Dinner at Restaurant 213

For a memorable dinner.

You don't need a special occasion to enjoy fine food. 213 serves hand-made creations Tuesday - Saturday for dinner.


First Course

TUSCAN PIZZA RUSTICA
OLD WORLD STYLE CRISPY CRUST, FRESH TOMATOES, FIRE-ROASTED RED PEPPERS, FRESH BASIL AND FRESH MOZZARELLA CHEESE.

PAN SEARED DAY HARVESTED SEA SCALLOPS
DAY-BOAT HARVESTED SCALLOPS. PAN SEARED. SERVED WITH THAI NOODLE SALAD AND A SAFFRON SAUCE.

TUNA “VARIOUSLY”
FRESH, SUSHI QUALITY TUNA PREPARED CREATIVELY. ASK YOUR SERVER FOR TODAY’S PRESENTATION.

PAN SEARED FOIE GRAS
PAN SEARED FRESH FOIE GRAS SERVED WITH ORGANIC FIELD GREENS AND AN EIGHTEEN YEAR-OLD APPLE-BALSAMIC VINEGAR GLAZE. ACCOMPANIED BY A GLASS OF EAGLE EYE VINEYARDS MUSCAT CANELLI.

DUCK CHOP SALAD
DUCK CONFIT, MIXED REDS AND GREENS, FIGS, BANYULS VINAIGRETTE. OYSTERS “213”
A JIM HUGHES ORIGINAL. LOCAL OYSTERS WITH A BLEND OF AROMATIC GREENS, “NO SPINACH”, AND BAKED.

ESCARGOTS BOURGOGNE
WILD BURGUNDY SNAILS BAKED IN A CLASSIC GARLIC BUTTER SAUCE.

CHILLED CRAB SALAD IN A TROPICAL FRUIT COULIS
A TIMBALE OF CRABMEAT, AVOCADO AND MANGO, SERVED ON A RAFT OF FRUIT COULIS.

MUSSELS MEDITERRANEAN STYLE
SIMMERED MUSSELS IN A LIGHT SAFFRON TOMATO JUS.
RAVIOLI “213”
HOUSE MADE GRILLED CHICKEN RAVIOLI SERVED ON A BED OF SPINACH, WITH SUN DRIED TOMATO BURRÈ BLANC SAUCE. FINISHED WITH LUMP CRAB MEAT.

CAESAR SALAD
MARINATED ANCHOVIES, PROSCIUTTO, PARMESAN, CROUTONS AND PARMIGIANO REGGIANO.

OUR SEASONAL SALAD
MICRO GREENS AND BABY LETTUCE. SERVED WITH VINE RIPENED TOMATOES AND OUR RASPBERRY WALNUT DRESSING.

SEASONAL SOUP DU JOUR
FRESH LOCAL INGREDIENTS PREPARED CREATIVELY EACH DAY.


Main Course

FIRE ROASTED PACIFIC SALMON
FRESH PACIFIC SALMON. FIRE ROASTED. SERVED WITH SALAD NICOISE AND A LIGHT LEMON INFUSION.

CRISPY SEA BASS
GRILLED ATLANTIC SEA BASS. SERVED WITH SHRIMP AND PIPENADE IN A SAFFRON-MUSSEL BROTH.

FILET MIGNON OF RARISH TUNA
CRUSTED WITH BLACK PEPPERCORNS, GRILLED ARTICHOKE, SAUTÉED SPINACH AND ROOT VEGETABLES.

ROASTED JUMBO LUMP CRAB CAKE
SERVED WITH WILTED SPINACH, WITH A LEMON BUTTER SAUCE.

ROCKFISH “213”
FRESH LOCAL ROCKFISH WRAPPED IN PROSCIUTTO BAKED, TOPPED WITH LUMP CRAB MEAT. FINISHED WITH A TARRAGON BURRÉ BLANC.

BREAST OF CHICKEN DANIELLE
FRENCHED CHICKEN BREAST WRAPPED WITH PANCETTA, QUICKLY SEARED AND OVEN-BRAISED WITH BABY ARTICHOKES AND SUN-DRIED TOMATO. SERVED WITH RISOTTO.

VEAL CHOP “213”
CENTER CUT VEAL CHOP. GRILLED. TOPPED WITH FRENCH MOREL MUSHROOM SAUCE. SERVED WITH MUSHROOMCARVED POTATOES AND WILTED SPINACH.

PORK CALVADOS
CENTER CUT KUROBUTA PORK TENDERLOIN. PAN SEARED. SERVED WITH SAUTÉED APPLES AND FINISHED WITH A CALVADOS SAUCE.

HERBED RACK OF LAMB
ROASTED WITH HERB COATING. SERVED WITH MORELS, CAULIFLOWER TIMBALE AND MINT DEMI-GLAZE.

