18.00
Floral pasta tossed in a light rosa sauce & topped w/ melted fresh mozzarella, grilled chicken paillards & garden-fresh basil
Important Reminder:The City Guide app will be sunsetting on December 15, 2024, with the web version to follow in early 2025. Please visit our FAQ to learn more or to download our Swarm app.William Penn Inn
Hotel, Bed and Breakfast, and Restaurant
Gwynedd
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MenuLunch 15Dinner Entrées 5Prix Fixe 5William Penn Inn Sunday Brunch 6All You Can Eat 4William Penn Inn 8Thanksgiving a La Carte 8
Lunch
Pasta Lunchon
Creamy Mascarpone &
13.00
Lemon risotto w/ grilled asparagus, roasted red peppers & wild mushrooms
Continentl Country Fare
Served w/ salad or soup of the day
Chicken Marsala
19.00
Scaloppine of pan-seared chicken breast served w/ a medley of imported & domestic mushrooms in a savory marsala wine sauce
Roasted Hudson Valley Duck
24.00
Pan-seared boneless breast teamed w/ a crispy-skinned, slow-roasted leg; served w/ a fresh orange juice, grand marnier & champagne vinaigrette & an autumn fruit chutney
Saut ´Eed Calves’ Liver
21.00
With onions, sliced green apples & bacon
Chicken Pot Pie,
19.00
Tender chunks of chicken teamed w/ assorted vegetables in a cream sauce; baked under a flaky pastry crust
Meatloaf Wellington
20.00
Inn-made meatloaf crowned w/ a wild mushroom duxelle & baked in a buttery puff pastry crust; served on a pool of madeira demi-glace
Blackberry-Barbequed
20.00
Pork loin chops boneless, brushed w/ a savory blackberry glaze & char-grilled; paired w/ toasted pecan stuffing
Crabmeat & Fis H
Served w/ salad or soup of the day
Baked Maryland Crab Imperial
22.00
Our chef’s authentic recipe
Tangerine-Grilled Salmon
22.00
Fillet of atlantic salmon brushed w/ a tangy tangerine mustard glaze
Shrimp Francaise
20.00
Five medium shrimp lightly egg-washed & gently sautéed in a lemon butter scampi sauce; served w/ sautéed spinach over angel hair pasta
Penn's Seafood Plate
23.00
Baked crab imperial teamed w/ a fillet of tangerine-grilled salmon & three shrimp francaise in a scampi butter sauce
Jumbo Lump Crabcakes
24.00
With ginger & scallions in a light shrimp mousseline; lightly panko-crusted, pan-seared & served w/ a refreshing mango beurre blanc
Fillets of Tilapia
20.00
Pan-seared & served w/ your choice of scampi butter sauce, braised mediterranean tomatoes w/ capers & olives or a tropical mango salsa
Beef &Veal
Served w/ salad or soup of the day
Petite Filets Mignon Au Poivre
25.00
Three three-ounce filets lightly coated w/ cracked black peppercorns; pan-seared & served w/ a cognac demi-glace & crispy fried onions
Petite Filet Mignon, 8 Oz.; On a Bed
28.00
Of caramelized leeks w/ a rosette of fresh herb butter & sauce béarnaise
Veal Oscar, Sautéed Nature of Veal Topped
28.00
With jumbo lump crabmeat & fresh asparagus spears; w/ sauce hollandaise & a pool of sauce bordelaise
William Penn Inn: Cold Sandwiches
Served w/ cole slaw & potato salad or a seasonal fresh fruit & berries medley
William Penn's Turkey Club
11.50
A true triple decker w/ crisp lettuce, vine-ripened tomatoes, lean bacon & our fresh-roasted turkey breast
