Dining Menus
SPRING 2008
215.752.8996
Make On
Line Reservations
HORS D’OEUVRES
Wild
Mushroom duxelle on homemade potato chip
Tandori
chicken satay
Cuban
beef satay
Tuna
tartare
Scallops
wrapped in bacon
Baked
brie cheese
Tomato
crostini with goat cheese
Vegetable
spring rolls with ponzu sauce
Mini
crab cake with remouldade
Smoked
salmon brushetta
Vegetable
crudite
Jumbo
Shrimp Cocktail (addl $7 per person)
CHOICE
OF FIVE APPETIZERS
$17.50
PER PERSON (One hour)
plus
tax and gratuity
Top
LUNCH
MENU
3
Course
PRIX-FIXE
32-
FIRST COURSE
Smoked
Salmon Terrine
Trio
of Spring Onions, Pickled Golden Beets, Fried Leeks and Toast Points
Escargots
with Garlic
Rosemary Butter, Walnuts and Puff Pastry
Goat Cheese and
Sweet Onion Tart
with
Serrano Ham, Shitake Mushrooms, Crisp Asian Pear and Truffle Oil
Shrimp and Potato
Veloute
with Parsley Oil,
Fried Leeks and Crispy Potatoes
Applewood Smoked
Chicken Soup
with Farmhouse
Cheddar and Ditalini Pasta
Classic Caesar
Salad
with Fresh
Parmigiano Reggiano
Mixed Green Salad
with Goat Cheese,
Pickled Beets, Candied Walnuts, Dried Cherry and Whole Grain Mustard Dressing
ENTREES
Jumbo Lump Crab
Cake
with Sautéed Bean
Sprouts, Baby Bok Choy, Straw Mushrooms,
Siracha and
Cilantro Flavored Cream Sauce
Sautéed Salmon
with Olive, Caper
and Fresh Herb Risotto, Haricot Verts and Port Wine Sauce
Roasted Sea
Scallops
with Peruvian
Potatoes, Fresh Tomato,
Mozzarella and
Fennel Ceviche and Chianti Sauce
Roasted Airline
Chicken Breast
with Herb Whipped
Potatoes, White Asparagus, Crispy Leeks and Bordelaise Sauce
Rendered Organic
Duck Breast
with Chinese Style
Cabbage Roll, White Asparagus, Crisp Radish and Chianti Sauce
Pan Seared Pork
Loin
with Choucroute,
Peruvian Potatoes, Baby Spinach and Port Wine Sauce
DESSERT
Top
Dinner Menu
APPETIZERS
Smoked Salmon
Terrine
Trio of Spring
Onions, Pickled Golden Beets, Fried Leeks and Toast Points
15-
Tuna Sashimi Roll
with Geoduck Clams,
Sweet Soy, Wasabi Tobiko, Wakame Seaweed Salad and Asian Sauces
16-
Jumbo Lump Crab
Cake
with Sautéed Bean Sprouts,
Baby Bok Choy, Straw Mushrooms,
Siracha and
Cilantro Flavored Cream Sauce
16-
½ Dozen Oysters
with Pickled Three
Onion Mignonette
14-
Roasted Quail
with Proscuito,
Caper and Fresh Herb Risotto, White Asparagus and Bordelaise Sauce
14-
Seared Foie Gras
with Shallot
Confit, Napa Cabbage and Chianti Sauce
18-
Escargots
with Garlic
Rosemary Butter, Walnuts and Puff Pastry
12-
Goat Cheese and
Sweet Onion Tart
with
Serrano Ham, Shitake Mushrooms, Crisp Asian Pear and Truffle Oil
13-
SOUPS
Shrimp and Potato
Veloute
with Parsley Oil,
Fried Leeks and Crispy Potatoes
9-
Applewood Smoked
Chicken Soup
with Farmhouse
Cheddar and Ditalini Pasta
7-
SALADS
Classic Caesar
Salad
with Fresh
Parmigiano Reggiano
8-
Mixed Green Salad
with Goat Cheese,
Pickled Beets, Candied Walnuts,
Dried Cherry and
Whole Grain Mustard Dressing
10-
CAVIAR
Beluga Osetra Sevruga
275- 195- 125-
ENTREES
Sautéed Salmon
with Asian Style
Crepe, Baby Bok Choy and Lobster Cream Sauce
26-
Roasted Sea Scallops
with Peruvian
Potatoes, Fresh Tomato,
Mozzarella and
Fennel Ceviche and Chianti Sauce
29-
Sautéed Shrimp
with Olive and
Caper Flavored Risotto, Haricot Verts and Port Wine Sauce
29-
Seared John Dory
with Blue Cheese
Flavored Whipped Potatoes,
White Asparagus and
Port Wine Sauce
30-
Lightly Seared Ahi
Tuna
with Sautéed Bean
Sprouts, Shitake Mushrooms, Baby Bok Choy,
Pickled Spring
Cabbage, Siracha Cream Sauce
33-
Pan Seared Premium
Reserve Pork Chop
with Choucroute,
Peruvian Potatoes, Baby Spinach, Smoked Apple,
Asian Pear and
Serrano Ham Chutney and Port Wine sauce
32-
Rendered Organic
Duck Breast
with Chinese Style
Cabbage Roll, White Asparagus,
Crisp Radish and
Chianti Sauce
29-
Roasted Rack of
Lamb
with Fennel, Artichoke
and Fresh Herb Risotto,
Olive Tapenade and
Chianti Sauce
35-
Roasted Filet
Mignon
with Sweet Garlic
Whipped Potatoes, Haricot Verts,
Crispy Leeks and
Bordelaise Sauce
36-
Sautéed Dry Aged
Strip Steak
with Roasted New
Potatoes, Haricot Verts,
