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215.752.8996 |
Dining
Menus
Summer 2010215.752.8996 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 BRIDGETOWN MILL HOUSE
BRIDGETOWN MILL HOUSE TAPAS MENU SERVING TUESDAY-FRIDAY from 11:30am SATURDAY from 5:00pm OUTDOOR PATIO 215.752.8996 Traditional Tapas Plate Prosciutto, Chorizo, Manchego
Cheese, Olives, Artichokes,
Roasted Peppers & Mini Toasts 16- Hummus with Fresh
Vegetables and Tri-Colored Tortillas 6- Gazpacho with Reduced Balsamic,
Basil Oil & Garlic Croutons 7- Baby Spinach Salad with Figs, Farmhouse
Cheddar, Crispy Speck Ham, Balsamic Dressing 9- Tomato & Mozzarella
Salad with Basil Oil &
Reduced Balsamic 10- Classic Caesar Salad with Fresh Parmigiano
Reggiano 8- Add to Caesar or Spinach
Salad Shrimp addl $9 Salmon addl $8 Chicken addl $7 Oysters on the Half Shell
(6) with Sea Salt, Lime &
Agave Mignonette 14- Jumbo Lump Crab Cake with Sweet Corn Sautee,
Julienne Vegetables, Agave Chipotle Sundried
Tomato Sauce 16- Little Neck Clams Simmered in Garlic, Olive
Oil, White Wine & Fresh Herbs 12- Pei Mussels with Sundried Tomato
Pablano Pesto, White Wine Sauce 9- Pablano Pesto Shrimp with Garlic Toast Points 16- Pasta Du Jour 14- Cheddar Burger with Chips & Salsa 14- Cheesesteak Wrap with Mediterranean Pasta
Salad 10- Open-Faced Portabella
Burger with Roasted Red Pepper,
Farmhouse Cheddar, Hummus, Tomato & Avocado
Roasted Garlic Aioli 10- Double Cut Lamb Chops with Fig & Blue Cheese
Risotto, Port Wine Sauce 16- *Consuming raw poultry,
meat or fish may increase your risk of food bourne illness
*Consuming raw poultry, meat or fish may increase your risk of food bourne illness BRIDGETOWN MILL HOUSESUMMER 2010 INNKEEPER’S MENU Tuesday – Friday 3 Course PRIX-FIXE $30 FIRST COURSE Choice of One Gazpacho with Reduced Balsamic, Basil Oil & Garlic Croutons Classic Caesar Salad with Fresh Parmigiano Reggiano ENTREES Choice of One Pasta du Jour Pan Seared Atlantic Salmon with Speck Ham Braised Napa Cabbage, Caramelized Figs & Bordelaise Sauce Sautéed Chicken Breast with Fresh Herb Risotto, Baby Spinach & Bordelaise
Sauce Pan Seared Berkshire Pork Chop with Basil, Tomato, Farmhouse Cheddar Mac & Cheese, Asparagus & Port Wine Sauce DESSERT Choice of One Ice Cream Fresh Fruit BRIDGETOWN MILL HOUSE APPETIZERS Oysters
on the Half Shell (6) with
Sea Salt, Lime & Agave Mignonette 14- Jumbo
Lump Crab Cake with
Sweet Corn Sautee, Julienne Vegetables, Agave Chipotle Sundried Tomato Sauce 16- Little
Neck Clams Simmered
in Garlic, Olive Oil, White Wine & Fresh Herbs 12- Pei
Mussels with
Sundried Tomato, Pablano Pesto Sauce 9- Roasted Quail with Fig & Blue Cheese Risotto, Bordelaise Sauce 12- Escargots with Shallot Fig &Herb Butter, Puff Pastry 12- Beef
Carpaccio with
Shaved Parmigiano Reggiano, Truffle Basil Dressing 16- SOUPS Chipotle
Corn Soup with Chive Oil & Scallions 8- Gazpacho with
Reduced Balsamic, Basil Oil & Garlic Croutons 7- SALADS Classic
Caesar Salad with Fresh Parmigiano Reggiano 8- Baby
Spinach Salad with
Figs, Farmhouse Cheddar, Crispy Speck Ham, Balsamic Dressing 9- Tomato
& Mozzarella Salad with
Basil Oil & Reduced Balsamic 10- ENTREES Roasted
Sea Scallops with
Sweet Corn, Napa Cabbage, Portabella Sautee, Agave
