9200 Chesapeake Ave.
    North Beach, MD 20714
410-257-0001
Proprietor~W.L. Travers
  Manager~William P. Travers 

®

Menus~ DINNER, LUNCH & BRUNCH
(New Summer Menu posted July 2010)

Starters

Flash Fried Calamari..............................................................8     
Coated in almond rice flour and tossed with fresh pineapple and drizzled with honey Sriracha sauce

Tuna Tartar.................................7                                                                                
Fresh tuna, micro greens and sesame seeds tossed in the chef's signature tartar sauce

Fried Green Tomato...............................................................10
Spiced crab meat, mustard sauce, and a bacon and herb Dressing

Grilled Tomato Napoleon........................................................6
Fresh Heirloom tomatoes grilled then layered with fresh mozzarella cheese and drizzled with Vincotto

Smoked Salmon Quesadilla.................................................8                                   
Pastrami smoked salmon and basil mascarpone cheese in a tomato tortilla

Soups

Cream of Crab Soup................. 8
With a hint of sherry and Tabasco oil

Soup of the Day..................... Price Varies
See Your Server for the Nightly Selection

Salads

Westlawn Salad................... 7
Cherry tomatoes, feta Cheese, dried cherries, candied pecans, orange thyme vinaigrette

Chicory Peach Salad....................................8                                       
Frisee fresh chicory lettuce, sunflower seeds, grilled peaches, cinnamon vinaigrette

Classic Caesar .................... 7
Fluted parmesan bowl with a creamy Caesar dressing and grilled baguette

Spinach and Strawberry.........................8   
Fresh spinach, sliced strawberries, goat cheese, Asian pear vinaigrette

Dinner Entrées

Seared Scallops...............................23                            
Seared to perfection and served with a citrus and goat cheese cous cous with fresh grilled Belgian endive and drizzled with an aromatic rose beurre blanc

Grilled Filet Mignon.............................28                  
Cooked to your liking and served over a wild shitake mushroom risotto with savory roasted baby bell peppers then finished with a light tomato compote

Chilean Sea Bass............................................27 
Pan seared and plated with a light mandarin risotto with wilted mustard green and mango salad then complemented by a sherry lemon sauce

Grilled Salmon...........................22                                          
Served with a cheddar polenta cake and fresh grilled zucchini and yellow squash and dressed with a ruby red grapefruit salsa

Coffee Crusted Sirloin......................................26                                           
Certified Hereford sirloin crusted in a coffee rosemary crust along side purple finger potatoes and white asparagus then paired with a sweet blackberry sauce

Rockfish Imperial.....................................................26 
Local rockfish coated with a layer of crab remoulade roasted to perfection and plated over tomato and red pepper orzo paired aside fresh broccolini

Veal Cutlets........................................25                 
Served with Duchess potatoes and topped with sautéed pear tomatoes all highlighted by a white
wine truffle butter

Agave Chicken.................................................22                                        
Plated with lime basmati rice and roasted corn salad with Pasilla peppers and cherry tomatoes drizzled with tequila butter sauce

Saturday & Sunday Lunch Entrées

Chicken BLT Sandwich................................. 5.99
Roasted garlic chicken salad, smoked bacon, mesculin mix and vine ripe tomatoes with French fries

Westlawn Burger................................ 8.99
Cooked to your liking and served on a Kaiser roll with lettuce, tomato and mustard sauce with French fries

Grilled Chicken Sandwich................................. 7.99
Topped with roasted mushrooms and peppers with an herb aioli on rye bread served with French fries

Steak Wrap....................................... 9.99
Sliced flat iron steak wrapped in a tomato basil tortilla with roasted peppers, lettuce, tomato, drizzled in bleu cheese and served with potato wedges

Crabcake Sandwich..................................... 11.99
Broiled and then served on a Kaiser roll with lettuce tomato and remoulade with Chesapeake fries

Beer Battered Fish ...................................7.99
Fresh whitefish dipped and fried in Blue Moon batter then served on challah toast with blackened aioli, mesculin mix and tomato served with potato wedges

Steak and Cheese ................................ 10.99
Flat Iron steak and Swiss cheese with sautéed peppers and onions served on rustic French batard with lettuce and tomato with French fries

Brunch Entrées

Eggs Chesapeake..........................................13
Poached eggs over miniature crabcakes on English muffins with spiced Hollandaise and hash browns

Spinach and Cheese Omelet........................................10
Made to order omelet stuffed with baby spinach and parmesan cheese served with hash browns

Classic Breakfast..........................................11
Scrambled eggs served with has browns, smoked bacon and Challah toast

Crab Omelet......................................12
Made to order and stuffed with lump crabmeat, cherry tomatoes and red onion with hash browns

About Us

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.