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Breakfast Menu
Lunch Menu
Dinner Menu
Tavern Menu
Dessert Menu
Sunday Brunch

The Williams Inn features some exquisite dining under the supervision of our Executive Chef  Tim Manthei. With an assortment of appetizers and Entrees we are sure there is something for everyone to enjoy. Below is a few selections from our menus.

Breakfast
Juices
Orange, Apple, Cranberry, Grapefruit, Tomato, V-8, and Prune
Fruits
Fresh Melon or Berries in Season or Fruit Cup
Fresh Half Grapefruit
Stewed Prunes
Fresh Fruit Platter
Fresh Fruit Platter with Cottage Cheese or Yogurt
Eggs
Country Fresh Eggs
Plain Omelet
Pancakes
Buttermilk Pancakes
Available with seasonal berries, chocolate chips or bananas
Cereal
Hot Oatmeal
Cold Cereals
French Toast
Crusty baquette dipped in egg batter
Malted Waffle
Belgian style baked waffle served plain
Available with seasonal berries or bananas
Sides
Bagel with Cream Cheese
Sliced Smoked Salmon
English Muffin, toasted
Fresh baked Muffins or Breakfast Bread
Toast, assorted breads
Two Danish
Grilled Ham or Canadian Bacon
Sausage Links or Bacon
Corned Beef Hash
Homefried Potatoes
Beverages
Milk, Coffee, Tea, Hot Chocolate
Complete Breakfast Specials
The Continental - Start with your choice of juice followed by mixed fresh fruits, breakfast breads and hot beverage.
Eggs Benedict - The classic preparation of poached eggs served on toasted English muffins and grilled Canadian bacon topped with Sauce Hollandaise.
Hash and Eggs - Grilled corned beef hash topped with poached eggs overlight with choice of toast.
The Nordsman - English Muffin halves topped with shaved ham and turkey, scrambled egg, chessar cheese sauce, bacon and scallions.
Steak and Eggs - Grilled beef steak with two eggs cooked to order with home fries and choice of toast.
Three Egg Filled Omelet or Low-Cholesterol All Egg White Omelet - With your choice of ham, cheese, mushrooms, onion, bacon, tomatoes, sweet peppers or smoked salmon. Served with fruit garnish and choice of toast.
The Complete Breakfast - Two eggs any style with potatoes and choice of bacon, ham or sausage, and toast. Fruit garnish.
Smoked Salmon and Bagel - Sliced smoked salmon and toasted bagel served with sliced onion, tomato and cream cheese.

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Lunch
Appetizers
New England Clam Chowder
Inn's Soup of the Day
Shrimp Cocktail - Served with horseradish cocktail sauce and lemon.
Vine-Ripe Tomato and Fresh Mozzarella
House Salad - Variety of salad greens with tomato, cucumber, celery, radish, carrots, roccoli, and Kalamata olives, tossed with Italian dressing and topped with bacon bits and Feta cheese.
Entrees
Vegetable Quiche - raditional quiche with broccoli, Shiitake mushrooms, and Cheddar cheese served with a baked tomato.
Crabmeat Omelet - Three-egg omelet filled with creamed crabmeat and served with baked tomato.
Chicken Pot Pie - Poached breast of chicken in a veloute sauce with vegetables and baked in a casserole and topped with a flaky pastry crust.
Calves Liver - Sauteed calves liver served with smothered onions, a rasher of bacon, and Madeira Sauce with vegetable of the day.
The Berkshire Mushroom - Native Shiitake mushrooms, ham, scallions and Cheddar cheese baked in a garlic cream sauce.
Pan-roasted New England Scrod - Prepared with a cranberry-flavored beurre blanc and scallions, vegetable of the day and rice pilaf.
Open-face Roast Beef Sandwich - Thin sliced roasted striploin of beef on grilled panini bread with mushroom gravy and fries.
Grilled Angus Burger - Fresh one-half pound burger on a bulky roll with tomato, onion, and lettuce. Served with your choice of American, Cheddar, Provolone, Bleu, or Swiss cheese.
Turkey Burger Wrap - Grilled patty wrapped in herbed flat bread with arugula, tomato, and avocado. Served with fries.
From the Pantry
Reuben Sandwich - Corned beef brisket or sliced turkey breast, Swiss cheese, sauerkraut and Russian dressing on rye toast with chips and a Kosher pickle.
Grilled Vegetarian - Roasted red pepper, Portabella mushroom and mozzarella cheese grilled on wheat bread, served with chips and Kosher pickle.
Cobb Salad - Tossed greens with tomatoes, bacon, hardboiled egg, chicken, avocado, and Bleu cheese. Served with Bleu cheese dressing.
Seafood Louis Salad - Shrimp, crabmeat, and lobster served on a bed of garden greens with tomatoes, scallions, and hardboiled egg and served with Russian dressing.
Pasta Salad Plate - Angel hair pasta with Shiitake mushrooms, asparagus, snow peas, and roasted red pepper blended in a sesame, soy, and rice wine vinegar vinaigrette.
Deli-Sandwich - Choice of roast beef, turkey, ham, corned beef or salami on white, wheat, rye or Kaiser roll with Swiss, Cheddar, American or Provolone cheese. Served with chips and Kosher pickle.
Cup and a Half Deli Sandwich - Cup of New England clam chowder or soup of the day with half a deli sandwich.

