EXTENDED TO FEBRUARY 8TH
Our daily 3 course prix fixe menu is only $36 for restaurant weeks!
Every Saturday all bottles of wine are half price dine in or carry out!
VALENTINE PRIX FIXE
3 courses - $68
Option 1: 1 item from each course
Option 2: 1 soup or salad, 1 small plate, and 1 from course 2
COURSE 1
Caesar Salad - 14
chopped Romaine, fresh Caesar dressing, anchovies, garlic croutons
Apple and Strawberry Salad GF VG - 15
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
Sopa de Dia - 14
soup of the day
Poached Lobster GF - 25
fresh lobster poached in a half shell with lemon butter sauce
Pan Seared Scallops GF - 25
jumbo lump crab, Tasso ham, spring veggies, lemon butter sauce
Crab Orzo - 24
jumbo lump crab, orzo, spinach, cashews, brown butter sauce
COURSE 2
Duck Two Ways GF - 45
pan seared duck breast, duck leg confit, arugula salad, creamy red pepper potatoes, beurre rouge sauce
Lamb Shank GF - 47
braised lamb shank, fried potatoes, habanero aioli, spinach,
red wine reduction
Petit Filet GF - 47
garlic mashed potatoes, spinach, fried onions, red wine reduction
Salmon Medallion Entrée - 40
cashew crusted salmon medallion, grilled pineapple,
zucchini, arugula salad, orange butter sauce
12oz. Ribeye Entrée GF - 43
garlic mashed potatoes, spinach, fried onions, red wine reduction
Cod Imperial GF - 43
pan seared Cod topped with crab imperial, sweet potato puree, spoon bread, spinach, dijon cream sauce
COURSE 3
Carrot Cake VG - 14
rolled carrot cake, cream cheese, candied pecans,
vanilla ice cream
Crème Brûlée GF VG - 14
honey whiskey custard with a crunchy caramelized sugar crust
Fruit Crisp a la Mode VG - 14
stewed fresh fruit topped with oatmeal streusel,
vanilla ice cream
Molten Chocolate Cake VG - 15
rich chocolate cake with a molten center, vanilla ice cream
Sopapillas VG - 14
fried flour tortillas, honey, cinnamon, powdered sugar,
vanilla ice cream
Dessert Trio VG - 15
mango mousse cake, lime mirror cheesecake, vanilla ice cream
Dinner Menu
4-9pm Every Night
(Last reservation at 730pm)
RESTAURANT WEEKS PRIX FIXE SPECIAL
3 courses - $42 $36
Option 1: Soup OR Salad, Small Plate, Dessert
Option 2: Soup, Salad, Small Plate
SOUPS & SALADS
☛ Add: chicken, salmon, shrimp, calamari - 8.5
Caesar Salad - 14
chopped Romaine, fresh Caesar dressing, anchovies, garlic croutons
Pear Salad GF VG - 14
grilled pear, frisee, arugula, red onion, walnuts, blue cheese,
port dressing
Sopa Azteca GF - bowl 15, cup 7.5
spicy tomato soup with diced grilled chicken, Monterey Jack cheese, avocado, tortilla strips, sour cream, cilantro
Sopa de Dia - bowl 14, cup 7
soup of the day
SMALL PLATES
Arepa - 24
tomato, shrimp, jumbo lump crab, corn cake, tarragon butter sauce
Asparagus GF VG - 14
shaved Parmesan, anchovy butter
Carne Asada - 22
Grilled beef shoulder tenderloin, black beans, quesadilla, salsa rojo
Ceviche (cold) GF - 19
shrimp & calamari, lime juice, tomato, avocado, cilantro, tortilla chips
Crab & Tasso Quesadilla - 21
monterey Jack cheese, crab meat, Tasso ham, sour cream, salsa
Crab Orzo - 24
jumbo lump crab, orzo, spinach, cashews, brown butter sauce
Crispy Chicken - 22
fried chicken breast, coleslaw, patatas bravas, chipotle aioli
Crunchy Honey Soy Shrimp - 19
fried jumbo shrimp, scallions, honey soy dressing
Edamame VG VE - 13
steamed whole soy pods, soy sauce
Espinaca Catalan GF VG VE - 14
sautéed spinach, pine nuts, raisins, apples, garlic
Frito Mixto - 19 (only shrimp - 22)
