Dining Menu

Soup & Salads

Soup of the Day 10

Tomato Bisque 11

House-smoked cheddar cheese fritter and basil oil

Baby Kale and Roasted Squash Salad 14

Toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing*

Poached Pear and Arugula Salad 14

Crumbled Gorgonzola, spiced walnuts and port wine dressing*

Red and Golden Beet Salad 14

Candied red onions, hazelnut crumb, orange segments and honey orange dressing*

Appetizers

Seared Sea Scallops 17

Fava bean purée and crispy Tasso ham*

Horseradish Stuffed Shrimp 16

Wrapped in bacon with honey mustard sauce*

Goat Cheese, Leek and Potato Galette 14

With pistachio crust

Crispy Brussels Sprouts 14

Vermont maple syrup, house-smoked bacon, caramelized red onions and toasted pine nuts*

Entrées

Charleston Meeting Street Crab, Our Signature Dish 23

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*

Jumbo Lump Crab Cake 21

Roasted red pepper beurre blanc and basil coulis; served with rice pilaf and fresh vegetables

Seared Salmon Fillet with Warm Lentil Salad 19

Roasted butternut squash, arugula and an orange honey dressing*

Farmhouse Ragú 18

Beef, veal and pork in ragú Bolognese with fresh fettuccini and Locatelli cheese^

Slow Cooked Cassoulet 17

White beans, duck confit, pork sausage and lamb^

Porcini Rubbed Roasted Chicken Breast 18

Creamy polenta and wild mushroom sauce*

Pastrami Seasoned Smoked Salmon Sandwich 15

On marbled rye toast with whole grain mustard sauce, Gruyère cheese and coleslaw; served with onion rings^

Porchetta Sandwich 15

Roasted pork, rosemary garlic mayonnaise, broccoli rabe and provolone cheese on a ciabatta loaf; served with French fries^

Bass’t Cheeseburger on a Pretzel Bun 16

Bacon jam, spiked pickled onion and Vermont cheddar cheese; Served with sliced tomato, lettuce and French fries^

Sautéed Potato Gnocchi 17

Basil pesto cream, roasted tomatoes and shaved Locatelli cheese

Specialty Cocktails 15

Bass'tini

Earl Grey Infused Beefeater Gin, Simple Syrup, Lemon Juice

Bass'hattan

Bourbon, Vermouth, Barrel Aged Cherries and Bitters

Bees Knees

Bombay Sapphire Gin, Lemon Juice, Local Bucks County Honey Essence

White Russian

Vodka, Kahlua and cream

Red Sangria

Red Wine, Red Apple Schnapps, Apple Cider, Orange Juice

Maple Rye Old Fashioned

Maple Syrup, Rye Whiskey, Bitters, Cinnamon Stick Garnish

Spiced Apple Margarita

Tequila, Apple Cider, Lime Juice, Simple Syrup, Cinnamon Rim

Pear Collins

Gin, Pear Puree, Club Soda

Cranberry Mule

Vodka, Cranberry, Ginger Beer, Cranberry Garnish

Soup & Salads

Tomato Bisque 11

House-smoked cheddar cheese fritter and basil oil

Baby Kale and Roasted Squash Salad 14

Toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing*

Red and Golden Beet Salad 14

Candied red onions, hazelnut crumb, orange segments and honey orange dressing*

Appetizers

House-Smoked Salmon Lox and Bagel 13

With capers, onions and cream cheese

Baked Brie en Croûte 16

With grapes and salted caramel

Potato, Bacon and Cheddar Croquettes 16

With honey mustard dipping sauce

Vanilla Yogurt and House-Made Granola 12

With seasonal fruit

Shared Plates

Charcuterie Plate 18

Country pâté, speck ham and pork rillettes; served with crostini, pickled fennel and cranberry mustard^

Mediterranean Antipasto 18

Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita^

Artisanal Cheese Plate 22

Stilton with Port drizzle, cave-ripened Humboldt Fog and Grafton-smoked cheddar; served with fig jam, crostini and grapes^

Entrées

Quiche of the Day 16

Served with mixed green salad and balsamic vinaigrette

Classic Eggs Benedict 19

Poached eggs on an English muffin with Canadian bacon and hollandaise sauce

Steak and Eggs 23

Petite filet with 2 eggs any style; served with mushroom demi-glace and home fries*

