Celebrating Over 34 Years Of Fine, Elegant Dining in Annapolis, MD

Reservations 410 - 263 - 4332
- or -



Elegant and Distinctive Dining and Catering Since 1979

Rusty Romo, Your Host

Our Menu Changes to Reflect the Use of Seasonal Ingredients


Poached Pear Bruschetta with Goat Cheese, Toasted Almonds and Seasons Maple Balsamic Vinegar - $10.00

Housemade Meatballs with a Rosemary Ragu - $10.00

Porcini Mushroom Agnolotti with a Parmesan Cream Sauce- $10.00

Charcuterie Plate- $12.00

Seared Tuna with Black Bean Corn Salsa, Avocado Mousse and Seasons Serrano Honey Oil and Vinegar - $12.00

Classic Poutine with a Demi Sauce - $10.00


Harry Browne's Famous Cream of Crab Soup - $9.00

Soup du Jour - Your Server will Describe the Chef's Selection - $8.00


Caesar Salad with Parmesan Crisps and Fresh Italian Anchovies - $10.00

The Bibb "Wedge" Local Bibb Lettuce with Ranch  Dressing,Crumbled Blue Cheese, Grape Tomatoes and Crispy Smithfield Ham - $9.00

Duck Proscuitto Salad with Spinach, Goat Cheese, Roasted Corn and Figs with a Apple Vinaigrette- $12.00

Poached Pear Salad with Arugula, Walnuts and Maytag Blue Cheese with a Bacon Vinaigrette - $10.00


Harry Browne's  Jumbo Lump Crab Cake

with Creamy Pepperjack Grits, Fried Green Tomatoes, Crispy Ham and Old Bay Aioli  - $34.00

Shrimp and Scallops with a Wild Mushroom Risotto & Sweet Onion Soubise Sauce   - $29.00

"Salmon "Werthmann" Grilled Salmon with a Crab, Leek and English Pea Risotto with a Lobster Cream Sauce - $28.00

Blackened Mahi Mahi with Leek, Corn, Bacon & Potato Hash with a Chipotle Cream  - $28.00

Classic Bouillabaise with Shrimp, Mussels and White Fish topped with a Baguette and Roasted Red Pepper Aioli- $27.00

Panko Crusted Cod with a Celery Root Puree, Wild Mushrooms, English Peas and Picatta Sauce - $28.00

Roasted Duck Breast with Classic Cassoulet - $28.00

Roasted Quail with a Savory Bread Pudding Stuffing, Cauliflower Puree, Wild Mushrooms and Herb Au Jus- $25.00

Crab Crusted Filet Mignon with a Cabbage Fondue, Celery Root Puree and Sauce Dijon  - $34.00

Steak Au Poivre with Truffled Pomme Dauphine and Brussel Sprouts with Bacon - $30.00

New Zealand Rack of Lamb with Braised Leeks, Roasted Rosemary Fingerling Potatoes and a Fig Port Sauce  - $34.00

Vegetarian Paella with a Puttanesca Sauce - $21.00


There is a Five Dollar Charge to Split all Entrees

Remember us for all your catering needs both on and off premise. We have private rooms for up to Sixty-five guests & Combined Areas for up to One-hundred.


Last Edited: 9/21/2014 5:51:57 PM

Mailing List

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Harry Browne's will be closed on Christmas Day and New Year's Day

New Years Eve 2014 Dinner

Four Course Menu

Eighty Dollars per person

plus tax and gratuity

Last Edited: 12/14/2014 12:31:14 PM


Happy Hour Mon-Fri 4-7: New extensive bar menu with light fare offerings available in lounge every night.

Mon-Fri 4-7: Five Dollar Burger at Happy Hour in the Lounge

Hours of operation:

Brunch: Sun 10AM-3PM
Lunch: Mon -Sat 11AM-3PM
Dinner: Mon-Sat 5:30PM - 10PM
               Sun 4:30PM - 9PM 
Happy Hour in Lounge: Mon-Fri 4PM-7PM

Lounge Open till 2AM
Last Edited: 4/19/2014 5:19:16 AM