Chipotle Sundried Tomato Sauce 29- Spicy
Drunken Swordfish with
Wasabi Flavored Black Beans, Bean Sprouts & Sweet Soy Chili Garlic Sauce 28- Sautéed
Monk Fish with
Truffle Chipotle Flavored Risotto, Baby Spinach & Roasted Yellow Pepper
Sauce 28- Pan
Seared Atlantic Salmon with
Speck Ham Braised Napa Cabbage, Caramelized Figs & Bordelaise Sauce 24- Pan
Seared Berkshire Pork Chop with
Basil, Tomato, Farmhouse Cheddar Mac & Cheese, Asparagus
& Port Wine Sauce 33- Roasted
Rack of Lamb with
Fig & Blue Cheese Risotto, Asparagus & Port Wine Sauce 35- Sautéed
Filet Mignon with
Basil Whipped Potatoes, Baby
Spinach & Red Wine Sauce 34- Dry
Aged Strip Steak with
Whipped Potatoes, Spicy Corn & Bordelaise Sauce 36- Chef’s
Five Course Tasting Menu requires
participation of the entire table 89- *Consuming raw poultry, meat or fish may increase your risk
of food bourne illness BRIDGETOWN MILL HOUSE760 Langhorne-Newtown Road Menu One FIRST COURSE Escargots with Shallot Fig &Herb Butter, Puff Pastry Gazpacho with
Reduced Balsamic, Basil Oil & Garlic Croutons Classic
Caesar Salad with
Fresh Parmigiano Reggiano MAIN COURSE Pan
Seared Atlantic Salmon with
Speck Ham Braised Napa Cabbage, Caramelized Figs & Bordelaise Sauce Sautéed
Chicken Breast with
Fresh Herb Risotto, Baby Spinach & Bordelaise Sauce Flat
Iron Steak with
Whipped Potatoes, Spicy Corn & Bordelaise Sauce THIRD COURSE Dessert PRICE PER PERSON: $49 6% Tax & 20% Gratuity Not Included SUMMER 2010 BRIDGETOWN MILL HOUSE 760 Langhorne-Newtown Road Langhorne, PA 19047 www.bridgetownmillhouse.com 215.752.8996 Menu Two FIRST COURSE Escargots with Shallot Fig &Herb Butter, Puff Pastry Gazpacho with
Reduced Balsamic, Basil Oil & Garlic Croutons Classic
Caesar Salad with
Fresh Parmigiano Reggiano MAIN COURSE Pan
Seared Atlantic Salmon with Speck Ham Braised Napa Cabbage,
Caramelized Figs & Bordelaise Sauce Roasted
Sea Scallops with
Sweet Corn, Napa Cabbage, Portabella Sautee, Agave
Chipotle Sundried Tomato Sauce Sautéed
Chicken Breast with
Fresh Herb Risotto, Baby Spinach & Bordelaise Sauce Roasted
Rack of Lamb with
Fig & Blue Cheese Risotto, Asparagus & Port Wine Sauce THIRD COURSE Dessert PRICE PER PERSON: $59 6% tax & 20% Gratuity Not Included SUMMER 2010 BRIDGETOWN MILL HOUSE 760 Langhorne-Newtown Road Langhorne, PA 19047 www.bridgetownmillhouse.com 215.752.8996 Menu Three FIRST COURSE Escargots with Shallot Fig &Herb Butter, Puff Pastry Jumbo
Lump Crab Cake with
Sweet Corn Sautee, Julienne Vegetables, Agave
Chipotle Sundried Tomato Sauce Chipotle
Corn Soup with Chive Oil & Scallions SECOND COURSE Classic
Caesar Salad with
Fresh Parmigiano Reggiano Baby
Spinach Salad with
Figs, Farmhouse Cheddar, Crispy Speck Ham, Balsamic Dressing MAIN COURSE Pan
Seared Atlantic Salmon with
Speck Ham Braised Napa Cabbage, Caramelized Figs & Bordelaise Sauce Spicy
Drunken Swordfish with
Wasabi Flavored Black Beans, Bean Sprouts & Sweet Soy Chili Garlic Sauce Sautéed
Chicken Breast with
Fresh Herb Risotto, Baby Spinach & Bordelaise Sauce Sautéed
Filet Mignon with
Basil Whipped Potatoes, Baby
Spinach & Red Wine Sauce FOURTH COURSE Dessert PRICE PER PERSON: $69 6% tax & 20% Gratuity Not Included SUMMER 2010 SUMMER 2010
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