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 | Latitude 38 |
Oxford, MD 21654
(410) 226-5303
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Hours of Operation:
Closed Mondays
Services:
Food Service
Catering Available
Reservations Accepted
On & Off Premise Catering
On & Off Premise Catering Available
Ever Changing Menu
Products:
Appetizers
Salads
Entrees
Jumbo Lump Crab Cakes
Bistro & Spirits;
From the Steamer
Paired With Mashed Yukon Potatoes and Sauteed Garlic French Beans Full Entree Half Entree
Broiled Australian Barramundi Filet
On A Bed of Tender Potato Gnocchi Laced With A Sauce of Tomatoes, Basil & Olives;
Finished With Bright Sunburst Squash Full Entree Half Entre
Soup Du JOUR
Pan Roasted Monkfish Medallions Laced With A Fresh Thyme Scented Fish Fume'
Firecracker Gulf Shrimp Dusted With Zesty Cajun Seasoning
Chef Kent's Cioppino With Lobster, Shrimp and Mussels
14 Ounce Porterhouse Pork Chop Topped With A Sweet Blueberry, Peach and GRAN Marnier Compote
Paired With Whipped Yukon Potatoes and Sauteed Garlic French Beans
All Full Entrees Accompanled With House OR Caesar Salad
Seafood Caesar Salad With Smoked Salmon, Shrimp & Crab;
Basil and Black Pepper Grilled Chicken Salad
Tossed With Black Beans, Red Bell Peppers, Red Onion, Cucumbers, Tomatoes and A Smokey Chipotle Ranch Dressing Finished With Shaved Fontina Cheese
Steamed Shrimp Pound Half Pound
Steamed Mussels With White Wine and Garlic
There Will Be A Charge for Any Split Entree
Fried Almond Encrusted BRIE Cheese On A Pool of Wild Berry Coulis
Surrounded by Grapes, Sliced Apples and Strawberries
Sesame Seared AHI Tuna Laced Brushed With A Wasabi Aioli
Served Rare With A Soy Dipping Sauce & A Japanese Seaweed Salad
Creamy Jumbo Lump Crab and Spinach Dip
Topped With Melted Parmesan Cheese and Toasted Seasoned PITA Chips
Served With A Crispy Burgundy Infused Rice Cake Nestled On A Bed of A Sweet Carrot Puree
Surrounded by Sunburst Squash Full Entree Market Half Entree Market
Grilled Flat Iron Steak Topped With Sherry Seared Crimini Mushrooms
Finished With Bright Sunburst Squash Full Entree Half Entree
nestled On Sauteed Truffled Infused Fingerling Potatoes, Fresh Leeks, French Green Beans, and Roasted Red Peppers Full Entree Half Entree
On A Pool of Fire Roasted Red Pepper Coulis With Braised Garlic Spinach, and A Saute of Purple Potatoes, Zucchini, Squash, Onions and Peppers Full Entree Half Entree
Simmered in A Zesty Tomato Broth With Roasted Fingerling Potatoes and French Green Beans Garnished With Basil-Garlic Bruchetta Full Entree Half Entree
< Show Less
Additional Info:
Creative Fine Dining in A Casual Atmosphere
On & Off Premise
Business Categories:
Caterers
Bistros
Closed Mondays
Services:
Food Service
Catering Available
Reservations Accepted
On & Off Premise Catering
On & Off Premise Catering Available
Ever Changing Menu
Products:
Appetizers
Salads
Entrees
Jumbo Lump Crab Cakes
Bistro & Spirits;
From the Steamer
Paired With Mashed Yukon Potatoes and Sauteed Garlic French Beans Full Entree Half Entree
Broiled Australian Barramundi Filet
On A Bed of Tender Potato Gnocchi Laced With A Sauce of Tomatoes, Basil & Olives;
Finished With Bright Sunburst Squash Full Entree Half Entre
Soup Du JOUR
Pan Roasted Monkfish Medallions Laced With A Fresh Thyme Scented Fish Fume'
Firecracker Gulf Shrimp Dusted With Zesty Cajun Seasoning
Chef Kent's Cioppino With Lobster, Shrimp and Mussels
14 Ounce Porterhouse Pork Chop Topped With A Sweet Blueberry, Peach and GRAN Marnier Compote
Paired With Whipped Yukon Potatoes and Sauteed Garlic French Beans
All Full Entrees Accompanled With House OR Caesar Salad
Seafood Caesar Salad With Smoked Salmon, Shrimp & Crab;
Basil and Black Pepper Grilled Chicken Salad
Tossed With Black Beans, Red Bell Peppers, Red Onion, Cucumbers, Tomatoes and A Smokey Chipotle Ranch Dressing Finished With Shaved Fontina Cheese
Steamed Shrimp Pound Half Pound
Steamed Mussels With White Wine and Garlic
There Will Be A Charge for Any Split Entree
Fried Almond Encrusted BRIE Cheese On A Pool of Wild Berry Coulis
Surrounded by Grapes, Sliced Apples and Strawberries
Sesame Seared AHI Tuna Laced Brushed With A Wasabi Aioli
Served Rare With A Soy Dipping Sauce & A Japanese Seaweed Salad
Creamy Jumbo Lump Crab and Spinach Dip
Topped With Melted Parmesan Cheese and Toasted Seasoned PITA Chips
Served With A Crispy Burgundy Infused Rice Cake Nestled On A Bed of A Sweet Carrot Puree
Surrounded by Sunburst Squash Full Entree Market Half Entree Market
Grilled Flat Iron Steak Topped With Sherry Seared Crimini Mushrooms
Finished With Bright Sunburst Squash Full Entree Half Entree
nestled On Sauteed Truffled Infused Fingerling Potatoes, Fresh Leeks, French Green Beans, and Roasted Red Peppers Full Entree Half Entree
On A Pool of Fire Roasted Red Pepper Coulis With Braised Garlic Spinach, and A Saute of Purple Potatoes, Zucchini, Squash, Onions and Peppers Full Entree Half Entree
Simmered in A Zesty Tomato Broth With Roasted Fingerling Potatoes and French Green Beans Garnished With Basil-Garlic Bruchetta Full Entree Half Entree
< Show Less
Additional Info:
Creative Fine Dining in A Casual Atmosphere
On & Off Premise
Business Categories:
Caterers
Bistros
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My Excellent Adventure at Legal Sea Foods in Boston
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