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

®

Menus~ DINNER & BRUNCH
New Winter Menu as of January 2012...see below
WINE LIST...Click HERE

Starters

Crab and Artichoke Dip..............................................................9     
Crabmeat and artichoke hearts in a creamy dip served with crackers

Fried Calamari.................................8                                                                                
Tossed in seasoned flour and fried; served with marinara sauce

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

Macaroni and Cheese........................................................8
Rotini pasta topped with sun-dried tomatoes, a mix of cheeses, and topped with bread crumbs

Sautéed Mussels.................................................8                                   
Served in an aromatic broth consisting of tomatoes, onions, and fresh basil

Soups

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

Soup of the Day..........................Price Varies

Salads

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

Olive and Prosciutto Salad....................................8                                       
Kalamata olives and diced prosciutto over baby spinach with a black pepper and sun-dried tomato vin

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

BLT Salad.........................8   
Sun-dried tomatoes, shredded smoked Gouda cheese, toasted sunflower seeds over mixed greens
with a warm bacon vinaigrette

Dinner Entrées

Pan-Seared Rockfish...............................25                            
A green and yellow bell pepper orzo with sauteed asparagus, and red pepper coulis

Seared Duck Breast.............................26                  
Wild and brown rice, sauteed haricot vert, a spicy apple and raisin chutney

Herb Roasted Chicken Breast............................................23 
Oven-roasted, served over linguine with a saute of corn and asparagus with a choice of our
house marinara or alfredo sauces

Braised Veal Shank...........................28                                          
White truffle whipped potatoes, sauteed brussel sprouts, and topped with a veal jus

Pan Seared Scallops......................................24                                           
Served with sauteed asparagus and a light lobster risotto over a rose sauce

Grilled Salmon.....................................................24 
With a garlic and mascarpone cheese risotto, sauteed spinach and a beurre blanc sauce

Barbecued Shrimp and Grits.................................................25                                        
Vreamy cheddar grits, braised collard greens, topped with a savory barbecue sauce

Grilled Filet Mignon...........................................30
Grilled to your liking and served over a "Mac-n- Cheese" with, with sauteed shitake mushrooms, pancetta, and roasted corn and topped with a balsamic tomato compote

Inquire about the Chef 's Specialties!

Sunday Brunch Menu

Starters

 Flash Fried Calamari.....................8
Tossed in seasoned flour and fried, topped with mandarin oranges, with Sriracha and a sour cilantro sauce

Fried Red Tomato.................................9
Spiced crab meat, mustard sauce, and a bacon and herb dressing

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 daily selection

Salads

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

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

Westlawn Burger................................9
Cooked to your liking and served on a Kaiser roll with lettuce, tomato and mustard sauce with French fries

Grilled Chicken Sandwich.................................8
Topped with roasted mushrooms and provolone cheese with an herb aioli on a kaiser roll
served with French fries

Beer Battered Fish ...................................8
Fresh whitefish dipped and fried in Blue Moon batter then served on a Kaiser roll with blackened aioli, mesculin mix and tomato served with French fries

Eggs Chesapeake..........................................13
Poached eggs over miniature crabcakes on English muffins with spiced Hollandaise and
creamy stone ground grits

Spinach and Cheese Omelet........................................11
Made to order omelet stuffed with baby spinach, carmelized onion,and parmesan cheese
served with creamy grits

Classic Breakfast..........................................11
Scrambled eggs served with hash browns, smoked bacon or sausage and Challah toast

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

Steak and Eggs................................13
Poached eggs over sautéed spinach and grilled filet mignon topped with hollandaise sauce
served 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

Prosciutto Mushroom and Cheddar Omelet.......................12                                        
Sliced Prosciutto, sautéed mushrooms, and cheddar cheese all stuffed inside an omelet
served with creamy grits

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.