Join us Thursday April 17th for a 4 course wine dinner featuring Château de la Font du Loup! Chef Jaime creates plates to pair with wines from the village of Châteauneuf-du-Pape in the Rhone region of southeastern France. Our very special guest Estate manager Anne-Charlotte Melia of Château de la Font du Loup (Fountain of the Wolf) will join us to talk about their wines and wine making process.
Thursday April 17th, 4pm - 8pm
$130 per person not including tax, gratuity, and booking fee.
- FIRST COURSE -
Sautéed North Atlantic Scallops
served on a bed of roasted corn finished with remoulade
Château de la Font du Loup, Côtes du Rhône Signature Blanc (2022)
- SECOND COURSE -
Pan Seared Duck Breast
with creamy potato & red pepper, arugula salad with red wine vinaigrette,
beurre rouge sauce
Château de la Font du Loup, Châteauneuf-Du-Pape Les Demoiselles (2023)
- THIRD COURSE -
Petit Filet au Poivre
with brussel sprouts, fried shallot, black peppercorn sauce
Château de la Font du Loup, Châteauneuf-Du-Pape (2022)
- FOURTH COURSE -
Dark Chocolate Mousse
rich and velvety dark chocolate mousse
Château de la Font du Loup, Châteauneuf-Du-Pape Le Puy Rolland Vieilles Vignes (2022)
JOIN OUR FAMILY
RANAZUL is a place where everyone is welcome to come in, forget the world outside, and enjoy good food, good wine, and good vibes among friends and family. Everyone who visits becomes a part of the RANAZUL family.
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Dinner Menu
4-9pm Every Night
DAILY PRIX FIXE SPECIAL
3 courses - $40
Option 1: Soup OR Salad, Small Plate, Dessert
Option 2: Soup, Salad, Small Plate
Option 3: Swap Small plate for Entrée - $60
SOUP & SALAD
☛ Add: chicken, salmon, shrimp, calamari - 8
Caesar Salad - 13
chopped Romaine, fresh Caesar dressing, anchovies, garlic croutons
Apple and Strawberry Salad GF VG - 14
Granny Smith apples, strawberries, red leaf lettuce, arugula, pistachios, dried cherry, blue cheese, honey sherry vinaigrette
Sopa Azteca GF - 15
spicy tomato soup with diced grilled chicken, Monterey Jack cheese, avocado, tortilla strips, sour cream, cilantro
SMALL PLATES
Arepa - 23
tomato, shrimp, crab, corn cake, tarragon butter sauce
Asparagus GF VG - 13
topped with shaved Parmesan and served with anchovy butter
Ceviche (cold) GF - 19
shrimp & calamari, lime juice, tomato, avocado, cilantro, tortilla chips
Crab & Tasso Quesadilla - 19
monterey Jack cheese, crab meat, Tasso ham, sour cream, salsa
Crab Orzo - 22
jumbo lump crab, orzo, spinach, cashews, brown butter sauce
Crispy Chicken - 21
fried chicken breast, coleslaw, patatas bravas, chipotle aioli
Crunchy Honey Soy Shrimp - 19
fried jumbo shrimp, scallions, honey soy dressing
Edamame VG - 11
steamed whole soy pods with soy sauce
Espinaca Catalan GF VG - 13
sautéed spinach with pine nuts, raisins, apples, and garlic
Frito Mixto - 19
fried shrimp and calamari served with tartar sauce, salsa
Pan Seared Scallops GF - 22
in potato nest, with spring vegetables, lump crab, lemon butter sauce
Patatas Bravas GF VG - 15
cubed, fried potatoes with garlic aioli, habanero salsa
Peruvian Chicken GF - 22
marinated & grilled chicken breast, potatoes, spinach, dijon sauce
Salmon Medallion - 23
cashew crusted salmon medallion, grilled pineapple, zucchini, arugula salad, orange butter sauce
Tilapia Zaran GF - 22
pan-seared tilapia brushed with chipotle aioli, potatoes, mushrooms, jumbo lump crab, tasso ham, butter sauce
SANDWICHES
☛ Add: extra cheese, avocado, garlic aioli - .75
☛ Substitute: bravas for side salad or cup of soup - 1.5
Crispy Chicken Sandwich - 20
fried breast of chicken with Monterey, lettuce, tomato, mayonnaise, chipotle sauce, on toasted potato roll
RANAZUL Burger - 22
juicy Angus ground beef, cheddar, lettuce, tomato, and mayonnaise on toasted potato roll
ENTRÉES
Peruvian Chicken GF - 38
grilled chicken breast marinated in Peruvian spices,
potatoes, spinach, dijon mustard sauce
Salmon Medallion Entrée - 38
cashew crusted salmon medallion, grilled pineapple,
zucchini, arugula salad, orange butter sauce
12oz. Ribeye Entrée GF - 39
served with creamy truffle potatoes, spinach, grilled onions,
red wine beef sauce
Chicken Alfredo Pasta - 26
grilled chicken breast, penne pasta, Alfredo sauce, Parmesan
Shrimp Pasta - 26
sautéed shrimp, creamy tomato sauce, spaghetti, Parmesan
DESSERTS
Carrot Cake VG - 12
hand rolled carrot cake, cream cheese, candied pecans,
vanilla ice cream
Crème Brûlée GF VG - 12
rich flame torched custard, ask server for seasonal flavors
Fruit Crisp a la Mode VG - 12
stewed fresh fruit topped with oatmeal streusel served with
vanilla ice cream
Molten Chocolate Cake VG - 12
rich chocolate cake with a molten center with vanilla ice cream
Sopapillas VG - 12
fried flour tortillas, honey, cinnamon, powdered sugar, with vanilla ice cream
COLD BEVERAGES
RC Cola, Diet Rite, 7Up (12oz) - 2.5
Iced Tea (free refills), Fruit Juice - 3
HOT BEVERAGES
Orinoco Organic Free Trade Coffee 12oz French Press - 2.5
Numi Hot tea - 2.5
Saratoga Bottled Water Sparkling or Still (28oz) - 7
FROM OUR KITCHEN TO YOURS
16oz of Chef Jaime’s Fresh Habanero Salsa - 7
FOR THE KIDS
☛ for children 12 and under
Monterey Jack cheese quesadilla - 7
Chicken strips and patatas bravas - 12
Butter pasta - 7
GF = gluten free. VG = vegetarian.