Crab Salad Sandwich
14.00
Lump crabmeat tossed in a light dressing made of sour cream, mayonnaise, diced red bell pepper, fresh dill & lemon juice; served on toasted pumpernickel bread
William Penn Inn: Hot Sandwiches
Served w/ crispy french fries, sweet potato fries or a seasonal fresh fruit & berries medley
French Connection
13.50
Thinly sliced roast beef topped w/ caramelized onions, sautéed mushrooms & provolone cheese on french bread; served w/ au jus & creamed horseradish
Filet Steak Sandwich
18.00
Two petite filets sautéed in herb butter w/ caramelized onions & served on french bread; sauce béarnaise
Soup & Sandwich Combo
Team one half of our turkey club, crab salad sandwich or french connection with:
A Cup of French Onion Soup
15.00
A Cup of Soup of the Day
14.00
A Cup of Snapper Soup
16.00
Salads
Jumbo Lump Crab & Asparagus
18.00
Jumbo lump crabmeat teamed w/ sliced ripe tomatoes, fresh asparagus spears & spinach leaves; served w/ a light poppyseed vinaigrette dressing
Country Chicken Salad
13.00
Our own special chicken salad garnished w/ wedges of seasonal fresh fruit
Fried Oysters & Chicken Salad
16.50
Deep-fried oysters w/ country chicken salad
Grilled Chicken & Caesar Salad
15.00
Crispy romaine, anchovies & garlic croutons tossed in our creamy caesar dressing; topped w/ slices of grilled chicken
Sliders & Burger
Served w/ crispy french fries, sweet potato fries or a seasonal fresh fruit & berries medley
Quarter Pounder
12.00
Served on a freshly baked roll w/ lettuce & tomato; piled high w/ sautéed mushrooms, caramelized onions, crisp bacon & american cheese
Penn's Crabcake Sliders
15.00
Three, served on freshly toasted brioche buns w/ lettuce, tomato & inn-made rémoulade
Quiche
Crab & Asparagus Quiche
14.00
Lump crabmeat & asparagus spears baked in a fluffy egg custard; served w/ a seasonal fresh fruit & berries medley
Cold Appetizers
Bruschetta Medley,
7.00
Grilled ciabatta bread sprinkled w/ parmesan cheese; teamed w/ a medley of creamy artichoke, olive tapenade & diced vine-ripened tomatoes & fresh basil
Chilled Colossal Crabmeat Cocktail,
15.00
Served w/ a tangy pepper vodka cocktail sauce
Fresh Blue Point Oysters,
12.00
On half shell; served w/ a tangy pepper vodka cocktail sauce
Beef Carpaccio,
10.00
Wafer-thin filet mignon seared rare, drizzled w/ extra virgin olive oil & sprinkled w/ an artisanal sea salt; garnished w/ shaved reggiano parmigiano cheese & watercress
Canadian Jail Island Smoked Salmon,
11.00
Presented w/ creamed horseradish, inn-pickled red onions, fresh lemon, black pepper & grilled ciabatta bread
Chilled Shrimp Cocktail,
13.00
Served w/ a tangy pepper vodka cocktail sauce
Fresh Cherrystone Clams,
8.00
On half shell; served w/ a tangy pepper vodka cocktail sauce
Hot Appetizers
Sampler,
15.00
Two clams casino & one ginger & scallion crabcake teamed w/ three bacon-wrapped sea scallops
Escargots en Croute,
10.00
Tender snails sautéed w/ mushrooms & baby spinach in a fines herbes garlic butter; presented in our inn-baked sourdough roll
Jumbo Lump Crabcake,
12.00
