AIDA Bistro & Wine Bar Prix Fixe Menu Effective beginning June 24th

First & Second Course(Choose Any Two)
PEI Mussels with White Wine & Tomato Butter Sauce
Or
Charcuterie Plate: Pheasant Pate & Fennel Salami Garnished with Bread, Olives & Cornichons
Or
AIDA Caprese Salad: Fresh Vine Ripe Tomatoes, Homemade Mozzarella Cheese, Fresh Basil Drizzled with Truffle Oil & Balsamic Vinegar
Or
Tempura Soft-shell Crab Served with Cucumber Julienne & Avocado with Wasabi Crème Fraiche & Sweet Soy (Limited)
Or
Chef's Homemade Soup
Or
Cheese Plate: Bucherondin Goat Cheese (FR) & Merieke Gouda (Wisconsin)
Or
Grilled Heart of Romaine: Finished with Homemade Caesar Dressing, Croutons & Parmesan
Or
Chef’s Homemade Flat Bread using Fresh, Local & Seasonal Ingredients

Main Course (Choose One)
Fresh Halibut Tossed with Artichoke Hearts, Roasted Tomato, Spinach & Seasonal Vegetables Finished with Sun-dried Tomato Pesto Cream Sauce over Linguine
Or
Char-Grilled Veal Strip Loin, Served with Asparagus, Mushrooms, White Wine Tomato Butter Sauce Over a Parmesan & Herb Risotto
Or
Scallop, Crab Meat & Shrimp over Homemade Pasta Served with Roasted Squash Finished with a Light Tarragon Cream Sauce

Wine & Craft Beer Flight

(Select Wines, 3 oz Taste or Two 12 oz Select Beers)
Riff Pinot Grigio ’07 (IT), Ch St Jean Sauvignon Blanc ’08 (FR) & Quattro Mani Montepulciano d’Abruzzo ’07 (IT)
Or
Allagash White from Portland, Maine & Dead Guy Ale from Rogue in Newport, Oregon

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

AIDA Bistro uses fresh & local products from farms and producers whenever possible. During the summer, 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, David Barylski, The Happy Clam, Tranquility Farm & Hammondale Farm.

Subject to Availability & Change June/July 2009

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.