Baltimore Dining Deal: Three course lunch or dinner for $12 - Baltimore Post-ExaminerBaltimore Post-Examiner

Baltimore Dining Deal: Three course lunch or dinner for $12

Yes, Baltimore, you can indulge in either a three course lunch or dinner for $12 per person. The culinary students at Stratford University – Baltimore Campus prepare these lunches and dinners. The dining options are cycled with the daytime students’ curriculum for lunches for five weeks and then rotating to the evening students preparing dinner for five weeks.

Lunches are at noon, Tuesday and Wednesdays and the new five week cycle starts Tuesday, January 9th and Wednesday, January 10th. Email reservations required

LOCATION: Stratford University 210 S. Central Avenue – Little Italy, Baltimore

WEEK ONE – Tuesday, January 9th & Wednesday, January 10th – Noon



Salmon and Broccoli Quiche – Savory Custard with Salmon and Broccoli in a Delicate Pastry Crust

Butternut Squash Soup – Garnished with crème fresh and garlic croutons

Princess Salad – Tender Butter Lettuce with Asparagus Tips, served with Balsamic Vinaigrette


Main Course

Osso Buco Gremolata – Braised Veal Shank with Vegetable Risotto and Citrus-seasoned Bread Crumbs

Trout a la Belle Meuniere – Pan-fried Fillet with Lemon Butter Sauce, Broccoli Florets, and Chateau Potatoes with Parsley

Eggplant Parmigiana – Topped with Traditional Marinara and Mozzarella Cheese, served with Italian-style Broccoli



To be determined


WEEK TWO – Tuesday, January 16th & Wednesday, January 17th – Noon



Gravlax over Potato Pancake – House-cured with Mustard Dill Sauce

Potage Crecy – Creamy French Carrot Soup

Caesar Salad – Classically-prepared, served tableside


Main Course

Boiled Brisket of Beef – with Horseradish Sauce, Cabbage, Root Vegetables, and Red Bliss Potatoes

Supreme of Chicken “Waikiki” – Sesame-crusted Breast of Chicken with Fresh Pineapple and Teriyaki Sauce, Broccoli Florets, and Polynesian Fried Rice

Wild Mushroom Risotto – Creamy Italian Risotto served with Seasonal Wild Mushrooms



To be determined


WEEK THREE – Tuesday, January 23rd & Wednesday, January 18th – Noon



Waldorf Salad – Classically-prepared, served tableside

Potato Leek Soup – Garnished with Crispy Leeks

Chicken Satay – Served with Peanut Sauce


Main Course

Roasted Vegetable Lasagna – Ribbons of Seasonal Vegetables baked with Ricotta and Mozzarella

Chicken Pad Thai – Topped with Peanuts, Lime, and Green Onion

24-hour Sous Vide Short Ribs – with Potato Parsnip Purée and Broccoli Florets



To be determined


WEEK FOUR – Tuesday, January 30th & Wednesday, February 1st – Noon



Wilted Spinach Salad – with Wild Mushroom Bacon Dressing

Potted Liver Mousse – Served with Toast Points and Cranberry Chutney

Beef Carpaccio – Classically-dressed with Arugula, Parmesan cheese and Extra Virgin Olive Oil


Main Course

Weiner Schnitzel – with Sautéed Spinach and Garlic Butter Potatoes

Green Chicken Curry – Over Basmati Rice with Mixed Asian Vegetables

Gold Medal-winning Sole and Smoked Salmon Pinwheel – Accompanied by Harvest Vegetable Pearls and Sweet Potato Custard



To be determined


WEEK 5 – Tuesday, February 6th and Wednesday, February 7th – Noon



Pumpkin Bisque – Topped with Crème Fresh and Roasted Pumpkin Seeds

Harvest Vegetable Quiche – Served with Lightly-dressed Green Salad

Confit Chicken Salad – with Red Wine Sour Cream and Mixed Greens


Main Course

Stuffed Cranberry Apple Pork Chops – with Roasted Garlic Mashed Potatoes and Sautéed Spinach

California Cobb Salad – Grilled Breast of Chicken, Avocado, Bacon, Blue Cheese Crumbles, Egg,
and Vegetables over Mixed Greens

Potato-crusted Salmon Steak – with Dill Sauce, Julienned Vegetables and Sautéed Snow Peas



To be determined


Dinners are at 7:30 pm, also on Tuesday and Wednesdays and the cycle for dinner service should start Tuesday, February 13th. E-mail reservations are required contact Chef David Micozzi and also use the same email address to get on the mailing list for updated menus and notifications.

This is not Michelin Star dining; they are culinary students and in the learning process, but where else downtown can you dine on a three course meal for twelve dollars and also have free parking.

Facts you need to know:

  1. Reservations are required via email
  2. Lunch is at Noon and Dinner at 7:30 pm
  3. Free visitors parking on campus at Stratford University
  4. There is no alcohol served
  5. They do take credit cards
  6. Don’t forget to tip

About the author

Dara Bunjon

For Dara Bunjon if it is food, Dara Does It, in fact, that is the name of her company which offers creative solutions for the food industry the likes of public relations, marketing, social media, cookbook compilations, food styling, culinary events, networking and freelance writing. You will now find Dara applying her broad range of culinary skills as a food stylist for television chefs/cookbook authors the likes of Steven Raichlen, Sara Moulton, Nick Malgieri, and Nathalie Dupree. Dara Bunjon lives, eats, dreams and writes about food and isn’t hesitant to share her views and experiences about restaurants, culinary trends, recipes, cookbooks or even her childhood food memories. She has been on the food scene for too many years to mention. Known both in Baltimore and nationally, Dara Bunjon is a former member of Women Chefs and Restaurateurs’ national public relations committee. In the past, she has written for Style Magazine, Foodservice Monthly, Mid-Atlantic Restaurant Digest, Urbanite and other sundry publications. Since 2004 she has maintained an award-winning food-related blog called Dining Dish. She co-authored her first cookbook Yum! Tasty Recipes from Culinary Greats in association with Studio Spear. And has written Baltimore restaurant reviews for Dara believes food is subjective; everyone’s taste is different and she enjoys bringing you to her table to commiserate and enjoy lively discourse. Considered one of Baltimore’s food influencers, you can follow her on Twitter and Instagram @daracooks. Contact the author.

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