TENDERLOIN STEAK
CENTER-CUT STEAK. GRILLED. SERVED WITH BLACK TRUFFLE SAUCE AND MAYTAG BLEU CHEESE BUTTER.

AMERICAN BISON STEAK WITH BLACK TRUFFLES
CENTER CUT AMERICAN BISON STEAK. GRILLED. SERVED WITH MUSHROOM POTATOES, GARLIC FLAN AND JULIENNE CARROTS. FINISHED WITH A BLACK TRUFFLE SAUCE.

DUCK STEAK
LABELLE FARMS WHOLE DUCK BREAST WITH SPICES AND BLOOD ORANGE SAUCE.


Desserts

BANANA BEIGNET
A NEW ORLEANS SPECIALTY TOPPED WITH VANILLA ICE CREAM AND A TRIO OF DIPPING SAUCES.

SOUFFLÉ “213”
WE NOW PROUDLY FEATURE SOUFFLÉS MADE TO ORDER. PLACE YOUR SOUFFLÉ ORDER WITH YOUR ENTREE.

“BREAKFAST”
A SLICE OF MY MOTHER’S THICK CINNAMON FRENCH TOAST TOPPED WITH VANILLA ICE CREAM, SAUTÉED BANANAS, ORANGE PEEL AND GRADE A PURE VERMONT MAPLE SYRUP. YOU MUST TRY THIS!

BANANA SPLIT “213”
A JIM HUGHES ADAPTATION OF AN AMERICAN CLASSIC. GELATO, FRESHLY SLICED BANANAS, FRUIT COULIS SERVED IN AN EDIBLE PECAN BASKET.

CHOCOLATE SHEBA “213”
FLOURLESS CHOCOLATE CAKE WITH A WARM CHOCOLATE CENTER. SERVED WITH A RASPBERRY COULIS.

PECAN TART
MY GRANDMOTHER’S INDIVIDUAL PECAN TART. LOTS OF PECANS AND STICKY CARAMEL. SERVED WITH VANILLA ICE CREAM AND CRÈME ANGLAISE.

CRÈME BRÛLÈE
A RICH EGG CUSTARD. CARAMELIZED CRUST.


Dessert Wines and Ports

Robert Pecota Moscato D’Andrea, California
HALF BOTTLE. RICH AND SWEET WITH FLAVORS OF PEACHES AND PEARS

Trentadue “Chocolate Amore”
HALF BOTTLE. OPULENT RED DESSERT WINE WITH CHOCOLATE FLAVOR

Seifried Winemakers Reserve Riesling, New Zealand
HALF BOTTLE. VERY CONCENTRATED WITH WONDERFUL CITRUS FLAVORS OF TANGERINE, LEMON AND LIME

Graham’s 6-Grapes Ruby Port
RICH, MATURE AND VELVETY, WITH DEFINITE CHOCOLATEY FLAVORS AND OVERTONES OF HAZELNUT, A HINT OF CHERRY FRUIT, FIRM AND LONG

Graham’s 20 Year Old Tawny Port
PRETTY HONEY, CARAMEL AND BUTTERSCOTCH,MEDIUM-BODIED AND MEDIUM SWEET, WITH A FRESH FINISH

Graham’s 30 Year Old Tawny Port
BIG AND RICH BITTER CHOCOLATE, HONEY AND ALMOND CHARACTER, MEDIUM BODY AND SWEETNESS AND LONG, NUTTY FINISH

Graham’s 40 Year Old Tawny Port
PLENTY OF CHARACTER. MEDIUM IN BODY AND SWEETNESS, ADDING SALTY, NUTTY, HAZELNUT NOTES.

Simply The Best!

Hours of Operation:
Tuesday - Sunday: 5PM to 10PM
Reservations: 410.677.4880

Testimonials

"Whether Smoked Duck Taco, Crayfish Tamale, Zuni Corn and Carrot Chowder, Frog Legs Rio Grande or the Santa Fe Coffee Cup Dessert, the creations of Chef Hughes were not only wonderfully pleasing to the palate but equally enoyable to the eye. A new level of Southwest cuisine presentation, to which I previously had not been privy, was reached."

- Bill Stephens
San Antonio Express-News

"Diners looking for great food should take heed: Hughes is at the very top of his game right now; we think it's the best game in town."

- Mystery Reviewer
Go! Magazine

"It was definately one of the better events to have taken place at the foundation in quite some time"

- Al Thanhauser
General Member of the James Beard Foundation

"Hughes puts a lot of extra thought into it and adds extra touches to make the dish unique. Hughes combines the freshest ingrediens - lobsters from Maine, scallops, shrimp, mussels and clams from the West Coast"

- Kim Mitchell
The Daily Times Staff Writer

"A visit here is like a pilgrimage to a shrine of good taste-and good tastes... 213 is worth remembering-whether to celebrate a special occasion or, more likely, to make it one."

- Mary Lou Baker
Chesapeake Life

Restaurant 213 Reservations