Rams Head Tavern - Savage, MD

Spicy cream cheese baked and topped with lump crab meat and served with baguette and pita bread.

Tater tots topped with crab dip and cheddar jack cheese, baked and finished with sliced scallions.

Tortilla chips layered with cheddar jack cheese and refried beans. Served with lettuce, tomato, sour cream, salsa and scallions.

Roasted red pepper hummus layered with chopped tomato, red onion, kalamata olives, spinach and cucumber. Served with spiced pita bread.

Locally made bratwurst, prepared with fordham copperhead ale and wrapped with homemade pretzel dough.

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

Made with locally brewed fordham beer batter and piled high with a side of chipotle aioli.

Blackened tuna seared rare and served on baked garlic crostinis. Topped with dill tiger sauce, jalapeno, red onion and cilantro.

Buttermilk battered and fried crisp. Served with fries and homemade honey mustard.

Fried potato slices topped with fordham marinated sirloin strips, cheddar jack cheese and pickled jalapenos. Topped with shredded lettuce, tomato and sour cream.

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

Crisp dill pickle chips dipped in locally brewed fordham beer batter, fried golden. Served with a side of ranch dressing.

Melted cheddar and american cheeses, ground beef, jalapeno, red onions, tomato and scallions mixed into a creamy dipping sauce. Served with tortilla chips.

Baked garlic crostinis topped with spinach infused goat cheese, ground cashews and almonds, strawberry slices and a sweet plum sauce.

Twelve wings fried crisp and tossed with one of seven different sauces. Served with celery and bleu cheese.

Served with shredded cheddar jack cheese, scallions and tortilla chips.

Served with scallions and rice.

Rich and creamy. Made with sherry and topped with lump crab meat.

Soup, stew or bisque of the day.

Half of a heart of romaine lettuce seasoned with sea salt and olive oil then flash roasted, served with house roman caesar dressing.

Seared tuna steak sliced, mixed lettuce, toasted almonds, diced mango, sliced apples and fried soba noodles. Served with mango pineapple vinaigrette.

House chicken tenders, mixed lettuce, red onion, tomatoes, jalapeños, cucumbers and jalapeño cilantro vinaigrette.

Baby spinach, bleu cheese, red onions, mixed dried fruit, candied cashews, roasted pears with a grilled peach vinaigrette.

Mixed lettuce, grilled chicken, egg, bacon, bleu cheese, shredded cheeses and diced tomatoes.

Quinoa, tossed with cucumbers, roasted tomatoes, red and green peppers, red onions, grape tomatoes, kalamata olives, feta cheese and tossed in greek aegean dressing.

Mixed lettuce with blackened shrimp, scallops, roasted corn salsa, sliced avocado and jalapeño cilantro vinaigrette.

Baby spinach, strawberries, goat cheese, sliced granny smith apples and cucumbers. Served with balsamic vinaigrette dressing.

Topped with cheddar, bleu cheese, onion ring, chipotle bbq and buttermilk ranch on a potato roll.

Topped with cheddar cheese and an onion ring filled with our crab dip on a potato roll.

Blackened and topped with candied cayenne bacon, chipotle aioli, fried jalapeño and american cheese on a potato roll.

Topped with mac & cheese, candied cayenne bacon, lettuce and tomato on brioche.

Scrapple, bacon, cheddar cheese and a fried egg on a potato roll.

Italian spices topped with roasted red pepper, pepperoncini, provolone, spinach and garlic aioli on brioche.

Lettuce and tomato on a potato roll. Simple.

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

Cuban seasoned pork loin slow roasted and piled high on a cuban roll with pit ham, pickles, swiss cheese and mustard.

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

Fresh filet of salmon on flat bread with fresh dill aioli and crisp bacon.

5 oz. Lump crab mixed with maryland spices and dressing then broiled and served on toasted brioche.

Our crab cake toasted on an english muffin with sliced tomato and muenster cheese.

House chicken tenders tossed in our honey sriracha sauce and wrapped in a warm flour tortilla with lettuce, tomato, and crumbled bacon.

Corned beef with 1000 island dressing, fresh sauerkraut and swiss cheese all grilled on marble rye. Or, try it with turkey, coleslaw and muenster cheese!

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

Fordham marinated sirloin strips, sautéed and rolled into a flour tortilla with tiger sauce, tomatoes, feta cheese, shaved red onions and lettuce.

