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Daily Specials

Lunch Specials

Thursday, October 23, 2014



Vegetable Lo Mein                                            7

Assorted sautéed oriental vegetables with a ginger soy sauce and served with Lo Mein noodles


Grilled Hot Turkey Pastrami                         8

Thinly sliced turkey pastrami, piled high with swiss cheese on rye bread; served with pickles and homemade close slaw


Meatball Fricasse                                               9

Light and fluffy beef meatballs with mushrooms, onions and white wine cream sauce, seasoned with lemon, nutmeg and fresh parsley.  Served over rigatoni pasta


Sesame Teriyaki Scallops                                11

Sautéed bay scallops and julienne vegetables finished with sesame teriyaki sauce; served over a bed of rice



Soup of the Day:        Black Bean  

           Veggie 1:         Green Beans                     

           Veggie 2:           Ratatouille                      





















       Weekend of Friday, October 24, 2014              


Appetizer Specials


Stuffed Potato Skins                                           6

Bruschetta w/mozzarella cheese                     7

Chicken Quesadilla                                            8

Oysters or Clams Casino                                  9

Fire Cracker Shrimp                                         10


Dinner Specials


Trio of Sausage with Penne                              14

Three different types of sausage (Andouille,

Chorizo and Italian) tossed with penne in a light

tomato sauce finished with shredded Romano cheese


Cod Fish                                                                18

Broiled wild caught Cod fish lusciously seasoned

 and finished with lemon-butter and fresh parsley


Veal Princess                                                     19

Seasoned medallions of veal, sautéed in butter

and topped with asparagus tips and hollandaise sauce


Chicken & Shrimp a la Vodka                         19

Seasoned chicken and shrimp sautéed with a

tomato vodka and basil cream sauce; served

over penne pasta finished with parmesan cheese