1993 Baltimore Annapolis Boulevard
Annapolis, Maryland 21401
Phone: (410) 349-4000
E-Mail: info AT severninn.com
About the Severn Inn
Directions
Our Menus
Employment
Contact Us
Dinner Menu
ANNAPOLIS CLASSICS
Soups and Salads
Southern Crab Bisque
With Jumbo Lump Crab Meat 9
House Salad
Mixed Field Greens with Raspberry Vinaigrette, Goat Cheese, and Toasted Almonds 7
Grilled Hearts of Romaine
Creamy Gorgonzola Vinaigrette, Crispy Smoked Bacon, and Fried Onions 9
Starters
Jumbo Lump Crab Cake and Fried Green Tomatoes
With Chesapeake Butter Sauce, and Roasted Tomato Salsa 18
Grilled Cajun Shrimp
New Orleans Barbecue Sauce, and Cheddar Grits 14
Lobster Mac & Cheese
Cheddar, Jack, and Blue Cheeses 16
Seafoods
Severn Inn’s Jumbo Lump Crab Cakes
Dijon Mustard Mayonnaise, Fried Green Tomatoes, and Butternut Squash Puree 40
Grilled Farm Raised Canadian King Salmon
Sweet Soy Glaze, Sweet Potato Mashed Potatoes, and Stir Fried Vegetables 30
Crispy Whole Farm Raised Rockfish
Thai Sweet and Sour Sauce, Basmati Rice, and Stir Fried Vegetables 30
Annapolis Bouillabaisse
Shrimp, Scallops, Clams, Mussels, and Lobster in a Tomato and Fennel Sauce 36
Meats
Grilled 8 oz Filet Mignon
21 Day Aged, Grain Fed Beef
Chianti Gastrique, Wild Mushroom Relish 36
Grilled Garlic and Thyme Crusted 14 oz Delmonico Steak
21 Day Aged, Grain Fed Angus Beef
Roasted Garlic Sauce and Crispy Leeks 42
Grilled 14 oz Strip Steak
21 Day Aged, Grain Fed Angus Beef
Caramelized Shallot Sauce, Fried Onions 42
Add-on Seafood
5 oz Crab Cake 16
5oz Cold Water Lobster Tail 18
Sauteed Garlic Shrimp 12
Signature Sides
Roasted Garlic Mashed Potatoes, Mashed Sweet Potatoes, Fried Green Tomatoes, Sautéed Wild Mushrooms, Asparagus in Shallot Butter, Tiny Green Beans in Mushroom Butter, Fried Onions, or Spinach (Fried or Sautéed) 5
Raw Bar Selections
Oysters on the Half Shell
Traditional Cocktail and Red Wine Mignonette Sauces
Market Selection
Baked Local Chesapeake Bay Oysters
Stuffed with Crab 12
Chilled Jumbo Shrimp
Cocktail Sauce 14
Seared Spice Crusted Tuna Sashimi
Seaweed Salad, Pickled Ginger, and Soy Sauce 14
Steamed Little Neck Clams
White Wine, Garlic, and Butter 12
Jumbo Lump Crab Louis
Iceberg Lettuce, Tomato, Avocado, Hard Boiled Egg, and Russian Dressing 15
Fried Panko Crusted Calamari
Miso-Soy Butter Sauce and Chili Aioli 8
Sautéed Prince Edward Island Mussels
Garlic and Herb Butter 10
Artisan Cheese Selections
Our Cheese Plate Features Some of the Finest American Artisan Cheese for You to Enjoy
$12 for 3 $14 for 4 $16 for 5
18 Month Bandage Wrapped Cheddar
Raw California Cow’s Milk, Buttery, Grassy, Savory
Humbolt Fog
Ash Layered California Goat’s Milk. Creamy, Light, Earthy and Subtle flavor
Pure Goats Milk Cheese
Laura Chenel California Goat’s Milk. Mild, Soft, and Creamy
Green Hill
Surface Ripened, Double-Cream Georgia Cows Milk. Thin - Medium Rind, Buttery, Soft, and Creamy
Maytag Blue Cheese
Sweet Iowa Cow’s Milk. Tangy, Piquant, Spicy, Peppery
SAMPLE SPECIALS MENU
Appetizers
Shrimp Bisque
