skip to main content skip to footer

Sunday Brunch Buffet

Buffet Costs
Adults $42.95 per person 
Children ages 5 -12 years old $21.00 per child
4 years old and under are complimentary This includes the full buffet, Bloody Mary's and Mimosas. 
(Tax, gratuity and additional alcohol not included)

Sample Buffet Menu - Buffet items are subject to change with out notice

Eggs Made Upon Request

Please see your server

Omelet

Choice of: Onions, Peppers, Mushrooms, Bacon, Ham, Cheddar Cheese

Eggs Benedict

Toasted English Muffin, Canadian Bacon, Poached Egg, and Hollandaise

Raw Bar

Fresh Shucked Local Oysters

Steamed Shrimp

Smoked Salmon

Mini bagel slices, red onion, cream cheese, & capers

Appetizers

Crab Dip

with Old Bay potato chips and crostini's 

Vegetable Crab Soup

Salad Selections

Fresh Fruit

Salad Bar

Seasonal Fruit Salad

Yogurt Parfait

Waffle Bar

Maple Syrup

Whipped Cream

Berries

Whipped Butter

Main Buffet

Brisket Hash

Home Fried Potatoes

Creamy Cheddar Grits

Apple Wood Smoked Bacon

Maple Sausage

Vegatable and Gruyere Cheese Quiche

Fresh Fruit French toast

Breakfast Enchiladas

Egg, bean, cheese & salsa

Featured Dishes

Changes Weekly

Carving Station

Prime Rib

with horseradish sauce 

Beignets

Powdered Sugar

Dessert Buffet

Assorted Pastries

Chocolate Fondue

S'mores Bar

Beverages

Coffee

Teas

Sodas

Juice

Bloody Mary

Mimosa

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.