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Saturday & Sunday Brunch

A La Carté Menu

Saturday & Sunday 10 am - 1:45pm

Gratuity, Alcohol and Taxes not included

Outdoor seating is first come first serve. Please see the host stand for seating

Breads

Cheddar Biscuits

$5.00

Strawberry jam and honey butter

Seasonal Bread

$5.00

Bourbon caramel glaze

Appetizers

Maryland Crab Dip

$16.00

Old Bay potatoes Chips

Tuna Poke

$15.00

Pickled cucumber papaya salad, sesame soy dressing and sesame spice

Shrimp Cocktail

$17.00

Cocktail sauce and lemon

Deviled Eggs

$8.00

 Pickles, cilantro, jalapeno, Dijon and mayo

Market Greens

$12.00

Selection of local lettuces, vegetables, pecorino and herb vinaigrette

Sandwiches

Served with your choice of Fresh Fruit, House Cut Fries or Green Salad

Creekstone Farms Tri-Blend Burger

$16.00

Special sauce, lettuce, tomato, onion, pickles and cheddar

add Bacon $1.00

Sausage Egg & Cheese

$12.00

Brioche bun with house breakfast sausage, scrambled egg and cheddar 

Brisket Joe

$17.00

 House smoked brisket, coleslaw, swiss & Russian on sourdough

Brunch Entrée

Substitute Home Fries for Fresh Fruit or Green Salad $3

Crab Benedict

$22.00

MD crab cakes, local tomato, English muffin, poached eggs, hollandaise and home fries 

Omelet

$14.00

Bacon, sausage, tomato, pepper, onion, cheddar and home fries

Breakfast Bowl

$12.00

Home fries, sausage, scrambled eggs, hollandaise and sourdough toast

Crab Quiche

$17.00

Market greens with pecorino and lemon herb vinaigrette

Lunch Entrée

Grilled Fish Tacos

$16.00

Pickled cabbage, roasted jalapeno crema, grilled pineapple, roasted tomato salsa, and tortilla chips 16

Substitute tortilla chips for house cut fries, fresh fruit or green salad $3.00

Maryland Crab Cake

$22.00

Succotash & tartar sauce

Pulled Chicken Caesar

$15.00

Creamy Caesar dressing, garlic croutons, and romaine lettuce 

Sides

Local Fruit Salad

$8.00

House Cut Fries

$5.00

Bacon

$6.00

Eggs

$3.00

Home Fries

$5.00

Caesar or Green Salad

$8.00

Sausage Patty

$6.00

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

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.