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Dinner
Soups, Salads and Appetizers
New England Clam Chowder
Inn's Soup of the Day
Jumbo Shrimp Cocktail - Served with horseradish cocktail sauce and lemon.
Sliced Vine-Ripened Tomato and Fresh Mozzarella - With basil, cracked pepper, extra virgin olive oil and drizzled with aged balsamic vinegar.
Pan-roasted Quail - Prepared with grapes, burnt brandy and butter.
Steak Tips au Poivre - Prepared with cracked pepper, shallots, and cream demi-glaze.
Garden Salad - A variety of salad greens with tomato, cucumber, celery, radish, broccoli, and olives, tossed with Italian dressing topped with bacon bits and Feta cheese.
Entrees
Angel Hair Pasta - Tossed with asparagus, tomato, and mushrooms, served with a roasted garlic and basil butter sauce with Parmigiano-Reggiano cheese.
Semi-Boneless Roasted Chicken - Herb and garlic seasoned breast, roasted crisp and served with pan sauce.
Crisp Roast Duckling - Served semi-boneless with Vermont maple syrup and toasted pecans.
Pan Seared Filet Mignon - Prepared with olive oil and simmered in a cream and demi-glaze peppercorn sauce.
Grilled Beef "Hanger" Steak - A tender cut of beef steak prized for its rich flavor, prepared sliced and served with delicately sautéed mushrooms and Madeira infused veal au jus.
Quail Bigarde - Roasted quail prepared with an orange marmalade glaze flavored with Gran Gala liqueur and served with wild rice.
Tournedos of Veal Sauté - Two petite, tenderloin medallions served on Panini croutons with lemon thyme beurre blanc and crispy fried onions.
Grilled American Lamb Chops - Marinated with rosemary and garlic, glazed with strawberry mint sauce, and served with horseradish mashed potato.
Filet of Arctic Char - A member of the North American salmon family, this salt water variety is pan roasted and brushed with a chardonnay lemon and chive beurre blanc.
Center Cut Atlantic Swordfish - Grilled loin steak topped with golden ripe pineapple, sweet onions, multi-colored peppers, fresh herbs and tomato compote.
New England Filet of Sole - Harvested from Georges Bank and sautéed in extra virgin olive oil and topped with Blue Swimmer Crabmeat in chardonnay beurre blanc.
Scallops and Lobster en Bouchée - North Atlantic lobster and sea scallops prepared in Kentucky bourbon whiskey cream sauce and served in a light puff pastry shell
Lobster Ravioli and Shrimp - Lobster stuffed ravioli accompanied by jumbo shrimp prepared in a garlic and herb butter, with tomatoes, scallions and Parmigiano-Reggiano cheese.
Penne Pasta with Vegetables and Mozzarella - Tossed with sautéed baby spinach, artichokes, Kalamata olives, tomatoes and fresh Mozzarella cheese, white wine and extra virgin olive oil
Grilled Summer Fresh Vegetables - Portabella mushrooms, squash, onion, sweet peppers, and tomatoes marinated with Italian dressing and grilled. Served with roasted Fingerling potatoes.

