Mark and Orlando's http://www.markandorlandos.com/8428/32401.

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A P P E T I Z E R S

Mixed Green Salad

8
Crisp potato nest and shallot vinaigrette
Crisp Vegetable Spring Roll
10
Cellophane noodles, sweet sour sauce
Bibb Salad
9
Toasted walnuts, buttermilk blue cheese
Lobster Salad
Celery, peppers, cucumber, radish, vanilla bean 12
vinaigrette
Crab in Melon
Jumbo lump crabmeat wrapped in cantaloupe 11
with cider glaze
Chicken Consommé with Brunoise
8
Vegetables
Grilled Caesar salad
Sourdough crouton with parmesan and Caesar 8
dressing
Trio of West Coast Oysters
11
Sesame seaweed salad, mignonette gelee
Crisp Goat Cheese Grits Cake
9
Shaved fennel and ancho chili aioli

E N T R É E S

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Mark and Orlando's http://www.markandorlandos.com/8428/32401.html

Pork Loin
23
Queso blanco, pasillo pepper, corn, Saffron rice
Filet of Beef
26
Potato and onion hash, horseradish cream, poached quail egg
Whole Flounder
24
Tourne herbed potato, caper berries, lemon butter
Salmon and Jumbo Shrimp
Truffled Yukon gold potato puree, shellfish veloute, micro 24
basil
Maryland Crab Cakes
25
Masa, mozzarella, shredded napa cabbage, tomato vinaigrette
Lamb Loin Steak
24
Celery root puree, caramelized Brussels sprouts, carrot puree
Scallop “Sandwich”
Potato wrapped scallops with summer squash in citrus beurre 25
blanc
Sage Basted Chicken Breast
23
Confit of royal trumpet mushrooms, timbale herbed couscous

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