Bread and Circuses Blog

Aren’t Our Prints Charming?01.11.12

Check out Baltimore artist Charlie Barton’s silk screen prints of local scenes on display in our restaurant!

Stop by and check them out in person to purchase or visit his website at

Brunch, Brunch, Brunch!24.07.12

So you heard about Sunday Brunch, eh?

And you were wondering what we were serving?

Here you go, our farm-fresh eggs and toast over a 12 oz NY strip steak with home fries and fruit.

We will post a Full Brunch Menu soon!

Look no further for your al fresco dining and drinking30.06.11

It’s officially open….Check out the outside patio area and bar. If it’s not raining (and sometimes even if it is) we will be open every night till 2am. Enjoy your summer evenings under the moon and stars.

By the way, the kitchen is never closed as long as our doors are open…

Fox’s latest creation05.05.11

Salmon topped with a crab and avacado beurre blanc

Claude Berry Salad with Diver Scallops17.03.11

New Years Eve Dinner and After22.12.10

Our New Years Eve menu has been finalized!  4 courses followed by an evening of chilling out or dancing and celebrating to bring in the new year.  Check it out below…

C.L. Blake and Craig Nacho tonight playing 70′s and 80′s and anything cool!17.12.10

Three-Course Thursdays…3 special courses for 30 bucks!16.12.10

Snow crab legs
Seared scallops with Tai cashew glaze
Fig, portabella mushroom, and goat cheese on a field green salad
Salmon, shrimp, broccoli, roasted red pepper over bowtie pasta in a mango crème sauce
Lobster ravioli topped with corn and tomato beurre blanc. Side berry salad
Tenderloin Diane in puff pastry.  Cabernet reduction, Savory vegetables
Glass of tawny port
Espresso Drink
Any dessert from our dessert tray

It’s Wino Wednesday, Winos!15.12.10

Tonight is WINO WEDNESDAY people!!Which means HALF PRICE ALL  BOTTLES OF WINE!!!



Baltimore Crab

Tomato Basil and Shrimp


Snow Crab Claws with melted butter

Diver Scallops with a Thai Cashew sauce


Tenderloin Diane in a French Puff Pastry

Seafood Trimalchio- Shrimp, Scallops, Crab and Vegetables in a Mango Cream sauce over Farfalle Pasta

Vegetable Stir Fry over Rice Pilaf

Seafood Quiche Loraine with  a side salad

Treat yourself to a nice bottle of wine and dinner, to relieve some of that holiday stress for the night!!!

Still the same, just better14.10.10

Yup, the French Press is now Bread and Circuses!  Don’t be alarmed, just be excited.  We still have great french pressed coffee from all over the world, roasted locally by the Chesapeake Bay Roasting Co.  In addition to our previous lunch menu we now have DINNER entrees and beer, wine, and liquor!  Our hours are expanded so you can come any night of the week for dinner, and late on the weekends.  Thanks for a great 2 years everyone!

Copyright 2010 by Bread and Circuses.
Copyright 2010 by Bread and Circuses.