Chef Manager Russell Robbins
Chef Manager Russell Robbins Originally from Virginia Chef Russell is a well seasoned Eastern Shore Cook. Time spent "on the line" at The Tilghman Island Inn, Chincoteague Inn and The Old Firehouse in Cape Charles has honed his cooking skills and passion for our wonderful Eastern Shore produce, friend to local producers and farmers. We are delighted to welcome Russell into our family of Historic Inns as Chef Manager at The Washington Inn.
"The best from Maryland's natural larder simply prepared to preserve the best of quality ingredients"


Our menu may not be the largest but we assure you it is all fresh produce, local wherever possible and cooked to order. Please allow a little time for the preparation of your meal, the flavors will be worth it.

Our Tavern and Dining Rooms offer a historic homey atmosphere with ancient timbers and log burning fires. A firm favorite with locals and visitors alike. Real food at tasty prices using fresh ingredients and featuring traditional favorites, Eastern Shore specials and friendly service. Private spaces available from our fireside Alcove table for 8, to our Dining Rooms for up to 25 and Lounge for up to 50. For guests staying in the Inn we serve Breakfast seven days, 7 am to 9.30 am. For all customers we are open for Lunch Wednesday through Sunday 11.30 am to 2.30 pm  and Dinner Wednesday through Sunday, 4.30 pm to 8.30 pm, 
closed for Dinner Monday and Tuesday.

Spring Dinner Menu

      C L I C K   A B O V E   F O R   D I R E C T   B O O K I N G


Tavern Country Soup with Meatballs, Spinach, Orzo and house-made Broth   Cup $6    Bowl $9

Seafood Chowder with Bay Scallop, Shrimp, Crab and Potatoes with Old Bay  Cup $7  Bowl $10

Caesar Salad with Romaine, Parmesan and house-made Garlic Herb Croutons (V)  $9

Crispy Brussel Sprouts with dried Cranberries & Maple Bacon with a Balsamic Glaze  $9 for (V) request no Bacon

Greek Salad with mixed Greens, roasted Green Peppers, Pepperoncini, Feta, Red Onion and House Dressing  $10 for (V)

Calamari crispy flash fried with Thai Chili Sauce, toasted Coconut and Cilantro  $10

Fried Green Tomatoes topped with Crab Salad and Chipotle Aioli  $10

Sushi Grade Ahi Tuna blackened and served with Seaweed Salad, Soy and Balsamic Glaze  $14

Chef’s Recipe Crab Dip served with topped with sharp Cheddar and Crostini  $14


“Inn Burger”with 8oz premium Angus Beef, Cheddar Cheese, crispy Bacon, Lettuce and Tomato on a Brioche Bun with Fries  $15

Fish n’Chipswith Beer battered Cod, house Coleslaw, Lemon Caper Tarter and French Fries  $15

Spring Vegan Risotto with Arborio Rice, white wine, Spring Vegetable Stock, Mushrooms, Onions, Tomatoes, Asparagus, Garlic and Herbs (V)  $16

Chicken Marsala with sauteed breaded Breast, Portabella Mushrooms on a Lemon-basil Fettuccini, sauteed Spinach and Marsala Wine Sauce  $18

Seared Atlantic Salmon served on mashed Potatoes with Chives, Asparagus, Lemon Butter Sauce and crispy fried Leeks  $22

Seared Day Boat Scallops served on Coconut-lime Rice with Key Lime Butter Sauce  $28

5oz Jumbo Lump Crab Cake served with mashed Potato, sautéed Spring Vegetables and Chipotle Aioli  $29

Surf n’ Turf with 10oz New York Strip Steak, seared Jumbo Shrimp, Spring Vegetables with Baked Potato or Hand-cut Fries and Garlic-herb Butter  $32

Seafood Platter with 3oz Jumbo Lump Crab Cake, 3 Shrimp, 2 Day Boat Scallops, Fried Cod with mashed Potatoes and Asparagus  $38

All entrees served with fresh baked Bread and seasoned Rosemary infused Olive Oil.

Dessert each $7

Mint Chocolate Tart with Crème de Mint

Traditional Cheesecake creamy New York style with Berries and Chantilly

Grand Marnier-soaked Berries on Butter Pound Cake with Chantilly Creme

Ask your server about our seasonal Sorbets

Hot Beverages all $2.50

Most dishes can be adapted for dietary needs. Advise of any allergies or specific dietary requirements prior to ordering. The consumption of raw or under-cooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

If you enjoy your experience please tell everyone and if you do not, please tell us. We are eager to please”,

Chef Manager Russell Robbins