Reynolds Tavern

Name: Reynolds Tavern
Address: 7 Church Circle, 21401, MD, 21401
Telephone: 410-295-9555

Welcome to Reynolds Tavern; one of the finest examples of Georgian architecture in Annapolis, Maryland.

7 Church Circle, Annapolis, MD 21401, US

• Monday: 11:00AM-5:00PM •Tuesday: 11:00AM-5:00PM •Wednesday: 11:00AM-9:30PM •Thursday: 11:00AM-9:30PM •Friday: 11:00AM-9:30PM •Saturday: 11:00AM-9:30PM •Sunday: 11:00AM-9:30PM •

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Details

Cuisine: American
Parking: Street (free), Garage
Alcohol Type: full bar
Takeout Available: Yes

Delivery Available: No
Catering Available: Yes
Reservations: suggested
Smoking Allowed: No

Dress Code: casual
Wheelchair Accessible: Yes
Seating: Indoor, Outdoor
Music Type:

Lunch Menu

SOUPS

Reynolds Cream of Crab and Soup of the Day

SPECIALTIES

Bangers and Mash

Succulent, genuine English pork sausages served with rich gravy and mashed potato.

Crab Cake

6 oz Lump crab cake served with house salad and dressing of your choice

Shepherds Pie

Traditional English Lamb Pie baked with English peas and mash potato in rich gravy.

Reynolds Quiche

Our house specialty quiche batter with your choice of ingredients... | Quiche Lorraine | Quiche de la Mer | Vegetable Quiche

Chicken BLT Sandwich

Grilled Chicken breast with apple wood smoked bacon, lettuce, tomato and cheddar cheese on ciabatta roll.

Toasted Turkey Rueben

Turkey pastrami with sauerkraut, Swiss cheese and thousand island dressing on rye bread . Served with potato salad.

Beef Tips with Mushrooms

Tender tips of filet mignon sauteed with wild mushrooms in a Burgundy wine sauce served with mashed potato

Seafood Crepes

Mary Reynolds Sandwich

Granny smith apple, cheddar and feta cheese grilled on country white bread

Shrimp Melt

Tender shrimp salad served open face on ciabatta bread topped with cheddar cheese

Chicken Marsala Melt

Grilled chicken breast served with sauteed mushrooms, Marsala sauce and provolone cheese on ciabatta bread

Truffle Tortellini

Served wtih creamy porcini mushroom sauce

Tilapia Livornese

Pan seared tilapia filet with capers, black olives, dice dtomato in a white wine sauce served with rice pilaf

Green Peppercorn Salmon

Pan seared salmon in a brandy peppercorn cream sauce served with mashed potato

SALADS

House Salad

Spring Greens, English cucumber, tomato, red onion and black olives

Caesar Salad

Classic Romaine salad with Caesar dressing, shaved Parmesan and garlic croutons.

Arugula Salad

Rocket lettuce with champagne vinaigrette, poached pear, and crumbled goat cheese

Warm Goat Cheese Salad

Mixed greens tossed in house made raspberry vinaigrette with Brandy reconstituted blueberries and spiced pecans; topped with hand breaded and flash fried goat cheese medallions

Mediterranean Salad

Wild greens tossed with champagne vinaigrette, marinated mushrooms,tomato, cucumber, black olives, roasted peppers, artichoke hearts and feta cheese

Iceberg Wedge

Topped with ranch dressing, Gorgonzola crumbles, diced tomato and crumbed bacon

Dinner Menu

Appetizers, Soups and Salads

Reynolds Cream of Crab Soup

French Onion Soup

Mussels Provencal

Sauteed in white wine, lemon, garlic and fresh herbs

Caesar Salad

Classic Romaine salad with Caesar dressing, shaved Parmesan and garlic croutons.

Iceberg Wedge

Topped with Ranch, Gorgonzola crumbles, diced tomato and crumbled bacon

Mediterranean Salad

Wild greens tossed with champagne vinaigrette, marinated mushrooms, tomato, cucumber, black olives, roasted peppers, artichoke hearts, and feta cheese

Crepe Aubergine

Thinly sliced eggplant battered and lightly fired; stuffed with mozzarella cheese; oven roasted and served over marinara

Portobello Crab Imperial

Grilled Portobello mushroom stuffed with lump crab meat

Chef's Daily Shrimp

Daily shrimp special creation over toast points

Reynolds Trio

Pan seared scallop, flash fried mini crab cake and cod fritter served with horseradish aioli

Applewood Smoked Duck

Thinly sliced applewood smoked duck served over dressed baby arugula topped with fried goat cheese

Fresh Cod Fritters

Cod, potato, fresh herb batter coated with panko bread crumbs and flash fried; served with horseradish aioli

Escargot Vol au Vent

Sauteed escargot with wild mushroom,s diced panzanella, fresh herbs, and red wine over puff pastry

Entrees

Maryland Crab Cake

Two Maryland style broiled crab cakes; with a lemon butter sauce

Cajun Shrimp and Andouille Lafayette

Sauteed gulf shrimp, andouille sausage, tomato and onion in a red wine reduction topped with crumbled goat cheese; tossed in rigatoni pasta

Fish & Chips

A large portion of cod in beer batter, served with fries.

Bangers and Mash

Succulent, genuine English pork sausages served with a rich gravy and mashed potato.

Shepherds Pie

Traditional English Lamb Pie, baked with English peas and carrots and rich gravy, topped with mashed potato.

Seafood Crepes

House made crepes stuffed with shrimp, lump crab meat, wilted spinach and bechamel cream sauce; served with asparagus

Stuffed Salmon Imperial

Baked salmon filet stuffed with lump crab meat topped with saffron lemon sauce; served over polenta with asparagus

Tilapia Livornese

Pan seared Tilapia with shrimp, capers, black olives and diced tomato in a white wine sauce with linguine

Rockfish alla Guidea

Fresh Rockfish filet sauteed in shallots, golden raisins, pine nuts, black olives, fresh herbs and white wine topped with jumbo lump crab

Twin Pork Medallions

Bacon wrapped pork medallions oven roasted; finished wiht creamy mushroom demi; served with mashed potato and seasonal vegetables

Filet with Porcini

8 ounce filet mignon grilled to perfection topped with porcini Madeira sauce and frizzled onions. Served with mashed ptato and fresh seasonal vegetables

Steak Frites

Sirloin steak with a Brandy, green peppercorn sauce; served over hand cut fries

Hunter's Chicken

Chicken breast topped with mushrooms and venison sausage in a rich sauce laced with Marsala wine; served with mashed potato and fresh seasonal vegetables

Seafood Norfolk Vol au Vent

Sauteed scallops, shrimp, and jumbo lump crab in an apple cider butter sauce served in puff pastry

Crispy Duck Breast

Seared and crisp served with wild rice pilaf and fresh seasonal vegetables; finihsed with blueberry port reduction

Bouillabaisse

Marseilles famous fisherman's stew made from our catch of the day and shellfish in a Pernod laced broth