New additions to the B&O American Brasserie menus

Chef E. Michael Reidt has added new additions to the B&O American Brasserie menus.

“Winter in Baltimore just makes me crave comfort food, anything rich and hearty. The items on the winter menu are perfect for the coldest of Baltimore days,” said Chef Reidt.

New items you can find on the lunch menu include:

• Braised Beef and Barley Soup with Winter Vegetables ($7)
• Mac N’ Cheese Croquettes served with Mustard Honey ($6)
• Tuna Melt on Toasted English Muffin with Aged Cheddar ($10)
• Penne Pasta with Roasted Tomatoes, Red Peppers, Burrata Cheese and Crushed Olives ($14)

New items you can find on the dinner menu include:

• Lobster Cauliflower Soup is the new seasonal soup
• Market Fresh flatbread for winter is topped with Spiced Sweet Potato, Kale, Farmer’s Egg and Truffle Cheese ($9)
• Roasted Broccoli flatbread with Pork Belly and Chee-wawa Cheese ($12)
• Braised Oxtail Ravioli with Creamed Broccoli and Red Dragon Cheese ($12)
• Lentil Crusted WreckFish with Truffled Winter Squash Risotto and Mushroom Consommé ($26)
• Arctic Char with Old Bay Spaetzle, Smoked Crab Guacamole and Winter Citrus ($22)
• Sweet Potato Gnocchi with Maine Lobster, Hazelnuts and Sage ($14/$22)
• Pappardelle with Chicken Ragout, Baby Turnips and Horseradish ($11/$18)
• Rosemary Skewered Scallops with Braised Oxtail, Parsnip and Foie Gras Emulsion ($27)
• Adobo Braised Pork Shank with Spiced Carrot Mash and Crispy Green Beans ($19)
• Crispy Duck Confit with Bone Marrow Crushed Potatoes, Smoked Bacon and Clipper City IPA Braised Red Cabbage ($23)

New items you can find at the bar or in the lounge:

• Spiced Popcorn ($3)
• Mixed Marinated Olives ($4)
• “The Token” Crab Dip with Chef’s Spiced Pita Chips ($11)

Check out my chef interview with Chef E. Michael Reidt of the B&O American Brasserie