Shallot and Herb
Butter and Bordelaise Sauce
36-
Chef’s Five Course
Tasting Menu
88-
*Consumer Advisory:
there may be an increased health risk associated with consuming rare or
undercooked animal derived foods*
Top
Private
Party Menu
Menu
One
FIRST COURSE
Shrimp and Potato
Veloute
with Parsley Oil,
Fried Leeks and Crispy Potatoes
Applewood Smoked
Chicken Soup
with Farmhouse
Cheddar and Ditalini Pasta
Classic Caesar
Salad
with
Fresh Parmigiano Reggiano
MAIN COURSE
Sautéed Salmon
with Olive, Caper
and Fresh Herb Risotto,
Haricot Verts and
Port Wine Sauce
Roasted Airline
Chicken Breast
with Herb Whipped
Potatoes, White Asparagus,
Crispy Leeks and
Bordelaise Sauce
Pan Seared Pork
Loin
with Choucroute,
Peruvian Potatoes,
Baby Spinach and
Port Wine Sauce
THIRD COURSE
Dessert
PRICE
PER PERSON: $48
6%
Tax & 20% Gratuity Not Included
Menu Two
FIRST
COURSE
Escargots
with Garlic
Rosemary Butter, Walnuts and Puff Pastry
Shrimp
and Potato Veloute
with Parsley
Oil, Fried Leeks and Crispy Potatoes
Mixed
Green Salad
with
Goat Cheese, Pickled Beets, Candied Walnuts,
Dried
Cherry and Whole Grain Mustard Dressing
Classic
Caesar Salad
with Fresh
Parmigiano Reggiano
MAIN COURSE
Sautéed Salmon
with Olive, Caper
and Fresh Herb Risotto,
Haricot Verts and
Port Wine Sauce
Roasted Sea
Scallops
with Peruvian
Potatoes,
Baby Bok Choy and
Chianti Sauce
Roasted Airline
Chicken Breast
with Herb Whipped
Potatoes, White Asparagus,
Crispy Leeks and
Bordelaise Sauce
Roasted Rack of
Lamb
with Fennel,
Artichoke and Fresh Herb Risotto,
Olive Tapenade,
Haricot Verts and Chianti Sauce
THIRD COURSE
Dessert
PRICE
PER PERSON: $58
6%
tax & 20% Gratuity Not Included
Menu Three
FIRST COURSE
Jumbo Lump Crab
Cake
with Sautéed Bean
Sprouts, Baby Bok Choy, Straw Mushrooms,
Siracha and
Cilantro Flavored Cream Sauce
Escargots
with Garlic
Rosemary Butter, Walnuts and Puff Pastry
Shrimp and Potato
Veloute
with Parsley Oil,
Fried Leeks and Crispy Potatoes
SECOND COURSE
Mixed Green Salad
with Goat Cheese,
Pickled Beets, Candied Walnuts,
Dried Cherry and
Whole Grain Mustard Dressing
Classic Caesar
Salad
with Fresh
Parmigiano Reggiano
MAIN COURSE
Sautéed Salmon
with Olive, Caper
and Fresh Herb Risotto,
Haricot Verts and Port
Wine Sauce
Seared John Dory
with Blue Cheese
Flavored Whipped Potatoes,
White Asparagus and
Port Wine Sauce
Roasted Airline
Chicken Breast
with Herb Whipped
Potatoes, White Asparagus,
Crispy Leeks and
Bordelaise Sauce
Roasted Filet
Mignon
with Sweet Garlic
Whipped Potatoes, Haricot Verts,
Crispy Leeks and
Bordelaise Sauce
FOURTH COURSE
Dessert
PRICE
PER PERSON: $68
6%
tax & 20% Gratuity Not Included
BRIDGETOWN MILL HOUSE
OUTDOOR TAPAS MENU
215.752.8996
Traditional Tapas Plate
Prosciutto, Chorizo, Manchego Cheese, Olives,
Artichokes and Roasted Peppers
13-
½ Dozen Oysters with Three Onion Mignonette
14-
Hummus
with Grilled Vegetables and Fried Tortillas
6-
Tuna Sashimi Roll
with Little Neck Clams, Sweet Soy, Wasabi Tobiko, Wakame
Seaweed Salad and Asian Sauces
16-
Crispy Fried Calamari
with Calamata Olives, Hot Peppers and Fresh Herbs
10-
Little Neck Clams
Simmered in Olive Oil, Garlic and Fresh Herbs
9-
Gazpacho Soup
with Parsley Oil, Cucumber and Bell Pepper Ceviche
6-
Baby Arugula Salad
with Diced Tomatoes, Shitake Mushrooms, Farmhouse
Cheddar, Fig and Herb Dressing
10-
Iceberg Wedge
with Blue Cheese Dressing, Crispy Pancetta, Diced
Tomato and Cucumber
8-
Tomato and
Mozzarella Salad with Reduced Balsamic and Basil Oil
8-
Mini Burgers (2) du Jour
with Pommes Frites and Tomato Mozzarella Salad
15-
Philly Cheesesteak Wrap
with Fresh Mozzarella, Pommes Frites and Homemade Spicy
Pickles
10-
Double Cut Lamb Chops
with Olive Tapenade, Artichokes and Chianti Sauce
16-
Antipasto Plate
with Serrano Ham, Sopressata, Hard Salami, Olives,
Roasted Red Peppers and Fresh Mozzarella
15-
Smoked Duck and Manchego Cheese Quesadillas
with Calamata Olives, Shaved Fennel, Lime and Cilantro
Flavored Crème Fraiche
11-
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