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215.752.8996 |
Dining
Menus
Winter 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 LUNCH MENU WINTER 2010 Dried Mushroom and Egg Noodle Soup with Asiago Cheese & Truffle Oil 7- Lobster Bisque with Parsley & Thyme Oil 9- Classic Caesar Salad with Fresh Parmigiano Reggiano 8- Mixed Green Salad with Dried Cranberries, Goat Cheese, Whole Grain Mustard Gran Marnier Dressing 9- Add to Mixed
Green or Caesar Salad Shrimp addl $9 Salmon addl $8 Chicken addl
$7 Pasta Du Jour 14- Jumbo Lump Crab Cake with Braised Red Cabbage, Saffron Roasted Garlic Sauce and Sautéed Vegetables 16- Classic
Cheeseburger with Cheddar
Cheese, Lettuce, Tomato and Pommes Frites 14- Cheesesteak with Cheddar
Cheese and Pommes Frites 10- Hot Italian
Sausage Sandwich with Peppers
& Onions 9- *Consuming
raw poultry, meat or fish may increase your risk of food bourne illness
WINTER 2010 Tuesday-Saturday from 5:00pm 215.752.8996 APPETIZERS
Smoked Salmon with Sautéed Capers, Blue Cheese Sour Cream, Toast Points, Parsley & Thyme Oil 14- Jumbo Lump Crab Cake with Braised Red Cabbage, Saffron Roasted Garlic Sauce and Sautéed Vegetables 16- Lobster Risotto with Fresh Asparagus and Basil Oil 16- Country Style Pate with Whole Grain Mustard, Cranberry Relish and Toast Points 12- Roasted Quail with Chipotle & Cranberry Flavored Risotto, Spicy Roasted Red Pepper Sauce 12- Escargots with Winter Vegetables, Champagne Orange Zest & Thyme Butter, Puff Pastry 12- SOUPS Dried Mushroom and Egg Noodle Soup with Asiago Cheese & Truffle Oil 7- Lobster Bisque with Parsley & Thyme Oil 9- SALADS Classic Caesar Salad with Fresh Parmigiano Reggiano 8- Mixed Green Salad with Dried Cranberries, Goat Cheese, Whole Grain Mustard Gran Marnier Dressing 9- ENTREES
Roasted Sea Scallops with Brown Buttered Sweet Potatoes, Haricot Verts and Port Wine Sauce 29- Miso & Chile Garlic Swordfish with Sesame Szechuan Flavored Brown Rice, Haricot Verts, Hoisin Tamari Sauce 26- Pan Seared Bronzino with Dried Mushroom Risotto, Asparagus and Roasted Red Pepper Sauce 28- Sautéed Atlantic Salmon with Basil Flavored Whipped Potatoes, Buttered Asparagus and Bordelaise Sauce 24- Sautéed Chicken Breast with Sweet Potatoes, Baby Spinach and Red Wine Sauce 22- Spiced Venison Loin with Chipotle & Hot Italian Sausage Flavored White Beans, Baby Spinach and Bordelaise Sauce 36- Roasted Rack of Lamb with Cranberry & Blue Cheese Flavored Risotto, Braised Red Cabbage, Haricot Verts and Port Wine Sauce 35- Caramelized Filet Mignon with Scallion Whipped Potatoes, Haricot Verts, Tomato Concasse and Red Wine Sauce 34- 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 Private
Party Menu
Menu
One
FIRST COURSE Escargots with Winter Vegetables, Champagne Orange Zest &
Thyme Butter, Puff Pastry Dried Mushroom and Egg Noodle Soup with Asiago Cheese & Truffle Oil Classic Caesar Salad with Fresh Parmigiano Reggiano MAIN COURSE Sautéed Atlantic Salmon with Basil Flavored Whipped Potatoes, Buttered Asparagus and Bordelaise Sauce Sautéed Chicken Breast with Sweet Potatoes, Baby Spinach and Red Wine Sauce Pan Seared Pork Chop with Cranberry & Blue Cheese Flavored Risotto, Braised Red Cabbage, Haricot Verts and Port Wine Sauce THIRD COURSE Dessert PRICE
PER PERSON: $49 6% Tax & 20% Gratuity Not
Included WINTER 2010 BRIDGETOWN
MILL HOUSE 760 Langhorne-Newtown
Road Langhorne, PA 19047 215.752.8996 Menu Two FIRST
COURSE Escargots with Winter Vegetables, Champagne Orange Zest & Thyme Butter, Puff Pastry Dried Mushroom and Egg Noodle Soup with Asiago Cheese & Truffle Oil Classic Caesar Salad with Fresh Parmigiano Reggiano Mixed Green Salad with Dried Cranberries, Goat Cheese, Whole Grain Mustard Gran Marnier Dressing MAIN COURSE Sautéed Atlantic Salmon with Basil Flavored Whipped Potatoes, Buttered Asparagus and Bordelaise Sauce Miso & Chile Garlic Swordfish with Sesame Szechuan Flavored Brown Rice, Haricot Verts and Hoisin Tamari Sauce Sautéed Chicken Breast with Sweet Potatoes, Baby Spinach and Red Wine Sauce Roasted Rack of Lamb with Cranberry & Blue Cheese Flavored Risotto, Braised Red Cabbage, Haricot Verts and Port Wine Sauce THIRD COURSE Dessert PRICE
PER PERSON: $59 6% tax & 20% Gratuity Not
Included WINTER
2010 Menu Three FIRST COURSE Lobster Bisque with Parsley & Thyme Oil Escargots with Winter Vegetables, Champagne Orange Zest & Thyme Butter, Puff Pastry Jumbo Lump Crab Cake with Braised Red Cabbage, Saffron Roasted Garlic Sauce and Sautéed Vegetables SECOND COURSE Classic Caesar Salad with Fresh Parmigiano Reggiano Mixed Green Salad with Dried Cranberries, Goat Cheese, Whole Grain Mustard Gran Marnier Dressing MAIN COURSE Sautéed Atlantic Salmon with Basil Flavored Whipped Potatoes, Buttered Asparagus and Bordelaise Sauce Roasted Sea Scallops with Brown Buttered Sweet Potatoes, Haricot Verts and Port Wine Sauce Sautéed Chicken Breast with Sweet Potatoes, Baby Spinach and Red Wine Sauce Caramelized Filet Mignon with Scallion Whipped Potatoes, Haricot Verts, Tomato Concasse and Red Wine Sauce FOURTH COURSE Dessert PRICE
PER PERSON: $69 6% tax & 20% Gratuity Not
Included WINTER
2010
BRIDGETOWN MILL HOUSE WINTER 2010 215.752.8996 INNKEEPER’S MENU Tuesday – Friday 3 Course PRIX-FIXE $30 FIRST COURSE Choice of One Dried Mushroom and Egg
Noodle Soup with Asiago Cheese &
Truffle Oil Classic Caesar Salad with Fresh Parmigiano Reggiano ENTREES Choice of One Pasta du Jour Sautéed Atlantic Salmon with Basil Flavored Whipped
Potatoes, Buttered Asparagus and
Bordelaise Sauce Sautéed Chicken Breast with Sweet Potatoes, Baby
Spinach and Red Wine Sauce Pan Seared Pork Chop with Cranberry & Blue
Cheese Flavored Risotto, Braised Red Cabbage, Haricot Verts and Port Wine
Sauce DESSERT Choice of One Ice Cream Fresh Fruit |
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