Away for the summer

I'm leaving tomorrow for the Canadian wilderness- leading canoe trips in the Temagami area in northern Ontario should keep me pretty busy. It'll be a summer full of baked breakfast, bannoc, and pasta! Oh well, while it might not be so exciting in its culinary aspects, the summer holds much that I'm looking forward to. There aren't a whole lot of cyber cafes in the woods, so this is my last post for a bit. Take care and eat well and until the next time...

The menu at my sister's restaurant these days

They were recently rated in Zagat's "World's Best"! You can see below why it was a real shame I didn't have a chance to get a meal while I was visiting in Baltimore- you should go if you have a chance, it's well worth it.

Soups
DUCK CONSOMMÉ 8
Clarified, enriched Duck Broth with spring vegetables

ASPARAGUS FENNEL 7
Asparagus, fennel and leeks cooked in vegetable stock, pureed

Salads

HOUSE SALAD 7
Mixed greens and spring vegetables with a sherry vinaigrette and goat cheese crouton

GRILLED LETTUCES 8
Grilled romaine, endive and red leaf with garlic cream dressing, walnuts and Parmesan cheese

MUSSELS 8
Cold mussels, cucumbers and chayote with creamy mustard dressing over arugula and sorrel

GRILLED WAGYU 9
Grilled Wagyu served cold with grilled endive, leeks and blue cheese-hazelnut dressing


Appetizers

RABBIT RILLETTES 7
Rabbit rillettes with olives, cornichons and kumquat conserve

CHEESE PLATE 11
A trio of cheeses with fresh fruit and compote

ESCARGOT 6.95
Escargot in puff pastry with herb butter

CALAMARI 9
Cornmeal crusted fried calamari with a tomato red pepper relish

SHRIMP CUSTARD 9
Shrimp and leek custard, sorrel, arugula, olive salad

HOUSE MADE CHARCUTERIE
Ask server for details

Entrees

VEGETARIAN 22
Pea and mushroom tart, roman gnocchi and sautéed spring vegetables, beurre citron sauce

HALIBUT 25
Poached Halibut with celery, onions, flageolet beans, fresh herbs and garlic

CHICKEN 23
Roasted free-range organic air-chilled chicken breast with pea risotto, red pepper jam and duck glace

VEAL AND SWEETBREADS 27
Sautéed Veal top round and sweetbreads with spring vegetables, ramps and veal glace

VENISON 27
Grilled Venison with celeriac potato puree and veal glace

WAGYU 27
Grilled Wagyu steak with glace and frites

DORADE 28
Grilled whole Dorade with peewee potatoes, Vidalia onions, roasted fennel, charmoula sauce

LAMB 27
Grilled Lamb rib chops, orzo with dandelion greens, French feta

The Chameleon Cafe
4341 Harford Rd Baltimore, MD 21214
410.254.2376

Tuesday - Thursday 5pm - 9pm
Friday & Saturday 5pm - 10pm
Sunday & Monday Closed