Topside
Take it easy at Topside, a rooftop restaurant overlooking the historic neighborhood of Mount Vernon. Topside is rooted in Baltimore’s culture with a menu featuring local fare, highlighting local purveyors and artisans.
- Monday - Wednesday | 5p - 10p (Kitchen Hours 5p-9p)
- Thursday - Saturday | 3p - 11p (Kitchen Hours 5p - 10p)
- Sunday |5p- 9p
Sat & Sun Brunch 11a-2p
Topside's private rooftop event space is available for full restaurant buyouts.
Features
AVOCADO TOAST • 21 - smashed avocado,pickled shallots & zucchini, lovage,cashew cream, toasted whole grain
add smoked salmon | 5 add a poached egg | 3.5
GRILLED ARTICHOKE & CHEVRE STRATA • 24 - served with melitzansalata and roasted red pepper vinaigrette
CHESAPEAKE BENNY • 26 - two poached eggs, Maryland crab on fried green tomatoes with tarragon hollandaise, grilled asparagus and J.O. home fries
CROISSANT FRENCH TOAST • 18 - poached pears, mascarpone anglaise, crushed pistachios,maple syrup
TWO EGGS • 16- any style with breakfast meat, J.O. home fries, and multigrain toast
REVIVAL OMELETTE • MKT - chef’s omelette of the day with dressed green salad
CHICKEN & WAFFLES • 26 - buttermilk fried chicken, harissa, kholrabi slaw, ginger lime maple syrup on a belgian waffle
COBB SALAD • 24 -little gem lettuce, avocado,hardboiled egg, tomato, scallions, point reyes blue crumbles, smoked ham, green goddess dressing
TOPSIDE BURGER • 25 -cracked pepper bacon,arugula, point reyes blue cheese,caramelized onion jam served with a dressed green salad or fries
Classics
CROQUE MADAME • 18- sunny side up eggs, spinach, rosemary bechamel, frisee salad with pommery mustard vinaigrette
CRAB CAKE SANDWICH • 28 -lump Maryland crab cake, little gem lettuce,pommery mustard aioli, toasted ciabatta rollserved with J.O. home fries
REVIVAL BREAKFAST SAMMIE • 16 -fried egg, cheddar, smoked ham, chipotle aioli, on an English muffin served with J.O. home fries
BUTTERMILK PANCAKES• 18 -two buttermilk pancakes, cannoli cream, maple syrup, seasonal berries
SIDES
FRESH BAKED - served with seasonal jam and salted butter house-made scones | 7 croissant | 7 house-made pastry of the moment | 8
BREAKFAST MEATS bacon | 5 local pork or chicken sausage | 5 smoked ham | 4
FRESH FRUIT • 10- seasonal
GREEK YOGURT • 16- fresh berries, local honey, house-made granola
HOMEFRIES• 6-fried potatoes with J.O. seasoning
MULTIGRAIN TOAST• 4-served with seasonal jam and salted butter
STARTERS
BREAD BASKETS (VEG) • 14 - assorted breads & butter
GREEN SALAD (VEG) • 15 - petite lettuces / tahini roasted tri color carrots / feta / pistachio / green goddess dressing
BEET & BURRATA (VEG/GF) • 18 - roasted beets/ arugula/ toasted pine nuts/burrata/ honey thyme vinaigrette
HONEYNUT SQUASH SOUP(VEG/GF) • 14 - miso roasted honeynut squash / soy glazed pepitas
CHEESE BOARD (VEG) • 20 - assorted cheeses / lavash / tomato jam / candied walnuts / raisin walnut bread
CHARCUTERIE BOARD • 18 - mustard / cornichons / lavash
RICOTTA (VEG) • 17 - aged balsamic / honey / raisin walnut bread
OCTOPUS (GF) • 20 -blistered shishito / black garlic aioli / peppadew oil
SPANISH SHRIMP (GF) • 20 - seared manchego polenta / green olives / chorizo / white wine / tomato / shallots / garlic
TUNA TATAKI (GF/DF) • 22 - ponzu / pear brûlée / wasabi aioli / crispy quinoa
MAINS
RIBEYE (GF) • 50 - bordelaise / compound butter / fries or salad
SHORT RIB (GF) • 36 - pomme puree / glazed carrots / cipollini onion
CHESAPEAKE GUMBO (GF/DF) • 36 - maryland lump crab / oysters / shrimp / smoked kielbasa / rice
TAGLIATELLE (VEG) • 30 - hand-cut pasta/ caramelized mushrooms/ leeks in creamy gruyere sauce
ROCKFISH • 42 - goan curry / coconut curry rice / crispy okra
CHICKEN (GF) • 32 -confit potato pave / sorrel sauce / charred broccolini
BRANZINO • 36 - creamy polenta / caponata
DUCK BREAST (GF) • 38 - dry brined duck / fennel puree / blackberry gastrique / asparagus tips
TOPSIDE BURGER • 25 -cracked pepper bacon / Point Reyes blue cheese / caramelized onion jam / arugula
LION'S MANE MUSHROOM (V/GF/DF) • 28 - seared mushroom / parsnip puree*/ wilted garlic / kale / balsamic red wine sauce (*contains nuts)
BLUE CATFISH • 36 - sorghum glazed snakehead filet/duck braised collard greens/white cheddar grits/ duck crackling
(v - vegan / veg - vegeterian / gf - gluten free / df - dairy free)