Menu With Price > Menu > Restaurant 213 > MD > Fruitland > 213 N Fruitland Blvd, Fruitland, MD

Restaurant 213 Prices in Fruitland, MD 21826

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Restaurant 213 Logo
213 N Fruitland Blvd, Fruitland, MD
(410) 677-4880
Restaurant 213 Menu

Hours of Operation

Hours may fluctuate. For detailed hours of operation, please contact the store directly.

Restaurant Menu

First Course

Tuscan Pizza Rustica

Old world style crispy crust, fresh tomatoes, fire-roasted red peppers, fresh basil and fresh mozzarella cheese.

Pan Seared Day Harvested Sea Scallops

Day-boat harvested scallops. pan seared. Served with thai noodle salad and a saffron sauce.

Tuna Variously

No description available

Pan Seared Foie Gras

Pan seared fresh foie gras served with organic field greens and an eighteen year-old apple-balsamic vinegar glaze. Accompanied by a glass of eagle eye vineyards muscat canelli

Duck Chop Salad

Duck confit, mixed reds and greens, figs, banyuls vinaigrette.

Oysters

A jim hughes original. Local oysters with a blend of aromatic greens, no spinach, and baked.

Escargots Bourgogne

Wild burgundy snails baked in a classic garlic butter sauce.

Chilled Crab Salad In A Tropical Fruit Coulis

A timbale of crabmeat, avocado and mango, served on a raft of fruit coulis.

Mussels Mediterranean Style

Simmered mussels in a light saffron tomato jus.

Ravioli

House made grilled chicken ravioli served on a bed of spinach, with sun dried tomato burrè blanc sauce. Finished with lump crab meat.

Caesar Salad

Marinated anchovies, prosciutto, parmesan, croutons and parmigiano reggiano

Our Seasonal Salad

Micro greens and baby lettuce. Served with vine ripened tomatoes and our raspberry walnut dressing.

Seasonal Soup Du Jour

No description available

Main Course

Fire Roasted Pacific Salmon

Fresh pacific salmon. fire roasted. Served with salad nicoise and a light lemon infusion.

Crispy Sea Bass

Grilled atlantic sea bass. Served with shrimp and pipenade in a saffron-mussel broth.

Filet Mignon of Rarish Tuna

Crusted with black peppercorns, grilled artichoke, sauteed spinach and root vegetables.

Roasted Jumbo Lump Crab Cake

Served with wilted spinach, with a lemon butter sauce.

Rockfish

Fresh local rockfish wrapped in prosciutto baked, topped with lump crab meat. Finished with a tarragon burre blanc.

Breast of Chicken Danielle

Frenched chicken breast wrapped with pancetta, quickly seared and oven-braised with baby artichokes and sun-dried tomato. Served with risotto

Veal Chop

Center cut veal chop. Grilled. Topped with french morel mushroom sauce. Served with mushroom carved potatoes and wilted spinach

Pork Calvados

Center cut kurobuta pork tenderloin. Pan seared. Served with sauteed apples and finished with a calvados sauce.

Herbed Rack of Lamb

Roasted with herb coating. Served with morels, cauliflower timbale and mint demi-glaze

Tenderloin Steak

Center-cut steak. Grilled. Served with black truffle sauce and maytag bleu cheese butter.

American Bison Steak with Black Truffles

Center cut american bison steak. Grilled. Served with mushroom potatoes, garlic flan and julienne carrots. Finished with a black truffle sauce.

Duck Steak

Labelle farms whole duck breast with spices and blood orange sauce.

Desserts

Banana Beignet

A new orleans specialty topped with vanilla ice cream and a trio of dipping sauces.

Souffle

No description available

Breakfast

A slice of my mother’s thick cinnamon french toast topped with vanilla ice cream, sauteed bananas, orange peel and grade a pure vermont maple syrup

Banana Split

A jim hughes adaptation of an american classic. gelato, freshly sliced bananas, fruit coulis served in an edible pecan basket

Chocolate Sheba

Flourless chocolate cake with a warm chocolate center. served with a raspberry coulis

Pecan Tart

Pecans and sticky caramel. Served with vanilla ice cream and creme anglaise.

Creme Brulee

A rich egg custard. Caramelized crust.

DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

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