• William Tell Restaurant
• Breakfast Menu
• Lunch Menu
• Dinner Menu
• Just Desserts
• Friday Night Seafood Buffet
• Saturday Night Prime Rib
• Marco's Pizza
• Wine Menu
• Stanley's Lounge
• Sunday Champagne Brunch
• Entertainment
• Home

 

 

 

William Tell Restaurant Dinner Menu

Appetizers

Oysters Rockefeller Blue points with spinach, glazed with hollandaise sauce	Shrimp Cocktail Chilled jumbo prawns with cocktail sauce
Baked Brie French cheese, lightly breaded, served with fresh fruit	Crab Cakes Six homemade deep fried cakes stuffed with crab and shrimp
Stuffed Mushrooms A blend of seafoods, sherried and stuffed into mushroom caps, topped with hollandaise sauce	Baked Clams Little neck clams baked with our specially seasoned bread crumbs, garlic and Parmesan cheese
Calamari Deep fried, served with lemon wedges and marinara sauce	Bruchetta

 

SOUPS SALADS & SIDES

Soup de Jour Crock of Baked French Onion Soup Steak Salad Grilled, served on a bed of greens with bleu cheese and beefsteak tomatoes Iceberg Wedge With bleu cheese dressing The William Tell Caesar Salad Fresh Chopped romaine lettuce topped with a creamy Caesar dressing topped with fresh grated Parmesan cheese and house baked croutons add Grilled Chicken or Grilled Salmon House Salad Au Gratin Potatoes Creamed Spinach

 

STEAK, CHOPS, & PRIME RIB

Prime Rib
USDA choice, properly aged and slowly roasted
with horseradish sauce and au jus on the side
Queen Cut
King Cut

New York Strip Steak

Filet Mignon
USDA Choice
Petite Center Cut
Center Cut

T-Bone Steak
Choice char-grilled to your specifications,
served with sauteed mushrooms

Butt Steak
USDA Choice Center Cut

Colorado Lamb Loin Chops
Marinated in olive oil, garlic,
oregano, lemons and seasonings, char-grilled to perfection

Broiled Pork Chops
Two center cut, marinated with
garlic, oregano, olive oil and lemon juice

Baby Back BBQ Ribs
Baked slowly until tender
1/2 Slab or Full slab

Chateaubriand
The tenderloin king, broiled and served
with whipped potatoes, bouquetiere vegetables,
bearnaise sauce for two

SIGNATURE ENTREES

Tournadoes of Beef
Twin filet of beef, sauteed with
mushrooms and shallots in red wine

The Hotelier
Shrimp, Scallops & Beef Tenderloin
sauteed in a brandy mushroom sauce

French Market
Medallions of beef, sauteed with onions
mushrooms, bacon & shallots in a red wine sauce
served over a bed of rice

Sauerbraten
Marianated tri-tip beef, braised
served with spaetzels and red cabbage

Bohemian Roast Duck
Roasted and served with
dumplings and sauerkraut

Bohemian Roast Loin of Pork
Roasted and served
with dumplings and sauerkraut

VEAL SPECIALTIES

Rack of Veal
Center cut USDA choice sauteed with
mushrooms and shallots in a red wine sauce

Veal Marsala
Medallions of veal sauteed with mushrooms,
onion, bacon & garlic in a marsala wine sauce

Tender Medallions of Veal
Sauteed with mushrooms,
onion, bacon & garlic in a light cream sauce

Veal Piccante
Medallions of veal tenderloin, sauteed with
lemon, white wine, butter, and capers

LITTLE BIT OF ITALY

The Forum
Spaghetti, Angel hair, Rigatoni or Penne
with your choice of Marinara or Meat Sauce

Baked Rigatoni, Ziti or Penne Pasta

Linguini with Clams
Fresh baby clams sauteed in a
red or white sauce, served over linguini

Fettuccini Alfredo with Broccoli & Shrimp
Fettuccini tossed with fresh broccoli & shrimp
in our Alfredo sauce

Jumbo Stuffed Shells
Four jumbo shells stuffed with
ricotta cheese topped with Marinara and mozzarella
cheese then baked

Meat Lasagna
Layers of pasta and ricotta cheese stuffed
with meat topped with Marinara sauce and
baked with mozzarella cheese

Spinach Lasagna
ayers of pasta and ricotta cheese stuffed
with fresh spinach and carrots, topped with Marinara sauce
and baked with mozzarella cheese

Eggplant Parmigiana
Fresh eggplant breaded and fried,
topped with Marinara sauce and mozzarella
cheese then baked. Served with a side of pasta

Smoked Mozzarella Gnocchi
Potato Gnocchi stuffed
fresh Mozzarella, served with marinara or alfredo sauce

Side of Meatballs

Side of Italian Sausage

SEAFOOD

Atlantic Salmon
The king of fish, prepared your way
with the sauce of the day by our chef

Sea Scallops
Sauteed in butter with a hint of garlic
and white wine, in a light cream sauce

Stuffed Trout
Freshwater rainbow trout, stuffed with
crab meat and shrimp

Mediterranean Shrimp
Jumbo shrimp sauteed in white
wine and garlic, with special herbs and garlic

Shrimp Scampi
Served over your choice of
Angel hair or Penne pasta

Shrimp DeJonghe
Jumbo shrimp marinated in a zesty garlic butter,
baked with a touch of sherry and seasoned bread crumbs

Tilapia Francese
Tilapia filets served with a lemon butter sauce

Grouper Visuvio
Grouper filet with peas and potato wedges
topped in an oil and garlic white wine sauce

Surf & Turf
Broiled coldwater lobster tail next to a
center cut pitite filet

Lobster Tail
Cold water Broiled Lobster tail, served with drawn butter

Alaskan King Crab Legs
Split Alaskan King Crab Legs, served with drawn butter

POULTRY

Chicken Marsala
Sauteed with fresh mushrooms,
butter and marsala wine

Chicken Alfredo
Strips of boneless chicken breast
served with Fettuccini Alfredo

Chicken Breast Vesuvio
Boneless breast of chicken served with potato
wedges, topped in olive oil, garlic, white wine and herb sauce

Chicken Parmesean
breaded chicken breast topped
with Marinara and mozzarella cheese then baked
and served over a bed of angel hair pasta

Chicken Limon
Boneless breast of chicken topped in a lemon butter sauce

 

Early bird Specials, Monday through Thursday, from 4:00 to 6:00 P.M. includes soup or salad, coffee, tea, soda, or milk and Chef's Choice dessert.
Place reservations now for our Friday Seafood Buffet and our Champagne Sunday Brunch

 

For parties of 6 or more, a Gratuity will be added.

The Illinois Department of Public Health advises that eating raw or undercooked meat, poultry,eggs or seafood poses a health risk to everyone, but especdially to thye elderly, young children under age 4, pregnant women, and other highly susceptible individuals with compromised inmume systems.