We sampled their unusual fried eggplant “Napoleon,” layered with herb ricotta cheese and garlic roasted tomatoes, topped with wilted spinach and drizzled with basil oil ($10). The tender grilled calamari sat atop a garlicky broccoli rabe and sausage saute and a chickpea puree, all drizzled with a smoked paprika oil ($11).
Our spinach salad had thinly sliced pear, lots of walnuts and Gorgonzola cheese, in a light refreshing pomegranate vinaigrette ($9).
Seared diver scallops were cooked just right, but — for the price of $27 — should have at least had lots more of the spaghetti squash and roasted Brussels sprouts. The citrus walnut butter complemented the flavor of the scallops.
We also shared a crisp crust 12-inch Federal Hill pizza with their house made tomato sauce, mozzarella cheese, fresh basil and half pepperoni/half sausage ($14).
I’d recommend Victoria’s Bistro at the Spring House Hotel for a light bite or full dinner.