B RUNCH M ENU
A BRIEF HISTORY OF THE HARRYMAN HOUSE
The town of Reisterstown dates from the late 1750's when John Reister settled here
on land acquired while Charles Calvert, the fifth Lord of Baltimore, was proprietary of the
colony of Maryland. In the late eighteenth century, Samuel Harryman purchased three
lots of land which were part of John Reister's estate. On this land, Samuel Harryman and
his wife Elizabeth built "Harryman House" as a true four room log cabin from which he
ran a grocery store, saddlery and drug store.
Samuel Harryman died in 1852; Elizabeth Harryman died in 1865. The Harryman
children shared the main house, adding the western wing prior to 1879 when the property
was sold at public auction. Samuel W. Starr purchased the property for $2,000.00.
In 1886, the Starr children sold the home to Henry Waggoner, Jr. who maintained a
successful harness shop until 1914. Other past owners include Milton Paine (1916), Henry
W. Osborn (1917-1921), Edward McCoy (1921-1936) and most recently William and Renata
Ramsburg (1960-1985).
In 1985, the property and building were purchased by 340 Main Street, Inc. for the
purpose of opening a specialty market featuring a butcher, bakery, delicatessen, prepared
gourmet foods, and a variety of gourmet items including beer, wine, and spirits. During
the renovation, the builders discovered the original log cabin built by the Harryman's and
restored it to its original charm. Additionally, the wrap-around porch was enclosed and a
large commercial kitchen wing was added. Finally, in 1989, the deck and awning were added providing outdoor seating during the warmer months.
In 1987, the "market" was converted into a restaurant. Harryman House, (named
for its original builder), has housed this full service restaurant owned by 340 Main Street,
Inc., offering lunch, dinner and Sunday brunch since 1987. In April of 1993, Harryman
House caught fire overnight due to a smoldering cigarette ash. Thanks to the valiant
efforts of the Reisterstown and Glyndon Volunteer Fire Departments, the fire was extinguished in only 30 minutes preventing any major structural damage. After two months of
complete cosmetic reconstruction, the restaurant was reopened on June 17, 1993.
In 1996, Harryman House began a major building addition. The addition houses the
Grill Room and a large dining room, the Valley Room. The construction project rearranged
some of the restaurant and enlarged the kitchen facilities. This project brought the restaurant up to 150 seats and into a position to handle everyday a la carte business, large and
small private parties, and the large volume of tavern business Harryman House enjoys.
In 2005, a small addition was added to house a carryout wine store. The store was soon
converted to dining space and is named the Wine Room. Finally, in 2008, the restaurant
changed it’s name to The Grill at Harryman House as part of a “makeover” to create a
more casual restaurant both in the restaurant’s offerings as well as its atmosphere. We
hope you enjoy your time spent with us at Harryman House.
S PRING 2017
BRUNCH ELIXIRS
BLOODY MARY 7
housemade mix, Rocktown vodka, celery stick, lemon
( bottomless Bloody Marys 17 )
MARYLAND BLOODY MARY 8
housemade mix, Old Bay Seasoned Vodka, Old Bay rim, celery stick, lemon
PEACH BELLINI
7
prosecco, peach nectar
MIMOSA 8½
fresh OJ, triple sec, champagne
( bottomless Mimosas 18 )
BLOOD ORANGE SCREWDRIVER 9
blood orange juice, Charbay blood orange vodka
CHAMPAGNE MOJITO COCKTAIL 8
white rum, mint syrup, and cava sparkling wine, mint leaf garnish
WATERMELON MARGARITA M IMOSA 8
watermelon juice, tequila, fresh lime juice, simple syrup shaken and
topped with cava sparkling wine
HOT CHOCOLATE
3
ORINOCO VELVET HAMMER COFFEE 3¼
HARNEY & SONS TEA 3¼
SALTED CARAMEL AFFOGATO 12
salted caramel ice cream topped with a double shot of espresso
STARTERS
YOGURT CRÈME BRÛLÉE
9
macerated berries topped with
granola, Greek yogurt and crème brû
lée and a golden brown crust of
caramelized sugar
CINNAMON STICKY BUN
scrambled egg with diced tomato,
diced andouiolle sausage, provolone
cheese, balsamic vinegar reduction
drizzle in a pastry vol au vent
LEMON-RICOTTA FRITTERS 8
lemony ricotta fritters dusted with
confectioners sugar and served with
strawberry preserves
six oysters served on ice, fresh
lemon, cocktail sauce or cucumber
mignonette sauce
7
topped with blackened crabmeat and
smoked paprika
CLAMS CASINO
10
five mid-neck clams topped with
garlic butter, Applewood bacon,
grated parmesan cheese baked and
served with lemon
FRIED GREEN TOMATOES 11
dredged in buttermilk and flour,
fried, topped with a black-eyed peas
salsa, prosciutto crisp garnish
TROPICAL FRUIT SALAD
CRAB DIP
12
lump crabmeat, cream cheese,
cheddar and jack cheeses, and Old
Bay, a Ritz cracker crumb and diced
scallion topping, house potato chips
8
a blend of tropical fruits tossed with
lime simple syrup
9
cream of crab soup with sherry and
Old Bay
ROASTED TOMATO SOUP
JUMBO LUMP CRAB OMELETTE 17
HANG TOWN FRY
a three egg omelette filled with jumbo lump crabmeat,
asparagus, chopped tomatoes, and boursin cheese served
with brunch potatoes and toast
( Veggie Omelette 14 )
( Cheese Omelette 14 )
fluffy crème fraiche scrambled eggs tossed with bacon
lardons and crispy fried oysters served with arugula
tossed in our smoked tomato vinaigrette and toast
CINNAMON FRENCH TOAST
8 SOUP OF THE DAY
A.Q.
