Dinner by Candlelight

Wednesday – Sunday Evenings | 5:30 p.m. – 9:00 p.m.

Reynolds Tavern has two intimate dining rooms that are the perfect dining spot to enjoy the History of Annapolis, courteous service, and great food.
 We host visitors and locals alike for a relaxed dinner in an intimate setting.

Enjoy dinner by candlelight in our 18th century dining rooms.

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Dinner Menu


Honey Dijon Brussel Sprouts 9

Oven Roasted and tossed in our house Honey Mustard with crisp Bacon

Baked Brie

Wrapped in puff pastry; Khalua cream sauce laced with brown sugar, golden raisins and pecans 12

Roasted Red Pepper Hummus

Served with diced Tomato, Cucumber, and Kalamata Olives and Feta Cheese with warmed pita; drizzled with pepper infused Olive Oil 9

Fried Green Tomatoes

Dusted with seasoned cornmeal; served with corn salsa, shrimp salad and red pepper remoulade 9

Founding Fathers Bacon Mac

Rich blend of cheeses, topped with bacon-panko crust 9

Scallops and Risotto

Seared scallops over foraged mushroom and parmesan risotto; finished with balsamic reductions 15

Sautéed Mussels

PEI Mussels sautéed with white wine, garlic and lemon 12

House Specialties

Shepherd’s Pie

Traditional English Lamb pie, baked with English peas, carrots, and pearl onions in a red wine gravy; topped with homemade mashed potato and served golden brown 16

Bangers and Mash

Succulent, genuine English pork sausages served with a rich gravy and mashed potato 15

Fish and Chips

Beer battered cod, served with hand cut fries 16


Cream of Crab 6

Soup of the Day 6

French Onion Soup 8


Add to your Salad Grilled Chicken (5) Crab Cake (12) Grilled Shrimp (6) Grilled Salmon (9)

Warm Goat Cheese Salad

Mixed greens, Champagne vinaigrette, Brandy reconstituted blueberries, candied pecans and flash fried goat cheese medallions 13

Iceberg Wedge

Crisp Iceberg, crumbled bacon, red onion, tomato, toasted pecans and blue cheese dressing 9

Caesar Salad

Romaine lettuce, shaved parmesan, seasoned croutons, Caesar dressing 8

House Salad

Mesculin spring mix, grape tomato, carrot, red onion, English cucumber, dressing choice 6

Entrée Selections

Cajun Shrimp and Andouille Sausage

Sautéed gulf shrimp, Andouille sausage, tomatoes and onions in a red wine reduction tossed with penne pasta, crumbled goat cheese 22

Blackened Seared Scallops

U-10 scallops, sweet potato-bacon hash; avocado purree, and citrus beurre blanc 26


Pan seared Rockfish over jalepeno-cheddar corn bread; Asparagus, and cream corn beurre blanc 26

Chesapeake Crab Cakes

Two broiled Crab Cakes with red bliss mashed potato, succotash, red pepper remoulade 30

Buttermilk Fried Chicken

Boneless chicken breast hand battered and fried; red bliss mashed potato, French style green beans, with a madeira wine sauce 24

Filet Mignon

8 ounce filet rubbed with house spice, served with red bliss mashed potato, wild mushrooms, asparagus, finished with bordelaise 34

Steak Frites

Flat Iron Steak served over our “1747 Fries” (garlic, rosemary, parmesan and truffle oil) with Brandy-green peppercorn demi 21