Restaurant 213 Prices in Fruitland, MD 21826
Hours of Operation
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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.
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| Pan Seared Day Harvested Sea Scallops |
Day-boat harvested scallops. pan seared. Served with thai noodle salad and a saffron sauce.
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| Tuna Variously |
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| 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
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| Duck Chop Salad |
Duck confit, mixed reds and greens, figs, banyuls vinaigrette.
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| Oysters |
A jim hughes original. Local oysters with a blend of aromatic greens, no spinach, and baked.
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| Escargots Bourgogne |
Wild burgundy snails baked in a classic garlic butter sauce.
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| Chilled Crab Salad In A Tropical Fruit Coulis |
A timbale of crabmeat, avocado and mango, served on a raft of fruit coulis.
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| Mussels Mediterranean Style |
Simmered mussels in a light saffron tomato jus.
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| Ravioli |
House made grilled chicken ravioli served on a bed of spinach, with sun dried tomato burrè blanc sauce. Finished with lump crab meat.
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| Caesar Salad |
Marinated anchovies, prosciutto, parmesan, croutons and parmigiano reggiano
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| Our Seasonal Salad |
Micro greens and baby lettuce. Served with vine ripened tomatoes and our raspberry walnut dressing.
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| Seasonal Soup Du Jour |
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| Main Course |
| Fire Roasted Pacific Salmon |
Fresh pacific salmon. fire roasted. Served with salad nicoise and a light lemon infusion.
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| Crispy Sea Bass |
Grilled atlantic sea bass. Served with shrimp and pipenade in a saffron-mussel broth.
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| Filet Mignon of Rarish Tuna |
Crusted with black peppercorns, grilled artichoke, sauteed spinach and root vegetables.
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| Roasted Jumbo Lump Crab Cake |
Served with wilted spinach, with a lemon butter sauce.
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| Rockfish |
Fresh local rockfish wrapped in prosciutto baked, topped with lump crab meat. Finished with a tarragon burre blanc.
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| 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
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| Veal Chop |
Center cut veal chop. Grilled. Topped with french morel mushroom sauce. Served with mushroom carved potatoes and wilted spinach
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| Pork Calvados |
Center cut kurobuta pork tenderloin. Pan seared. Served with sauteed apples and finished with a calvados sauce.
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| Herbed Rack of Lamb |
Roasted with herb coating. Served with morels, cauliflower timbale and mint demi-glaze
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| Tenderloin Steak |
Center-cut steak. Grilled. Served with black truffle sauce and maytag bleu cheese butter.
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| 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.
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| Duck Steak |
Labelle farms whole duck breast with spices and blood orange sauce.
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| Desserts |
| Banana Beignet |
A new orleans specialty topped with vanilla ice cream and a trio of dipping sauces.
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| Souffle |
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| Breakfast |
A slice of my mothers thick cinnamon french toast topped with vanilla ice cream, sauteed bananas, orange peel and grade a pure vermont maple syrup
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| Banana Split |
A jim hughes adaptation of an american classic. gelato, freshly sliced bananas, fruit coulis served in an edible pecan basket
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| Chocolate Sheba |
Flourless chocolate cake with a warm chocolate center. served with a raspberry coulis
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| Pecan Tart |
Pecans and sticky caramel. Served with vanilla ice cream and creme anglaise.
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| Creme Brulee |
A rich egg custard. Caramelized crust.
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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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Total Price