Slow roasted shredded pork and fordham's copperhead ale bbq sauce. Served on a toasted potato roll with cheddar cheese and slaw. #Localfood.

Locally brewed fordham beer battered alaskan pollock and crunchy coleslaw folded into two flour tortillas with chipotle aioli. Served with black beans, rice and guacamole.

Fordham marinated sirloin strips, seared and topped with white american cheese, lettuce, tomato and mayonnaise.

12oz hoffman's farm new york strip. Served with baked potato and vegetable du jour. Try it: black and bleu, chimichurri or bourbon glazed.

Four choice cheeses blended with cavatappi pasta and baked with panko.

Chicken breast topped with lump crab imperial and finished with jalapeño béarnaise. Served with rice and vegetables.

A fresh look at a classic dish of beef and vegetables smothered in gravy and capped with mashed potatoes.

Large shrimp sautéed with chorizo sausage, onions, peppers and tomatoes over creamy stone ground grits.

Chicken tenderloin seasoned with caribbean jerk spices, sauteed with bell peppers, chipotle pepper, sweet plantains and spiced rum. Served over fettuccini pasta.

Two jumbo lump crab cakes broiled and served over a roasted corn and bacon salsa. Served with baked potato.

Sirloin steak marinated with whole grain mustard, honey and fordham copperhead ale then chargrilled and served with au jus and rosemary garlic frites.

Grilled filet of salmon served over mashed potatoes, topped with lump crab and large shrimp and finished with jalapeño béarnaise.

Locally made bratwurst, prepared with fordham copperhead ale and chargrilled. Served over mashed potatoes with sauerkraut and grain mustard gravy.

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

Jumbo gulf shrimp sautéed with scallops and lump crab meat. Finished with cajun alfredo sauce and served over fettuccini pasta.

A full pound-and-a-half lobster steamed fresh to order. Accompanied by a baked potato, corn on the cob and an entrée salad. Unless market dictates otherwise, dine-in only.

Angus prime rib slow roasted and served to order with a baked potato and hot au jus.

Tender bone-in chicken fried crispy and served with mashed potatoes, gravy, coleslaw and biscuits.

Oven roasted turkey accompanied with mashed potatoes, herb stuffing and country sage gravy with a side of traditional cranberry sauce.

An aggressively hopped, west coast style india pale ale.

Munich-style helles. Munich & vienna malts provide a honeyed backbone that is contrasted with the clean bitterness of perle hops.

American amber ale with caramelized malts giving it flavor and a signature copper hue. Bravo hops attribute a slight bitterness to the finish.

A session ipa, with hop forward flavor and low alcohol content, possessing a subtle malt presence.

American-style sweet stout dry hopped with vanilla beans & oak chips.

Can't decide which one to order? Try all 5 signature brews plus the current seasonal beer on tap.

Fordham copperhead ale, vodka, house bloody mary mix, cholula hot sauce, salt, worcestershire sauce, cilantro, and a squeeze of fresh lime juice.

Broker's gin, habanero simple syrup, grapefruit juice, rams head ipa, freshly squeezed lemon, topped with soda.

Three olives triple shot espresso vodka, butterscotch schnapps, and dominion oak barrel stout.

Lunazul reposado tequila, triple sec, lime juice, sour mix, fordham gypsy lager, rimmed with cilantro lime salt.

White rum, fresh muddled mint, lemon, orange, simple syrup, and topped with draft cider.

Maker's mark, sweet vermouth, angastora bitters, fordham copperhead ale and a maraschino cherry.

Our twist on the traditional sunday funday cocktail. Fordham gyspsy lager and amaretto, orange juice, fresh mango puree, and a squeeze of lime.

Four egg omelet made to order and stuffed with your choice of three fillings. Served with spuds, fruit and toast.

Two toasted and fluffy buttermilk biscuits stuffed with scrambled eggs, cheddar cheese and bacon. Served with spuds and fruit.

A house favorite of three soft flour tacos stuffed with chorizo sausage, scrambled eggs and cheddar jack cheese. Served with spuds and fruit.

Malted flour waffle topped with fresh strawberries, powdered sugar and whipped cream. Served with maple syrup and choice of meat.

Canadian bacon on english muffin with two poached eggs and hollandaise. Served with spuds and fruit.

Lump crab cake split onto an english muffin with sliced tomato, poached eggs and hollandaise.

A lump crab cake broiled to a bronze and served with two eggs, spuds, fruit and toast.

