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

 

 

 

 

 

 

 

 

 

 

 

®

Menus~ DINNER & SUNDAY BRUNCH
Spring Menu posted March 31, 2014

WINE LIST...Click HERE


Starters

Fried Calamari.................................8                                                                                
Tossed in seasoned flour and fried. Partnered with a marinara

Fried Red Tomato...............................................................10
Spiced crab meat, mustard sauce, and crispy bacon pieces

Crab and Avocado........................................................9
Crab meat over sliced avocado and topped with a brandy chili sauce

Crab Croquettes.................................................9                                  
Pan-seared and topped with a house remoulade

Soup & Salads

Soup du Jour................. Price Varies

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

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

Classic Caesar Salad.................... 7
Fluted parmesan bowl with a creamy Caesar dressing and house-made croutons

Avocado Salad....................................8                                       
Fresh avocado over baby spinach with cucumbers, radishes, and tomato sherry vinaigrette


Blue Cheese and Bacon Salad.........................8   
Crumbled blue cheese and pickled red onion over bib lettuce, with a warm bacon vinaigrette

Dinner Entrées

Grilled Filet Mignon...............................29                            
Grilled to your liking and served herb roasted fingerling potatoes and a cherry tomato sauté

Pan Seared Cod.............................25                  
Topped with a lemon cream, served over grilled zucchini and Roma tomatoes

Grilled Salmon............................................24 
Served with a seared jalapeno polenta cake and topped with melted leeks

Roasted Rack of Lamb...........................30                                          
Oven-roasted to your liking, and served with a shiitake mushroom risotto and sautéed asparagus
over a shallot and red wine reduction

Roasted Pork Tenderloin......................................27                                           
Over brown and wild rice,grilled pineapple and asparagus, and finished with an onion jus

Barbecued Chicken.....................................................24
Grilled and topped with a house bourbon barbecue sauce, served over basmati
rice, with a tomato
and baby corn sauté

Pan Seared Scallops.................................................26                                        
Served with farfalle with tomatoes, artichoke hearts, and caramelized onions, in a white sauce


Bar Menu

Westlawn Burger.........................................10
Lettuce, tomato, cheddar cheese, and mustard sauce

Crabcake Sandwich..........................12
Lettuce, tomato, and crab remoulade

French Fries....................................4

Sweet Potato Fries.............................5

Coconut Shrimp....................................10
Served with a pineapple sauce

Desserts

Créme Brulée "Flavor of the Day" (ask your server for today's flavor).............................8
Creamy custard with crackling sugar topping

Flourless Chocolate Cake ........................................8
Served with whipped cream and a Bailey's Irish Cream sauce

Peanut Butter Pie ........................8
With whipped cream and chocolate sauce

Pineapple Upside Down Cakes......................8
Topped with whipped cream and a cherry

Inquire about the Chef 's Specialties!

Sunday Brunch Menu

Starters


Fried Red Tomato................................10
Spiced crab meat, mustard sauce, and a bacon and herb dressing


Fried Calamari......................8
Tossed in seasoned flour and fried then served with pineapple and a marinara sauce

Soup & Salads

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

Westlawn Salad................... 7
Cherry tomatoes, feta cheese, dried cherries, candied pecans, and an orange thyme vinaigrette


Classic Caesar Salad.................... 7
Fluted parmesan bowl with a creamy Caesar dressing and topped with croutons

      
Entrées

Eggs Chesapeake................................................13
Poached eggs over miniature crab cakes on English muffins with hollandaise sauce and hash browns


Spinach and Cheese Omelet..............................11
Made to order omelet stuffed with baby spinach, caramelized onion, and parmesan cheese
served with hash browns

Classic Breakfast..................................................11
Scrambled eggs served with hash browns, smoked bacon, and an English muffin

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

Tomato Basil Benedict..................................................11
Roasted tomato and basil on an English muffin with poached eggs, hollandaise sauce and
served with hash browns


Classic Eggs Benedict
....................................10
Poached eggs, Canadian bacon, English muffin, and hollandaise sauce served with hash browns

Westlawn Burger
................................11
Cooked to your liking with lettuce, tomato, onion, and cheddar cheese served with French fries

Grilled Chicken Sandwich.................................10
Topped with roasted mushrooms and provolone cheese with an herb aioli served with French fries

Beer Battered Fish and Chips ...................................11
Fresh whitefish fried in Blue Moon beer batter with an herb aioli and French fries

Mozzarella BLT..........................................8
A classic BLT with the addition of mozzarella on a rosemary focaccia roll and French fries

Crabcake Sandwich........................................14
Cooked to a golden brown topped with a vinegar aioli and lettuce, tomato, and onion and French fries

Pulled Pork Sandwich..........................................12
Pulled pork in a house-made barbecue sauce with lettuce, tomato, and onion and French fries


 


 

 

 

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.

Testimonials

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.”
Teresa Stilton

“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
Middletown, Delaware

“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.”
Kandia Spain

“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.”
Jack Bannister

“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!”
Tina Marsh

Brunch

Starters

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

Fried Calamari.......10
Sweet Pineapple and Orange Segments with Spicy Sriracha Drizzle

Soups & Salads

Cream of Crab Soup..........8
With a hint of Sherry and Tabasco Oil

Westlawn Salad..........8
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

Breakfast Entrées

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

Lunch Entrées

Grilled Salmon BLT........13
Atlantic Salmon, Applewood Smoked Bacon, Mesculin, Horseradish Aïoli

Turkey Wrap.......10
Shaved Turkey Breast, Lettuce, Tomato, Applewood Smoked Bacon, Horseradish Aioli, Westlawn Fries

Reuben........11
Corned Beef, Sauerkraut, Thousand Island, Westlawn Fries

Crabcake Sandwich......17
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

Softshell Sandwich.......17
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

Bar

Oyster Po Boy Crostinis...........9
Fried Oysters on Crostinis with a Spicy Remoulade

Chicken Satays............8
Chili Marinated Chicken served with a light Peanut Sauce

Bruschetta........7
Baguette with a made to order Tomato Compote

Slider Burgers ..........11
Served on Challah Rolls with Cheddar Cheese

Add to any Salad
Salmon - $7
Shrimp- $7
Chicken- $8

Dessert

Pineapple Upside Down .......8
Traditional Favorite Served with a Vanilla Caramel Sauce

Chocolate Decadence......8
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