Lodging & Dining
760 Langhorne-Newtown
Road, Route 413
Langhorne, PA 19047

215.752.8996
215.741.1668 - (Fax)

Email Us

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

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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

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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*

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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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