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Menu With Price Menu Da Mimmo Menu Maryland Baltimore 390056

Da Mimmo Prices in Baltimore, MD 21202

4.6 based on 135 votes

Hours of Operation

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

Restaurant Menu

Hot Appetizers
Stuffed Portabello Mushroom  
A 3 inch in diameter portabello mushroom is stuffed with jumbo crabmeat a touch of paprika, olive oil and broiled to perfection
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Open Face Seafood Ravioli  
A combination of orange roughy, lobster and shrimp in a brandy cream sauce, served between two large thin layers of ravioli shells and topped with a touch of sauce.
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Sea Scallops  
Large sea scallops sauteed is a touch of olive oil, then flambéed with brandy, sherry, white wine and a medley of vegetables
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Shrimp Reganati  
Butterflied large gulf shrimp sautéed in butter, brandy, garlic and topped with seasoned breadcrumbs and broiled to the golden color.
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Cold Appetizers
Jumbo Colossal Crabmeat  
Served with two sauces: a classic cocktail sauce and a dry mustard sauce.
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Carpaccio  
Paper thin slices of filet mignon are topped with diced onions, capers, baby arugula, shaved grana padano cheese and drizzled with extra virgin olive oil.
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Salads
Apple Salad  
Fresh spring mixed lettuce with diced golden apples, caramelized walnuts, crumbled gorgonzola cheese, diced red onions in a raspberry vinegar and extra virgin olive oil dressing.
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Baby Arugula Salad  
Fresh baby arugula tossed with diced red onions, grape tomatoes in an aged balsamic red wine vinegar, extra virgin olive oil and shaved grana padano cheese.
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Spring Baby Spinach  
Spring baby spinach tossed with toasted pine nuts, cran raisin, crumbled feta cheese, in a aged balsamic red wine vinegar and extra virgin olive oil.
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Entrees
Veal Chop  
Butterflied bone chop charbroiled with garlic, rosemary and sage.
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Veal Tenderloin  
Tenderloin of veal in a black truffle sauce with brandy, black peppercorn, and a barolo wine sauce.
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Broiled Swordfish  
A 1 1/2 inches thick center cut fresh swordfish, seasoned with paprika, lemon, olive oil and a touch of white wine, topped with diced red onions and capers
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Grilled Chilean Sea Bass  
Chilean sea bass grilled over an open fire and served over a bed of pasta puttanesca
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Lobster Tettrazzini  
Two six ounce cold water lobster tails are removed from the shell and cut into bite size pieces then sautéed in a brandy based cream sauce with a touch of garlic and tomato
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Frutta di Mare with Al dente Paccheri Pasta  
Lobster, shrimp, calamari, mussels and clams sautéed in a touch of garlic, olive oil, white wine and served with fresh cherry tomatoes and al dente paccheri pasta.
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Rack of Lamb  
Baby rack of lamb is marinated with rosemary, garlic and sage, then grilled to perfection and served with risotto, baby arugula, shaved grana padano cheese and a drizzle of black truffle oil.
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Surf and Turf  
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* 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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