Saffron
802 N. Charles St., Baltimore, MD 21201 USA

Tel: 410-528-1616
Fax: 410-528-1310

Email: saffron@saffronusa.com
Website:
www.saffronusa.com

Baltimore has just expanded its horizons in the cultural world. Finally a unique restaurant for serious restaurant goers. The Saffron restaurant has been in the making for the past several years, fuelled with a passion, ultimately creating a delicious and exotic infusion of eastern and western cuisine. Some say Indian fusion with imagination.

It does not matter if you are a vegetarian, meat or seafood lover. Saffron's spectacular menu will surprise you. Good appetizers include soft shell crab with spiced cashew crust and mango, cilantro scallops, in cool cucumber cups, veal medallions with leak Chinese potatoes in soubise.
 

 

Hours:
Sunday -Thursday 5pm-10pm
Fri-Sat 5-11pm
Monday closed

Bar stays open late up to 12pm on Fridays and Saturdays
 
Menu

THE BEGINNING

 

Fennel-Scented Tomato
Vegetable Purses


SEVEN

 

 

 

 

Foie Gras and Brown Lentils, Cardamom Truffle Confit

EIGHTEEN

Scallops in Cool Cucumber Cups Wasabi Honey Mustard

EIGHT

 

  Crab Triangle Pastry with Cumin Scented Tomato Coulis

EIGHT
Supreme of Chicken and Calabaza Stew

SEVEN

 

  Mustard Tempered Steamed Rice Cakes with Curry Leaf Salsa

SIX
Sevruga Caviar on Rice Blini

EIGHTEEN

 

  Veal Medallions with Leek and Chinese potatoes in Soubise

NINE
LIQUID SPICE

 

Lotus Leaf Wrapped Tandoor Smoked Cauliflower Bouquets in a Tamarind Consommé

SEVEN

 

 

 




 

Grilled Tomatoes, Shallots, Curry Leaf in Rasam Jus

SIX

 

 

Chilled Crab Cucumber Soup- Dill and Mustard Seeds

SEVEN

GREEN DREAMS

 

Corn and Mango Compote in a Tapioca bowl

SEVEN

 

 

 

 

Curried Spinach Gratin, Roasted Garlic and Pickled Lotus Root.

SEVEN

Goat Cheese Stuffed, Tandoor Smoked Baby Aubergine,
Spiced Banana Chips and Arugula
 

NINE

 

 

 
FARM

 

Tandoor Smoked Baby Lamb Racks - Spiced Blackberry, Ginger

EIGHTEEN

 

 

 

 

Stuffed Acorn Squash with Beef Cubes, Indian Cheese and Olives in Riesling Almond Sauce

TWENTY FOUR

Roasted Shank of Lamb Mint Chutney Copra Roasted Potatoes

TWENTY TWO

 

  Lamb with Vindaloo Spices, Sweet Squash and Baby Green Bananas

EIGHTEEN

Tenderloin of Pork with Black Mustard, Collard Greens in Curried Blueberry Sauce

EIGHTEEN

 

  Cassoulet of Veal Tempered Lentils and Provencal Herbs

EIGHTEEN



 
  Filet of Beef-clay oven roasted filet mignon on a honey- ginger toasted almond crust.

SEVENTEEN

 

TASTING MENU
 

Chef’s selection of five course dinner for those who prefer surprises! Chef will create appetizer, entrée, vegetables, dessert and finish with cognac and cheese.

SIXTY FIVE PER PERSON

 

WINGS

 

Cornish hen in a Tempura Crust with Lentil and Provencal Herbs

EIGHTEEN

 

 

 

 

Spiced Pistachio, Black Fig Stuffed Chicken Breast - Coconut Milk, Lemongrass and Pickled Ginger

EIGHTEEN

Sandalwood Smoked Quails Moroccan Saffron Flavored Couscous

TWENTY

 

  Saffron’s Special Chicken. Organic Whole Chicken in Cognac and Saffron Sauce

TWENTY FOUR

Duck breasts in a Seven Spice Korma Sauce

TWENTY ONE

 

   
OCEAN

 

Golden Trout with Ginger Fennel Vinaigrette

TWENTY TWO

 

 

 

 

Malabar Herb-Seared Salmon with Sweet Carrot Confit

TWENTY FOUR

Opakapaka Mango-Papaya Salsa

TWENTY FIVE

 

  Sword fish Rubbed with Tamarind-Ginger and Chipotle Jus

TWENTY

Spice Crusted Tuna in Mango – Jalapeno sauce

TWENTY TWO

 

  Jumbo Shrimp Seared with Coconut and Curry Leaf

NINETEEN

Lobster in Saffron, Ginger, Tamarind Sauce

TWENTY EIGHT

 

   
GARDEN

 

En Papillote of Spring Vegetables with Indian Cheese

FOURTEEN

 

 

 

 

Stuffed Tomato in a Korma Sauce

TWELVE

Pan-Seared Japanese Aubergine with Shiitake Mushroom and Feta Cheese

FOURTEEN

 

  Steam Cooked Basmati Rice - Spiced Nuts, Garden Vegetables, Raisins and Eastern Garam Masala

FIFTEEN

Stuffed Organic Squash Blossoms - Fennel and Cauliflower Mousse

EIGHTEEN

 

  Organic Garden Vegetables in Parisienne Sauce

SIXTEEN

Grilled Portabella, Baby Potatoes , Green Peas

SIXTEEN

 

  Fettuccine with White Truffles, Cauliflower and Curry Leaves

EIGHTEEN