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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


House made Old Bay chips

Cheese Plate


Merry Goat Round, Humboldt Fog & Tumbleweed

Fruit preserve, house made rosemary crackers and nuts

Bacon Cheddar Corn Bread


Roasted jalapeno butter.

Severn Inn Wings


House hot honey & buttermilk ranch

Truffle Garlic Fries


Pecorino cheese, horseradish mustard aoli and house ketchup

Crispy Maryland Rockfish


Green papaya salad, cashews and scallion ginger aoli

Raw Bar


Cocktail Sauce, Red Wine Mignonette and Lemon
Market Price

Peel n' Eat Shrimp

Cocktail Sauce

Half pound: $16

One pound: $32

Seared Ahi Tuna


Ginger sesame vinaigrette, avocado, cucumber salad togarashi and toasted sesame


Deviled Eggs


Crispy bacon, cilantro and jalapenos

Crab Cake


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

Wedge Salad


Crispy bacon, buttermilk ranch, cucumber, tomato, blue cheese and crispy onions

Maryland Crab Louie Salad


1000 island, jalapenos, bib lettuce and crispy onions

Chopped Salad


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

Local Green Salad


Local tomatoes, cider vinaigrette, shaved vegetables and pecorino cheese

Pork Green Chili


Smoked pork shoulder, crema, flour tortillas and cilantro

Hand Crafted Soup


Cream of Crab or Vegetable Crab

French Onion Soup




Crab Cakes


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

Pan Seared Sea Scallops


Citrus fennel salad, smoked carrot puree, polenta cake adn sauteed baby kale

Grilled Sixty South Antarctica Salmon


Grilled brussels, serrano vinaigrette, mint, parsley, smoked pork belly and beurre blanc.

Pan Seared Local Rockfish


Fried local oysters, mornay sauce, grilled turnips, crispy fingerling potatos, salsa verde, and prosciutto ham. 

Seared Yellowfin Tuna


Spicy bok choi, sugar snap peas, scallion ginger aioli and sesame Szechuan peppercorn tuile. 



Grilled Creekstone Farms 8oz. Filet Mignon


Mashed potatoes, mushroom ragout and herb demi-glace

Surf & Turf


Maryland crab risotto, grilled NY strip and herb demi-glace. 

Fried Chicken Breast


Macaroni and cheese and seasonal vegetable. 


Hand-Cut Fries


Cilantro Cole Slaw


Mac & Cheese


House Dill Pickles


Fried Green Tomatoes


Roasted Mushrooms


Mashed Potatoes


Corn Salsa


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.