Choose Between Two Options
- $30 for $65 worth of dinner, valid Sunday–Friday
- $30 for $60 worth of dinner
- See the menu.
Executive chef and Highland Inn owner Brian Boston knows his way around a kitchen. The celebrated chef, who has won awards from Zagat and Wine Spectator, to name a few, opened Highland Inn to combine his passions for fresh, seasonal food and fine wine. Brian and his culinary team look to local farmers to supply the restaurant with its ingredients, pouring these elements into a menu of traditional and contemporary American dishes that complement a wine list featuring 150 pours.
At dinner, diners can dig into duck breast from Maple Leaf Farm, or a Maryland crab cake served with a crispy polenta cake with pickled yellow tomato relish and lobster sauce. The eatery also churns out lunch and brunch, the latter of which features crabmeat omelets and fried dough with vanilla-infused maple syrup and powdered sugar.