7 ounce teres major steak, red wine demi-glaze, fried
eggs, brunch potatoes, and toast
12
toasted English muffin, Canadian bacon, poached eggs,
hollandaise sauce, toast
chilled beets, watercress, chevre goat cheese, toasted
pistachio nuts, lemon-basil vinaigrette
12
11
CAESAR SALAD
10
hearts of romaine lettuce, garlic croutons, shaved
parmesan cheese, our classic caesar dressing
GRILLED CHICKEN BREAST
7
GRILLED OR ROASTED SALMON
GRILLED JUMBO SHRIMP
11
18
SPAGHETTI SQUASH
18
3½
GRILLED TERES MAJOR FILET
11
SIDES
FRESH FRUIT 6 • TOAST 2 • ENGLISH MUFFIN 2 • BAGEL AND CREAM CHEESE 4 • BRUNCH POTATOES 3 •
HECTOR’S BACON 5 • MAPLE SAUSAGE 4 • CANADIAN BACON 4 • GOAT CHEESE GRITS 5 • FRIES 5
16
fluffy scrambled eggs tossed with smoked salmon,
chevre goat cheese, diced green onions, in a spinachflour tortilla, Mediterranean salsa, and brunch potatoes
THE GRILL BURGER
jumbo shrimp, goat cheese grits, andouille sausage,
creamy etouffè sauce, diced scallions
spaghetti squash and zucchini linguine tossed with
asparagus, peas, and spinach in a tomato basil sauce,
fresh mozzarella
SALAD TOPPERS
white bread sandwich with Dijon mustard, Canadian
bacon, melted provolone cheese topped with a béchamel
sauce and a fried egg served with brunch potatoes
LUNCH-STYLE PLATES
SHRIMP AND GRITS
lacinato kale, cucumber, tomato, red onion,
feta cheese, harissa vinaigrette
CROQUE MADAME 15
SMOKED SALMON AND SCALLION WRAP
16
cornbread topped with Canadian bacon, crab imperial,
poached eggs, Old Bay hollandaise, brunch potatoes
BEET SALAD
14
today’s quiche served warm with fruit salad
CRISFIELD EGGS BENEDICT
heirloom cherry tomatoes, compressed watermelon,
feta cheese, lemon-basil vinaigrette, micro basil
14
Belgian-style waffles served plain with whipped cream,
with bananas foster, or sautèed cider apples and pecans
served with brunch potatoes
QUICHE & FRUIT
13
parmesan cheese crouton garnish
TOMATO-WATERMELON SALAD 12
16
BELGIAN WAFFLES
scrambled, fried, or poached eggs with Hector’s bacon,
sausage, or Canadian bacon, brunch potatoes, and toast
SALADS
KALE SALAD
11
STEAK & EGGS 18
EGGS BENEDICT
CHICKEN HASH
17
pulled chicken, diced potatoes, onions, and green peppers pan-fried and topped with two fried eggs and
served with toast
with maple syrup and brunch potatoes
( add Bananas Foster $2 extra )
(add Honey Comb Butter $1 extra)
CHICKS AND PIGS
SOUPS
CREAM OF CRAB SOUP
BREAKFAST-STYLE PLATES
OYSTERS ON THE HALF
SHELL A.Q.
a decadent cinnamon bun covered
with a brown sugar, dark rum, and
pecan glaze
DEVILED EGGS
CALABRIAN SCRAMBLE 8
7
CHOPPED CHICKEN COBB SALAD
17
grilled chicken breast, petite greens, avocado,
tomato, bacon, pepper-jack cheese, hard-boiled egg,
chipotle ranch dressing
MARYLAND CRAB CAKE
A.Q.
an all jumbo lump crab cake broiled and served with
creole tartar sauce, Old Bay tater tots, and
broccoli slaw
15
brisket-chuck blended ground beef, bacon-onion jam,
Tillamook cheddar cheese, arugula, tomato, brioche
roll, fries
BLACKENED CHICKEN WRAP
15
blackened chicken breast, avocado, black bean and corn
salsa, pepper jack cheese in a spinach tortilla wrap,
served with fries
GRILLED SALMON “B.L.T.”
18
served on grilled farmer’s white bread, Hellman’s
mayonnaise, lettuce, tomato, and bacon served with
grilled asparagus
CRAB CAKE SANDWICH
A.Q.
fried crab cake, butter lettuce, sliced tomato, creole
tartar sauce, brioche roll, served with fries