Choice of Omelet 18

1. Spinach, mushroom, onion and Gruyère cheese, side of home fries and breakfast meat*

2. Roasted red pepper, caramelized onion and smoked cheddar, side of home fries and breakfast meat*

Charleston Shrimp and Grits 19

Cheddar cheese grits topped with sautéed spicy shrimp in a roasted tomato cream sauce; served with seasonal vegetables*

Challah French Toast 16

Served with Vermont maple syrup and choice of breakfast meat

Jumbo Lump Crab Cake 21

Garlic aioli and roasted red pepper coulis; served with rice pilaf and seasonal vegetables

Bass’t Cheeseburger on a Pretzel Bun 16

Bacon jam, spiked pickled onion and Vermont cheddar cheese; served with sliced tomato, lettuce and French fries^

Seared Chicken Breast 17

Mediterranean spice rubbed; with warm couscous salad and pistachio-honey dressing*

Chicken Salad Club Sandwich 16 16

Served with potato salad^

Specialty Cocktails

Mimosa 12

Champagne, Orange Juice

Aperol Spritz 13

Prosecco, Aperol, Muddled Orange, Club Soda

Cucumber Bloody Mary 14

Proprietary Cucumber Vodka, House-made mix

Pear Collins 15

Gin, Pear Puree, Club Soda

Spiced Apple Margarita 15

Tequila, Apple Cider, Lime Juice, Simple Syrup, Cinnamon Rim

Cranberry Mule 15

Vodka, Cranberry, Ginger Beer, Cranberry Garnish

Red Sangria 15

Red Wine, Red Apple Schnapps, Apple Cider, Orange Juice

Soups & Salads

Soup of the Day 10

Smoked Seafood Chowder* 11

Baby Kale and Roasted Squash Salad 14

Toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing*

Red and Golden Beet Salad 14

Candied red onions, hazelnut crumb, orange segments and honey orange dressing*

Poached Pear and Arugula Salad 14

Crumbled Gorgonzola, spiced walnuts and port wine dressing*

Appetizers

Horseradish Stuffed Shrimp 16

Wrapped in bacon with honey mustard sauce*

Crispy Brussels Sprouts 14

Vermont maple syrup, house-smoked bacon, caramelized red onions and toasted pine nuts*

Salt and Peppered Crispy Squid 17

Shallot, garlic and sweet pepper cracklings*

Entrées

Charleston Meeting Street Crab, Our Signature Dish 34

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*

Maine Lobster Risotto Market Price

Whole shelled lobster with jumbo shrimp and sea scallops in a Saffron vanilla infused cream sauce*

Sautéed Scallops 39

Roasted root vegetables, red onion marmalade, citrus confit and orange-ginger beurre blanc*

Smoked Maple Glazed Salmon 33

Parsnip purée, candied apples and roasted Brussels sprouts*

Swordfish Saltimbocca 36

Prosciutto wrapped with creole Meniere sauce, potato gnocchi, sautéed spinach and sage potato chips^

Braised Short Rib 36

Port wine reduction, caramelized carrots, roasted button mushrooms and Yukon Gold mashed potato*

The Bass’t Grilled Filet Mignon 41

Foie gras maître d’hôtel butter, fig mostarda and Black Bass red wine demi, Yukon Gold mashed potatoes and vegetable du jour*

Roasted Rack of Lamb 39

Rosemary Crumb, mint demi-glace and potato pave

Crispy Duck Breast with Apricot-Plum Sauce 35

Star anise and ginger marinated with caramelized sweet potatoes and sautéed baby kale*

Vegan Cassoulet 27

Roasted rutabaga, celery root, butternut and mushroom with white bean, tomato and grilled vegan sausage*

Shared Plates

Basket of French Fries 7

Served with catsup*

Beer Battered Onion Rings 7

Served with ranch dressing

Spinach, Crab and Artichoke Dip 17

Served with grilled pita^

Charcuterie Plate 18

Country pâté, speck ham and pork rillettes; served with crostini, pickled fennel and cranberry mustard^

Mediterranean Antipasto 18

Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita^

Artisanal Cheese Plate 22

Stilton with Port drizzle, cave-ripened Humboldt Fog and Grafton-smoked cheddar; served with fig jam, crostini and grapes^

Pub Fare

Fish & Chips 17

Cod battered in American pale ale; served with French fries, coleslaw and herb tartar sauce

Seared Salmon Fillet with Warm Lentil Salad 19

Roasted butternut squash, arugula and an orange honey dressing*

Beef Bourguignon 19

With Yukon Gold mashed potatoes and vegetable du jour*

Bass’t Cheeseburger 16

Bacon jam, spiked pickled onion and Vermont cheddar cheese; Served with sliced tomato, lettuce and French fries^

