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215.752.8996 |
Dining
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Spring 2009215.752.8996 Now Offering Innkeeper's Menu 3 Course for $30 (Chef's Selection) Tues-Fri
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 LUNCH MENU
BRIDGETOWN MILL HOUSE Traditional Tapas Plate Hummus with Fresh Vegetables and Fried Tortillas Gazpacho
with Garlic Crouton and Cilantro Oil Arugula
with Bell Pepper, Diced Tomato and Basil Honey Apricot Dressing Classic Caesar Salad
with Fresh Parmigiano Reggiano Add to Arugula or Caesar Salad Tomato and Mozzarella Salad
with Reduced Balsamic and Basil Oil Pan Seared Mozzarella
with Baby Arugula and Basil Aioli Oysters with Black Pepper Mignonette Little Neck Clams
Simmered in Garlic, Fresh Herbs and Olive Oil Jumbo Lump Crabcake
with Crawfish and Bean Sprouts Sautee, Basil Nam Pla Shrimp Pad Thai Mussels
with Tequila Lime and Olive Oil Sauce Crawfish Risotto
with Roasted Pepper Sauce Pasta Du Jour Sandwich Du Jour Burger Du Jour (8oz)
with Pommes Frites Cheesesteak
with Manchego Cheese and Pommes Frites Open-Faced Portabella Burger
with Artichokes, Manchego Cheese, Hummus, Red Pepper Aioli Double Cut Lamb Chops
with Stewed Tomatoes and Cabbage, Red Wine Sauce
*Consuming raw poultry, meat or fish may increase your risk of food bourne illness
BRIDGETOWN MILL HOUSE APPETIZERS Little Neck Clams
Simmered in Garlic, Olive Oil and Fresh Herbs Smoked Salmon and Roasted Beet Terrine Jumbo Lump Crab Cake
with Crawfish and Bean Sprouts Sautee, Basil Nam Pla Oysters
with Black Pepper Mignonette Roasted Quail with Stewed Tomato and Cabbage, Maitake Mushrooms and Bordelaise Sauce 13- Escargots with Roasted Shallots, Garlic, Port Wine and Puff Pastry 12- SOUPS Hot Italian Sausage and Wild Mushroom Soup
with Brown Rice and Parmigiano Reggiano Gazpacho
with Garlic Crouton and Cilantro Oil SALADS Classic Caesar Salad
with Fresh Parmigiano Reggiano Baby Arugula
with Bell Pepper, Diced Tomatoes and Basil Honey Apricot Dressing Tomato Mozzarella Salad
with Reduced Balsamic and Basil Oil ENTREES Roasted Atlantic Salmon
with Crawfish and Spicy Andouille Flavored Risotto, Caramelized Sea Scallops
with Medley of Baby Carrots, Maitake Mushrooms, Asparagus, Pan Seared Shrimp
with Wild Mushroom Flavored Brown Rice, Sautéed Snapper
with Shrimp Pad Thai, Sautéed Arugula and Natural Juices Rendered Duck Breast
with Stewed Tomatoes and Cabbage, Spicy Andouille Hash, Berkshire Pork Chop
with Smoked Ham Hock Flavored White Beans, Caramelized Filet Mignon
with Chive Whipped Potatoes, Baby Carrots, Pistachio Crusted Rack of Lamb
with Kalamata Flavored Risotto, Maitake Mushrooms, Chef’s Five Course Tasting Menu
760 Langhorne-Newtown Road BRIDGETOWN MILL HOUSE Private Party Menu Spring 2009 Menu One FIRST COURSE Escargots with Roasted Shallots, Garlic, Port Wine and Puff Pastry Gazpacho with Garlic Crouton and Cilantro Oil Classic Caesar Salad with Fresh Parmigiano Reggiano MAIN COURSE Roasted Atlantic Salmon Sautéed Chicken Breast Berkshire Pork Chop
THIRD COURSE Dessert
PRICE PER PERSON: $49
SPRING 2009
BRIDGETOWN MILL HOUSE 760 Langhorne-Newtown Road
Menu Two FIRST COURSE Roasted Quail with Stewed Tomato and Cabbage, Maitake Mushrooms and Bordelaise Sauce Escargots with Roasted Shallots, Garlic, Port Wine and Puff Pastry Hot Italian Sausage and Wild Mushroom Soup Classic Caesar Salad with Fresh Parmigiano Reggiano MAIN COURSE Roasted Atlantic Salmon
with Crawfish and Spicy Andouille Flavored Risotto, Sautéed Snapper with Shrimp Pad Thai, Sautéed Arugula and Natural Juices Sautéed Chicken Breast
with Spicy Andouille Flavored Risotto, Pistachio Crusted Rack of Lamb
with Kalamata Flavored Risotto, Maitake Mushrooms,
THIRD COURSE Dessert PRICE PER PERSON: $59 BRIDGETOWN MILL HOUSE 760 Langhorne-Newtown Road Menu Three FIRST COURSE Jumbo Lump Crab Cake with Crawfish and Bean Sprouts Sautee, Basil Nam Pla Escargots with Roasted Shallots, Garlic, Port Wine and Puff Pastry Hot Italian Sausage and Wild Mushroom Soup SECOND COURSE Classic Caesar Salad with Fresh Parmigiano Reggiano Baby Arugula with Bell Pepper, Diced Tomatoes and Basil Honey Apricot Dressing MAIN COURSE Caramelized Sea Scallops
with Medley of Baby Carrots, Maitake Mushrooms, Asparagus, Pan Seared Shrimp
with Wild Mushroom Flavored Brown Rice, Rendered Duck Breast
with Stewed Tomatoes and Cabbage, Spicy Andouille Hash, Caramelized Filet Mignon
with Chive Whipped Potatoes, Baby Carrots,
FOURTH COURSE Dessert PRICE PER PERSON: $69
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