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Hampton's
Hampton's
550 Light St., Baltimore
HAMPTON'S DINNER MENU
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Appetizers
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| Chilled Col Water-Oysters on the Half Shell Six oysters served with tomato-horseradish sauce, shallot-pink pepper mignonette and lemon | |
| Roast Quail with Oysters Stuffing Savory apricot glaze and herb demi-glace | |
| Duet of Hudson Valley Foie Gras Seared medallion and pate of foie gras, Grand Marnier aspic, kumquat marmalade | |
| Escargot in Roasted Baby Pumpkin With Sautéed Pennsylvania mushrooms, fennel and pernod cream | |
| Seared Maine Sea Scallops Served with seared halibut cheeks, mandarin orange chutney and micro greens | |
| Half Ounce Sevruga Caviar Buckwheat blinis, Citron vodka fresca and traditional garniture | |
| Duo of Housesmoked Trout and Wild Salmon Cucumber salad, toasted sunflower bread and caper-horseradish sauce | |
Soups
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| Duo of Housesmoked Trout and Wild Salmon Cucumber salad, toasted sunflower bread and caper-horseradish sauce | |
| Hampton's Lobster Bisque A rich Maine lobster broth simmered with aromatic vegetables, lightly finished with Cognac and cream, garnished with Maine lobster tail, morel mushrooms and chives | |
| Tuscan-style White Bean Soup with Braised Beef Short Rib Cannelini beans in savory vegetable broth scented with fresh sage | |
| Autumn Butternut Squash Soup Garnished with beet chips and nutmeg foam | |
Salads
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| Autumn Butternut Squash Soup Garnished with beet chips and nutmeg foam | |
| Autumn Mesclun Salad with Rabbit Ballottine Toasted pistachios and cherry-port wine sauce | |
| Hampton's Horseradish Caesar Salad Baby red and green romaine tossed in fresh horseradish-Caesar dressing, shaved Parmigiano-Regiano cheese, marinated white Italian anchovy on grissini | |
| Baby Greens with Cabernet Poached Seckel Pear Spiced Applewood bacon vinaigrette, Amish Harmony Blue Cheese and toasted pecans | |
Entrees
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| Baby Greens with Cabernet Poached Seckel Pear Spiced Applewood bacon vinaigrette, Amish Harmony Blue Cheese and toasted pecans | |
| Oven Roasted Free Range Breast of Duckling With tender duck leg confit, braised red cabbage, tamarind sauce | |
| Flambé of Maine Lobster in Oban Scotch, 2 ¼ pounds Sautéed forest mushroom crepe with asparagus, single malt scotch cream | |
| Cumin Roasted Rack of Colorado Lamb Stuffed potato duchesse, baby vegetables and rosemary demi glace | |
| Peppercorn Seared Aged Beef Tenderloin With artisan blue cheese, wild mushroom risotto, poached asparagus and sauce au poivre | |
| Crabmeat-Mustard Crusted Fillet of Wild Chesapeake Rockfish with quinoa-root vegetable flan, spaghetti squash and carrot beurre blanc | |
| Pan Roasted Line Caught Alaskan Halibut with housemade pancetta, saffron poached fingerling potatoes, brussel sprouts and sage broth | |
| Roasted Rack of Venison With yams candied with citrus and brown sugar, haricot, verts and pomegranate glaze | |
| Duet of Chesapeake Crab and Veal Pan seared jumbo lump crab cake with seared medallions of veal chive whipped potatoes, broccolini and béarnaise sauce | |
Four Course Vegetarian Menu
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| Duet of Chesapeake Crab and Veal Pan seared jumbo lump crab cake with seared medallions of veal chive whipped potatoes, broccolini and béarnaise sauce | |
| Autumn Butternut Squash Soup Garnished with beet chips and nutmeg foam | |
| Baby Greens with Cabernet Poached Seckel Pear Spiced pear vinaigrette, Amish Harmony Blue Cheese and toasted pecans | |
| Quinoa Pilaf with spaghetti, squash, autumn vegetables and carrot beurre blanc | |
| Pomegranate Mousse Molasses Spice Cake | |
Four Course Summer Menu
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| Pomegranate Mousse Molasses Spice Cake | |
| Tuscan-style White Bean Soup with Braised Beef Short Rib Cannelini beans in savory vegetable broth scented with fresh sage | |
| Autumn Mesclun Salad with Rabbit Ballottine Toasted pistachios and cherry-port wine sauce | |
| Grilled 14 Ounce New York Strip Steak Organically raised by Springfield Farms Polenta cake, chanterelle mushroom ragout, foie gras butterand cabernet demi glace | |