With ginger & scallions in a light shrimp mousseline lightly panko-crusted, pan-seared & served w/ a refreshing mango beurre blanc
Baked Clams Casino,
9.00
With fine herbs, diced peppers & bacon
Scallops on Horseback,
11.00
Six sea scallops studded w/ fresh ginger & wrapped in applewood-smoked bacon; baked & served w/ a tangy pepper vodka cocktail sauce
Soups
Lobster Bisque,
6.50 - 9.50
Perfumed w/ cognac; enhanced w/ chunks of maine lobster & garnished w/ spiced crème fraîche & fresh chives
Baked French Onion Soup,
4.50 - 6.00
Loaded w/ onions & smothered w/ a delicate mixture of cheeses
William Penn's Snapper Soup,
5.00 - 7.00
Prepared w/ snapper turtlemeat & a wide variety of fine spices & herbs in accordance w/ our authentic recipe; our dry sherry service will further enhance the bold flavor of this local favorite
Chef's Soup of the Day
4.00 - 5.50
, Prepared w/ the freshest ingredients daily
Salad Selections
Mixed Green Salad,
5.00
Red leaf lettuce, romaine, baby spinach, shredded carrots & grape tomatoes; choice of dressings
Petite Caesar Salad,
6.00
Crisp romaine leaves prepared in a tangy dressing of garlic, extra virgin olive oil, lemon juice, egg yolk, minced anchovies & parmesan cheese; tossed w/ lightly roasted garlic croutons
Spinach Salad,
5.00
Served w/ sliced mushrooms, chopped egg & grape tomatoes; w/ honey mustard or hot bacon dressing
Petite Granny Smith Apple Salad,
6.00
With candied walnuts, sliced strawberries & goat cheese; tossed w/ field greens in an apple cider ginger vinaigrette
Dinner Entrées
All entrées are served w/ au gratin, country mashed or baked potato & our chef’s vegetable selection of the day.
All small plates are served w/ country mashed potatoes & vegetable of the day. Small plates not available on saturday or during december. Side order of fresh asparagus w/ sauce hollandaise
Roast Prime Rib of Beef
The Petite Cut
30.00
12–14 oz.
The President's Cut
40.00
20–22 oz.
Filets Mignon Au Poivre,
35.00 28.00
Petite filets mignon lightly crusted in cracked black peppercorns pan-seared & finished w/ a cognac peppercorn sauce; crowned w/ crispy fried onions
Penn's Surf & Turf,
36.00 n/a
Two jumbo lump crabcakes paired w/ a broiled 8 oz. Filet mignon served w/ sauce béarnaise
Rack of Lamb Pommery,
33.00 - 39.00
Marinated in olive oil w/ fresh herbs, baked to perfection & coated w/ a pommery mustard & roasted pine nut bread crumb crust; served on a pool of balsamic vinegar demi-glace
Shrimp Francaise & Jumbo Lump Crabmeat
19.00 - 25.00
Five medium shrimp lightly egg-washed & jumbo lump crabmeat gently sautéed in a lemon butter scampi sauce; served w/ sautéed spinach over angel hair pasta
Baked Maryland Crab Imperial,
20.00 - 26.00
Our chef’s authentic recipe
Tangerine-Grilled Salmon,
19.00 - 25.00
Fillet of atlantic salmon brushed w/ a tangy tangerine mustard glaze
Amish Free-Range Chicken,
17.00 - 23.00
Char-grilled w/ a blackberry barbeque sauce
Asparagus a La Oscar
12.00
Grilled asparagus spears topped w/ jumbo lump crabmeat & sauce hollandaise
Succulent & Tender Rib Slowly Roasted; Served w/ Au Jus, Crispy Fried Onions & Our Tangy Sauce Béarnaise
The Governor's Cut
35.00
16–18 oz.
