The Williams Inn
On the Green,
Williamstown, Mass.413-458-9371 |
HOURS
Breakfast: 7 to 11:30 a.m.
Lunch: 11:30 a.m. to 2 p.m.
Dinner: 5:30 to 9 p.m.(Friday and Saturday) |
www.thewilliamsinn.com |
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Breakfast Lunch Dinner Dessert
Breakfast
Complete breakfasts are served with choice of fruit juice and coffe, tea, hot chocolate or milk.
Spectacular Sunday brunch served every Sunday of the year from 11:30am-2:00pm. Reservations suggested. | Entrees | | | | | The Continental
Seasonal berries or sliced fresh fruit, muffins or toast or English muffin.
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| | Eggs Benedict
Poached eggs served on toasted English muffin halves with Canadian bacon and Hollandaise Sauce.
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| | Smoked Salmon Benedict
Sliced smoked salmon served on toasted baguettes topped with poached eggs and dill sauce.
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| | Hash and Eggs
Grilled corned beef hash topped with poached eggs with choice of toast.
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| | The Nordsman
Shaved ham and turkey served on toasted English muffins topped with scrambled eggs and cheddar cheese sauce.
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| | Crunchy Start
Granloa prepared in-house and served with fresh berries or sliced banana and milk or yogurt.
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| | 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.
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| | 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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| | French toast | | French Toast
Crusty baquette dipped in egg batter
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| | Omelets | | | Omelets
Whole eggs or egg whites prepared with your choice of ham, cheese, mushrooms, onions, bacon, tomatoes, peppers and served with choice of toast.
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| | Pancakes | | Buttermilk Pancakes
Available with seasonal berries, chocolate chips or bananas
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| | Sides | | | Fresh Baked Muffin or Tea Bread
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| | | | | | Grilled Ham or Canadian Bacon
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| | | | | | | | | Waffles | | Malted Belgian Style Waffle
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Lunch
| Appetizers / Starters / A La Carte | | Shrimp Cocktail
Served with horseradish cocktail sauce and lemon.
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| | Sliced Vine-Ripened Tomato and Fresh Mozzarella
With basil, cracked pepper, extra virgin olive oil and drizzled with aged balsamic vinegar.
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| | Burgers | | Grilled Angus Burger
Fresh ground beef patty served on a bulky roll with tomato, onion and lettuce. Served with your choice of American, Cheddar, Provolone, Bleu, or Swiss cheese.
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| | Entrees | | Vegetable Quiche
Traditional quiche with broccoli, Shiitake mushrooms and Cheddar cheese served with a baked tomato.
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| | Crabmeat Quiche
Blue Swimmer crabmeat baked in an egg and cream custard with leeks. Served with salad greens in a light vinaigrette.
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| | 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.
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| | Calves Liver
Sauteed calves liver served with smothered onions, a rasher of bacon, and Madeira Sauce with vegetable of the day.
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| | The Berkshire Mushroom
Native Shiitake mushrooms, ham, scallions and Cheddar cheese baked in a garlic cream sauce.
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| | Fillet of Salmon
Sauteed and topped with tomatoes and scallions in a lemon and white wine enfused veal demi-glaze with vegetable and rice pilaf.
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| | Sandwiches | | Turkey Melt
Sliced turkey breast served on toasted wheat berry bread with avocado, tomato and cheddar cheese. Served with chips and a pickle.
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| | Reuben Sandwich
Corned beef brisket or sliced turkey breast, Swiss cheese, sauerkraut and Russian dressing on rye toast with chips and a Kosher pickle.
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| | Grilled Vegetarian
Roasted red pepper, Portabella mushroom and mozzarella cheese grilled on wheat bread, served with chips and a Kosher pickle.
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| | 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. Served with chips and a Kosher pickle.
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| | Cup and Half Deli Sandwich
Cup of clam chowder or soup of the day with half a cold deli sandwich.
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| | Soups / Salads | | | | Garden Salad
Variety of salad greens with tomato, cucumber, celery, radish, carrots, broccoli, and Kalamata olives, tossed with Italian dressing and topped with bacon bits and Feta cheese.
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| | Cobb Salad
Tossed greens with tomatoes, bacon, hardboiled egg, chicken, avocado and Bleu cheese. Served with Bleu cheese dressing.
