The Westlawn Inn, located on 7th and Chesapeake Avenue in North Beach, opened in July 2004. The building is an original historical structure in the town, serving for most of its seventy-five years as a boarding house or bed & breakfast. Proprietor Lee Travers offers a casually upscale dining venue offering a traditional American menu with a retro flair. The restaurant’s goal is to provide scrumptious cuisine and superior service in an elegant but friendly atmosphere.
Bio on Lee Travers
Proprietor William (Lee) Travers has been a Calvert County resident since the early 1970’s. After three decades of successfully owning and operating the custom builders company, William Travers & Sons, with his father and brother, Lee decided to return to his roots in the hospitality industry. Lee’s first experience in the restaurant business started in childhood watching his father manage Popey’s Tavern in Prince George’s County. Seeing the potential for a new dining experience in North Beach, Lee purchased the historic building at 9200 Chesapeake Avenue with the dream of transforming it into a fine dining establishment. After extensive renovations (all done by Travers), The Westlawn Inn opened its doors in July of 2004.
Lee, an avid musician who in the 60’s played with artists such as The Allman Brothers, The Mamas & The Papas, and Neil Diamond, can be seen playing live at the Inn the occasional Saturday evening.
Read What Our Customers Are Saying About The Westlawn Inn:
“Thanks so much to you and your staff for a wonderful dinner on Friday night.
Everyone was so impressed with the food and the service. You have such a
beautiful restaurant and everyone was very happy. The dinner was such a great kick off for a memorable event. On Saturday it rained but it was the most beautiful day.
The wedding was blessed with many family members and friends and of course
we had such a good time at the reception. Again thanks so much;
we will be back for a visit soon.”
“Thanks for a wonderful meal, awesome cup of coffee and great hospitality.
We were the couple that had the best meal and a great cup of after dinner coffee about a week or so ago. The pleasure of your establishment and your hospitality
along with a tremendous wait staff and chef provided us with a real bonus
to our boating vacation. We so much appreciated the ride back to our boat at the
Rod & Reel Marina by Lee after he let us walk off our great meal throughout
the town and enjoy the Friday night car show.
We will be back to see you soon for another great meal and the best cup of coffee we have had in quite sometime. Keep up the great work and we enjoyed spending part of our vacation with you and your staff. The Inn is absolutely beautiful and thanks for the coffee sample pack and coffee tip.”
Glenn & Connie Davis
“We regularly recommend The Westlawn Inn to our guests here at Butterfly Fields Bed and Breakfast. Most dine there. Upon their return, we have ALWAYS heard nothing but GLOWING compliments of their dining experience, both of the food and the
atmosphere. The Westlawn Inn is a wonderful dining feature we have to offer to all our guests at Butterfly Fields. When we ourselves want a relaxing evening out here in
South County , we always choose The Westlawn Inn. We wish you the best of luck
and continued success. Our hats are off to your chef and to yourself for offering such
a nice establishment to the area.”
Dan & Lynda Ells, Owners and Innkeepers,
Butterfly Fields Bed and Breakfast, Lothian, MD
“We had the best retirement party at Westlawn. The food and
service was excellent. The crab soup will always be my favorite.”
“The Westlawn Inn uses only the finest fresh produce, meats, fowl and seafood, prepared in innovative ways and presented with a flair to tempt the most discreet appetite.
It compares favorably with many three star restaurants we’ve enjoyed
during our travels throughout the world.”
Lois and Bob Gajdys
“Joy and I have had some great meals and excellent wine.
You should try it.”
“We have always enjoyed the fine food and gracious hospitality at the Westlawn.
Not to mention the big fun on music nights!”
Mike and Jennifer Paxson
“We look forward to our Friday nights at Westlawn Inn, the staff, the people
we have met over the last year and of course, the food.”
Chris and Marie Cox
“We have enjoyed Westlawn Inn since its beginning in 2004. The atmosphere, food, entertainment and service has always been outstanding. With the addition of Chef Higgs and Sous Chef Paul Lucas, many new items appear on the menu that continue to
provide us with the type of excellent meal we have come to know and enjoy with
each dining experience. The ever evolving entree choices continue to
keep us pleasantly surprised. Dessert is always something special, and
the new Guinness Chocolate Cake is outstanding!”
