2015 / Best Desserts 2020, 2018, & 2016 What’s Up Publications

Voted Best Caterer 2020, 2019, & 2018 / Best Caterer & Desserts 2017, 2016, 2015 & 2014 / Best Bakery 2018 Readers Choice Capital Gazette

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Lunch and Dinner Menu March 18, 2020