tel: 410.547.0149 | mail:

Meet Our Chef : David Owens

Chef David is a Baltimore native and graduate of Poly Tech High School. After starting
college with a focus on engineering, he soon realized that his passion was in the kitchen
and enrolled in the culinary arts program at the Ft. Lauderdale Art Institute. Since
graduating in 2004 David's passion, creativity and work ethic have opened doors for him
into a number of quality area restaurants including Ra Sushi, Fleet Street Kitchen and most
recently along side Chef Chris Armandola at The Waterfront Kitchen.

Chef David has already begun making changes to the menu and is looking forward to hosting
you soon!! You can view our current menu on our website


savor chef david owens' locally sourced and globally inspired tapas

kitchen hours

Tuesday/Wednesday 5pm-10pm
Thursday/ Friday 5pm-11pm
Saturday 6pm-11pm
Sunday/Monday Kitchen CLOSED
BAR remains open til 2am 7 days a week


orange sesame salad 6.5
mixed greens, baby corn, water chestnut, red bell pepper, grape tomatoes, sesame dressing

green apple salad 6.5
mixed greens, roasted maple glazed apples, feta, candied pecans, soy-ginger vinaigrette

red maple chopped salad 6.5
mixed greens, black olives, feta, grape tomatoes,cucumber, red onion, chopped with house dressing

red maple crab dip 10
lump crab, cheddar, gouda, grilled pita, tortilla chips

house made hummus & chips 5
roast garlic & herb, pita points, red chips

bacon wrapped dates 7.5
four per order, applewood smoked bacon, goat cheese, tomato confit

signature small plates

artisanal cheese board 12
chef selection of cheeses, house-made chutneys,house-made crackers, fruit & toast points

chicken lettuce wrap 6
diced chicken in a hoisin marinade, cashews, carrots, red pepper & scallions

lobster mac & cheese 7
lobster, elbow pasta, cheddar, mozzarella, gouda

lollipop lamb chops 10
four per order, brussels sprouts, demi glaze

chicken tropicale 7
jerk sauce, sweet sesame, lime cabbage salad, pineapple pico

duck confit flatbread 7
spinach, tomato, pickles, shallots, cheddar cheese blend

grilled tenderloin 9
guinness-balsamic reduction, blackened tomatoes and gorgonzola

bayou calamari 7
roasted garlic aioli

grilled eggplant 7
red onion, tomato, gorgonzola, balsamic reduction

grilled skewers (2 per order)

maple glazed chicken 6.5
sweet jalapeno salsa

hawaiian teriyaki tuna 8
roasted jalapeƱo lime crema

lemon rosemary shrimp 9
sweet & spicy honey glaze

tacos (2 per order)

two soft flour tortillas served with pico de gallo, fire roasted salsa, fajita peppers andonions, cilantro, and radish slices

marinated lobster 7

citrus marinated shrimp 6.5

chicken tinga 6

sliders (1 per order/3 per order)

lamb burger 5.5 / 14
pickled red onion, ancho aioli, grilled pita

crab cake 5/13
asian vegetable slaw, thai chili remoulade, toasted brioche

waggu beef 5/13
asiago & crispy onion straws


caramelized onion-mushroom samosas 6
four per order, scallion, sweet potato, dill yogurt sauce

zucchini fries 4
harissa tempura, spiced tahini aioli

house made french fries:

-duck fat 5

-boardwalk 4

-garlic & chives 5


house made. inquire with server

group tapas

chef's choice tapas variety

tapas for four $110
(1 bottle of house wine)

tapas for six $170
(2 bottles of house wine)

tapas for eight $210
(2 bottles of house wine)

reserve a table