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Lunch & Pub Menu

All Day    Monday - Saturday

(2:30 PM - Close)    Sunday

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

Raw Bar


Cocktail and mignonette

Market Price

Peel n' Eat Shrimp

Cocktail Sauce

Half pound: $16.00

One pound: $32.00

Seared Ahi Tuna$16.95

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


Deviled Eggs$8.25

Crispy bacon, cilantro and jalapenos

House Made Grilled Flatbread$12.50

Roasted garlic, peppers, pepperoni, mozzarella and goat cheese

Crab Cake$23.50

Fried green tomatoes, corn salad, roasted brussels and mustard creme

Iceberg Wedge$14.25

Ranch, bacon, quick pickled cucumbers, crispy onions, roasted corn and blue cheese

Maryland Crab Louie Salad$19.95

1000 island dressing, jalapenos, bib lettuce and fried onions

Local Green Salad$12.25

Apple cider vinaigrette, shaved vegetables and pecorino cheese

Chopped Salad$12.25

Corn salsa, pickled mushrooms, chopped iceberg, ranch and aged cheddar

Pork Green Chili$12.95

Smoked pork shoulder, crema, tortillas and cilantro

Three Cheese Beef Short Rib Pasty$15.95

Pecorino cheese and horseradish mustard aoli

Hand Crafted Soup$12.50

Cream of Crab or Vegetable Crab

French Onion Soup$10.95

Things to Share

Crab Dip$14.95

House made Old Bay chips

Smoked Brisket Nacho$14.95

Feta cheese, pineapple salsa, cabbage pico and jalapeno queso

Severn Inn Wings$12.95

House Hot Honey & Buttermilk Ranch

Truffle Garlic Fries$9.25

Pecorino cheese, horseradish mustard aoli and house ketchup

Crispy Maryland Rockfish$15.95

Green papaya salad, cashews and scallion ginger aoli

Cheese Plate$16.50

Merry Goat Round, Humboldt Fog & Tumbleweed

Sandwiches & Things

Crab Cake$23.25

Brioche bun, mustard creme, lettuce, onion and house pickles

Creekstone Farms Tri-Blend Burger$16.95

Brioche bun with sliced onion, lettuce, house dill pickles with choice of cheese

add bacon $1.00

Fried Chicken Sandwich$14.25

Grilled pineapple, house hot sauce and buttermilk ranch

Fried North Carolina Shrimp Tacos$14.95

Cabbage pico, aji verde, tomatillo salsa, pickled onions and tortilla chips

Grilled Bavette Steak Salad$22.95

Corn salsa, pickled mushrooms, chopped romaine, ranch and aged cheddar

Smoked Brisket$15.95

jalapeno jelly, cheddar, pepper, onion and aoli

Shrimp Salad Sandwich$16.50

Available during lunch hours

Maryland Crab Quiche$17.95

Available during lunch hours

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.