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Wednesday - Saturday

12pm - 8pm


2:30pm - 8pm

NEW Brunch Buffet 10am - 1:00pm

**Sunday, July 4th, 2021**

2:30pm - 4:30pm



citrus mignonette, cocktail sauce and lemon

18 half dozen

36 dozen

Smoked Fish Dip


BBQ’d corn chips and pickled jalapeno

Watermelon Tomato Gazpacho


garlic croutons

Crab Dip


toasted baguette & lemon

Grilled Romaine


tomatoes, bacon, gorgonzola, balsamic and crispy onions

Roasted Beets


lemon vinaigrette, feta cheese and roasted pistachios

Deviled Eggs


pickle, cilantro, jalapeno, Dijon, and mayo

Cream of Crab Soup


crab meat

Tuna Poke


shefu sauce, tobiko, cucumbers, sushi rice and crispy onions

Caesar Salad


romaine, grilled croutons and creamy parmesan dressing

Shrimp Salad Louie


local bib lettuce, local tomatoes, and dill pickles


Choice of side: fries/coleslaw/mixed greens



cheddar, lettuce, tomato, onion, pickle, and burger sauce

Crab Cake


 lettuce, tomato, pickles and mustard cream

Shrimp Salad


greens, local tomatoes and dill pickles

Smoked Brisket


horsey cream, vidalia onions, cheddar on sourdough

Fried Confit Chicken Thigh


lettuce, tomato, onion, pickles and mustard cre

Soft Crab


lettuce, tomato, pickles and mustard cream

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

Key Lime Pie


Brownie Sundae

NEW Brunch Buffet


10 am - 1:00pm
Daily Menu from 2:30 pm - Close

$55 per person

$27.50 Children 

$18 Endless Bloody Mary’s & Mimosas

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



Endless Bloody Mary's & Mimosas


Per person

No substitutions 

10am - 1:00pm

(must be 21 or older with valid ID)


Draft Beer

Victory, Summer Love - Pilsner


Atlas Brew Works, Naptown Lager


Elysian Brewing, Contact Haze Hazy IPA


Crooked Crab, Furious George - Rocket Bear DIPA


Dog Fish Slightly Mighty, LoCal IPA


Elysian Brewing , Contact Haze - Hazy IPA


Bottles & Cans

High Noon Hard


Watermelon, Black Cherry, Grapefruit, Pineapple 

ABV 4.5%

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

Big Swells, Maui Brewing Co.


IPA, ABV 6.8%, IBU 70

Tröegs, Sunshine Pilsner​


Pilsner, ABV 4.5%, IBU 45

Terrapin Luau


IPA, ABV 6.5%  IBU 38

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

Terrapin, Recreationale


LoCal IPA  ABV 4.7%, IBU 42

Kona Hanalei Island


IPA, ABV 4.5%, IBU 40


Severn Inn Cocktails

Spiked Arnold Palmer


Firefly Sweet Tea Vodka & Lemonade​

Candy Raspberry Lemonade


Sour raspberry liqueur, vodka, lemonade, topped with soda

Reposado Tequila Old Fashion


Reposado Tequila, simple syrup, Angostura bitters Reaposado, luxardo cherries & an orange wedge

Coconut Mojito


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

Grapefruit Crush


Rocktown Grapefruit Vodka, Triple sec, Grapefruit Juice, Soda

White Sangria


Brandy and triple sec marinated seasonal fruit and Sparkling white wine

April Showers


Gin, grapefruit juice, lemon, sugar, topped w/champagne served up

Cherry Blossoms


Tequila, grapefruit juice, lime, grenadine served up

Bourbon Mojito


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

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.