Smoked Salmon Quesadilla........10
Served Chilled, Pastrami Smoked and a Basil Mascarpone
Cheese between two flour tortillas
Fried Red Tomato.........12
Spiced Crab Meat, Mustard sauce, and a Bacon and Herb Dressing
Sweet Pineapple and Orange Segments with Spicy Sriracha Drizzle
Soups & Salads
Cream of Crab Soup..........8
With a hint of Sherry and Tabasco Oil
Grape Tomatoes, Feta Cheese, Dried Cherries, Candied Pecans, Orange Thyme Vinaigrette
Red Romaine Caesar..........8
Baby Red Romaine Lettuce inside of a Fluted Parmesan Bowl with a Creamy Caesar Dressing
Westlawn’s Classic Breakfast........11
Scrambled Eggs, English Muffin, Breakfast Sausage, Scrapple
Three Cheese Omelet...............11
Smoked Gouda, Cheddar, Parmesan, Hash Browns
Steak and Eggs............18
Beef Tenderloin, Poached Eggs, Spinach, Hash Browns, Hollandaise
Stuffed French Toast......11
Mascarpone Stuffing, Warm Maple Syrup, Scrapple
Grilled Salmon BLT........13
Atlantic Salmon, Applewood Smoked Bacon, Mesculin, Horseradish Aïoli
Shaved Turkey Breast, Lettuce, Tomato, Applewood Smoked Bacon, Horseradish Aioli, Westlawn Fries
Corned Beef, Sauerkraut, Thousand Island, Westlawn Fries
Fried to a Golden Brown on a Kaiser Roll with Mesculin, Tomato, a Vinaigrette Remoulade
and Westlawn Fries
Crab and Bacon Quesadilla........15
Crab Meat, Chopped Bacon, Tomatoes, Red Onion and Cheddar Cheese
Fried Softshell Crab on a Kaiser Roll with Mesculin, Tomato, a Vinaigrette Remoulade,
and Westlawn Fries
Grilled Westlawn Burger..........14
On a Kaiser Roll with Mesculin, Tomato, and Westlawn Fries.
With Your Choice of Sauce, and Cheese
Cheeses: Cheddar, Swiss, Provolone, Pepper Jack
Sauces: Ketchup, Mustard Sauce, Horseradish Aioli, Thousand Island
Bacon-$2 Extra Bacon-$3
Bar & Dessert
Oyster Po Boy Crostinis...........9
Fried Oysters on Crostinis with a Spicy Remoulade
Chili Marinated Chicken served with a light Peanut Sauce
Baguette with a made to order Tomato Compote
Slider Burgers ..........11
Served on Challah Rolls with Cheddar Cheese
Add to any Salad
Salmon - $7
Pineapple Upside Down .......8
Traditional Favorite Served with a Vanilla Caramel Sauce
Housemade chocolate bliss, accompanied by Vanilla Ice Cream and Chocolate Sauce
Orange Bread Pudding......9
Housemade Orange Cake in Vanilla Custard served warm with a scoop of Vanilla Ice Cream
Crème Brulee “Flavor of the Day” ........9
Creamy Custard with a Crackling Sugar Topping
“If you never had a reason to go to North Beach, you do now:
The Westlawn Inn.” ~The Washington Post~
Originally built in 1926, The Westlawn Inn served as a guesthouse for bayside vacationers for the last century. Now, we would like to welcome you as our guest in this newly refurbished establishment.
Make Your Holiday Plans Now
Wine for 9, When You Dine
Every Saturday and some Fridays in a variety of genres
See upcoming music on the right
or go to our EVENTS page for more information.
Family Owned and Operated,
Music starts most evenings at 7:30 pm until about 10pm
Make your table reservation today
by calling 410-257-0001.
There is no cover to hear the band.
However, diners will receive priority table seating.
Saturday, December 14th
Host Your Special Celebration @ The Inn!
Make The Westlawn Inn Your Special Place!
Friday, December 20th
Visitors since December 5, 2009
Site designed & maintained by Daisy's Dock 2005-2013©
Updated December 9, 2013