January 16th to January 30th.
This year's theme is: SAVE and Savor the Local Global Flavor!
One of Howard County's finest restaurant's, AIDA Bistro & Wine Bar is serving up a terrific three course menu featuring local products with an international flare.
We are also offering an optional International and Organic Wine Tasting Flight from our 30 Wines on Tap.
The Three Course Prix Fixe Dinner Menu is $38.12 on Monday thru Saturday.
We are also offering a Vegetarian Option in all three courses. And based on customer requests, we will provide a gluten free option.
Just let us know when you make your reservation!
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 Farm, Gorman Farm, Clarks Elioak Farm & Love Dove Farm.
Restaurant Weeks Prix Fixe Dinner Menu: Effective January 16, 2012
38.12 per Person
First & Second Course (Choose Any Two)
Cioppino with Mussels, Clams, Shrimp & Crab in a Tomato & Fish Stock Garnished with Tomato, Fennel & Basil
Or
Four Local Oysters with Horseradish Dijon Citrus “Imperial Style” On the Half Shell
Or
Smoked Duck Breast Flatbread with Caramelized Onion & Mushroom Spread with Goat Cheese & Ricotta Finished with Smoked Paprika Aioli
Or
Shrimp & Aged Cheddar Grits with Bacon Emulsion & Chives
Or
Charcuterie Plate: House-made Pate, Local Virginia Salami, Veal Bone Marrow, Duck Confit, Cornichons, House Made Mustard And Crostini
Or
Duck Broth Garnished with Duck Confit Caramelized Onions, Celery Root and Camembert Cheese Stuffed Puff Pastry
Or
Braised Rabbit over Ricotta Gnudi Finished with Porcini Cream Sauce
Or
Quail Two Way with Haricot Vert Salad Carrot Puree & Port Wine Reduction
Or
Chef's Cheese Plate: Choose Two
Or
PEI Mussels with Red Curry Sauce and Lemongrass Scented Coconut Milk Over Basmati Rice
Or
Arugula Salad with Red Onion & Beets Finished with Lemon Truffle Vinaigrette & Shaved Parmesan
Main Course (Choose One)
Fresh, Local Rockfish Pan Seared with Goat Cheese & Leek Polenta Topped with Blood Orange Fennel Salad
Or
Pan Seared Day Boat Scallops over Wild Mushroom Truffle Risotto Finished with Warm Pancetta Butter
Or
Grilled Atlantic Salmon with Warm Potato, Bacon & Mustard Salad with Sugar Snap Peas
Or
Grilled Beef Filet over Mushroom & Tallegio Mac & Cheese Topped with Crispy Leeks
Or
Lobster, Shrimp & Lump Crab with Spinach, Capers, and Caramelized Onions in a Lobster & Tomato Butter Broth Garnished with Black Truffle Oil & Basil Chiffonade over Homemade Spaghetti
Or
Vegetarian & Gluten Free: Wild Mushroom Risotto with Truffle Oil Topped with Fresh Herbs & Shaved Parmesan Cheese
Wine & Craft Beer Flight
Featuring Our Newest Wine on Tap for Each Flight
Mixed Domestic Wine Flight: Three 3 oz Pours
Tangent Albarino (CA), County Line Pinot Noir (CA) & il Campo Sangiovese (CA) 18
Mixed European Wine Flight: Three 3 oz Pours
Katas Malvar (SP), Gotham Pinot Grigio (IT), Bieler Rouge (FR) 16
All Organic California Wine Flight: Three 3 oz Pours
Orfin Lotts Sonoma Chardonnay, County Line Andersen Valley Pinot Noir
Frogs Leap Napa Valley Zinfandel 19
Beer Flight: Two 12 oz Bottles
FreeStyle Belgian Blonde (California) & Full Sail Session Lager (Oregon) 12
Please call Joe at 410-953-0500 to make reservations.
Subject to Availability & Change January 2012
Owners Note: In order to provide the freshest and most seasonal ingredients, the Chef may occasionally make substitutions. Sorry, no discount coupons or charity/donated gift certificates can be used during Restaurant Weeks.