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Dinner Menu

Dinner selections are served from 5:00 PM to Close

Our Menus Change Daily. For current menu items or information please call the Inn 410.349.4000

For the Table

Crab Dip$14.95

House made Old Bay chips

Tempura Lobster Tacos$19.25

Cabbage pico, aji verde and onion jalapeno pico

Cheese Plate$16.50

Merry Goat Round, Humboldt Fog & Tumbleweed

Fruit preserve, house made rosemary crackers and nuts

Bacon Cheddar Corn Bread$12.25

Served with roasted jalapeno butter.

Raw Bar

Oysters

Cocktail Sauce, Red Wine Mignonette and Lemon
Market Price

Peel n' Eat Shrimp

Cocktail Sauce

Half pound: $16

One pound: $32

Smoked Fish Salad$12.95

Radish, jalapeno, and crackers

Spicy Tuna Tacos$16.95

Pickled serranos and Sriracha vinaigrette

Appetizers

Bacon Wrapped North Carolina Shrimp$14.95

Roasted tomato jelly and grilled bread. 

Deviled Eggs$8.25

Crispy bacon, cilantro and jalapenos

Crab Cake$23.50

Fried green tomatoes, corn salad, seasonal vegetables and mustard creme

Wedge Salad$14.25

Baby Iceberg Lettuce, buttermilk ranch, crispy bacon, heirloom tomato, fried onion and blue cheese crumbles

Maryland Crab Louie Salad$19.95

1000 island, jalapenos, bib lettuce and crispy onions

Chopped Salad$12.25

Buttermilk ranch, corn salad, pickled mushrooms, romaine and aged cheddar

Local Green Salad$12.25

Local tomatoes, honey cider vinaigrette and pecorino cheese

Pork Green Chili$12.95

Smoked pork shoulder, cider vinaigrette, shaved vegetables and pecorino cheese. 

Hand Crafted Soup$12.95

Cream of Crab or Vegetable Crab

Seafood

Entrees

Crab Cakes$46.50

Fried green tomato, corn salad, seasonal vegetable and mustard creme

Ocean City Maryland Sea Scallops$34.95

Roasted local broccoli, cauliflower puree, broccoli heart salsa and chili garlic oil.

Pan Seared Sixty South Antarctica $31.95

BBQ smoked baby carrots, three onion creme fraiche, smoked pork belly and sweet potato mash.

Pan Seared local Black Sea Bass$33.95

Maryland crab succotash and citrus butter

Seared Yellowfin Tuna$35.95

Grilled bok choi, sugar snap peas, chili orange sauce, sesame Szechuan peppercorn tuile. 

Meats

Entrees

Grilled Creekstone Farms 8oz. Filet Mignon$42.95

Mashed potatoes, mushroom ragout and herb demi-glace

Surf & Turf$49.50

Lobster risotto, herb crutsed NY strip and creamy pepper demi

Fried Chicken Breast$28.50

Macaroni and cheese and braised kale

Sides

Mac & Cheese$6.95

Hand-Cut Fries$6.95

Cilantro Cole Slaw$4.25

Corn Salsa$6.95

House Dill Pickles$3.50

Fried Green Tomatoes$6.95

Roasted Mushrooms $6.95

Mashed Potatoes$6.95

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.