William Penn Inn Menu

Three petite filets mignon lightly crusted in cracked black peppercorns, pan-seared and finished with a cognac peppercorn sauce; crowned with crispy fried onions

Sautéed nature of veal topped with jumbo lump crabmeat, fresh asparagus spears and sauce hollandaise; on a pool of sauce bordelaise

Two jumbo lump crabcakes paired with a broiled 8 oz. Filet mignon; served with sauce béarnaise

One 6 oz. Lobster tail carefully baked; paired with a broiled 8 oz. Filet mignon

Marinated in olive oil with fresh herbs, baked to perfection and coated with a pommery mustard and roasted pine nut bread crumb crust; served on a pool of balsamic vinegar demi-glace

Boneless, brushed with a savory blackberry glaze and char-grilled; paired with toasted pecan stuffing

Five medium shrimp lightly egg-washed & jumbo lump crabmeat gently sautéed in a lemon butter scampi sauce; served with sautéed spinach over angel hair pasta

Crusted with a pine nut and basil pesto and nestled on a bed of honey caramelized leeks; served with a savory lobster fumet

Our chef's authentic recipe

Served with broccoli rabe, toasted pine nuts and a balsamic beurre noir

Fillet of atlantic salmon brushed with a tangy tangerine mustard glaze

With ginger & scallions in a light shrimp mousseline; lightly panko-crusted, pan-seared and served with a refreshing mango beurre blanc

One 3 oz. Lobster tail, pan-seared jumbo sea scallops, tangerine-grilled salmon, jumbo lump crabcake and two bacon-wrapped shrimp

Two 6 oz. Lobster tails carefully baked, served with drawn butter

Char-grilled with a blackberry barbeque sauce

Pan-seared boneless breast and a crispy-skinned, slow-roasted leg; served with a traditional sauce made with grand marnier and fresh-squeezed orange juice

With grilled asparagus, roasted red peppers and wild mushrooms

With applewood-smoked bacon - enough to share

Grilled asparagus spears topped with jumbo lump crabmeat and sauce hollandaise

Presented with creamed horseradish, inn-pickled red onions, fresh lemon, black pepper and grilled ciabatta

With a tangy pepper vodka cocktail sauce

With a tangy pepper vodka cocktail sauce

With a tangy pepper vodka cocktail sauce

With a tangy pepper vodka cocktail sauce

Three jumbo shrimp, two blue point oysters and colossal crabmeat presented with cocktail sauce, sauce remoulade and a champagne mignonnette

Wafer-thin filet mignon seared rare, drizzled with extra virgin olive oil and sprinkled with an artisanal sea salt; garnished with shaved reggiano parmigiano cheese and watercress

With fines herbes, diced peppers and bacon

Tender snails sauteed with mushrooms and baby spinach in a fines herbes garlic butter; presented in our inn-baked sourdough roll

Five sea scallops studded with fresh ginger and wrapped in applewood-smoked bacon; baked and served with a tangy pepper vodka cocktail sauce

Quick-fried; served with roasted tomatoes and a lemon, caper & basil butter sauce

With ginger & scallions in a light shrimp mousseline; lightly panko-crusted, pan-seared and served with a refreshing mango beurre blanc

Dry sherry service

Smothered with a delicate mixture of cheeses

Crisp romaine tossed with parmesan cheese and lightly roasted garlic croutons in our tangy caesar dressing

With candied walnuts, sliced strawberries and goat cheese; tossed with field greens in an apple cider ginger vinaigrette

Topped with applewood-smoked bacon, creamy blue cheese dressing, diced tomatoes and crumbled blue cheese

Served with sliced kennett square mushrooms, chopped egg and grape tomatoes; topped with your choice of hot bacon or honey mustard dressing

on an English muffin with sherried crabmeat

made to order by chef attendant

with grilled asparagus, roasted red peppers and wild mushrooms

scaloppine of pan-seared chicken breast served with a medley of imported and domestic mushrooms in a savory marsala wine sauce

inn-made meatloaf crowned with a wild mushroom duxelle and baked in a buttery puff pastry crust; served on a pool of madeira demi-glace

pan-seared boneless breast and a crispy-skinned, slow roasted leg; served with a traditional sauce made with grand marnier and fresh-squeezed orange juice

boneless, brushed with a savory blackberry glaze and char-grilled; paired with toasted pecan stuffing

with onions, sliced green apples and bacon

our chef's authentic recipe

with ginger and scallions in a light shrimp mousseline; lightly panko-crusted, pan-seared and served with a refreshing mango beurre blanc

fillet of atlantic salmon brushed with a tangy tangerine mustard glaze

five medium shrimp lightly egg-washed and gently sautéed in a lemon butter scampi sauce; served with sautéed spinach over angel hair pasta

8 oz; on a bed of caramelized leeks with a rosette of fresh herb butter and sauce béarnaise

pan-seared with button mushrooms & caramelized onions in a savory merlot demi-glace; topped with frizzled leeks

sautéed nature of veal topped with jumbo lump crabmeat and fresh asparagus spears; with sauce hollandaise and a pool of sauce bordelaise

a true triple decker with crisp lettuce, vine-ripened tomatoes, lean bacon and our fresh-roasted turkey breast

thinly sliced roast beef topped with caramelized onions, sautéed mushrooms and provolone cheese on french bread; served with au jus and creamed horseradish

deep-fried oysters with country chicken salad

our own special chicken salad garnished with wedges of seasonal fresh fruit

crispy romaine, anchovies and garlic croutons tossed in our creamy caesar dressing; topped with slices of grilled chicken

served on a freshly baked roll with lettuce and tomato; piled high with sautéed mushrooms, caramelized onions, crisp bacon and american cheese

presented with creamed horseradish, inn-pickled red onions, fresh lemon, black pepper and grilled ciabatta bread

served with a tangy pepper vodka cocktail sauce

served with a tangy pepper vodka cocktail sauce

on half shell; served with a tangy pepper vodka cocktail sauce

on half shell; served with a tangy pepper vodka cocktail sauce

three jumbo shrimp, two blue point oysters and a generous portion of colossal crab presented with a tangy pepper vodka cocktail sauce, sauce remoulade and a champagne mignonette

with fines herbes, diced peppers and bacon

tender snails sautéed with mushrooms and baby spinach in a fines herbes garlic butter; presented in our inn-baked sourdough roll

six sea scallops studded with fresh ginger and wrapped in applewood-smoked bacon; baked and served with a tangy pepper vodka cocktail sauce

with ginger and scallions in a light shrimp mousseline; lightly panko-crusted, pan-seared and served with a refreshing mango beurre blanc

prepared with snapper turtlemeat and a wide variety of fine spices and herbs in accordance with our authentic recipe; our dry sherry service will further enhance the bold flavor of this local favorite

loaded with onions and smothered with a delicate mixture of cheeses

prepared with the freshest ingredients daily

served with sliced mushrooms, chopped egg and grape tomatoes; with honey mustard or hot bacon dressing

crisp romaine leaves prepared in a tangy dressing of garlic, extra virgin olive oil, lemon juice, egg yolk, minced anchovies and parmesan cheese; tossed with lightly roasted garlic croutons

with candied walnuts, sliced strawberries and goat cheese; tossed with field greens in an apple cider ginger vinaigrette