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300 S High St, Baltimore, MD 21202
Hand-cut French fries with truffle and parsley or garlic and sicilian sea salt.
Cubanelle pepper, ricotta, asiago, white balsamic.
Grilled vegetables from germano’s garden.
Artichokes, prosecco batter, vin cotto.
Artichokes, olio d’oliva, vin cotto.
Arugula, olive oil, lemon, parmesan, truffle.
Grilled romaine, blood orange, focaccia, asiago.
Beets strawberries, red onions, greens, chevre.
Octopus, arugula, lemon, olives, capers.
Beet, formaggio di panna, garlic.
Tomatoes, basil, garlic.
Clams, tomato, parsley, garlic.
Pasta, broccoli di rape, Roma sausage.
Olio d'oliva, parsley, lemon.
Olio d'oliva, lemon.
San Marzano tomatoes, black pepper, garlic, crostini.
Shrimp, chilled beans, parsley, basil, fennel.
Maryland style 5 oz jumbo lump served with brittany's homemade slaw.
Meyer lemon risotto, butter poached lobster, cilantro oil.
Squid ink risotto, mollusks, crustaceans, flora.
Molluscs, crustaceans and flora in a savory tomato broth.
Kobe beef meatballs, San Marzano tomato sauce (with spaghetti add $6.00)
Braised pork, fried egg, blood orange glace.
Imported from the region of friuli-venezia giula, Italy of the town of San daniele. Aged 18 months, cured by the mountain air from the Italian alps, melts in your mouth with just enough of the prized pork fat left on to add a buttery texture.
Smoked and cured ham from northern Italy, the alto adige region of the Italian alps. Sweet, slightly Smokey pork flavors. Melts in your mouth.
Air cured beef from the Lombardy region of Italy's valtellina, a valley in the Italian alps, dry sweet beefy flavors served with extra virgin olive oil and Italian sea salt.
Cured pork sausage from tuscany.
The king of Italian cheese from parma in the emiglia romano region of Italy. Made from the milk of grass fed cows and aged 24 months, hard, fruity and nutty flavors.
Cow's milk cheese from the alps mountain town of asiago, aged 9 to 18 months. Sharp, nutty robust flavors.
From denmark, a derivative of the Italian cheese made in the aosta valley of the alps. Cow’s milk, semi-soft, fruity flavors, very buttery. Pecorino toscano. One of italy’s oldest cheeses, this cheese is made from ewe's milk.
One of Italy’s oldest cheeses, this cheese is made from ewe's milk. It is firm textured and delicately flavored. The cheese is widely produced throughout the tuscany region.
Veined Italian blue cheese made from unskinned cow’s. Milk it can be buttery or firm, crumbly and quite salty, with a "bite".
The black pearl of Italian olives from lazio, Italy. Rich in antioxidants.
From trapani, sicily in the town of castlevetrano. Green with briny flavor and very meaty texture.
From apulia, italy, one of the largest olives in the world, red fleshed, very fruity flavored and meaty textured.
A medley of olives from different regions.
San marzano tomatoes, basil and olives.
San marzano tomatoes, fresh mozzarella, basil.
Seasonal mushrooms, porcini, chevre, fontina, truffle oil.
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