Ram's Head Tavern - Menu completo

Served on wednesday

Buffalo or old bay. Served on friday

Spinach topped with bleu cheese crumbles, red onion, dried fruit, candied cayenne cashews, roasted pears and housemade grilled peach vinaigrette. Add chicken $3.00

Grilled salmon on rosemary flat bread, topped with bacon, lettuce, tomato and dill aioli

Housemade chicken tenders tossed in honey sriracha sauce and wrapped in a warm flour tortilla with lettuce, tomato and bacon

Tater tots topped with crab dip, cheddar jack cheese and old bay seasoning, baked and finished with scallions

Tortilla chips layered with cheddar jack cheese and refried beans. Topped with lettuce, tomato, sour cream, scallions, jalapenos and salsa. Add chicken, chili or black beans for $3.00

Served on thursday. Potato skins with the toppings

Topped with scallions and rice

Topped with lump crab meat, sherry and old bay

Grilled vegetarian black bean burger topped with fresh spinach, sliced red onion and avocado

8 oz. angus beef burger topped with mac and cheese, candied cayenne bacon, lettuce and tomato

Grilled fresh ground turkey burger mixed with herbs and garlic and topped with lettuce, red onion and tomato

Topped with cheddar jack cheese, scallions and tortilla chips

Six jumbo shrimp dipped in locally brewed fordham beer batter and fried golden. Served with chipotle aioli

Half a heart of romaine lettuce, seasoned with sea salt and olive oil then flash grilled and topped with roman caesar dressing. Add chicken $3.00, add steak or shrimp $6.00

Mixed greens topped with hoffman’s sirloin, bleu cheese crumbles, grape tomatoes, ranch potato strings and balsamic vinaigrette

Hoffman’s bratwurst prepared with locally brewed fordham copperhead ale and wrapped in pretzel dough

Lightly seasoned and floured then flash fried crispy and served with cocktail sauce

A dozen wings fried crisp and tossed with your choice of sauce. Served with celery and bleu cheese. Choice of sauces: buffalo, old bay, sweet thai chili, honey sriracha, garlic parmesan, chipotle BBQ

Crisp dill pickle chips dipped in locally brewed fordham beer batter, fried golden. Served with housemade ranch

Cream cheese, jalapenos, and cheddar jack cheese baked and topped with lump crab meat. Served with carrots, celery and a warm baguette

Flatbread topped with cheddar jack cheese, crispy chicken tenders tossed in buffalo sauce, bacon and drizzled with chipotle ranch

8 oz. angus beef burger, blackened then topped with candied cayenne bacon, chipotle aioli, american cheese and a fried jalapeno on top

Jumbo shrimp sauteed with chorizo sausage, onions, peppers and tomatoes. Served over creamy, stone ground grits

Belgian waffle, fried boneless breast of chicken and rum cream sauce

Served on wednesday. 2 lb. bone in chicken breasts fried golden and served with mashed potatoes, gravy, coleslaw and housemade cheese biscuits

The official dessert of maryland, this sweet treasure is made of thin layers of cake and frosting. Seasonal selection

Quinoa combined with cucumbers, red and green peppers, red onions, grape tomatoes, olives, feta cheese and aegean greek dressing. Add chicken $3.00

Mixed greens topped with grilled chicken, egg, bacon, bleu cheese crumbles, shredded cheeses and tomatoes

Mixed greens topped with blackened shrimp and scallops, roasted corn salsa, sliced avocado and jalapeno cilantro vinaigrette

Traditional iceberg wedge topped with bacon, tomato, red onions, bleu cheese crumbles and bleu cheese dressing. Add chicken $3.00, add steak or shrimp $6.00

Ground lamb grilled and topped with mint creme fraiche, spinach and red onions. Served on onion and poppy seed potato slider buns

Chopped sirloin seared and topped with white american cheese, lettuce, tomato and mayonnaise. Add grilled peppers and onions $0.75

8 oz. angus beef burger topped with cheddar cheese, bleu cheese crumbles, onion ring, chipotle BBQ and ranch dressing

8 oz. angus beef burger topped with scrapple, bacon, cheddar cheese and a fried egg

Slow cooked pulled pork in housemade dominion root beer BBQ sauce, topped with a cilantro and lime cabbage slaw. Served on toasted brioche

Thinly sliced turkey and ham grilled on a crispy hoagie roll with spicy mustard spread, dill pickles and melted swiss cheese

Grilled filet of salmon served over mashed potatoes, topped with lump crab and jumbo shrimp, finished with jalapeno bearnaise sauce

Chopped chicken seared and topped with melted provolone cheese, jalapenos, lettuce, tomatoes and chipotle mayonnaise. Add grilled peppers and onions $0.75

Housemade, creamy and tart with a graham cracker crust

8 oz. angus beef burger topped with lettuce and tomato. Additional toppings $0.75

Sliced turkey breast, bacon, ham and provolone cheese on warm french toast with plum preserves

Sliced blackened chicken breast wrapped in a flour tortilla with corn salsa, avocado, lettuce, tomato and jalapeno cilantro vinaigrette

Alaskan pollock dipped in fordham beer batter, fried crisp and topped with cilantro and lime cabbage slaw, and chipotle mayo. Served in two flour tortillas with black beans, rice, housemade salsa, an

Corned beef, 1000 Island dressing, sauerkraut and swiss cheese grilled on marble rye

5 oz. lump crab mixed with maryland spices and dressing then broiled. Served on toasted brioche

Our locally brewed root beer with vanilla bean ice cream and whipped cream

8 oz. angus beef burger, topped with lettuce and tomato. Served with housemade chips and a pickle for $5.00

Housemade chicken tenders battered in buttermilk and fried crispy. Served with fries and housemade honey mustard

Meatballs tossed in a tangy house BBQ or chefs sauce du jour. Served on monday

8 oz. duck breast marinated in oak barrel stout and bourbon, topped with manhattan cherries. Served with sauteed spinach and cheesy grits

Hoffmans sirloin steak marinated with whole grain mustard, honey and fordham copperhead ale. Served with rosemary garlic frites and au jus

Hoffmans thick cut 12 oz. new york strip. Served with baked potato and grilled asparagus

Hoffman’s bratwurst, prepared with fordham copperhead ale and chargrilled. Served over mashed potatoes with sauerkraut, whole grain mustard gravy, and topped with pickled red cabbage

Alaskan pollock dipped in fordham beer batter and fried crisp. Served with fries and tartar sauce

Four savory cheeses blended with cavatappi pasta, topped with panko and baked golden brown. Add blackened chicken $3.00, add lump crab $6.00

Reward for a hard days work. Oysters, mussels or shrimp. Served on tuesday

Ground beef and vegetables smothered in gravy and topped with mashed potatoes

8 oz. lump crab cake broiled and served with grilled asparagus and a shrimp and scallop risotto

Pei mussels steamed in fordham copperhead ale, bacon, garlic and herb sauce. Served over linguine pasta

Carrots, celery, wild mushrooms, onions and broccoli simmered in cilantro and teriyaki sauce served over white rice. Add chicken $3.00, add steak or shrimp $6.00

Whole large shrimp tossed in seafood dressing with chopped celery and garlic. Served on toasted brioche

Tuna tartare marinated in soy sauce, stacked high atop seaweed salad, chopped cucumber, tomato and avocado. Served with crisp fried wontons and both a coconut wasabi and sriracha sauce

Grilled chicken breast topped with cheddar cheese, an onion ring and crab dip. Served on a rustic brioche roll

A modern take on the carnival classic. Sprinkled with powdered sugar and served with caramel dipping sauce