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