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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.
Before placing your order, please inform your server if a person in your party has a food allergy.
WARNING: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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| Juices |
| Orange, Apple, Cranberry, Grapefruit, Tomato, V-8, and Prune |
| Beverages |
| Milk, Coffee, Tea, Hot Chocolate |
| Fruits |
| Fresh, Seasonal Berries |
| Stewed Prunes |
| Sliced Fresh Fruit |
| Eggs |
| Country Fresh Eggs |
| Plain Omelet |
| Cereal |
| Hot Oatmeal |
| Cold Cereals |
| Pancakes, Waffles and Breakfast Breads |
Buttermilk Pancakes
Available with seasonal berries, chocolate chips or bananas |
| Malted Belgian Style Waffle |
French Toast
Crusty baquette dipped in egg batter |
| Breakfast Sides |
| Toasted English Muffins |
| Fresh Baked Muffin or Tea Bread |
| Sliced Smoked Salmon |
| Grilled Ham or Canadian Bacon |
| Maple Link Sausage |
| Rasher of Bacon |
| Corned Beef Hash |
| Home Fried Potatoes |
| Yogurt or Cottage Cheese |
| Toast |
| Bagel and Cream Cheese |
Complete Breakfast Specials
All served with choice of fruit juice and coffee, tea, hot chocolate or milk |
| The Continental - Above with seasonal berries or sliced fresh fruit, muffins or toast or English muffin. |
| Eggs Benedict - Poached eggs served on toast English muffin halves with Canadian bacon and Hollandaise Sauce. |
| Smoked Salmon Benedict - Sliced smoked salmon served on toasted baguettes topped with poached eggs and dill sauce. |
| Hash and Eggs - Grilled corned beef hash topped with poached eggs with choice of toast. |
| The Nordsman - Shaved ham and turkey served on toasted English Muffins topped with scrambled egg and cheddar cheese sauce. |
| Omelets - Whole eggs or egg whites prepared with your choice of ham, cheese, mushrooms, onions, bacon, tomatoes, peppers and served with choice of toast. |
| Crunchy Start - Granola prepared in-house and served with fresh berries or sliced banana and milk or yogurt. |
| Smoked Salmon and Bagel - Sliced smoked salmon and toasted bagel served with sliced onion, tomato and capers, hard cooked egg, with toasted bagel and cream cheese. |
| The Complete Breakfast - Two eggs prepared to your liking with home fried potatoes and bacon or maple-link sausage or grilled ham and choice of toast. |
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| Starters |
| New
England Clam Chowder |
| Inn's Soup of the Day |
| Jumbo Shrimp Cocktail - Served with horseradish cocktail sauce and lemon. |
| Garden Salad - Seasonal salad greens tossed with our House apple cider vinaigrette and topped with chopped dried fruits and toasted Macadamia nuts. |
| Spinach Salad - Tender leaf spinach tossed with Vidalia onion vinaigrette with tomatoes, olives, cucumbers, and crispy fried leeks. |
| Entrees |
| Vegetable Quiche - Traditional quiche with broccoli, Shiitake mushrooms, and cheddar cheese served with baked tomato slices. |
| Chicken Pot Pie - Poached breast of chicken in a cream-laced veloute with vegetables, served in a flaky pastry croustade. |
| Chef's Omelet of the Day - A three-egg omelet prepared with today's fillings and salad greens in a light vinaigrette. |
| Baked New England Cod - Crusted with crumbs and served with lemon beurre blanc. |
| Top Sirloin Steak - Marinated with herbs and char-grilled, topped with steak butter and crispy fried onions. Served with fries. |
| Sandwiches |
| Grilled Angus Burger - Fresh ground beef patty served on a bulky roll with tomato, onion, and lettuce, prepared with your choice of American, Cheddar, Provolone, Bleu, or Swiss Cheese. |
| Reuben Sandwich - Corned beef brisket or sliced turkey breast, Swiss cheese, sauerkraut and Russian dressing on rye toast with chips and a Kosher pickle. |
| Vegetable Wrap - Marinated squash, peppers, onions, and mushrooms wrapped in a flour tortilla with lettuce and tomato with House-fried chips and pickle. |