Tarragon Crème Fraîche and Shrimp Dumplings 6.00
Roasted Tomato Risotto
Fines Herbs, Pecorino Romano Cheese and Prosciutto 14.00
Scallop Tempura
Blue Cheese Sauce, and White Truffle Oil 14.00
Grilled Red Chili Shrimp
Black Bean Cake, Fried Plantains, Avocado, and Roasted Tomato Salsa 16.00
Entrees
Grilled New Zealand Blue Nose Sea Bass
Lemon Basil Oil, Toasted Orzo, Roasted Tomatoes and Artichokes 30
Wild Mushroom Crusted Alaskan Sable Fish
Roasted Garlic Aioli, Creamy Potatoes, and Grilled Asparagus 34
Wok Seared Thai Snapper
Jalapeno-Lemongrass Vinaigrette, Vegetable Pad Thai, and Green Bean Tempura 38
Grilled 14oz Rack of Lamb
Free Range New Zealand Lamb with Flageolet Beans and Garlic Jus 34
Grilled 16 oz Pork Porterhouse
Pumpkin Seed Oil, Cider Reduction, Wild Rice Pilaf, and Spaghetti Squash 28
Five Course Shellfish Dinner $75
Shrimp Bisque
Tarragon Crème Fraîche and Shrimp Dumplings
_____
Chilled Peekytoe Crab Salad
Green Goddess Dressing, Baby Iceberg Lettuce, Tomato Mousse and Pickled Red Onions
_____
Chinese Style Smoked Diver Scallops
Green Bean Tempura and Chili Ponzu Dipping Sauce
_____
Lobster and Filet Mignon Napoleon
Béarnaise Sauce, Fingerling Potatoes and Maitake Mushrooms
_____
Cappuccino Crème Brûlèe
Chocolate Beignets and Fresh Raspberries
General Manager - Jami Adkins Executive Chef - Philip Sokolowski
Wine Director - Wil Peterson
Stuffed with Crab 12
Cocktail Sauce 14
Seaweed Salad, Pickled Ginger, and Soy Sauce 14
White Wine, Garlic, and Butter 12
Iceberg Lettuce, Tomato, Avocado, Hard Boiled Egg, and Russian Dressing 15
Miso-Soy Butter Sauce and Chili Aioli 8
Garlic and Herb Butter 10
$12 for 3 $14 for 4 $16 for 5
Raw California Cow’s Milk, Buttery, Grassy, Savory
Ash Layered California Goat’s Milk. Creamy, Light, Earthy and Subtle flavor
Laura Chenel California Goat’s Milk. Mild, Soft, and Creamy
Surface Ripened, Double-Cream Georgia Cows Milk. Thin - Medium Rind, Buttery, Soft, and Creamy
Sweet Iowa Cow’s Milk. Tangy, Piquant, Spicy, Peppery
Tarragon Crème Fraîche and Shrimp Dumplings 6.00
Fines Herbs, Pecorino Romano Cheese and Prosciutto 14.00
Blue Cheese Sauce, and White Truffle Oil 14.00
Black Bean Cake, Fried Plantains, Avocado, and Roasted Tomato Salsa 16.00
Lemon Basil Oil, Toasted Orzo, Roasted Tomatoes and Artichokes 30
Roasted Garlic Aioli, Creamy Potatoes, and Grilled Asparagus 34
Jalapeno-Lemongrass Vinaigrette, Vegetable Pad Thai, and Green Bean Tempura 38
Free Range New Zealand Lamb with Flageolet Beans and Garlic Jus 34
Pumpkin Seed Oil, Cider Reduction, Wild Rice Pilaf, and Spaghetti Squash 28
Tarragon Crème Fraîche and Shrimp Dumplings
_____
Chilled Peekytoe Crab Salad
Green Goddess Dressing, Baby Iceberg Lettuce, Tomato Mousse and Pickled Red Onions
_____
Chinese Style Smoked Diver Scallops
Green Bean Tempura and Chili Ponzu Dipping Sauce
_____
Lobster and Filet Mignon Napoleon
Béarnaise Sauce, Fingerling Potatoes and Maitake Mushrooms
_____
Cappuccino Crème Brûlèe
Chocolate Beignets and Fresh Raspberries
