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Brass Elephant
Brass Elephant
924 N. Charles St., Baltimore
Lunch Sample Menu
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Appetizers
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| Soup Du Jour Chef's daily inspiration | |
| Garden Tomato Soup toasted almonds and goat cheese | $6.00 |
| Thai B.B.Q. Shrimp Grilled shrimp brushed with Thai B.B.Q. served with hot and sour cucumbers | $7.50 |
| Tomato and Mozzarella Capri House made mozzarella, vine ripened tomatos with walnut basil pesto, sea salt and crispy lavash | $7.00 |
| Steamed P.E.I. Mussels steamed in a white wine, herb, garlic and sweet butter sauce | $6.00 |
Salads
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| Brass Elephant Caesar Romaine hearts with ciabatta croutons, white anchovies and aged Parmesan | $6.00 |
| Add Chicken | $4.00 |
| Add Salmon | $6.00 |
| Spring Greens Salad Candied pecans, grape tomatoes and shaved red onion with aged champagne vinaigrette | $6.00 |
| Grilled Tenderloin Salad Peppercorn dusted tenderloin served sliced, with grape tomatos and crispy onions finished with Gorgonzola vinaigrette | $11.00 |
| Calamari Salad Crispy calamari, baby arugala, goat cheese, toasted almonds and charred onion finished with roasted red pepper vinaigrette | $10.00 |
Sandwiches
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| Grilled Beef Tenderloin Sliced tenderloin, caramelized onions, white cheddar cheese and house made steak sauce | $11.00 |
| Tusk Burger Grilled with your choice of cheddar, swiss or blue cheese on a ciabatta roll | $9.00 |
| With bacon | $2.00 |
| With Foie Gras | +$10.00 |
| Portobello Burger | $7.00 |
| Veggie burger | $7.00 |
| Roasted Chicken Salad Herb Marinated chicken with toasted pecans and Fuji apples | $10.00 |
| Cuban Sandwich Roasted pork, shaved ham, Swiss cheese and dill pickle with grainy mustard on cuban bread | $12.00 |
| Grilled Cheese and Tomato Soup Smoked Gouda and Swiss cheese on sourdough bread with petit garden tomato soup | $8.00 |
| Grilled Chicken Teriyaki Teriyaki glazed breast with grilled golden pineapple and baby spinach | $9.00 |
Entrées
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| Grilled Ahi Tuna Sliced mango, grape tomatos and crispy wontons over greens with toasted sesame vinaigrette | $14.00 |
| Vegetarian Phyllo Curried vegetables, tofu, and couscous over roasted tomato-basil sauce and wilted spinach | $8.00 |
| Braised Chicken and Mushroom Ravioli Grilled corn and tomato salad, aged balsamic and fresh herbs | $11.00 |
| Pecan Crusted Trout Seared trout with jicama slaw, grilled red bliss potatoes and honey butter | $13.00 |
| Lump Crab Cake Cornbread pudding, hot and sour cucumbers and lemon beurre blanc | $15.00 |
| Linguini Bolognese House made spinach linguini with Bolognese sauce and aged Parmesan cheese | $11.00 |
| Grilled Beef Tenderloin Grilled zucchini and squash with Parmesan cheese, herb whipped potatoes and Merlot demi-glace | $16.00 |
| Pan Roasted Scallops Sun dried tomatoes, house smoked salmon, asparagus and cracked garlic with basil cream sauce over capellini | $13.00 |
Executive Chef: Christopher Lewis Sous Chef: Darren Martin
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Dinner Sample Menu
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Appetizers
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| Soup Du Jour | market price |
| Artisan Cheese Plate Roncal, (Spanish goat cheese), Morbier (cow's milk), Black and White Blue (cow's milk), with Frangelica pecans, quince paste and apple confit | $12.00 |
| Pâté della Casa served with tomato jam, caramelized onions, grainy mustard and crostini | $8.00 |
| Smoked Seafood Tasting green tea cured salmon with wasabi crème fraîche; smoked mussels with hot and sour cucumbers; petit smoked trout salad with saffron aïoli | $10.00 |
| Prince Edward Island Mussels steamed in a white wine, herb, garlic and sweet butter sauce | $8.00 |
| Three Cheese Ravioli Brie, white cheddar and ricotta cheese with toasted pecans, mâche and port syrup | $7.00 |
Salads
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| Brass Elephant Caesar baby red and green romain, frico, with homemade ciabatta croutons and white anchovies | $8.00 |
| Spring Greens Salad citrus segments, grape tomato and almond crusted chèvre finished with aged sherry vinaigrette | $7.00 |
| Sautéed Squid Salad sun-dried tomato and balsamic vinaigrette, baby spinach and toasted pistachios with shaved Roncal and extra virgin olive oil | $9.00 |
| Baby Arugula Salad duck confit, diced mangoes, pignolis and grape tomatoes finished with champagne vinaigrette | $8.00 |
Entrées
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| Grilled Maple Leaf Farms Duck Breast spiced sweet potato purée, grilled baby bok choy and red apple, tea-honey glaze | $26.00 |
| Pan Roasted Atlantic Salmon Brie and chive white polenta, caramelized onion and wilted baby spinach with strawberry port reduction | $25.00 |
| Cardamom Dusted Tuna seared tuna with golden beet risotto, haricot vert and tempura shrimp finished with ponzu sauce | $28.00 |
| Cioppino house made spinach linguini with roma tomatoes, shrimp, scallops, mussels and lump crab finished with basil and parmesan | $27.00 |
| Braised Beef Short Ribs lemongrass braised short ribs, honey smashed red bliss potatoes, sesame, leek and cabbage slaw | $27.00 |
| Dry Rubbed Pork Porterhouse grilled porterhouse with corn bread pudding and wilted baby spinach with candied shallot demi-glace | $26.00 |
| Grilled Filet of Beef peppercorn mélange, asparagus and Stilton laced peruvian potato hash, with turkish fig and grenache reduction | $29.00 |
| Veal Tenderloin warm corn flan and grilled fingerling potatoes with lump crab finished with thyme infused veal glace | $30.00 |
| Vegetarian Phyllo stuffed with tofu, wild mushrooms and vegetables; over wilted spinach and roasted tomato sauce | $20.00 |
Executive Chef: Christopher Lewis Sous Chef: Darren Martin
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Dessert Sample Menu
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DESSERTS
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| Huckleberry Cheesecake graham cracker crust, berry coulis and seasonal fruit | |
| Artisan Cheese Plate Roncal, Morbier and Black & White Blue | |
| Dark Chocolate Mousse Tort dark chocolate cake with a creamy chocolate mousse layer, coated with chocolate ganache | |
| Vanilla Panna Cotta macerated strawberry and rhubarb with sesame tuille | |
| Classic Crème Brûlée garnished with fresh fruit | |
| Trio of Sorbet raspberry, mango and lemon sorbet with cranberry almond biscotti | |
| Warm Baked Berries seasonal berries with Grand Marnier and chocolate diplomat cream | |
| S'mores Napoleon layers of chocolate Godiva pate, house made marshmallow, and graham cracker | |
Cross Streets:
(bet. Eager & Read Sts.)Neighborhood:
Mt. VernonPhone:
410-547-8480Location(s)
- Brass Elephant
- 924 N. Charles St.
- Baltimore, MD
- United States