Broiled Filet Mignon,
32.00 - 40.00
On a bed of caramelized leeks w/ a rosette of fresh herb butter & a side of sauce béarnaise
Veal Oscar
35.00 29.00
Sautéed nature of veal topped w/ jumbo lump crabmeat fresh asparagus spears & sauce hollandaise; on a pool of sauce bordelaise
Surf & Turf
42.00 n/a
One 6 oz. Lobster tail carefully baked paired w/ a broiled 8 oz. Filet mignon
Blackberry-Barbequed Pork Loin Chops
19.00 - 24.00
Boneless, brushed w/ a savory blackberry glaze & char-grilled; paired w/ toasted pecan stuffing
Baked Chilean Sea Bass,
24.00 - 30.00
Crusted w/ a pine nut & basil pesto & nestled on a bed of honey caramelized leeks; served w/ a savory lobster fumet
Pan-Seared Jumbo Sea Scallops,
23.00 - 29.00
Served w/ broccoli rabe, toasted pine nuts & a balsamic beurre noir
Jumbo Lump Crabcakes,
24.00 - 30.00
With ginger & scallions in a light shrimp mousseline lightly panko-crusted, pan-seared & served w/ a refreshing mango beurre blanc
Roasted Hudson Valley Duck
22.00 - 28.00
Pan-seared boneless breast teamed witha crispy-skinned, slow-roasted leg; served w/ a fresh orange juice, grand marnier & champagne vinaigrette & an autumn fruit chutney
Cold Appetizers
Bruschetta Medley,
4.00 - 7.00
Grilled ciabatta sprinkled w/ parmesan cheese; teamed w/ a medley of creamy artichoke, olive tapenade & diced, vine-ripened tomatoes & fresh basil
Chilled Shrimp Cocktail,
13.00 10.00
With a tangy pepper vodka cocktail sauce
Fresh Blue Point Oysters (Six),
12.00 9.00
With a tangy pepper vodka cocktail sauce
Flight of Chilled Shellfish,
19.00 16.00
Three jumbo shrimp, two blue point oysters & colossal crabmeat presented w/ cocktail sauce, sauce remoulade & a champagne mignonnette
Canadian Jail Island Smoked Salmon
11.00 8.00
Presented w/ creamed horseradish, inn-pickled red onions, fresh lemon, black pepper & grilled ciabatta
Chilled Colossal Crabmeat Cocktail,
15.00 12.00
With a tangy pepper vodka cocktail sauce
Fresh Cherrystone Clams
8.00 5.00
(Six) , w/ a tangy pepper vodka cocktail sauce
Beef Carpaccio,
10.00 7.00
Wafer-thin filet mignon seared rare, drizzled w/ extra virgin olive oil & sprinkled w/ an artisanal sea salt; garnished w/ shaved reggiano parmigiano cheese & watercress
Hot Appetizers
Sampler,
12.00 - 15.00
Two clams casino & one ginger & scallion crabcake teamed w/ two sea scallops wrapped in applewood-smoked bacon
Escargots en Croûte,
10.00 7.00
Tender snails sautéed w/ mushrooms & baby spinach in a fines herbes garlic butter; presented in our inn-baked sourdough roll
Panko-Crusted Fresh Mozzarella Cheese,
8.00 5.00
Quick-fried; served w/ roasted tomatoes & a lemon, caper & basil butter sauce
Baked Clams Casino,
9.00 6.00
With fines herbes, diced peppers & bacon
Scallops on Horseback,
11.00 8.00
Five sea scallops studded w/ fresh ginger & wrapped in applewood-smoked bacon; baked & served w/ a tangy pepper vodka cocktail sauce
Jumbo Lump Crabcake,
12.00 9.00
With ginger & scallions in a light shrimp mousseline; lightly panko-crusted, pan-seared & served w/ a refreshing mango beurre blanc
Soups & Salads
Maine Lobster Bisque,
Perfumed w/ cognac
Baked French Onion Soup
1.50 - 6.00
Smothered w/ a delicate mixture of cheeses cup crock
Granny Smith Apple Salad
6.00 3.00
With candied walnuts, sliced strawberries & goat cheese; tossed w/ field greens in an apple cider ginger vinaigrette
Choice of House or Spinach Salad Included w/ All Entrées & Small Plates
Spinach Salad
Served w/ sliced kennett square mushrooms, chopped egg & grape tomatoes; topped w/ your choice of hot bacon or honey mustard dressing
William Penn's Snapper Soup,
Dry sherry service
Caesar Salad,
6.00 3.00
Crisp romaine tossed w/ parmesan cheese & lightly roasted garlic croutons in our tangy caesar dressing
Wedge of Iceberg Lettuce,
6.00 3.00
Topped w/ applewood-smoked bacon, creamy blue cheese dressing, diced tomatoes & crumbled blue cheese
House Salad
Field greens, romaine, baby spinach, shredded carrots, cucumbers, red cabbage & grape tomatoes; choice of inn-made dressings
If Substituted for Your Included House or Spinach Salad or the Starter Course From Our Prix Fixe
Prix Fixe
Complete three-course dinner
Starters
You may substitute any of our hot or cold appetizer selections for an additional charge. See our appetizer page for details.
