AIDA Bistro & Wine Bar Prix Fixe Menu beginning March 2nd

First & Second Course(Choose Any Two)
Braised Rabbit & Mushroom Duxelle Ballotine, Red Wine Reduction And Truffle Risotto
Or
PEI Mussels Marinara di Amore with Fresh Oregano, Garlic, Tomatoes & Basil in a White Wine Butter Sauce
Or
Pork Belly Confit Julienned Apple & Jicama on Micro-greens & Blood Orange Vinaigrette
Or
Chef's Soup Using Seasonal Ingredients
Or
Flash-fried Rock Shrimp Tossed in Chile Aioli Garnished with Fresh Herb Emulsion
Or
Roaring 40's Blue Cheese Salad: Organic Greens, Local Apples & with Homemade Apple Cider Vinaigrette & Topped with Spiced Almonds
Or
Goat Cheese Salad: Mixed seasonal organic greens, topped with one golden brown goat cheese croquette, seasonal fruit & toasted pine nuts with a Berry Vinaigrette
Or
Local Rappahannock Oysters on the Half Shell with Three Sauces: Ginger-Lime, Chipotle Mignonette & Cocktail (Limited)
Or
Grilled Heart of Romaine: Finished with Homemade Caesar Dressing, Croutons & Parmesan
Or
Fromager d’Affinois Double Cream (France) and Beehive Cheese Cow’s Milk (Utah)

Main Course (Choose One)
Grilled Local Rockfish Served with Cherry Tomato & Fresh Spinach Over Fresh Pasta Finished with Basil Cream Sauce with Garlic, Herb Compound Butter
Or
Sautéed Day Boat Scallops Served with Parmesan & Herb Risotto & Fresh Spinach Finished with Herb Emulsion
Or
Grilled Beef Hanger Steak Marinated in Balsamic & Stout with Fresh Haricot Vert & Truffle Parmesan Risotto Finished with Whole Grain Mustard Demi

Wine & Craft Beer Flight

Wine Flight: Three 3 oz Pours
White: Acordeón Torrontés ’08 (Argentina), White: San Thoma Müller-Thurgau ’08 (Italy) Red: Mourvèdre: Juan Gil Monastrell ‘07 (Spain) 14 for Flight

Red Grape Wine Flight: Three 3 oz Pours
1919 Malbec ’08 (Argentina), Bruni Poggio d’Elsa (Sangiovese & Cab) ’08 (IT), Mourvèdre: Juan Gil Monastrell ‘07 (Spain) 18 for Flight

Craft Beer Flight: Heavy Seas Golden Ale from Baltimore & 21st Amendment Monks Blood from San Francisco 11 for Flight

Please call Joe at 410-953-0500 to make reservations.

AIDA Bistro uses fresh & local products from farms and producers whenever possible. During the season, all herbs are locally grown either by local farmers or at the owner’s house. We strive to support local businesses & believe that the freshness of the product translates into a great dining experience for our customers. We support: Larriland Farms, Gorman Farm, Clarks Elioak Farm, David Barylski, The Happy Clam, Woodcamp Angus Farm, Tranquility Farm & Hammondale Farm.

Subject to Availability & Change March 2010

Owners Note: In order to provide the freshest and most seasonal ingredients, the Chef may occasionally make substitutions. Please note, we are closed on Sundays to allow our staff to be with their families.