| Turkey BLT Wrap - Sliced white turkey, smoked bacon, lettuce, and tomato in a flour tortilla with cranberry aioli, House-fried chips, and pickle. |
| Deli-Sandwich - Choice of sliced roast beef, turkey, ham, corned beef or salami on white, wheat, whole grain, rye, wrap or bulky roll with Swiss, Cheddar, American or Provolone cheese. Served with House-fried chips and pickle. |
| Cup and a Half Deli Sandwich - Cup of clam chowder or soup of the day with half a deli sandwich. |
| Vegetable Burger Sandwich - Grilled vegetable patty on whole grain panini bread with avocado, sliced tomato, and hot chile aoli. Served with House-fried chips and a pickle. |
| Hearty Salads |
| Cobb Salad - Tossed greens with tomatoes, bacon, hardboiled egg, chicken, avocado, and crumbled 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, served with Russian dressing. |
| Chicken Salad - Poached boneless breast meat in a mayonnaise and sour cream dressing with lemon and fresh thyme; served with sliced avocado and strawberries. |
| Maplebrook Farm Burratta Salad - Sliced local handcrafted burratta cheese served with heirloom tomato relish, imported olives, and toasted baguette. |
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| Starters |
| New England Clam Chowder |
| Inn's Soup of the Day |
| Jumbo Shrimp Cocktail - Served with horseradish cocktail sauce and lemon. |
| Escargot - Prepared in a Pernod laced cream sauce with garlic and ginger, served with baby spinach. |
| Vegetable Napoleon - Grilled Portabella mushroom, zucchini, yellow squash and eggplant layered with creamy herb and garlic Boursin cheese. |
| East Mountain Bacon, Egg 'n Cheese - Crispy East Mountain Farm bacon and a fried egg served on toasted Italian panini with melted Maplebrook Farm burratta cheese. |
| Garden Salad - Seasonal salad greens tossed with our House apple cider vinaigrette topped with chopped dried fruits and toasted Macadamia nuts. |
| Entrees |
| Coq au Vin - Locally sourced, naturally raised, free roam chicken slow braised in a rich red wine sauce and served over egg noodles with lardons and pearl onions. |
| Mulard Duck Breast - Pan roasted, sliced and served with sweet potato polenta and a honey, soy, and Kentucky bourbon glaze. |
| Blackened Delmonico Steak - Seasoned with House-blackening rub and service with choice of Choron Sauce, Bordelaise Sauce, or Black Garlic Butter. |
| East Mountain Farm Pork - Heirloom bred, naturally raised free range in Williamstown. Cuts and preparation will vary. Your server will describe this evening’s preparation. |
| Wilcox Farm Veal - Farm raised naturally in Manchester, Vermont. Cuts and preparation will vary. Your server will describe this evening’s preparation. |
| Salmon en Papillote - Seared fillet of Atlantic salmon with a roasted vegetable puree rub and baked in parchment paper with julienne of vegetables and butter. |
| Shrimp and Scallops - Sautee of shrimp and scallops in herb infused virgin olive oil, finished with garlic enhanced spicy tomato cream sauce and served over angel hair pasta. |
| Scallops and Lobster with Whiskey - North Atlantic lobster and sea scallops prepared in a Kentucky bourbon whiskey cream sauce and served in a light puff pastry shell. |
| Angel Hair Pasta - Tossed with asparagus, tomato, and mushrooms, served with a roasted garlic and basil butter sauce with Parmigiano Reggiano cheese. |
| Vegetable Casserole au Gratin - Zucchini, yellow squash, mushrooms, lima beans, and egg plant baked in a piquant cream sauce with bread crumb and cheese topping. |
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| Soups |
| New England Clam Chowder |
| Soup of the Day |
| Tavern Chili |
| Entrees |
| Barbecued 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 bulky roll with lettuce, sliced tomato, onion and fries with your choice of American, Cheddar, Provolone, or Swiss cheese. |