Some dishes can be made gluten free or vegetarian by request.
Consumption of raw or undercooked eggs, meat, or seafood may increase risk of foodborne illness. Vegetarian and gluten free options available. We use vegetable oil and do not separate out foods that have gluten. Please let our servers know if you have any other dietary requirements.
20% gratuity added to parties of 6 or more. Checks split a maximum of 4 equal ways.
A portion of all tips shared with kitchen and support staff. Thank you for your generosity!
RANAZUL Currently has no partnership with any delivery service company.
RANAZUL cannot guarantee the quality, timeliness, or accuracy of any orders made through third party delivery service companies.
Happy hour every day
in the bar and dining room
from 4pm-6pm.
$2 off all alcoholic beverages
and $5 off all small plates.
ABOUT US
Executive Chef – Jaime Noel Ayala
A critical kitchen fixture at Ranzul Bistro for the last 14 years, Executive Chef Jaime Noel Ayala has deep roots in the kitchen. He grew up in Honduras, watching his mother creating recipes and preparing meals for patrons of the restaurant she operated out of their house. He fondly remembers the joy she brought to people with her unique cuisine.
In 1996 at the age of 21, Ayala arrived in the United States seeking opportunity and personal success. He started working at Kincaid’s in Washington, DC as a dish washer, admiring the work of the kitchen team. He fell in love with the culinary crafts and was determined to one day run the kitchen in a chef-driven restaurant.
When the opportunity emerged at Ranazul, Ayala jumped at the chance, drawing on his experience working with his mother at her restaurant in Honduras for inspiration. Today, he oversees the Ranazul kitchen, running a team that includes his son Erick as sous chef. He loves continuously discovering flavor combinations and creating new dishes while refining Ranazul signatures that include Cashew Crusted Salmon, and Lamb Chops with habanero aioli.
Bar Manager - Jeremy Reed
Commandeering Ranazul’s bar for the last 13 years, mixologist Jeremy Reed prides himself on creating a cohesive Fulton neighborhood social environment that generates lasting connections. His vision is to make the Ranazul bar environment comfortable for everyone, whether they’re relaxing alone or mixing in groups.
To transform this vision into reality, he devotes himself to tailoring cocktails specifically to the preferences of his customers. When frequent visitors and regulars step up to his bar, he’ll have their favorite concoction waiting for them.
Reed cut his mixology teeth at Coburn’s in Baltimore’s Canton neighborhood. There he learned cocktail basics which he leveraged into the creation of his own seasonal specialties and twists on old favorites—like the Maple Cider Bourbon Old Fashioned. His favorite ingredients include bourbon, mezcal—which he calls the Scotch of tequila and is the pillar of the Illegal Paloma featuring habanero infused syrup—and berries, herbs, and other flavorings.
Whether he’s mixing signature cocktails or pouring Maryland craft brews like the Feed the Monkey hefeweizen from Jail Break Brewing Company (Laurel), Reed aspires to turn visitors and regulars into connected, longstanding Ranazul cadre.
ReservE
4pm – 9pm EVERY DAY
Dining Room tables & bar High Tops available for reservation.
Accepting parties up to 6 people.
If you have a party of 7 or more please email ranazulwine@gmail.com for availability.
20% gratuity added to parties of 6 or more. Checks split a maximum of 4 equal ways.
IF YOU CANNOT MAKE YOUR RESERVATION PLEASE CANCEL AS SOON AS YOU KNOW
We are a small restaurant. Tables that are reserved prevent other people from reserving.
Reservations that do not show up potentially hurt our business.
Reservations are cancelled 15 minutes after no show.
Some notes about our reservation system:
If you see a time slot unavailable either all the seats we have made available at that time slot have been reserved, the time is unavailable due to the system cut off time being too late in the day, or we are closed for a holiday or special occasion. We save a few tables in every time slot for walk in customers. If you walk in it is very likely we will have a seat for you immediately or after a short wait.
Our busiest hours are between 6pm-7pm.
We post on Facebook if we need to close for any reason. If we have to close we will notify all reservation holders before the time of their reservation.
Thank you for choosing RANAZUL for your dining experience!
LOCATION
6420 Freetown Rd Suite 120, Columbia, MD 21044
Open Every Day 4pm - 9pm
(between Wardrobe Valet & Gritty Goblin Games)