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Tavern
Soups
New England Clam Chowder
Inn's Soup of the Day
Entrees
Barbecued Pulled Pork Sandwich - Shredded pork prepared with onions and barbecue sauce on a bulky roll with lettuce, tomato, fries, and cole slaw.
Grilled Angus Burger - Served on a Kaiser roll with lettuce, sliced tomato, onion and fries, and your choice of American, Cheddar, Provolone, or Swiss cheese.
Grilled Chicken Caesar Salad - Chicken breast marinated with herbs and served over romaine hearts tossed with our House Caesar dressing.
Hot Roast Beef Sandwich - Thin sliced beef grilled with onions, tomatoes, melted Provolone cheese. Served on a Kaiser roll with chips and a Kosher pickle.
Grilled Chicken, Cheddar and Bacon - Grilled boneless breast of chicken topped with a rasher of bacon and Vermont Cheddar cheese on a Kaiser roll with lettuce, tomato and fries.
Reuben Sandwich - Corned beef brisket or sliced turkey breast, Swiss cheese, sauerkraut and Russian dressing on rye toast with chips and a Kosher pickle.
Cobb Salad - Tossed greens with tomoatoes, bacon, hardboiled egg, chicken, avocado and Bleu cheese. Served with Bleu cheese dressing.
Seafood Louis Salad - Shrimp, crabmeat, and lobster served on a bed of garden greens with tomatoes, scallions, hardboiled egg. Served with Russian dressing.
Bowl of Chili - Southwestern style beef and bean chili with onion, celery, and tomato seasoned with cumin, garlic, and red pepper. Topped with Monterey Jack and Cheddar cheese.
Cup and a Half Deli Sandwich - Cup of New England clam chowder or soup of the day with half a deli sandwich.
Chicken and Cheese Quesadilla - Chicken breast strips with onions and sweet peppers seasoned with garlic, cumin and chipotle pepper sauce sandwiched in a flour tortilla with Monterey Jack and Cheddar cheese.
Fish 'N Chips - Batter fried New England scrod, served with fries, cole slaw and tartar sauce.
Chicken Tenders - Deep fried and served with fries.
Spicy Hot Wings - Jumbo wings prepared in cayenne pepper sauce and served with celery sticks and Bleu cheese dressing.
Basket of Onion Rings - Beer batter-dipped and fried, served with bacon horseradish dip.
Potato Skins - Fried Russett potato shells stuffed with bacon, onion, peppers and topped with Monterey Jack and Cheddar cheeses.
Chilled Cocktail Shrimp - Served cold with tangy horseradish cocktail sauce.

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Dessert
Fresh Apple Crisp - Fresh apples with oatmeal and brown sugar served hot with vanilla ice cream.
Indian Pudding - A traditional old-fashioned dessert served with vanilla ice cream.
New England Apple Pie - Our own hot apple pie.
Tell Me Sundae - Tell us your choice of ice cream and topping!

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Spectacular Sunday Brunch

Served every Sunday of the year from 11:30am to 2:00pm - reservations suggested.

Putting our best food forward in a buffet style arrangement to tempt your palate. Here is a typical menu:

  • Vermont Cheddar and Bacon with Tomato Soup
  • Roast Prime Rib of Beef, Montreal
  • Leg of Lamb Roasted with Garlic and Rosemary
  • Dijon Pit Ham
    •
    Made to order:
  • Belgium Waffles
  • Eggs and Omelettes
  • Smoked Seafood Mirror, International Cheese Mirror, Fresh Fruit Mirror, Extensive Salad Bar with Five Special Salads
  • Shrimp on Ice
  • Fresh-baked Breads, Rolls, Muffins, Bagels
  • Peach Pancake Oscar with Marshmallow
  • Raspberry Blintzes
  • Bacon and Sausage
  • Eggs Benedict
  • Duck with Cinnamon-Raisin Sauce
  • Chicken Mansfield
  • Mashed Potato with Garlic and Chives
  • Scallion Tomato Rice
  • Chili with Cheddar Topping
  • Baked Scrod
  • Salmon with Horseradish Cream
  • Mussels Casino
  • Veal Parmesan
  • Pork Loin with Apricot Glaze
  • Fettucini with Olive Oil and Parsley
  • Medley of Vegetables
  • Broccoli and Cauliflower
  • Cakes
  • Pies
  • Tarts
  • Mousses
  • Shortcake
  • Coffee and Tea
    		•

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