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
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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 -
viking village scallop crudo |
pomegranate, blood orange, puffed tapioca
| 16
Appetizer
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toasted peanut soup |
sorghum marshmallows, chicken cracklins
| 11 -
beer & cheese soup |
jalapeno popper, house-made kielbasa, pimento gelee
| 12 -
roasted bone marrow |
mushroom jam, house pickles, grilled baguette
| 16 -
crispy calamari |
squid ink & ember roasted tomato ravioli, basil seeds
| 13 -
michael's ahi tuna tartare |
chili oil, asian pear, pine nuts, habanero peppers
| 19 -
wit & wisdom charcuterie |
chow chow, tuscarora pickles
| 19 -
LAMILL coffee-braised pork belly |
poached egg, peperonata, crispy pig ears
| 14
Wit & Wisdom Salads
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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
| 13 -
charred octopus 'greek salad' |
garden radish, cucumber, aged feta, squid ink vinaigrette
| 15 -
roasted tuscarora heirloom beets |
monocacy silver goat cheese, pistachio tuile, citrus vinaigrette
| 13 -
maryland blue crab louie |
avocado puree, baby lettuce, garlic chip
| 17
Regional Tavern Classics
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wood oven-roasted virginia chicken |
black truffle mac & cheese, bacon-braised kale, pan jus
| 31 -
cast iron-seared maryland rockfish |
cauliflower florets, potato leek broth, hot sauce pearls
| 31 -
JM clayton blue crab cake |
horseradish creamed cabbage, heirloom beets, pistachio butter
| 36 -
duck fat-poached atlantic monkfish |
carrot puree, bacon crumble, herb sponge cake
| 27 -
'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 -
braised rabbit cassoulet |
oak-grilled rabbit boudin blanc, winter root vegetables, crispy salsify
| 28
Wood-Grilled Meats | served with evaporated carrot, red wine jus, mushrooms
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10 oz prime skirt Steak | 29
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8 oz Beef Filet | 37
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12 oz piedmont ridge New York Strip | 42
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11 oz piedmont ridge Rib Eye | 38
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10 oz American Wagyu Flat Iron | 48
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6 oz bison filet | 45
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Add Grilled Foie Gras | 18
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Add Grilled Half Maine Lobster | 19
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add grilled shrimp, garlic & chili | 18
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add jm clayton crab cake | 21
Wood-Grilled Seafood | served with kushari, fennel salad, lemon vinaigrette
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Viking Village Scallops | 37
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north carolina sunburst trout | 28
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VIRGINIA SWORDFISH | 27
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florida red snapper | 28
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atlantic cod | 26
Side Dishes | 9. each or 3 for 25.
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black truffle macaroni & cheese
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roasted garlic mashed potatoes, gravy
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herb roasted wild mushrooms
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spit-roasted broccoli with amish cheddar
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brussels sprouts, bacon, blue cheese
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foie gras spaetzle, egg, chicken liver
