"Inn Early" for Delicious Savings

Monday thru Friday 5:00-6:30 P.M....$16.95
Saturday 4:30-5:30 P.M....$17.95
Sunday 2:00-4:00 P.M....$16.95

*During the month of December, Monday thru Sunday all "Inn-Early" Specials are $18.95
"Inn-Early" Specials are not available on the following holidays:
Easter, Mother's Day, Thanksgiving, Christmas Eve and New Year's Eve.

"Inn Early" Menu

Soups & Salads


(Choice of one)



WILLIAM PENN'S SNAPPER SOUP, Our Chef's special recipe
BAKED FRENCH ONION SOUP, Baked with a delicate mixture of cheeses
CHEF'S SOUP OF THE DAY, Made from the finest ingredients
SUPREME OF FRESH FRUIT, Topped with rainbow sherbet
MIXED GREEN SALAD, Lettuce, tomato, cucumbers, sliced mushrooms, shredded carrots & choice of dressings
SPINACH SALAD, Sliced mushrooms, chopped egg, cherry tomatoes and hot bacon dressing
CAESAR SALAD, Romaine, croutons, anchovies, Caesar dressing

Entrees


GRILLED RUM-GLAZED SWORDFISH, Glazed with rum, orange and lime; grilled and served with a fresh orange juice and Champagne vinaigrette
FRESH RAINBOW TROUT, Prepared with a changing variety of sauces and garnishes; consult your server about today's creation
DEEP SEA SCALLOPS, Broiled or sauteed with garlic in lemon butter
ATLANTIC FILLET OF FLOUNDER, Broiled and sauteed in lemon butter
BAKED MARYLAND CRAB IMPERIAL, Our Chef's authentic recipe
BAKED FILLET OF SALMON, Served with a vermouth and fresh basil butter sauce
LOUISIANA STYLE CRAB CAKES, Baked to a golden brown and served with a raspberry butter sauce
LONDON BROIL, Sliced marinated flank steak; served with au jus and sauce bearnaise
ROAST PRIME RIB OF BEEF, Succulent and tender rib, slowly roasted; served with au jus, quick-fried onion rings and our tangy sauce bearnaise
ROASTED TENDERLOIN OF PORK, Served with natural pork pan juices; refined with applejack brandy
SAUTEED CALVES' LIVER, Served with sauteed onions, crisp bacon and sliced Granny Smith apple
BAKED CAPON MARSALA, Sauteed with fresh domestic and imported mushrooms, enhanced with a Marsala wine sauce
PENN'S CAPON BREAST, Sauteed breast of capon, served on a bed of wilted spinach with garlic and olive oil; topped with fresh tomato and a Parmesan crust
ROASTED LONG ISLAND DUCKLING, Served with a tangerine and orange Grand Marnier sauce

Desserts


(All cakes served in "sampler" sized portions)



CHOCOLATE HEAVEN CAKE, Cocoa genoise layered with white chocolate mousse, frosted with dark chocolate mousse; served on a puree of fresh raspberries
CHEESECAKE, With sour cream topping; served on a puree of fresh raspberries
KEY LIME PIE, A Graham cracker crust filled with the authentic "Key West" lime juice recipe; garnished with whipped cream and a twist of fresh lime
JEWISH APPLE CRUMB, A delicious combination of fresh apples with a sour cream custard; topped with a buttery cinnamon, brown sugar and walnut crumb
SEASONAL "INN" BAKED FRESH FRUIT COBBLER, Garnished with whipped cream and a sprig of mint
ASSORTED ICE CREAMS OR SHERBETS
COFFEE, TEA, BREWED DECAFFEINATED