Da Mimmo

217 S High St
Baltimore, MD 21202

(410) 727-6876

Cold Appetizers

  • Jumbo Colossal Crabmeat
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  • Served with two sauces: a classic cocktail sauce and a dry mustard sauce
  • Carpaccio
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  • 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
Hot Appetizers

  • Stuffed Portabello Mushroom
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  • A 3 inch in diameter portabello mushroom is stuffed with jumbo crabmeat a touch of paprika, olive oil and broiled to perfection
  • Open Face Seafood Ravioli
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  • 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
  • Sea Scallops
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  • Large sea scallops sauteed is a touch of olive oil, then flambeed with brandy, sherry, white wine and a medley of vegetables red peppers, red onions, and mushrooms, served over a bed of caramelized radicchio with a reduction of aged balsamic vinegar
  • Shrimp Reganati
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  • Butterflied large gulf shrimp sauteed in butter, brandy, garlic and topped with seasoned breadcrumbs and broiled to the golden color
Salads

  • Apple Salad
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  • 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
  • Baby Arugula Salad
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  • 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
  • Spring Baby Spinach
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  • 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
Entrees

  • Veal Chop
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  • Butterflied t-bone chop charbroiled with garlic, rosemary, and sage
  • Veal Tenderloin
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  • Tenderloin of veal in a black truffle sauce with brandy, black peppercorn, and a barolo wine sauce
  • Broiled Swordfish
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  • 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
  • Grilled Chilean Sea Bass
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  • Chilean sea bass grilled over an open fire and served over a bed of pasta puttanesca. A sauce of cherry tomatoes, capers, pepperoncini, green and black olives and a touch of oregano and fresh garlic
  • Lobster Tettrazzini
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  • Two six ounce cold water lobster tails are removed from the shell and cut into bite size pieces then sauteed in a brandy based cream sauce with a touch of garlic and tomato. The lobster is returned to the shell and served over a bed of al dente pasta
  • Frutta di Mare with Al dente Paccheri Pasta
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  • Lobster, shrimp, calamari, mussels and clams sauteed in a touch of garlic, olive oil, white wine and served with fresh cherry tomatoes and al dente paccheri pasta
  • Rack of Lamb with Toasted Walnuts and Gorgonzola Risotto
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  • 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
  • Surf and Turf
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  • Black angus filet mignon with jumbo colossal crabmeat, saffron risotto and grilled marinated artichoke hearts

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