Our Menus
Dinner
Wit & Wisdom’s dinner menu offers a progressive twist on traditional tavern food and Eastern seaboard classics along Baltimore's Inner Harbor. Start your meal with a selection of tantalizing appetizers. Dine on innovative entrees cooked to perfection on the live-fire grill and rotisserie, such as steak, seafood and other regional favorites at our Harbor East restaurant.
• View our Dinner PDFSeasonal Shellfish
-
Lobster Corn Dogs |
whole grain mustard creme fraiche
| 16 -
Chesapeake Oysters |
daily selection, cocktail, mignonette
| 16 -
spiced poached shrimp |
cocktail sauce
| 18 -
steamed & chilled maine lobster |
yuzu creme fraiche
| 19 -
ice-cold shellfish platter |
daily selection, cocktail, mignonette
| MP -
semolina fried oysters |
'a la poulette', braised swiss chard
| 16
Appetizer
-
toasted peanut soup |
sorghum marshmallows, chicken cracklins
| 11 -
smoked salmon croquettes |
dill creme fraiche, smoked trout roe, house pickles
| 12 -
roasted bone marrow |
mushroom jam, house pickles, grilled baguette
| 16 -
crispy calamari |
squid ink & ember roasted tomato ravioli, basil seeds
| 15 -
michael's ahi tuna tartare |
chili oil, asian pear, pine nuts, habanero peppers
| 19 -
viking village scallop crudo |
pomegranate, blood orange, puffed tapioca
| 16
Wit & Wisdom Salads
-
Greens & Herbs |
sugarsnax carrots, yogurt, resurrection ale vinaigrette
| 11 -
iceberg wedge |
bacon, avocado, blue cheese dressing, whole grain crouton
| 12 -
wit & wisdom caesar |
garlic croutons, parmesan
| 12 -
charred octopus 'greek salad' |
garden radish, cucumber, aged feta, squid ink vinaigrette
| 15 -
roasted tuscarora heirloom beets |
monocacy silver goat cheese, watercress, pistachios
| 13 -
maryland blue crab louie |
avocado puree, baby lettuce, garlic chip
| 17
Regional Tavern Classics
-
wood oven-roasted virginia chicken |
black truffle mac & cheese, bacon braised kale, pan jus
| 29 -
cast iron-seared maryland rockfish |
cauliflower florets, potato leek broth, hot sauce pearls
| 31 -
maryland blue crab tasting |
crab cake, spinach & artichoke cannelloni, spicy tomato-crab stew
| 45 -
duck fat-poached atlantic monkfish |
beet vinaigrette, pistachio pesto, roasted acorn squash
| 28 -
'bourbon steak' burger |
cabot clothbound cheddar, secret sauce, foie gras slider
| 26 -
michael's maine lobster pot pie |
brandied lobster cream, truffle, wild mushrooms
| MP -
meadow view farm lamb loin |
curried lentils, apple chips, confit baby carrots and turnips
| 33
Wood-Grilled Meats | served with evaporated carrot, red wine jus, mushrooms
-
10 oz prime skirt Steak | 28
-
8 oz Beef Filet | 37
-
12 oz piedmont ridge New York Strip | 42
-
11 oz piedmont ridge Rib Eye | 38
-
10 oz American Wagyu Flat Iron | 48
-
6 oz bison filet | 45
-
Add Grilled Foie Gras | 18
-
Add Grilled Half Maine Lobster | 19
-
add grilled shrimp, garlic & chili | 18
Wood-Grilled Seafood | served with kushari, fennel salad, lemon vinaigrette
-
Viking Village Scallops | 37
-
north carolina sunburst trout | 28
-
VIRGINIA SWORDFISH | 27
-
florida red snapper | 28
-
atlantic cod | 26
Side Dishes | 9. each or 3 for 25.
-
black truffle macaroni & cheese
-
SAUTÉED KALE, BACON, GARLIC, CHILI
-
roasted garlic mashed potatoes, gravy
-
herb roasted wild mushrooms
-
spit-roasted broccoli with amish cheddar
-
brussels sprouts, bacon, blue cheese
-
foie gras spaetzle, egg, chicken liver
