May 9th, 2012
Make this Mother’s Day {Sunday May 13} a day at the museum.
Mother’s Day Brunch will include a Three Course Prix Fixe menu with inclusive brunch beverages for 30.00.
We will be serving from 11:00AM – 4:00PM.
Finished with your day at the museum, join us for dinner at 5:30PM.
Our Mother’s Day Brunch Prix Fixe:
First course
POTATO & RAMP SOUP Annatto seed oil
SPRING SALAD Roasted baby carrots, arugula, watermelon radish, red cabbage, honey mustard vinaigrette
Second Course
FRENCH TOAST Challah, longaniza sausage, fried egg
SHRIMP & GRITS Grafton aged cheddar grits, Swiss chard
STEAK & EGGS Grilled hanger steak, fried egg, yucca fries
Third course
CARROT CAKE Pineapple, creme Anglaise Read more »
April 12th, 2012
On Friday, May 4, 2012, Mr. Rain’s Fun House will host a fundraiser in honor of the 14th Annual Kinetic Sculpture Race—a 15 mile race across Baltimore in human powered works of art—taking place on Saturday, May 5th.
A private reception sponsored by Drink Baltimore, featuring Latin influenced hors d’oeuvres and a flight of Ilegal Mezcal© cocktails, will be held on the restaurant’s balcony ($30) beginning at 6pm. Guests will have an exclusive sneak preview of several sculptures competing in the Kinetic Sculpture Race, with portion of the proceeds from the ticket price benefitting next year’s event.
Following the reception, diners are invited to partake in Mr. Rain’s Kinetic Eve Chef’s Tasting Menu featuring five-courses of Latin inspired dishes by Chef Bill Buszinski ($50) and Latin inspired hand crafted cocktails from Beverage Director Perez Klebahn (available à la carte, $8 – $14).
Guests who join in both the reception and dinner will receive a discounted price ($70).
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March 7th, 2012
On March 17th, 2012, Mr. Rain’s Fun House presents A Spring Fling with previews from our upcoming spring menu featuring a selection of game dishes
Four Course Spring Menu: 45.00
First course Shad Roe Applewood smoked bacon, horseradish, lemon thyme
Second Course Merguez Housemade spicy lamb sausage, Israeli couscous, roasted peppers
Third Course Braised Rabbit Roasted radishes, baby carrots, carrot foam
Fourth Course Vacherin Lemon thyme crème brûlée, meringue, strawberry sorbet
Read more »