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| | 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.
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| | Chicken Salad
All white meat chicken salad prepared with mayonnaise, sour cream and dijon mustard seasoned with fresh thyme and lemon juice. Served with chilled cantaloupe and strawberries.
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Dinner
Tavern Menu also available. | Appetizers / Starters / A La Carte | | Shrimp Cocktail
Served with horseradish cocktail sauce and lemon.
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| | Sliced Vine-Ripened Tomato and Fresh Mozzarella
With basil, cracked pepper, extra virgin olive oil and drizzled with aged balsamic vinegar.
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| | Smoked Salmon Quesadilla
Grilled tortilla with sliced smoked salmon, sauteed red onions, and Port Salut cheese.
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| | Bruschetta
Griddle-toasted Paninni bread topped with sauteed tomatoes, scallions, roasted garlic, and Parmigiano Reggiano cheese.
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| | Entrees | | Angel Hair Pasta
Tossed with asparagus, tomato, and mushrooms, served with a roasted garlic and basil butter sauce with Parmigiano Reggiano cheese.
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| | Stuffed Breast of Chicken
Lightly breaded chicken breast stuffed with spinach and Boursin cheese, served with Madeira sauce.
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| | Crisp Roast Duckling
Served semi-boneless with a brandied peach and green peppercorn sauce.
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| | Filet Mignon
Rubbed with chopped herbs and garlic and char-grilled, served with a mushroom Madeira sauce.
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| | Grilled Beef "Hanger" Steak
A tender cut of beef steak prized for its rich flavor, served with a brandy and peppercorn veal jus.
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| | Veal Cordon Bleu
Milk-fed veal cutlet stuffed with proscuitto de parma and Swiss cheese, breaded and sauteed, served with Madeira sauce.
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| | Grilled Lamb Chops
Marinated with rosemary and garlic, glazed with strawberry mint sauce, and served with horseradish mashed potato.
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| | Grilled Vegetables and Risotto
Assorted seasonal vegetables marinated and grilled with mushroom risotto.
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| | Pasta | | Lobster Ravioli and Shrimp
Lobster stuffed ravioli and jumbo shrimp prepared in a garlic and herb butter, with tomatoes, scallions and Parmigiano Reggiano cheese.
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| | Mushroom Ravioli
Mushroom and ricotta-filled ravioli served in an asparagus and Shiitake mushroom cream sauce.
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| | Seafood | | North Atlantic Salmon
A boneless filet poached in white wine and lemon broth, served with smothered leeks and dijonaise sauce.
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| | Blue Swimmer Crab Cakes
Backfin crabmeat cakes prepared with sweet peppers and onions, eggs and lemon, sauteed and served on baby field greens with Remoulade sauce.
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| | New England Filet of Sole
Harvested from Georges Bank and sauteed in extra virgin olive oil and topped with Blue Swimmer Crabmeat in chardonnay beurre blanc.
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| | 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.
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| | Soups / Salads | | | Garden Salad
Variety of salad greens with tomato, cucumber, celery, radish, carrots, broccoli, and Kalamata olives, tossed with Italian dressing and topped with bacon bits and Feta cheese.
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Dessert
| Apple-Raspberry-Rhubarb Tartlet
Three fruits combines and nestled in a sweet tartlet shell with brown sugar streusal topping on raspberry coulis and served warm with vanilla ice cream.
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| | Indian Pudding
Cornmeal, milk and eggs flavored with molasses, cinnamon and ginger with raisins and chunks of apple and served warm with vanilla ice cream.
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| | Banana Cheesecake
Creamy cheesecake with frash bananas baked in a brown butter graham cracker crust and served with fresh whipped cream.
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| | Bittersweet Truffle Torte
A melt-in-your-mouth bittersweet chocolate torte served with fresh whipped cream.
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| | Tropical Fruit Short Cake
Homemade coconut biscuit with vanilla ice cream topped with a pineapple, mango and kiwi compote and served with whipped cream.
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| | Peanut Butter Brownie Sundae
Rich fudge brownies warmed and served with chocolate ice cream and topped with hot fudge, peanut butter, whipped cream and a cherry.
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| | Dish of Ice Cream
Your choice of vanilla, strawberry, chocolate or coffee ice cream or sherbet.
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