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TRUE
TRUE
888 S. Broadway, Baltimore
dinner Sample Menu
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Starters, Soups & Salad
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| Prince Edward Isle Farmed Mussels, Steamed in a Light Garlic & Sauterne Broth, with Sweet Butter and Shaved Fennel | $10.00 |
| Maple Leaf Farms Crackling Duck Autumn Roll, over Braised Wild Strawberry Choucroute | $8.00 |
| Seared Scallops Almondine, over Baby Haricot Vert, with a Cranberry-Orange Buerre Rouge & Chive Oil | $9.00 |
| Grilled Maine Lobster Torre Wrapped in Crispy Brick Pastry, with Avocado Puree | $12.00 |
| Seared Hudson Valley Foie Gras over Pan Toast Filled with Duck Egg, Macerated Cherries and Grand Marnier Gastrique | $15.00 |
| Slow Braised Veal Cheeks over Creamed root Vegetables, with Spinach Nest and Crisp Potato Gaufrette | $10.00/$19.00 |
| *Lobster Bisque, with Sherry-Roasted Maine Lobster over Tarragon Chevre Crouton | $9.00 |
| Celery Root Soup with White Truffle Oil and Crispy Pumpkin & Turnip | $7.00 |
| Composed Salad of Belgian Endive, Frisee and Raddichio, with Candied Cashews, Black Mission Figs and Artisenal Bleu Cheese, Topped with a Reduced Shiraz Vinaigrette | $9.00 |
| Romaine & Pumpkin Seed Salad with Tomato Brunoise, Chevre Vinaigrette and Black Pepper Croutons | $7.00 |
| Crispy Oyster Salad over Baby Spinach, Sweet Red Onions, Shiitake Mushrooms and an Applewood Bacon Buttermilk Dressing | $8.00 |
Entrees
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| Simply Seared North Atlantic Salmon, with a Light Spiced Blueberry Buerre Blanc | $17.00 |
| Black Sea Bass En Feuillatine, over Lobster-Studded Saffron & Pernod Broth | $21.00 |
| Dijon & Orange Glazed Mahi Mahi, over Boniato Puree, with baby Bok Choy | $20.00 |
| Prince Edward isle Mussels, Giant Diver Scallops, Jumbo Shrimp and Lobster Tail, over a Light Fussilli Arabbiatta | $26.00 |
| *Springfield Farms Organic Cornish Hen, over Rosemary, Chestnut-Leek, Brioche Stuffing, with Broccolini & Cauliflower Buds, with a Rustic Applewood Bacon Jus | $19.00 |
| Korobuto Pork Loin, Stuffed with Sauteed Spinach, Golden raisins, Kalamata Olives and Roasted red Bell Peppers, with Wild Mushroom Ragout and Balsamic Demi-Glace | $20.00 |
| Spice-Rubbed NY Strip, with Seasoned Pomme Frites and Classic Tarragon Bearnaise | $25.00 |
| New Zealand Lamb “T-Bone”, over Boursin-Infused Polenta Cake and a Sweet Chipotle & Port Reduction | $27.00 |
| *All Natural Grilled Veal Chop, with Forest Mushroom Sautee, Foie Gras Demi-Glace and Black Truffle-Studded Angelhair Pasta | $32.00 |
| TRUE DUO | |
| Selection of two TRUE classics: Maryland Crab Cake with lemon Aioli, Petit Filet Mignon and Seared Duck Breast (select all three... Price: $39.00) | $30.00 |
Damon R. Hersh, Executive Chef Nicholas Hunt, Sous Chef
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Cross Streets:
(Thames St.)Neighborhood:
Fells PointPhone:
410-522-2195Location(s)
- TRUE
- 888 S. Broadway
- Baltimore, MD, 21231
- United States