Thick slices of brioche dipped in grand marnier custard and fried golden. Served with fresh strawberries, powdered sugar, choice of meat and maple syrup.

Juicy and flavorful 10oz sirloin steak chargrilled and served with two eggs, spuds, fruit and toast.

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

Three fresh cracked eggs, topped with sliced plum tomato, swiss cheese and basil. Baked in a dish and served with spuds, fruit and toast.

Tender egg custard filled with chef inspired ingredients then baked to perfection served with a side salad and your choice of dressing.

Whiskey smoked salmon layered on an english muffin topped with red onion and poached eggs, then finished with dill hollandaise. Served with spuds and fruit.

Three large fluffy pancakes griddled on our flat top and topped with seasonal berries and powder sugar. Served with warm syrup and choice of meat.

Honey bourbon glazed pit ham placed on toasted buttermilk biscuits then baked and topped with poached eggs and finished with hollandaise. Served with spuds and fruit.

Two eggs any style, choice of meat, spuds, fruit and toast. Simple and tasty!

Half of a heart of romaine lettuce seasoned with sea salt and olive oil then flash roasted, served with house roman caesar dressing.

Mixed lettuce, grilled chicken, egg, bacon, bleu cheese, shredded cheeses and diced tomatoes.

Baby spinach, bleu cheese, red onions, mixed dried fruit, candied cashews, roasted pears with a grilled peach vinaigrette.

Quinoa, tossed with cucumbers, roasted tomatoes, red and green peppers, red onions, grape tomatoes, kalamata olives, feta cheese and tossed in greek aegean dressing.

Spicy cream cheese baked and topped with lump crab meat and served with baguette and pita bread.

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

Locally brewed fordham beer battered alaskan pollock and crunchy coleslaw folded into two flour tortillas with chipotle aioli. Served with black beans, rice and guacamole.

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

Fresh filet of salmon on flat bread with fresh dill aioli and crisp bacon.

Topped with cheddar, bleu cheese, onion ring, chipotle bbq and buttermilk ranch on a potato roll.

Topped with cheddar cheese and an onion ring filled with our crab dip on a potato roll.

Blackened and topped with candied cayenne bacon, chipotle aioli, fried jalapeño and american cheese on a potato roll.

Scrapple, bacon, cheddar cheese and a fried egg on a potato roll.

Lettuce and tomato on a potato roll. Simple.

Order the fordham sampler and test five of our signature brews along with the current seasonal beer on tap. This is the perfect way to accustom yourself with the entire fordham family and find the flavor that's right for you.

Our twist on the traditional sunday funday cocktail. Fordham lager and amaretto, orange juice, fresh mango purée and a squeeze of lime.

All-you-can-drink finlandia vodka bloody mary bar with the purchase of an entrée. Every sunday 10am - 2pm.

Draft exclusions may apply.

With any purchase - 5 to 7pm.

An aggressively hopped, West Coast style India Pale Ale.

Munich-style Helles. Munich and Vienna malts provide a honeyed backbone that is contrasted with the clean bitterness of Perle Hops.

American Amber Ale with caramelized malts giving it flavor and a signature copper hue. Bravo hops attribute a slight bitterness to the finish.

American-style sweet stout dry hopped with vanilla beans & oak chips.

A session IPA, with hop forward flavor and low alcohol content, possessing a subtle malt presence.

Can't decide which one to order? Try all 5 signature brews plus the current seasonal beer on tap.

Fordham Copperhead Ale, vodka, our house bloody Mary mix, Cholula hot sauce, salt, Worcestershire sauce, cilantro, and a squeeze of fresh lime juice.

Broker's gin, house-made habanero simple syrup, grapefruit juice, Rams Head IPA, freshly squeezed lemon, topped with soda.

Three Olives Triple Shot espresso vodka, butterscotch schnapps, and Dominion Oak Barrel Stout.

Lunazul Reposado Tequila, triple sec, lime juice, sour mix, Fordham Gypsy Lager, rimmed with house-made cilantro lime salt.

White rum, fresh muddled mint, lemon, orange, simple syrup, and topped with draft cider.

Maker's Mark, sweet vermouth, angastora bitters, Fordham Copperhead Ale, and a maraschino cherry.

Our twist on the traditional Sunday Funday cocktail. Fordham Gypsy Lager and Amaretto, orange juice, fresh mango puree, and a squeeze of lime.