Rams Head Shore House
Mar 01, 2018 07:00AM
Photography by Tony Lewis, Jr.
Rams Head Shore House has become a prime spot for travelers from the Western to the Eastern Shore or vice versa! With an island ambiance it still boasts Rams Head’s most popular features. General Manager, Scott Haney, tells us about these special features for the Eastern Shore location, while Executive Chef Mitchell Carter supplies the favored recipe.
With other Rams Head locations, how did the first Eastern Shore location come about?
Rams Head, family owned and operated since 1989, purchased the Island Inn in October 2006 and transformed it into what the Shore House is today. Although the Rams Head Group owns two taverns, the original location on West Street in Annapolis and the other in Savage, along with three additional restaurants, each of our locations is unique. The Shore House has a cozy dining room with a fireplace and Kent Island inspired décor. We also have a separate tavern with Rams Head furnishings that can be found across all of our locations—a wooden bar, both high-top and dining tables, warm lighting, and a small stage for live music.
Rams Head is the leader for music in our region. What do you offer here? Is it a solid spot for live music?
Rams Head strives to provide the best in “Food, Fun, and Beer”—music is a big part of that at the Shore House. There’s never a cover fee to enjoy music at Rams Head and the Shore House offers free live music three days a week. Acoustic acts, energetic duos, and full bands can be found on Wednesday, Friday, and Saturday nights. We also have a popular trivia night every Thursday with specials. Our full music schedule can be found on our website.
Word has it your Happy Hour is a hit. Tell us about it.
Our Happy Hour is available Monday through Friday from 3 to 7 p.m. and includes half-price apps, $2 off all wine and liquor, $2.50 domestic bottles, and $3 draft beers. Best of all, craft beers are included in the $3 draft beer special.
Tell us about your beer flight. Do your beer offerings change frequently? What is your beer club?
Our brewery, Fordham and Dominion, was founded at our Annapolis Tavern in 1995 and has brewed our house drafts ever since. Our beer flight is a great opportunity to discover a new favorite beer if you can’t decide on one. It consists of five pre-selected drafts and a sixth seasonal, which changes monthly.
Our beer club began in 1990 and originally consisted of 100 beers. Since then it has grown to over 150 beers from around the world and comes with great perks. World Beer Club members receive a free koozie upon signing up, a $15 Rams Head voucher after they sample 50 beers, happy hour-priced drafts any time and a member t-shirt after 100 beers, plus a commemorative glassware set, $50 voucher, and 10 percent off all Rams Head merchandise after they complete all 150 beers.
We also host beer release parties, which feature a new beer on the first Thursday of every month. Guests can purchase a commemorative glass they get to take home for $4 and it comes filled with the featured beer. Additional fills are only $2 from 4 to 7 p.m. The Shore House also offers growler fills for all drafts on tap and six packs of beer to-go.
What are some of your most popular dishes?
Being on the Shore, our most popular dishes include seafood—crabby tots, rockfish bites, and, of course, our “pick-your-own-lobster” straight from the tank, priced daily with the option to add an entrée salad, baked potato, and corn on the cob for just $5.95.
Our most popular breakfast dishes are our Annapolis Benedict and our 3x2 Breakfast: two eggs, two meats, with your choice of two pancakes or two slices of French toast. Served with a side of home fries—simple!
You do a special brunch menu on Sundays...what about breakfast on weekdays? Do you have a Kids’ Menu?
We offer breakfast seven days a week, 7 a.m. to 11 a.m. Monday through Friday and 8 a.m. to noon on Saturday and Sunday. We’ve been voted Best Breakfast on the Shore by multiple publications for years. We host business and group breakfast meetings during the week, with A/V capabilities available, and are the perfect place for family brunch on the weekends, or a warm place for watermen to enjoy a hearty meal. We offer a kids’ menu, complete with child-friendly staples like chicken tenders, grilled cheese, mac n’ cheese, and pizza. Plus, kids eat free on Wednesday nights (receive a free kids’ meal with the purchase of an adult entrée)!
Tell us about your specials which keep folks coming back.
Our friendly atmosphere is what keeps folks coming back. During the winter there is nothing better than stopping in for a great meal to enjoy by the fireplace. In the summer time, we’re conveniently located off Route 50 for both travelers and locals to avoid beach traffic. We’re a family here on the island and that’s the atmosphere we strive to provide all of our guests, whether they’re here for breakfast, to watch the football game, to catch live local music, to enjoy a date night, or to support a little league team at one of our Give Back Nights.
Rams Head Shore House
1 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice
1 tablespoon parsley, finely chopped
12 ounces crab meat
3/4 cup breadcrumbs
4 tablespoons butter
1 tablespoon lemon juice
Pinch of salt
Pinch of cayenne pepper
2 English muffins
1 whole tomato
Garnish: Old Bay seasoning
and snipped chives
Preheat oven to 375 degrees. Cut four
slices of tomato and set aside.
For the Crab Cake:
In a medium bowl, combine two eggs, mayonnaise, Old Bay, 1 teaspoon lemon juice, and parsley. Mix well. Add crab meat and breadcrumbs; mix gently to avoid breaking up the crab meat. Once mixed, separate into four portions and shape into balls. Place on a sheet pan and then cook in oven until browned, about 5 to 7 minutes. Heat two small saucepans on medium high. Place water in one and slowly heat butter and salt in the other.
For the Hollandaise:
Crack one egg, separate the yolk and discard the white. In one saucepan, whip the egg yolk into the butter while reducing the heat to low. Add the lemon juice and cayenne.
Crack the remaining four eggs into the saucepan with the simmering water. Split the two English muffins and toast them in the oven. Place the muffin halves on the serving plate, top each with a slice of tomato and then with the finished crab cakes. Indent the crab cakes with the back of a spoon and place poached eggs on top. Pour the hollandaise over the crab cake. Garnish with a sprinkle of Old Bay and chives.