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The Buzz: Local Restaurants Unveil Autumn Seasonal Menus

Oct 05, 2012 09:06PM ● Published by Anonymous

Osprey Point, Rock Hall: Chef Matt Whitehair's latest menu focuses on using some game meat as well as playing with ingredients in heartier dishes. "For example, our new Tuna dish shows the heavier side of Tuna, treating it more like a red meat than a fish," he says. "Our Scallop dish, my favorite one we've ever done, brings Pork Belly and Scallops together on a playful Asian-Inspired plate." Visit soon, though, as the menu will only last until sometime in November.

Old Stein Inn, Edgewater: In addition to the regular menu, Old Stein is currently serving a fall Oktoberfest menu. It includes a Schnitzelwich (chicken schnitzel on a pretzel roll), Blue Crab Strudel, and Oktoberfest Pork Roast, among other German autumn-themed dishes.

Vin 909, Eastport: Chef Justine Moore debuted a new menu last week that will be served until winter begins, though he notes that they make small changes to the menu frequently. "One dish I'm really excited about is the Chesapekae Bay Littleneck Clams with Roasted Pumpkin, Squash, and Curry," Moore says. He also notes an Autumn Harvest Pizza, Brussels Sprouts with Lemon and capers, and a Lemon Cake with Cranberry Compote.

Miss Shirley's, Annapolis. Seasonal breakfasts are available now, including Sweet Potato Corned Beef Hash, Banana Bliss Steel-Cut Oatmeal, and a Seafood Caesar Salad. Each Miss Shirley's location will also serve a French Toast of the month. October's choice in Annapolis is Pumpkin Cheesecake Stuffed French Toast. There's also additions to the cocktail menu with a Southern Ruby Crush and Kicked Up Cocoa.

The Narrows, Grasonville. Current specials at The Narrows include Oysters Rockefeller and Oysters on the Half Shell, just in time for oyster season. Shortly, a butternut squash soup will join the menu. Until the end of October, dine on apple crisp for dessert, and then it will switch to a pumpkin brownie dessert.

Is your restaurant offering a new menu? Let us know so we can share the highlights! Email kcasselbury@whatsupmag.com.

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