| Crème Brûlée Traditional Custard Scented with Vanilla Bean | |
| Crème Brûlée Traditional Custard Scented with Vanilla Bean | |
HAMPTON'S SPRING MENU
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| Crème Brûlée Traditional Custard Scented with Vanilla Bean | |
Appetizers
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| Crème Brûlée Traditional Custard Scented with Vanilla Bean | |
| Half-Ounce Sevruga Caviar Citron vodka and traditional garniture | |
| Chilled Cold Water Oysters on the Half Shell Six oysters served with house-made tomato horseradish sauce, shallot pink pepper mignonette and lemon | |
| Grilled Tiger Prawns Pineapple, mango and avocado salsa finished with tomato oil and yucca root crisp | |
| Seared Port Rush Sea Scallops Served with blood orange buerre blanc and potato gaufrette | |
| Pâté Duo Foie gras torchoine with banana honey and a duck liver mousse with tomato port cream | |
| Sautéed Emu with Madeira Glaze Wild mushroom and garlic demi-glaze, house-made pita canapé | |
| Lemon Poppy Seed Pancakes Served with seasonal berries and raspberry whipped crème | |
| Cave Aged Cheddar and Asparagus Timbale Daily house baked crostini | |
Soups
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| Cave Aged Cheddar and Asparagus Timbale Daily house baked crostini | |
| Malibu Carrot and Mango Gazpacho Garnished with chiffonade of fresh pineapple and basil | |
| Wild Game Consomé Accompanied by house-made duck confit ravioli | |
| Hampton's Lobster Bisque Maine lobster broth finished with creamy cognac sauce, morel mushrooms and chives garnished with Maine lobster tail meat | |
| Seared Port Rush Sea Scallops Served with blood orange buerre blanc and potato gaufrette | |
Salads
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| Seared Port Rush Sea Scallops Served with blood orange buerre blanc and potato gaufrette | |
| Local Spring Fruit Salad Baby Bibb lettuce, drizzled with scotch bonnet vinaigrette | |
| Hampton's Horseradish Caesar Salad Fresh horseradish-Caesar dressing, shaved Parmigiano-Reggiano and white Italian anchovy | |
| Trio of Heirloom Tomatoes Baby spinach greens, Del Cielo goat cheese, drizzled with 25-year aged balsamic | |
Entrées
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| Trio of Heirloom Tomatoes Baby spinach greens, Del Cielo goat cheese, drizzled with 25-year aged balsamic | |
| Blue Cornmeal Crusted Soft Shell Crab Chevre stuffed porcini mushroom, wilted arugula salad, toasted Marcona almonds and honey corn cream | |
| Flambé of Maine Lobster 2 ¼ lb Sautéed squash in a phyllo purse, drizzled with Oban single malt cream sauce | |
| Pan Seared Sworfish Rainbow Swiss chard, plantain, and cannelloni bean terrine with chipotle beurre blanc | |
| Copper River Wild Salmon Fillet With jasmine rice scented with fresh lavender and topped with a cucumber lime chutney | |
| Smoked Free Range Chicken Breast and Sweetbreads Tri-lentil ragoût and house veloute | |
| Duet of Chesapeake Crab and Boyne Valley Pork Tenderloin Sauté of snow peas and ruby, fingerling potatoes, topped with apricot glaze and sauce maltaise | |
| Grilled Veal Chops With dragon beans, chanterelles and fried grapes drizzled with Syrah-huckleberry reduction | |
| Tournedos of Aged Beef Tenderloin Celery roat and potato gratin, fresh steamed spring vegetables, rosemary merlot demi-glaze, roasted shallot béchamel | |
| Hazelnut Dushed Colorado Spring Rack of Lamb Potato Dauphine, fresh asparagus and a mint demi-glaze | |
Four Course Vegetarian Menu
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| Hazelnut Dushed Colorado Spring Rack of Lamb Potato Dauphine, fresh asparagus and a mint demi-glaze | |
| Malibu Carrot and Mango Gazpacho Chiffanade of Fresh Pineapple Basil | |
| Heirloom Tomatoes Napoleon Layered with Del-Cielo Goat Cheese and 25 year aged balsamic | |
| Rainbow Swiss chard, Plantain, and Cannelloni Bean Terrine with patty pan squash, tri lentil ragout, and roasted shallot béchame | |
| Pomegranate Mousse Molasses Spice Cake | |
Four Course Spring Menu
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| Pomegranate Mousse Molasses Spice Cake | |
| $80.00/$120.00 Matched with selected wines | |
Cross Streets:
(bet. Conway & Lee Sts.)Neighborhood:
Inner HarborPhone:
410-347-9744Location(s)
- Hampton's
- 550 Light St.
- Baltimore, MD
- United States
