Twist fells point MD Menu

With smoked chili mayo for dipping

Baba ghanouj, tabouleh, hummus, feta cheese, and olive tapenade

Over roasted eggplant with yogurt harissa sauce

Homemade spicy sauce with ranch or bleu cheese

Napoleon with fig balsamic reduction

With pico de gallo

Shrimp and crab quesadilla with pico de gallo and guacamole

With feta and halkhitiki olives

With cucumber and cherry tomatoes in a white wine vinaigrette

Romaine lettuce, onions, black olives, tomatoes, feta cheese and herb vinaigrette

With microgreen and roasted red pepper dressing

With grilled chicken, avocado, greens, eggs, bacon, tomatoes and stilton blue cheese

With potatoes, carrot, peppers, scallions tossed in house dressing

Topped with our Chef Molinas signature dressing

With shaved parmesan and crisp croutons

With white cheddar and applewoodsmoked bacon and a side of chipotle mayo

With your choice of cheese

Roasted tomatoes and Greek olives

Served on a brioche bun

With sauteed wild mushrooms and swiss cheese

With feta cheese, red onions, roasted tomatoes, and harissa cucumber yogurt sauce

Turkey stacked high with an extra layer of bread, applewood smoked bacon, cheddar, lettuce, tomato, onion and mayo on whole wheat

A classic tuna melt. Fresh yellowfin tuna salad with celery, onion, and dill topped with tomato and Swiss cheese on white

Brie, cheddar and jack cheeses with bacon and pepper jelly on brioche

With roma tomatoes, arugula, and a roasted garlic and caramelized onion spread on a baguette

With peppers, tomatoes, cheese and chipotle mayo

With brie cheese, grilled tomatoes and field greens in a balsamic glaze

With roasted red peppers and fresh mozzarella cheese rubbed with olive tomato tapenade

Rubbed with garlic and topped with melted cheese and sauteed onions on a baguette

Jumbo lump Maryland crab cake served with lettuce, tomatoes and chipotle aioli

Savory fried drumstick and thigh with a sweet malted waffle drizzled with bourbon bacon maple syrup and a side of herbed butter

Topped with a lemon, beurre blanc dill sauce served with roasted red skin potatoes and our seasonal vegetable

Topped with brown butter sage sauce

Penne pasta in a creamy tomato sauce with asparagus, peas, tomato, basil and parmesan

Filled with wild mushrooms in a chardonnay cream sauce

Tossed with rock shrimp, arrow leaf spinach, toasted garlic and virgin olive oil

With garlic mashed potatoes, asparagus, a green pepper corn sauce

WIth Sardinian couscous, melange of vegetables, and harissa red wine sauce. Slow cooked in our secret chef Molina sauce

With potato au gratin, roasted crimini mushrooms and bordelaise sauce

With roasted corn, peppers and lemon grain mustard sauce

With roasted eggplant, creamy polenta, and lamb reduction sauce

Grilled angus beef with bearnaise sauce and unlimited fries

Served over saffron pea risotto and champagne lemon butter sauce

With powdered sugar

With raspberry coulis

With vanilla ice cream