Part of the celebration for the centennial of the Omni William Penn; the Terrace Room prepared dinner with certain flair. Executive Chef Brain Riddle and Restaurant Chef Michael Zawojski created the special menu.
Beginning the meal we were served with an array of appetizers. I had a sample of each. Foiesgras patte served on toast, a cheese filled cream puff, strawberries filled with brie and endive. It was all beautifully presented and delicious.
My dinner was the 1/2 broiled duck with brie soufflé, pea purée and orange glaze. The portion was a bit large but the taste was exceptional. Steve had the Lamb Chop Rossini with brioche, pate, stewed corn and mushroom. Another dinner pictured is the 8oz center cut filet with fingerling potatoes, onion marmalade and pink peppercorn demi.
For dessert I had the Strawberry Shortcake made with pizzelles instead of a cake. Steve enjoyed the cheese plate for dessert with brie and cheddar.
While this menu was one night only the regular menu available on the Omni William Penn Hotels website includes the center cut fillet, but has other features like a juniper crusted venison.
The atmosphere in the Terrace Room is elegant and filled with plush couches and white linens. Overall the celebration dinner for the Omni William Penn was amazing and delicious. Cheers!