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Christmas Eve Dinner

Three course meal $68.00

For the Table

Spreads and Bread

Parker house rolls with honey butter, cheese spread & fava bean dip.

First Course

Starter Selections
Choice of:

Lobster

Crispy lobster tacos with cilantro, marinated onion, queso fresco and aji verde

Chicken & Biscuits

Crispy chicken and biscuits, purple cabbage slaw, and bread and butter pickles

Local Greens

Roasted beets, cauliflower, honey nut squash, local greens, feta cheese, citrus vinaigrette

Baby Iceberg

Baby iceberg with cherry tomato confit, blue cheese, herb ranch and quick pickled cucumber

Chesapeake Chowder

Chesapeake chowder house smoked bacon, blue catfish, crab and clams

Second Course

Main Selections
Choice of:

Mahi Mahi

Grilled mahi mahi, squash puree, bbq carrots, smoked pork belly and sweet onion foam

Swordfish

Grilled swordfish beurre blanc, fresh herbs, yellow beet confit and potato puree

Beef Short Rib

Braised Beef short rib with roasted turnips, carrots and whipped potato

Fried Chicken

Fried chicken spicy umami butter, mac and cheese and bread and butter pickles

Crab Cakes

Crab cakes with fried green tomatoes, roasted cauliflower salsa, seasonal vegetable and mustard cream

Filet Mignon

Filet mignon, mushroom ragout, whipped potato and herb demi- glace.

Third Course

Dessert Sampler

Sampling of Homemade Desserts for the table to share

From The Kitchen

Our staff would like to welcome you to the Severn Inn. Our mission is to provide you with well-prepared, locally inspired, Mid-Atlantic cuisine using the freshest seasonal ingredients. We pride ourselves in preparing everything from scratch and cooking all dishes to order. We build our relationships with purveyors and farmers that promote sustainable agriculture and other relevant livelihoods across Maryland and the tri-state area.
All year long we are able to source locally grown produce, fresh from the fields and greenhouses, which we showcase in our continually changing menu. Throughout the year, we work with local fishermen and fishmongers to obtain local and sustainable fish. Additionally, we work with a variety of oyster suppliers to obtain the best local and out-of-state shellfish available. We source our artisanal cheeses from a few of the local small craft creameries. Some of the vendors we have established relationships with are:
 Chesapeake Green House | Le Bocage Farms | Caroline County Produce | Baxter Soft Crabs | Creekstone Farms | Firefly Farms | War Shore Oyster Co. | Toms Cove Aqua Farms
We also participate in the Oyster Recovery Partnership, a cooperative coalition of multiple partners that contribute to a large-scale restoration program to plant disease-free oysters back into the Chesapeake Bay. All of our oyster shells are cleaned and used to create new oyster beds.
Again, everything is made to order with fresh ingredients. However, if you have time constraints, please let your server know and we will do our best to accommodate your party.
We hope that you enjoy your visit to the Severn Inn.
Nick Baker, Executive Chef

Milton Granados, Sous Chef
Mike Foster, Sous Chef

Menu is subject to change. If you are interested in a particular menu item contact the restaurant for availability.

Consuming raw or undercooked meats, seafood and/or shellfish may increase your risk of food borne illness.
Please refrain from cell phone use in the dining rooms. All food is prepared to order from scratch.
Please notify your server if you have time constraints or dietary constraints.