fried shrimp & calamari, tartar sauce, salsa
Pan Seared Scallops GF - 25
potatoes, mushrooms, jumbo lump crab, tasso ham, butter sauce
Patatas Bravas GF VG VE - 16
cubed & fried potatoes, garlic aioli, habanero salsa
Peruvian Chicken GF - 23
marinated & grilled chicken breast, potatoes, spinach, dijon sauce
Pork Stroganoff - 23
pan seared pork loin, orzo pasta with spinach, mushrooms, asparagus, mushroom sauce
Salmon Medallion - 24
cashew crusted salmon medallion, grilled pineapple,
zucchini, arugula salad, orange butter sauce
Seared Ahi Tuna GF - 24
sesame-crusted seared tuna steak, seaweed salad, soy aioli,
jalapeno soy 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 - 14
rolled carrot cake, cream cheese, candied pecans,
vanilla ice cream
Crème Brûlée GF VG - 14
honey whiskey custard with a crunchy caramelized sugar crust
Fruit Crisp a la Mode VG - 14
stewed fresh fruit topped with oatmeal streusel,
vanilla ice cream
Molten Chocolate Cake VG - 15
rich chocolate cake with a molten center, vanilla ice cream
Sopapillas VG - 14
fried flour tortillas, honey, cinnamon, powdered sugar,
vanilla ice cream
LUNCH
Mon - Fri 12pm - 3pm
(Last reservation at 2:45)
DAILY LUNCH SPECIAL
MONDAY - Turkey Club Sandwich - 12.5
TUESDAY - Fried Tilapia Sandwich - 12
WEDNESDAY - RANAZUL Burger - 16.5
THURSDAY - Crispy Chicken Sandwich - 15
FRIDAY - Chicken Alfredo or Shrimp Pasta - 19.5
SOUPS & SALADS
☛ Add: chicken, salmon, shrimp, calamari - 8.5
Caesar Salad - 14
chopped Romaine, fresh Caesar dressing, anchovies, garlic croutons
Apple & Strawberry Salad GF VG - 15
Granny Smith apples, strawberries, red leaf lettuce, arugula, pistachios, dried cherry, blue cheese, honey sherry vinaigrette
Sopa Azteca GF - bowl 15, cup 7.5
spicy tomato soup with diced grilled chicken, Monterey Jack cheese, avocado, tortilla strips, sour cream, cilantro
Sopa de Dia- bowl 14, cup 7
soup of the day
PASTAS
Chicken Alfredo Pasta - 26
grilled chicken breast, penne pasta, Alfredo sauce, Parmesan
Shrimp Pasta - 26
sautéed shrimp, tomato cream sauce, spaghetti, Parmesan
SANDWICHES
all sandwiches served with patatas bravas
☛ Add: extra cheese, bacon, avocado, garlic aioli - .75
☛ Substitute: bravas for side Caesar or cup of soup - 1.5
Turkey Club - 17
deli turkey, smoked applewood bacon, lettuce, tomato, mayo, fresh Mozzarella cheese, ciabatta roll
Crispy Chicken - 20
fried chicken breast, Monterey Jack cheese, lettuce, tomato, mayo, chipotle aioli, toasted potato bun
Grilled Chicken - 18
grilled chicken breast, blue cheese, lettuce, tomato, mayo, ciabatta roll
Fried Tilapia - 16
cornmeal fried tilapia, Romaine, house tartar sauce, ciabatta roll
RANAZUL Burger - 22
8oz Angus beef, cheddar, lettuce, tomato, mayo, toasted potato bun
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.
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.
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.
Receive emails about our wine dinners, tastings, and other events throughout the year.
ReservE
LUNCH 12pm-245pm Monday - Friday
DINNER 4pm – 8pm EVERY DAY
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.
Thank you for choosing RANAZUL for your dining experience!
LOCATION
6420 Freetown Rd Suite 120, Columbia, MD 21044
RANAZUL is in the building with the blue panels next to Wardrobe Valet across from the Giant front doors .
Free parking available.
Open Monday - Friday
12pm - 9pm
Saturday & Sunday
4pm - 9pm