Main and Market Individual Thanksgiving Meals
Please Call the Cafe at 410-626-0388 to order your meals
Package I: Herb Roasted Sliced Turkey, Traditional Gravy, Rustic Sage Stuffing, Whipped Mashed Potatoes, Lemon Shallot Butter Green Beans, Café Salad, Parker House Roll (2/pp) with side of Honey Butter, Cranberry Relish, and a slice of Pumpkin Pie w/ Whipped Cream– 27
Package II: Veggie Option, Stuffed Butternut Squash and Spinach Shells in a Parmesan Cream Sauce, Lemon Shallot Butter Green Beans, Café Salad, Parker House Roll (2/pp) with side of Honey Butter, and a slice of Pumpkin Pie w/ Whipped Cream– 27
Weekday Lunch Specials
Monday November 10th – Friday November 14th 11:00am – 3:00pm
Cuban Panini – 14
thinly sliced pork tenderloin, black forest ham, swiss cheese, pickles and whole grain mustard
pressed in a panini press, accompanied by your choice of side item
Old Bay Pasta – 19
three sauteed jumbo shrimp and jumbo lump crab tossed in an old bay sherry cream sauce with
linguine pasta, finished with shaved parmesan and parsley, accompanied by garlic butter baguette
weeknight dinner specials.
includes choice of side caesar or garden salad
side of fruit, soup, or café salad may be substituted for – 2 upcharge
*Two for – 30 Meatloaf Monday Dinner*
two meatloaf entrees topped with your choice of mozzarella cheese & marinara,
hungarian mushroom soup, mushroom demi-glace -or- our brown sugar rub, garnished
with crispy fried onion straws and accompanied by mashed potatoes & sauteed vegetables
Tuesday: Two for – 36
two entrees from below, caesar or garden salad to start, and a dessert to share
*Tuesday: Two for – 36 Tuesday Dinner*
Chicken and Broccoli Alfredo- grilled sliced chicken breast tossed with sauteed broccoli and
linguine pasta in a garlic parmesan cream sauce, finished with shaved parmesan
Lemon Basil Shrimp Scampi- sauteed jumbo shrimp with garlic, butter, white wine, basil and lemon juice, tossed with linguine pasta and finished with fresh basil and lemon zest
Fish & Chips- battered white fish fillet served with fries and lemon aioli sauce
Chicken Au Poivre- peppercorn encrusted chicken breast topped with mushroom demi-glace,
served with mashed potatoes and vegetables
Margarita Pesce- baked white fish topped with balsamic tomatoes, basil pesto
and balsamic glaze drizzle, served with wild rice and sautéed vegetables
Penne Portobello Pasta- penne pasta tossed in gorgonzola cream sauce with
sauteed portobello mushrooms, roasted red peppers and spinach | add chicken – 6
Wednesday: Half-Priced Bottles of Wine
Feature Entree
*Wednesday: ½ Price Bottled Wine & Fried Chicken Dinner Entrée – 24*
buttermilk brined pieces of chicken fried golden and crispy,
served with a side of whipped mashed potato, macaroni & cheese and coleslaw
Thursday:
Prime Rib Night – 28*
tender prime rib cooked to temperature, served with mashed potatoes, mixed vegetables
and a side of both au jus and horseradish cream sauce
brunch specials.
Saturday and Sunday Brunch
Saturday November 15th and Sunday November 16th 8:00am – 3:00pm
Ultimate Breakfast Sandwich – 12
Bacon, balsamic onion jam, sliced avocado, white cheddar cheese and fried egg
served on a croissant, accompanied by a side of crispy hash browns
Chai Pancakes – 10 short | – 14 tall
sweet cream pancakes infused with cinnamon, ginger and cardamom,
finished with a chai glaze
weekened dinner specials.
*includes choice of side caesar or garden salad
side of fruit, soup, or café salad may be substituted for – 2 upcharge
Weekend Dinner Specials
Friday November 14th 4:00pm – 9:00pm Saturday November 15th 3:00pm – 9:00pm and
Sunday November 16th 3:00pm – 8:00pm
*served with choice of garden or Caesar salad, add – 2.5 for café salad or cup of soup*
Surf & Turf Appetizer – 14
three petite fried crabcakes served with lemon aioli and
three petite blackened beef bites served with horseradish cream
Kale Caesar Salad – 13
chopped kale and romaine lettuce topped with crispy pancetta, shaved parmesan,
diced avocado and herb roasted croutons, tossed in creamy caesar dressing
add grilled chicken – 6 | shrimp – 6 | beef – 12
Coconut Curry Halibut – 26
pan seared halibut served over jasmine rice and baby spinach,
finished with a coconut curry broth and fresh cilantro
Butternut Squash Ravioli – 24
butternut squash filled raviolis tossed in sage brown butter cream sauce,
finished with jumbo lump crab, shaved parmesan and fried sage
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