(I love the facade of this restaurant in Baltimore. It's a hidden gem on Harford Road, and sits next to a Safeway parking lot...only giving it that much more of an "odd-man-out" feel.)
(This menu was so mouth-wateringly poetic, it was worth a posting....)
Happy Hour’s tonight @ The Chameleon featuring $2 off beer & glasses of wine from 5-7pm . Relax, decompress, and enjoy good company!
The Rillettes Sarthoises would be a lovely addition to share as you coif... Chef Jeff Smith (my handsome husband), loves researching and cooking dishes with authentic, old, classic preparations. Rillettes are one of the most traditional recipes in France. Different regions have different styles. The rillettes from Sarthe, are characterized by a rustic preparation with larger chunks of pork, a pale color, and a subtle taste due to long cooking times at a low temperature.
These rillettes began with a Heritage Berkshire pig from the pasture-based Ferguson Family Farm in northern Baltimore County. After breaking down the pig, Chef Smith salted and cooked it slowly for 12 hours. At this point, the meat was extremely tender. He blended it with fat to create a very tasty meat spread, rillettes.
Hope you can make it in!
All the best, Brenda
The Chameleon4341 Harford Rd.
Hours: Tues-Thurs 5-9 Fri + Sat 5-10
Soup PUMPKIN & LEEK 7
Farmer’s Market pumpkin simmered with leeks and vegetable stock, purred, finished with cream
CAULIFLOWER DUCK 8.5
Roasted cauliflower, duck, and duck stock
RILLETTES SARTHOISES 8
Ferguson Family Farms Berkshire pig cooked in the old Sarthe tradition
MUSHROOM & LEEK CUSTARD 8.5
De Puy lentils, roasted root vegetables, baby beet greens, wild mushroom leek custard
Escargot, puff pastry, and garlic butter
Cornmeal encrusted flash fried oysters, spinach, bacon, Herbsaint, and remoulade
CHEESE PLATE 11
A trio of cheeses with fresh fruit and compote
HOUSE MADE CHARCUTERIE 11
An assortment of house made sausage, pâté and terrine
BEET & APPLE 8.5
Roasted local beets, Reid's Orchard apples, Cherry Glen Farm goat cheese, toasted pecans, Truck Patch Farm bacon, shallot vinaigrette, and arugula
HOUSE SALAD 7
Mixed greens, sherry vinaigrette, warm goat cheese crouton
GRILLED LETTUCES 8
Grilled romaine, endive, and red leaf lettuces, garlic cream dressing, walnuts and Parmesan cheese
TONGUE SALAD 7
Veal tongue, beet greens, parsley caper vinaigrette, and herb & tasso stuffed egg
Organic local roasted root vegetables in a shallot velouté, beet greens, Hen's Nest hardboiled egg, mixed organic greens, and pâté brisée
BLACK COD 27
Pan-seared black cod wrapped in bacon, clam oyster vichyssoise
CHICKEN & SHRIMP 27
Roasted Ferguson Family Farms free-range chicken, Marvesta shrimp, brandy and chicken cream sauce
CHOUCROUTE GARNI 24
Housemade sauerkraut, Krakos sausage, braised Truck Patch Farms pork loin, belly, cheeks, and Briedenbaugh potatoes
Grilled Terres Major, herbed potato gratin, and lyonnaise sauce
Braised lamb shank, split pea risotto, preserved lemons, and reduction sauce
Grilled duck breast with braised pork belly, fresh succotash, and solferino sauce
Grilled sweetbreads, chicken and vegetable sausage, salsify potato purée
Braised rabbit, mushrooms, pearl onions, cognac mustard sauce, and duchess potatoes
*Note: "Sweetbreads" are actually the thymus of a calf. did you know that?