Through online ordering, we connect hungry people with the best local restaurants. Explore restaurants near you to find what you love.
Order popular dishes from a variety of restaurants. Get your order delivered or pick it up.
No cuisines specified
William Penn Inn
6 sea scallops studded with fresh ginger and wrapped in applewood-smoked bacon; baked and served with a tangy pepper vodka cocktail sauce.
Tender snails sauteed with mushrooms and baby spinach in a fines herbes garlic butter; presented in our inn-baked sourdough roll.
With ginger and scallions in a light cream cheese mousseline; lightly panko-crusted, pan-seared and served with a refreshing mango beurre blanc.
Two clams casino and 1 ginger and scallion crabcake teamed with 3 bacon-wrapped sea scallops.
With fines herbes, diced peppers and bacon.
Quick-fried; served with roasted tomatoes and a lemon, caper and basil butter sauce.
Sauteed nature of veal topped with jumbo lump crabmeat, fresh asparagus spears and sauce hollandaise; on a pool of sauce bordelaise.
5 medium shrimp, lightly egg-washed and jumbo lump crabmeat gently sauteed in a lemon butter scampi sauce; served with sauteed spinach over angel hair pasta.
6 single rib chops marinated in olive oil and fresh herbs and crowned with a pommery mustard, pine nut and panko crust; served with a minted balsamic reduction.
With ginger and scallions in a light cream cheese mousseline; lightly panko-crusted, pan-seared and served with a refreshing mango beurre blanc.
Crusted with a pine nut and basil pesto and nestled on a bed of honey caramelized leeks; served with a savory lobster fumet.
Boneless, brushed with a savory, blackberry glaze and char-grilled; paired with toasted pecan stuffing.
On a bed of caramelized leeks with a rosette of fresh herb butter and a side of our tangy horseradish sauce bearnaise.
Served with broccoli rabe, toasted pine nuts and a balsamic beurre noir.
Char-grilled with a blackberry barbeque sauce.
Our chef's authentic recipe.
Fillet of Atlantic salmon brushed with a tangy tangerine mustard glaze.
3 jumbo shrimp, 2 blue point oysters and a generous portion of colossal crab presented with a tangy pepper vodka cocktail sauce, sauce remoulade and a champagne mignonette.
Grilled ciabatta sprinkled with parmesan cheese; teamed with a medley of creamy artichoke, olive tapenade and diced vine-ripened tomatoes and fresh basil.
Presented with horseradish-infused virgin olive oil, finely diced red onions, chives, lemon zest and toasted slices of French baguette.
Served with a tangy pepper vodka cocktail sauce.
Served with a tangy pepper vodka cocktail sauce.
With a tangy pepper vodka cocktail sauce.
Seared rare, sliced wafer-thin and drizzled with garlic-infused virgin olive oil; garnished with shaved reggiano parmigiano cheese, capers, shallots, frisee, meyer lemon and toasted slices of French baguette.
With a tangy pepper vodka cocktail sauce.
Two 6 Ounces lobster tails carefully baked; served with drawn butter.
Fillet of Atlantic salmon brushed with a tangy tangerine mustard glaze.
Sauteed nature of veal topped with jumbo lump crabmeat, fresh asparagus spears and sauce hollandaise; on a pool of sauce bordelaise.
One 6 Ounces lobster tail carefully baked; paired with a broiled 8 Ounces filet mignon; served with our tangy horseradish sauce bearnaise.
Our chef's authentic recipe.
One 3 Ounces lobster tail, pan-seared jumbo sea scallops, tangerine-grilled salmon, jumbo lump crabcake and 2 bacon-wrapped shrimp.
6 single rib chops marinated in olive oil and fresh herbs and crowned with a pommery mustard, pine nut and panko crust; served with a minted balsamic reduction.
On a bed of caramelized leeks with a rosette of fresh herb butter and a side of our tangy horseradish sauce bearnaise.
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.
Two jumbo lump crabcakes paired with a broiled 8 Ounces filet mignon; served with our tangy horseradish sauce bearnaise.
Char-grilled with a blackberry barbeque sauce.
5 medium shrimp lightly egg-washed and jumbo lump crabmeat gently sauteed in a lemon butter scampi sauce; served with sauteed spinach over angel hair pasta.
3 petite filets mignon lightly crusted in cracked black peppercorns, pan-seared and finished with a cognac peppercorn sauce; crowned with crispy fried onions.
Served with broccoli rabe, toasted pine nuts and a balsamic beurre noir.
Crusted with a pine nut and basil pesto and nestled on a bed of honey caramelized leeks; served with a savory lobster fumet.
With grilled asparagus, roasted red peppers and wild mushrooms.
With ginger and scallions in a light cream cheese mousseline; lightly panko-crusted, pan-seared and served with a refreshing mango beurre blanc.
Boneless, brushed with a savory blackberry glaze and char-grilled; paired with toasted pecan stuffing.
Perfumed with cognac.
With candied walnuts, sliced strawberries and goat cheese; tossed with field greens in an apple cider ginger vinaigrette.
Smothered with a delicate mixture of cheeses.
Crisp romaine tossed with parmesan cheese and lightly roasted garlic croutons in our tangy Caesar dressing.
Dry sherry service.
Topped with applewood-smoked bacon, creamy blue cheese dressing, diced tomatoes and crumbled blue cheese.
With applewood-smoked bacon.
Succulent and tender rib slowly roasted; served with au jus, crispy fried onions and our tangy horseradish sauce bearnaise.
Grilled asparagus spears topped with jumbo lump crabmeat and sauce hollandaise.
Menu for William Penn Inn provided by Allmenus.com
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.