At The Washington Inn we have the following private dining and business meeting options: Goldsborough and Chase Private Rooms can seat up 26 persons in each.
Private Alcove table that seats up to 8 persons.
The Lounge seats up to 50 persons

We can offer lunch menus from $16 per person and dinner menus from $30 per person.

We offer various menu options here for you to consider but each menu we do will be tailored to your specific needs and budget.

Book early for the Festive Season.

Wine and other drinks may be selected in advance, from our current menus.

The same great food from the Inn's kitchens, wherever you want it.

C A T E R I N G  M E N U S

These are samples and ideas of what we have provided for other customers and what we could do for you. We will craft a menu to suit your tastes and budget.

TWO-COURSE LUNCH

Choice of:
Spinach and Gruyere Quiche served with Greens tossed in a Citrus Vinaigrette
Pulled Pork Sandwich served with Coleslaw and a Cup of Corn Chowder
Penne Pasta with a Tomato and Meat Sauce topped with Parmesan and served with a small Caesar Salad

Chocolate Chip Cookie

Iced Tea or Water

Price guide $16 per person excluding tax & gratuity for service in the Inn or to your location (no gratuity)
(additional charge if hiring Crisfield House)

PASSING HORS D’OEURVES

Passed Hors d’oeuvres consisting of:
Chicken Bouchee (warm)
Mini Shepherd’s Pies with rich beef pie topped with chive mashed potatoes (served warm in small cups)
Wild Mushroom Tartlets with wild and button mushrooms seasoned with thyme and Parmesan cheese
Tomato & Mozzarella Caprese Skewers
Maryland Crab & Avocado Salad Crostini with Yellow Pepper, Avocado, Shallot and the Lemon
Smoked Salmon Crostini with Caper Berry, diced Red Onion, sliced Tomato, fresh Dill, Lemon Olive Oil on Crostini
Smoked Bluefish Pate with Cucumber and Red Onion on toasted Baguette

Smith Island Dessert table:
Traditional, Lemon Coconut and Red Velvet 

As heavy Hors d'oeurves/Appetizers we would anticipate each guest consuming an average of 8 Our charge would be $3.25 per Hors d'oeurves/Appetizer.

(additional charge if hiring Crisfield House)

 

BUFFET OPTION

Cold Table (appetizers and salads)
Roasted Beet and Goat Cheese Salad with candied Walnuts and Citrus Vinaigrette
Salad of Tomato, Mozzarella with Basil Oil and Balsamic reduction
Coleslaw
Potato salad
Grilled vegetables with Balsamic reduction 

Hot Table (entrée)
Stuffed Pork Loin with Spinach and roasted Red Peppers with Redskin Potatoes and seasonal Vegetables
Seared Salmon with Rice and Citrus Butter Sauce

Cold Table (dessert)
Cheesecake, Chocolate Tart and Cookies

Price guide $36 per person excluding tax & gratuity for service in the Inn or to your location (no gratuity)

(additional charge if hiring Crisfield House)

 

PLATED DINNER AND BUFFET COMBINATION

Oyster Station set up with a Chef shucking to order and offering fresh Lemon, Cocktail Sauce, Horseradish and Mignonette

Hors d’oeuvres buffet located in same room as Oyster station consisting of:
Maryland Crab & Avocado Salad Crostini with Yellow Pepper, Avocado, Shallot and Lemon
Bluefish Pate Crostini 

Hot Buffet

Option 1
Seared Salmon with a Dill Butter Sauce with mashed Potatoes and buttered Green Beans
Carved Virginia Ham with mashed Potatoes and buttered Green Beans

Option 2
Seared Salmon with a Dill Butter Sauce with mashed Potatoes and buttered Green Beans
Carved Prime Rib of Beef with mashed Potatoes and buttered Green Beans 

Desserts (table):
Red Velvet Smith Island Cake
Eclairs with Strawberries and Cream 

Oyster shucking station, two Hors d’oeuvres, two entrees and two desserts
Option 1 $38 per person
Option 2 $46 per person
Price guide excludes tax and gratuity for service in the Inn or to your location (no gratuity)

(additional charge if hiring Crisfield House)