House Salad
Red leaf lettuce, romaine, baby spinach, shredded carrots & grape tomatoes; choice of dressings
Caesar Salad
Romaine, croutons; caesar dressing
Granny Smith Apple Salad
Candied walnuts, sliced strawberries & goat cheese; tossed w/ field greens in an apple cider ginger vinaigrette
Wedges of Seasonal Fresh Fruit
Teamed w/ assorted berries & a honey & walnut yogurt dipping sauce
William Penn's Snapper Soup
Our chef’s special recipe
Lobster Bisque
Enhanced w/ cognac & crème fraîche
Spinach Salad
Sliced mushrooms, chopped egg, grape tomatoes & hot bacon dressing
Wedge of Iceberg Lettuce
Topped w/ applewood-smoked bacon, creamy blue cheese dressing, diced tomatoes & crumbled blue cheese
Tomato Basil Bruschetta
Grilled ciabatta sprinkled w/ parmesan cheese; topped w/ diced, vine-ripened tomatoes & fresh basil
Soup of the Day
Made from the freshest ingredients
French Onion Soup
Teamed w/ a delicate mixture of cheeses
Entrees
Shrimp Francaise
Five medium shrimp lightly egg-washed & gently sautéed in a lemon butter scampi sauce; served w/ sautéed spinach over angel hair pasta
Baked Crab Imperial
Our chef’s authentic recipe
Fillets of Tilapia
Pan-seared & served w/ your choice of scampi butter sauce, braised mediterranean tomatoes w/ capers & olives or a tropical mango salsa
Jumbo Lump Crabcakes
Accented w/ ginger & scallions in a light shrimp mousseline; lightly panko-crusted, pan-seared & served w/ a refreshing mango coulis
Blackberry-Barbequed
Pork loin chops boneless & char-grilled w/ a savory blackberry glaze; on toasted pecan stuffing
Sautéed Calves’ Liver
With onions, sliced green apples & bacon
Meatloaf Wellington
Inn-made meatloaf crowned w/ a wild mushroom duxelle & baked in a buttery puff pastry crust; served on a pool of madeira demi-glace
Tangerine-Grilled Salmon
Fillet of atlantic salmon brushed w/ a tangy tangerine mustard glaze
Jumbo Sea Scallops
Served w/ broccoli rabe, toasted pine nuts & a balsamic beurre noir $2.00 additional charge
Penn's Seafood Plate
Baked crab imperial teamed w/ a fillet of tangerine-grilled salmon & three shrimp francaise in a scampi butter sauce
Chicken Marsala
Scaloppine of pan-seared chicken breast served w/ a medley of imported & domestic mushrooms in a savory marsala wine sauce
Roast Prime Rib of Beef
Succulent & tender rib slowly roasted; served w/ au jus, crispy fried onions & our tangy sauce béarnaise
Petite Filets Mignon Au Poivre
Three three-ounce filets lightly coated w/ cracked black peppercorns; pan-seared & served w/ a cognac demi-glace & crispy fried onions
Desserts
Chocolate Heaven Cake
Cocoa genoise layered w/ white chocolate mousse & frosted w/ dark chocolate mousse; served on a purée of fresh raspberries
Assorted Ice Creams or Sherbets
Coffee, Tea, Brewed Decaffeinated Coffee
Key Lime Pie
Key lime custard baked in a traditional graham cracker crust; topped w/ whipped cream & citrus confetti
Prix Fixe
30.00
Saturday 4:30 – 5:30 P.M.
