House Salad

Red leaf lettuce, Romaine, baby spinach, shredded carrot and grape tomatoes; choice of dressings

Spinach Salad

Sliced mushrooms, chopped egg, grape tomato and hot bacon dressing

Caesar Salad

Romaine, croutons, anchovies; Caesar dressing

Candied Walnuts, Granny Smith Apple and Goat Cheese Salad

Tossed with field greens in an apple vinegar and cinnamon sugar vinaigrette

Mediterranean Bruschetta

Diced yellow and red tomatoes tossed in olive oil with fresh herbs; served on toasted French bread

Hearts of Iceberg Lettuce

Served with a chunky blue cheese dressing

Soup of the Day

Made from the freshest ingredients

William Penn's Snapper Soup

Our Chef's special recipe

French Onion Soup

Baked with a delicate mixture of cheeses

Medley of Seasonal Fresh Fruit

Topped with sherbet or served with a balsamic vanilla reduction

Baked Fillet of Salmon

Crowned with a chive and shredded potato crust; served with a citrus beurre blanc and a roasted redpepper puree

Lemon Pepper-Dusted Mahi Mahi

Pan-seared medallions of mahi mahi topped with lump crabmeat and served with a lemon grass beurre blanc

Grilled Swordfish

Marinated in olive oil with red and green peppercorns and balsamic vinegar; grilled and served witha tomatillo, cilantro, yellow pepper, and jicama salsa

Imperial Shrimp

Three jumbo shrimp stuffed with crab imperial; baked and served on a pool of citrus beurre blanc with a garnish of chives and concasse tomatoes

Louisiana Style Crabcakes

With a hint of Cajun spices; baked to a golden brown and served with a raspberry butter sauce

Baked Maryland Crab Imperial

Our Chef's authentic recipe

Pan-Seared Jumbo Sea Scallops

Served with wilted greens, toasted pine nuts and a balsamic beurre noir

Penn's Seafood Plate

Lemon pepper-dusted mahi mahi and grilled swordfish with a cilantro salsa; teamed with a ramekin of baked crab imperial and two bacon-wrapped sea scallops.

Capon Florentine

Pan-seared and topped with wilted spinach and roasted red peppers; baked with blue cheese crumbles and served with a demi-glace-infused beurre blanc

Long Island Duckling

Roasted until the skin is crisp; glazed with a fresh orange, Grand Marnier and Champagne vinaigrette

Barbeque-Glazed Sirloin Meat Loaf

Served with portabella mushrooms and a savory merlot demi-glace

Roast Prime Rib of Beef

Succulent and tender rib slowly roasted; served with au jus, crispy fried onions and our tangy sauce béarnaise

Petite Filets Mignon Au Poivre

Three two-ounce filets lightly coated with cracked black peppercorns; pan-seared with a Dijon demi-glace and crispy fried onions

Sautéed Calves' Liver

With onions, sliced green apples and bacon

Medallions of Pork Tenderloin

Pan-seared and served with a port wine and wildberry reduction

Chocolate Heaven Cake

Cocoa genoise layered with white chocolate mousse and frosted with dark chocolate mousse; served ona puree of fresh raspberries

Apple Crumb Pie

A unique combination of apples and sour cream custard; with a cinnamon, brown sugar, and walnut crumb topping

Baked Cheesecake

Our very special recipe; baked with a light sour cream topping on a buttery Graham cracker curst and served with fresh berries and raspberry sauce

Fresh Fruit Cobbler

Presented with a cinnamon crumb topping and vanilla ice cream

Key Lime Pie

Key lime custard baked in a traditional Graham cracker crust; topped with whipped cream and citrusconfetti and served with a cookie

Assorted Ice Creams or Sherbets

Coffee

Tea

Brewed

Decaffeinated Coffee