skip to main content skip to footer


Hours of operations 

Wednesday & Thursday
12pm to Close  
Kitchen closes 8pm
Friday & Saturday
12pm to Close
Kitchen closes 9pm
10am to Close
Kitchen closes 8pm

Sunday Brunch Buffet
10am to 2:30pm
Last seating 1pm



citrus mignonette, cocktail sauce and lemon

18 half dozen

36 dozen

Iceberg Wedge


 herb ranch, gorgonzola cheese, bacon, grape tomato, and cucumbe

Lobster Caesar


parmesan dressing, romaine, grape tomato, and garlic bread

Brisket Nachos


beans, queso, crema, pickled fresnos, salsa arbol, corn salsa and cotija

Deviled Eggs


cilantro, Dukes mayo, jalapeno, and Dijon

Vegetable Crab Soup


tomato, corn, carrot, onion, peas and Old Bay

Crispy Brussels


bacon, gorgonzola, honey balsamic, sweet onions, and sesame crunch

Grilled Shrimp Salad


papaya, napa cabbage, mint, cilantro, cucumber, cashew, and tahini dressing

Mixed Greens


 goat cheese, tomato, cucumber, red onion, carrot and herb vinaigrette

Maryland Crab Dip


crusty baguette, market veggies and lemon

Cheese & Charcuterie


mustard, olives, chutney and crackers

Cream of Crab Soup


Maryland crab meat


Choice of side: fries/coleslaw/mixed greens

The Burger


 lettuce, tomato, onion, dill pickle, Russian dressing and cheddar on brioche bun

Smoked Brisket


Swiss, Russian dressing, coleslaw on rye

Crab Cake


 lettuce, tomato, pickles and mustard cream

Crispy Chicken


maple hot sauce, blue cheese dressing, broccoli slaw on brioche bun

Shrimp Salad


lettuce, tomato, dill pickle on brioche bun

Kid's Menu

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

Kid's Plates

All Meals Served with Fruit Salad or Fries

Cheese Pizza


Kids Mac & Cheese


Pasta with Marinara


Pasta and Butter


Dessert Menu

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

Seasonal Desserts

Handcrafted recipes showing how sweet dessert can be. 

Seasonal Sorbet or Ice Cream


Flourless Chocolate Peanut Butter Crunch Cake


Crazy Apple Cake


Sunday Brunch Buffet

Sunday Brunch Buffet
10am to 2:30pm
Last seating 1pm

$55 per person

$27.50 Children 

$18 Endless Bloody Mary’s & Mimosas

Hours of operations 

Wednesday & Thursday
12pm to Close  
Kitchen closes 8pm
Friday & Saturday
12pm to Close
Kitchen closes 9pm

10am to Close
Kitchen closes 8pm

Raw Bar

Steamed Shrimp

Tuna Poke

Oysters on the Half



Tomato Mozzarella


Fruit Salad



Crab Dip

Roasted Vegetables


Grilled Fish with Mediterranean Salad

Old Bay Wings

Roasted Potatoes


Breakfast Enchiladas

Grilled Tenderloin Medallions with Mushroom Ragout

From the Kitchen

Place your egg orders with your server

Eggs Benedict

French Toast



Endless Bloody Mary's & Mimosas


Per person

No substitutions 

10am - 1:00pm

(must be 21 or older with valid ID)


Draft Beer

Flying Dog, Numero Uno, Mexican Lager


Atlas Brew Works, Naptown Lager


Crooked Crab, Vespa Werewolf, West Coast IPA


Bell’s, Two Hearted Ale, American IPA


Dog Fish Slightly Mighty, LoCal IPA


New Belgium, Voodoo Ranger Juicy Haze, Hazy IPA


Bottles & Cans

High Noon Hard


Watermelon, Black Cherry, Grapefruit, Pineapple 

ABV 4.5%

Cult Classic Brewing Co. Equals Beer


Citrus IPA, ABV 6.3% IBU 60

Big Oyster Brewery -Solar Power 16 oz


Belgian White, ABV 6%, IBU 20

Miller Lite ​


Pilsner, ABV 4.2%, IBU 8

Natty Boh


16oz Can​

Lager, ABV 4.28% IBU 10

Bud Light


Lager, ABV 4.2% IBU 6

New Belgium, Fat Tire


Amber Ale ABV 5.2% IBU 22

Big Swells, Maui Brewing Co.


IPA, ABV 6.8%, IBU 70

Tröegs, Sunshine Pilsner​


Pilsner, ABV 4.5%, IBU 45

Boulevard, Unfiltered Wheat


Wheat, 4.4% IBU 14

Sly Fox, Christmas Ale


Christmas Ale ABV 6.3% IBU 16

Terrapin Luau Krunkles


IPA, ABV 6.5%  IBU 38

Big Oyster Hammerhead 16oz


West Coast style IPA,  ABV  6.4%, IBU 65 

Eastern Shore Situation Critical


IPA, ABV 6.5%, IBU 65

Kona, Big Wave ​


Golden Ale, ABV 4.4% IBU 21



Lager, ABV 4.4% IBU 12

Michelob Ultra


Lager, ABV 4.2% IBU 12

Terrapin, Recreationale


LoCal IPA  ABV 4.7%, IBU 42

Kona Hanalei Island


IPA, ABV 4.5%, IBU 40

Atlas, Silent Neighbor


Stout, ABV 6.7%, 

Fegley’s Brew Works, Rude Elf’s Reserve


Christmas Ale ABV 10.5%, IBU 25 


Severn Inn Cocktails

Spicy Margarita


21 Seeds Cucumber Jalapeno Tequila in a margarita

Seeds and Soda


 21 Seeds Tequila - Cucumber & Jalapeno or Grapefruit & Hibiscus

Cranberry Gin Martini


Gin, cranberry liqueur, cranberry juice, lime juice, simple syrup, topped with champagne

Coconut Mojito


Coconut rum, muddled limes, and fresh mint leaves with simple syrup,  and club soda

Egg Nog Iced Coffee


Evan Williams Egg Nog, Evan Williams Bourbon, & coffee liqueur

Severn Inn Poinsettia


Cranberry liqueur, triple sec, & champagne

Grapefruit Crush


Rocktown Grapefruit Vodka, Triple sec, Grapefruit Juice, Soda

White Sangria


Brandy and triple sec marinated seasonal fruit and Sparkling white wine

21 Seeds Paloma


Grapefruit & Hibiscus Tequila & Grapefruit Juice

Tequila Old Fashioned


 choice of Tequila (prices may vary), simple syrup, Angostura bitters, luxardo cherries & an orange wedge

Bourbon Mojito


Bourbon muddled limes, and fresh mint leaves with simple syrup, and club soda

Egg Nog Coffee


Evan Williams Egg Nog, hot coffee, topped with whipped cream

Chocolate Peppermint Martini


Equal parts vodka, peppermint liqueur, chocolate liqueur & Baileys

Orange Crush


House-infused orange vodka, triple sec, Orange Juice, Soda

Red Sangria


Brandy and triple sec marinated seasonal fruit, red wine, soda

Rose Sangria


Brandy and triple sec marinated seasonal fruit and Rose wine

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.