During the Month of December Available At
35.00
Prix fixe menu not available new year’s eve, valentine’s day, easter, mother’s day or thanksgiving
Baked Cheesecake
Our very special recipe; baked w/ a light sour cream topping on a buttery graham cracker crust & served w/ fresh berries & raspberry sauce
Fresh Fruit Cobbler
Presented w/ a cinnamon crumb topping & vanilla ice cream
Apple Crumb Pie
A unique combination of apples & sour cream custard; w/ a cinnamon, brown sugar & walnut crumb topping
You May Substitute Any of Our Dessert Tray Selections for an Additional $3.00 Charge
Monday Through Friday 5:00 – 6:30 P.M.
Sunday 2:00 – 4:00 P.M
William Penn Inn Sunday Brunch
Sunday brunch is offered in the penn's tavern dining room from 10:00am to 2:00pm.
Danish Pastries
Assorted Breakfast Breads & Bagels
Cantaloupe & Honeydew Melons
Fish & Salads
Smoked Salmon
Peppered Mackerel
Marinated Herring
Shrimp & Roasted Corn Black Bean Salad
Tomato & Mozzarella Salad
Egg Bar
Benedict - Served on an English Muffin With
Lucky Pierre - on an English Muffin With
Fresh Oven-Baked
Cinnamon Buns
Tropical Fruit
Pineapple & Other Seasonal Fruit
Chilled Shrimp
Smoked Whitefish
Whitefish Salad
Country Chicken Salad
Green Bean Salad
Deviled Eggs
Freshly Poached Eggs:
Canadian Bacon & Hollandaise Sauce
Sherried Crabmeat
Carving Station
Herb
Crusted roast beef
Honey
Glazed ham roasted breast of turkey
Hot Brunch Favorites
Belgian Waffles
Made at buffet table, w/ all the trimmings
Chicken Dish of the Day
Beef Stroganoff
Pasta Dish of the Day
French Toast
Fresh Seafood of the Day
Fresh Vegetable of the Day
Desserts
Chocolate-Dipped Strawberries
Fruit Tarts
Lemon Squares
Pecan Squares
Cannoli
Chocolate Mousse
Assorted Cookies
Seasonal Inn
Baked cakes & pastries
Omelets
Made to Order by Chef Attendant
Assorted Fruit Juices
Milk
Beverages
Coffee, Tea, Decaffeinated Coffee
All You Can Eat
Buffet Dinner at the William Penn Inn
Soup
Roasted Corn & Potato Chowder
Bountiful Salad Bar
Tossed caesar salad mozzarella, grape tomatoes & fresh basil french green bean salad roasted corn & black bean salad seasonal fresh fruit selections w/ a honey walnut yogurt dressing
Appetizers
Chilled shrimp oysters & clams on the half shell inn-cured gravlax, peppered mackerel w/ dilled cucumber sauce deviled eggs
Antipasto Bar
Marinated anchovies, assorted olives roasted peppers, artichoke salad, pepperoni sharp provolone cheese shaved prosciutto
Every Thursday at Historic
Seasonal potato, rice & vegetable selections
Penn's Tavern
Of the william penn inn 5:30 P.M. to 9:00 P.M. $26.95 per person $12.00 children 9 & under
Fresh Herb-Crusted Loin of Pork
With william penn inn blackberry barbeque sauce
Ginger & Scallion Shrimp Cakes
With mango beurre blanc
Steamed Mussels
With a garlic, white wine butter broth
Fun Food Station
Barbequed Baby Back Ribs
Fried Mozzarella Sticks
Carving Station Roasted Sirloin of Beef
With sauce au poivre, sauce béarnaise or creamed horseradish
Entrée Selections Snow Crab Clusters
Served w/ clarified butter
Lobster Mac & Cheese Blackened Farm-Raised Catfish
In a light, lemon caper butter sauce
Mandarin Sweet & Sour Chicken
Caribbean Hot Wings
Panko-Crusted Fried Shrimp