| Caesar Salad - Romaine hearts tossed with our House Caesar dressing With marinated chicken breast. Also available with shrimp or salmon. |
| Deli Sandwich - Choice of roast beef, turkey, ham, corned beef or salami on white, wheat, rye or bulky roll with Swiss, Cheddar, American, or Provolone cheese with chips and Kosher pickle. |
| Portobella Mushroom Sandwich - Marinated in Italian dressing and roasted, served cold on wheatberry bread with lettuce, tomato, guacamole, choice of cheese, chips and pickle. |
| Reuben Sandwich - Corned beef brisket or sliced turkey breast, Swiss cheese, sauerkraut and Russian dressing on rye toast with chips and Kosher pickle. |
| Cobb Salad - Tossed greens with tomoatoes, bacon, hardboiled egg, chicken, avocado and Bleu cheese. Served with Bleu cheese dressing. |
| Grilled Chicken with Cheese and Bacon - Marinated chicken breast topped with bacon and Vermont Cheddar cheese, served on a bulky roll with chips and pickle. |
| Seafood Louis Salad - Shrimp, crabmeat, and lobster served on a bed of garden greens with tomatoes, scallions, hardboiled egg, and Russian dressing. |
| Cup and a Half Deli Sandwich - Cup of clam chowder or soup of the day and half a cold 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 cheeses. |
| 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. |
| Crab Cakes - Deep fried petite Chesapeake crab cakes served on tossed garden greens with Remoulade sauce. |
| Potato Skins - Fried Russett potato shells stuffed with bacon, onion, peppers and topped with Monterey Jack and Cheddar cheeses. |
| Nachos - Crispy fried corn tortillas layered with peppers, onions, jalapenos, and melted Jack and cheddar cheeses With chili added. |
| Chilled Cocktail Shrimp - Served cold with tangy horseradish cocktail sauce. |
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| Brown Butter Apple Galette - Sweet pastry crust encloses cinnamon and sugar apples and a brown butter cream filling. |
| Butternut Squash Indian Pudding - A twist on the traditional cornmeal based pudding, this method boasts the sweetness of roasted butternut squash together with molasses, ginger, cinnamon, chunks of apple and raisins. Served warm with ginger ice cream. |
| Chocolate Maple Panna Cotta - Eggless Italian custard flavored with bittersweet chocolate and maple syrup. |
| Carrot Cake Cheesecake - Carrot cake and New York style cheesecake swirled together. |
| Honey Bourbon Pecan Pie - Traditional pecan pie spiked with bourbon and sweetened with a touch of honey - baked in a flaky crust and served with whipped cream. |
| Pumpkin Pie Square a la Mode - Served with ginger ice cream. |
| Mission Fig Brownie Sundae - A warm fudge brownie served with Berkshire-made SoCo Mission fig ice cream and House-made salted caramel. |
| Dish of Ice Cream - Your choice of vanilla, strawberry, chocolate, or coffee ice cream or sherbet. |
| Dish of Premium Local Ice Cream |
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Spectacular
Sunday Brunch
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Served
every Sunday of the year from 11:30am to 2:00pm - reservations
suggested.
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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
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to order:Belgium WafflesEggs and OmelettesSmoked Seafood Mirror, International Cheese Mirror, Fresh Fruit Mirror, Extensive Salad Bar with Five Special SaladsShrimp on IceFresh-baked Breads, Rolls, Muffins, BagelsPeach Pancake Oscar with MarshmallowRaspberry BlintzesBacon and SausageEggs BenedictDuck with Cinnamon-Raisin SauceChicken MansfieldMashed Potato with Garlic and ChivesScallion Tomato RiceChili with Cheddar ToppingBaked ScrodSalmon with Horseradish CreamMussels CasinoVeal ParmesanPork Loin with Apricot GlazeFettucini with Olive Oil and ParsleyMedley of VegetablesBroccoli and CauliflowerCakesPiesTartsMousses
Shortcake
Coffee and Tea
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