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Pre-open Party Menu

This Friday May 29th, doors open at 5pm
Limited Menu, Outdoor Seating Only & a Full Bar!

May 29, 30 & 31

Hours of Operations 
Friday 5pm - 8pm
Saturday 12pm - 8pm 
Sunday 12pm - 8pm

Outdoor Seating is first come first serve, please see the host stand

Limited Menu Available

No substitutions

Brunch menu is NOT available on May 31st

A Little of This & That!

Sorry No Substitutions

Crab Dip

House Made Old Bay chips


Crab Cake Sandwich

Served on a brioche bun, lettuce tomato, tartar and fries


Fish Tacos

Two flour tortillas aji verde, cabbage pickled cabbage, roasted tomato salsa & tortilla chips


Smoked Pulled Chicken Nachos

Queso, Aji Verde, cabbage pickled cabbage, roasted tomato salsa & tortilla


Grilled Romaine

Creamy Caesar dressing, parmesan & croutons 


Banana Pudding Party

Sliced banana, chunks of funfetti cake, wafer cookies, & whip cream


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.