William Penn Inn
Accepting reservations between 11:00 A.M. & 7:30 P.M
Thursday, November 22, 2012
Cold Jelecticns
Fresh Shrimp Crab Claws Roasted Corn & Black Bean Salad Country Chicken Salad French Green Bean Salad
Bowls of Spinach & Mixed Green Salad Cucumbers Tomatoes Choice of Dressings
Artichoke Hearts Salad Mozzarella, Grape Tomato & Fresh Basil Salad Assorted Fresh Fruit
Assorted Raw Vegetables & Condiments
Hot Jelecticns
Roasted Turkey
With a sausage & walnut stuffing, country giblet gravy & cranberry relish
Roasted Loin of Pork
Hand-carved at the buffet table; served w/ a rosemary & dijon mustard demi-glace
Tangerine-Grilled Salmon
Brushed w/ a tangy tangerine mustard glaze
Roasted Tenderloin of Beef
Hand-carved at the buffet table; served w/ our tangy sauce béarnaise, creamed horseradish or sauce au poivre
Polynesian Style Shrimp
Prepared in a light tempura batter; tossed w/ toasted coconut & honey & served w/ a sweet & sour sauce
Lobster Mac & Cheese
Jumbo Lump Crabcakes
Accented w/ ginger & scallions; lightly panko-crusted, pan-seared & served w/ a refreshing mango coulis
Baked Ziti
Semolina pasta tossed in a rich tomato & basil marinara sauce; baked w/ fresh mozzarella & asiago cheeses
Crispy Roasted Duck
With an orange juice, grand marnier & champagne vinaigrette
Children's Selections
Chicken nuggets macaroni & cheese
Vegetables
Whipped Potatoes Julienne Glazed Carrots Mashed Yams
Freshly Baked Rolls & Butter
Buttered Corn Green Beans
Dessert Jelecticns
Pumpkin Pie Pecan & Honey Tart Miniature Cheesecakes Chocolate-Dipped Strawberries
Fruit Tarts Lemon Meringue Tarts Assorted Cookies Mincemeat Tartlets Assorted Sugar-Free Selections
Chocolate Mousse Butterscotch Bars Brownies Miniature Tiramisu Carrot Cupcakes Caramel Cream Puffs
Beuerage Jelections
Coffee, Tea, Brewed Decaffeinated Coffee, Milk
Thanksgiving a La Carte
Thursday, november 22, 2012
Accepting reservations between 11:30 A.M. & 7:30 P.M.
Soups & Appetizers
A Cup of Creamy Lobster Bisque
7.00
Baked French Onion Soup
4.50
Scallops on Horseback,
12.00
Six sea scallops studded w/ fresh ginger & wrapped in applewood-smoked bacon; baked & served w/ a tangy pepper vodka cocktail sauce
Pumpkin Ravioli
9.00
Inn-made semolina pasta filled w/ pumpkin, ricotta cheese & sage; presented w/ sautéed spinach & toasted pine nuts & finished in a light amaretto cream sauce
William Penn's Snapper Soup
5.00
Chilled Shrimp Cocktail
13.00
Jumbo Lump Crabmeat-Stuffed Portabella Mushroom,
12.00
Balsamic-roasted mushroom topped w/ jumbo lump crabmeat in a delicate lemon butter sauce
Salads
Choice of one
Granny Smith Apple Salad
With candied walnuts, sliced strawberries & goat cheese; tossed w/ field greens in an apple cider ginger vinaigrette
Wedge of Iceberg Lettuce Additional
Topped w/ creamy blue cheese dressing, crispy applewood-smoked bacon, fresh chives & diced tomatoes
Caesar Salad
Romaine lettuce tossed in caesar dressing w/ minced anchovies, garlic croutons & parmesan cheese
Mixed Green Salad
With lettuce, tomatoes, cucumbers, shredded carrots & choice of dressings
Entrées
Roasted Turkey,
32.00
With a sausage & walnut stuffing; served w/ country giblet gravy & cranberry relish.
