William Penn Inn Menu (Update 2025)

On a bed of caramelized leeks with a rosette of fresh herb butter and a side of sauce bearnaise

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

Sauteed 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 oz. Filet mignon; served with sauce bearnaise

One oz. Lobster tail carefully baked; paired with a broiled 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 sauteed in a lemon butter scampi sauce; served with sauteed 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 oz. Lobster tail, pan-seared jumbo sea scallops, tangerine-grilled salmon, jumbo lump crabcake and two bacon-wrapped shrimp

Two 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

Grilled ciabatta sprinkled with parmesan cheese; teamed with a medley of creamy artichoke, olive tapenade and diced, vine-ripened tomatoes & fresh basil

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

Two clams casino and one ginger & scallion crabcake teamed with three sea scallops wrapped in applewood-smoked bacon

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

Perfumed with cognac

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

Field greens, romaine, baby spinach, shredded carrots, cucumbers, red cabbage and grape tomatoes; choice of inn-made dressings

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

floral pasta tossed in a light rosa sauce and topped with melted fresh mozzarella, grilled chicken paillards and garden-fresh basil

with grilled asparagus, roasted red peppers and wild mushrooms

tender chunks of chicken teamed with assorted vegetables in a cream sauce; baked under a flaky pastry crust.

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

baked crab imperial teamed with a fillet of tangerine-grilled salmon and three shrimp francaise in a scampi butter sauce

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 sauteed in a lemon butter scampi sauce; served with sauteed spinach over angel hair pasta

succulent, fork-tender boneless short ribs simmered in a rich san marzano tomato "gravy"; tossed with inn-made pappardelle pasta and sauteed spinach and finished with reggiano parmigiano cheese

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

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

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

lump crabmeat tossed in a light dressing made of sour cream, mayonnaise, diced red bell pepper, fresh dill and lemon juice; served on toasted pumpernickel bread

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

two petite filets sauteed in herb butter with caramelized onions and served on french bread; sauce bearnaise

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

jumbo lump crabmeat teamed with sliced ripe tomatoes, fresh asparagus spears & spinach leaves; served with a light poppyseed vinaigrette dressing

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

three, served on freshly toasted brioche buns with lettuce, tomato & inn-made remoulade

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

lump crabmeat and asparagus spears baked in a fluffy egg custard; served with a seasonal fresh fruit & berries medley

grilled ciabatta bread sprinkled with parmesan cheese; teamed with a medley of creamy artichoke, olive tapenade and diced vine-ripened tomatoes & fresh basil

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

two clams casino and one ginger & scallion crabcake teamed with three bacon-wrapped sea scallops

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

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

perfumed with cognac; enhanced with chunks of maine lobster and garnished with spiced creme fraiche and fresh chives

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

red leaf lettuce, romaine, baby spinach, shredded carrots, cucumbers and grape tomatoes; choice of dressings

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