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  • Restaurant 213

Restaurant 213

(410) 677-4880

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  • 213 N Fruitland Blvd, Fruitland, MD 21826
  • Restaurant website
  • No cuisines specified

  • $$$$$
  • Restaurant 213

  • (410) 677-4880
  • Dinner
  • First Course
    • Tuscan Pizza Rustica

      Old world style crispy crust, fresh tomatoes, fire-roasted red peppers, fresh basil and fresh mozzarella cheese.

    • Pan Seared Day Harvested Sea Scallops

      Day-boat harvested scallops. pan seared. Served with thai noodle salad and a saffron sauce.

    • Tuna Variously

    • 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

    • Duck Chop Salad

      Duck confit, mixed reds and greens, figs, banyuls vinaigrette.

    • Oysters

      A jim hughes original. Local oysters with a blend of aromatic greens, no spinach, and baked.

    • Escargots Bourgogne

      Wild burgundy snails baked in a classic garlic butter sauce.

    • Chilled Crab Salad In A Tropical Fruit Coulis

      A timbale of crabmeat, avocado and mango, served on a raft of fruit coulis.

    • Mussels Mediterranean Style

      Simmered mussels in a light saffron tomato jus.

    • Ravioli

      House made grilled chicken ravioli served on a bed of spinach, with sun dried tomato burrè blanc sauce. Finished with lump crab meat.

    • Caesar Salad

      Marinated anchovies, prosciutto, parmesan, croutons and parmigiano reggiano

    • Our Seasonal Salad

      Micro greens and baby lettuce. Served with vine ripened tomatoes and our raspberry walnut dressing.

    • Seasonal Soup Du Jour

  • Main Course
    • Fire Roasted Pacific Salmon

      Fresh pacific salmon. fire roasted. Served with salad nicoise and a light lemon infusion.

    • Crispy Sea Bass

      Grilled atlantic sea bass. Served with shrimp and pipenade in a saffron-mussel broth.

    • Filet Mignon of Rarish Tuna

      Crusted with black peppercorns, grilled artichoke, sauteed spinach and root vegetables.

    • Roasted Jumbo Lump Crab Cake

      Served with wilted spinach, with a lemon butter sauce.

    • Rockfish

      Fresh local rockfish wrapped in prosciutto baked, topped with lump crab meat. Finished with a tarragon burre blanc.

    • 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

    • Veal Chop

      Center cut veal chop. Grilled. Topped with french morel mushroom sauce. Served with mushroom carved potatoes and wilted spinach

    • Pork Calvados

      Center cut kurobuta pork tenderloin. Pan seared. Served with sauteed apples and finished with a calvados sauce.

    • Herbed Rack of Lamb

      Roasted with herb coating. Served with morels, cauliflower timbale and mint demi-glaze

    • Tenderloin Steak

      Center-cut steak. Grilled. Served with black truffle sauce and maytag bleu cheese butter.

    • 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.

    • Duck Steak

      Labelle farms whole duck breast with spices and blood orange sauce.

  • Desserts
    • Banana Beignet

      A new orleans specialty topped with vanilla ice cream and a trio of dipping sauces.

    • Souffle

    • Breakfast

      A slice of my mother's thick cinnamon french toast topped with vanilla ice cream, sauteed bananas, orange peel and grade a pure vermont maple syrup

    • Banana Split

      A jim hughes adaptation of an american classic. gelato, freshly sliced bananas, fruit coulis served in an edible pecan basket

    • Chocolate Sheba

      Flourless chocolate cake with a warm chocolate center. served with a raspberry coulis

    • Pecan Tart

      Pecans and sticky caramel. Served with vanilla ice cream and creme anglaise.

    • Creme Brulee

      A rich egg custard. Caramelized crust.

Menu for Restaurant 213 provided by Allmenus.com

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