Jumbo Lump Crabcakes, Accented w/ Ginger
37.00
And scallions; lightly panko-crusted, pan-seared & served w/ a refreshing mango coulis
Broiled Lobster Tails, Two 6-Oz Lobster
50.00
Tails carefully baked; served w/ drawn butter
Meatloaf Wellington,
32.00
Inn-made meatloaf crowned w/ a wild mushroom duxelle & baked in a buttery puff pastry crust; served on a pool of madeira demi-glace
Roast Prime Rib of Beef,
40.00
Served w/ au jus, crispy fried onions & our tangy sauce béarnaise
Rack of Lamb Pommery,
48.00
Marinated in olive oil w/ fresh herbs, baked to perfection & coated w/ a pommery mustard & roasted pine nut bread crumb crust; served on a pool of balsamic vinegar lamb demi-glace
Tangerine-Grilled Salmon
34.00
Fillet of atlantic salmon brushed w/ a tangy tangerine mustard glaze
Baked Maryland Crab Imperial
35.00
Our chef’s authentic recipe
Penn's Surf & Turf, Two Jumbo Lump Crabcakes
42.00
Teamed w/ an 8 oz. Filet mignon
Veal Oscar,
40.00
Sautéed nature of veal topped w/ jumbo lump crabmeat, fresh asparagus spears & sauce hollandaise; on a pool of sauce bordelaise
Broiled Filet Mignon,
46.00
10 oz. ; On a bed of caramelized leeks w/ a rosette of fresh herb butter & a side of sauce béarnaise
Vegetables
Choice of two
Au Gratin Potatoes
Whipped Potatoes
Creamed Spinach
Beans w/ Creamed Shallots
Enough to Share
Baked Idaho Potato
Mashed Yams
Glazed Carrots
Buttered Corn Green
Garden Fresh Asparagus
5.00
Desserts
Choice of one
Apple Crumb Pie
Traditional Pecan Pie
Chocolate Raspberry Hazelnut Cake
Mincemeat Tart
Banana Cream Pie
Pumpkin Pie
New York Cheesecake
Crème Brûlée
Pecan & Pumpkin Pie Sampler w/ Vanilla Ice Cream
Beverages
Available in children’s portions at $12 per child (nine years & under)
As children’s selections, we offer quarter-pound cheeseburgers, pasta marinara, pasta alfredo or breaded chicken filets w/ honey mustard sauce. Both the cheeseburger & chicken filet selections are served w/ crisp fries.
Cappuccino
4.00
Espresso
3.00
Coffee, Tea, Brewed Decaffeinated Coffee
2.50
Chooes: Side
Alfredo breaded
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William Penn Inn is the oldest continuously operated country inn in Pennsylvania and offers the best in fine dining and wedding packages. Call us at (215) 699-9272
Closed until 11:30 AM (Show more)
- Mon
- 11:30 AM–9:00 PM
- Tue–Sat
- 11:30 AM–Midnight
- Sun
- 10:00 AM–8:00 PM
(215) 699-9272
Features
Reservations
Yes
Credit Cards
Yes
Music
Live Music
Food & Drink
Menus
Brunch, Lunch, Dinner
Drinks
Wine, Full Bar, Cocktails
See More
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United States » Pennsylvania » Montgomery County »
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