Frederick Restaurant Week
Quynn's Attic Menu
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2 COURSE LUNCH
Appetizers
chicken tortilla soup:grilled chicken, black beans, sweet corn, cilantro infused roasted tomato broth
baby green salad: hearts of palm, shaved red onion, dijon walnut vinaigrette
caesar salad: crisp romaine, parmesan baguette points, caesar dressing
Entrées
three meat bolognese pasta: ground veal, pork, & beef, rigatoni, asiago cheese
paillard breast of chicken: lump crabmeat and lemon cream, roasted garlic potato puree, garden vegetables
salmon avocado salad: mixed greens with lemon, garden vegetables, wasabi sauce
steak sandwich: grilled steak with sautéed onions & mushrooms, jack cheese, spicy chipotle aioli, house cut fries
3 COURSE DINNER
Appetizers
fried calamari: hand battered calamari, sweet chili dipping sauce
chicken tortilla soup: grilled chicken, black beans, sweet corn, cilantro infused roasted tomato broth
baby green salad: hearts of palm, shaved red onion, Dijon walnut vinaigrette
caesar salad: crisp romaine, parmesan baguette points, caesar dressing
Entrées
chardonnay braised atlantic salmon asparagus, creamed parmesan risotto, crisp baby spinach
three meat bolognese pasta ground veal, pork, & beef, rigatoni, asiago cheese
paillard breast of chicken lump crabmeat and lemon cream, roasted garlic potato puree, garden vegetables
boeuf bourguignon served with puff pastry
Desserts
new york style cheesecake with a hint of vanilla
cajun bread pudding with raisins and warm whiskey sauce
chocolate fondant layer cake filled with chocolate cream and filled with chocolate ganache