Frederick Restaurant Week

Moxie Bakery & Café

Make A Reservation – Restaurant Website

2 or 3 COURSE LUNCH


Appetizers
daily soup: (rotating), butternut squash (veg), Thai red curry and squash (vg), cauliflower puree (veg), French onion white bean (vg)

mixed green salad: mixed mesclun, spiced pecans, rosemary croutons and marinated artichokes (veg)

basque vegetable tart: mixed vegetables roasted with smoked paprika baked in a light custard tart with herbs (veg)


Entrées
moxie muffaletta: a mix of premium meats and cheeses served with muffaletta olive spread

chevre and artichoke sandwich: served open-faced on a Moxie gougere (veg)

wasabi caesar salad wrap (may add chicken)

grilled white panini: with garlic and herb butter, served on our sweet potato, flax bread

flatbread “pizza”: olive oil poached tomatoes, seared zucchini, baked on croissant flatbread

the “man” sandwich: thinly sliced roast beef, greens, cheese, tomatoes, served on toasted baguette

daily quiche with mixed greens and lemon vinaigrette


Desserts

A daily rotation from our pastry case

3 COURSE DINNER*

Appetizers
crispy potato galette with dill cream (veg)

garlic tartines (vg)

mixed greens with savory granola (veg)

polenta onion and bacon tart

rotating soups


Entrées
braised shortribs with roasted pearl onions served with ricotta pudding

chicken with saffron onions and fennel served with spiced tomatoes

panang vegetable curry (veg)

meatloaf served with a creamy onion gravy and sauteed fennel


Desserts
thai coffee rice pudding

devil’s food cake with cocoa nibs

banana cream mud pie

carrot and coconut cake with whipped cream cheese frosting

artisan cheese plate with house condiments

*Single 7:00 pm seating (Tuesday-Saturday), communal table All Restaurant Week dinners include amuses and sweet treats from the Chef and a mixed bread basket (with Moxie favorites)