Slider Trio 16

A daily selection from Chef’s repertoire; served on mini Brioche rolls

Served 7 Days a Week
3:00 pm – 5:00 pm

Baby Kale and Roasted Squash Salad 14

Toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing*

Red and Golden Beet Salad 14

Candied red onions, hazelnut crumb, orange segments and honey orange dressing*

Basket of French Fries or Beer Battered Onion Rings 7

Fries served with ketchup; onion rings served with ranch dressing

Crispy Brussels Sprouts 14

Vermont maple syrup, house-smoked bacon, caramelized red onions and toasted pine nuts*

Bass’t Cheeseburger on a Pretzel Bun 16

Bacon jam, spiked pickle onion and Vermont cheddar cheese; served with lettuce, tomato, pickle and French fries^

Shared Plates

Mediterranean Antipasto 18

Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita^

Artisanal Cheese Plate 22

Stilton with port drizzle, cave-ripened Humboldt Fog and Grafton smoked cheddar; served with mix berry jam, crostini and grapes^

Charcuterie Plate 18

Country Pâté, specked ham and pork rillettes; Served with crostini, pickled fennel and cranberry mustard*

15 each

Bass'tini

Earl Gray Infused Gin, Simple Syrup, Lemon Juice

Bass’hattan

Bourbon, Vermouth, Barrel Aged Cherries and Bitters

White Russian

Vodka, Kahlua and cream

Red Sangria

Red Wine, Red Apple Schnapps, Apple Cider, Orange Juice

Maple Rye Old Fashioned

Maple Syrup, Rye Whiskey, Bitters, Cinnamon Stick Garnish

Spiced Apple Margarita

Tequila, Apple Cider, Lime Juice, Simple Syrup, Cinnamon Rim

Pear Collins

Gin, Pear Puree, Club Soda

Cranberry Mule

Vodka, Cranberry, Ginger Beer, Cranberry Garnish

Draft Beer

Bass Ale 7

5% - malty with hints of toffee and mild hoppy flavors

Stella Artois 8

5% - light bodied and mildly bitter with crisp apple undertones

Guinness Stout 8

5.6% - classic Irish dry stout. Dark, malty and smooth

Sam Adams Seasonal 8

Limited release varieties for each season

Yards IPA 8

7% - lightly citrus with strong dry hops

Bottled Domestic Beer

Coors Light 5

4.2% - clean, crisp, easy drinking

Yuengling Lager 5

4.4% - toasted malt, balanced, cluster and cascade hops

Heineken 6

5% - the archetypal lager, strong and bitter

Shock Top Summer Shandy 6

4.2% - citrus peels, lemon and a hint of sweetness

St. Pauli Girl 5

non-alcoholic

Craft Beer

Voodoo Ranger Imperial IPA 7

9% - fresh cut pine and citrus flavors, rich and delicious

Fat Tire Amber Ale 6

5.2% - toasty malt forward, slightly bitter baking spices

Goggle Fogger German Hefeweizen 7

5.4% - light aromas of wheat, bubblegum, clove and spice

Type A India Pale Ale 8

7% - intense hop aroma, flavor and dry finish

Summer Love Golden Ale 7

5.2% - earthy and citrus hop flavors of lemon and pine

Troegs Perpetual IPA 7

7.5% - citrus rind, pine balm & tropical fruit

Mango Cart 7

4% - light wheat ale with fresh mango flavor, crisp and refreshing

Stone IPA 7

7.7% - citrusy, tropical and piney

Chimay 12

9% - mulled spices and caramel

Black Bass Specialty Wine

Black Bass Proprietary Chardonnay, Sonoma California 13/40

Sparkling Wines

Hacienda “Champenoise Method” Brut, California 12/36

La Marca Prosecco, Italy 14/42

Cielo Prosecco, Italy 38

Roger Goulart Cava Grand Reserva Brut, Spain 45

Moët Chandon Imperial Brut, Champagne, France 110

Veuve Clicqout Yellow Label Brut, Champagne, France 110

Half Bottle Sparkling Wines

Moët Chandon Imperial Brut, Champagne 55

Pinot Grigio, Pinot Blanc & Pinot Gris

Canaletto Pino Grigio, Italy 12/36

Duck Pond Willamette Valley Pinot Gris, Oregon 45

Ritratti Pinot Grigio, Italy 50

Au Bon Climat Santa Barbara Pinot Blanc, California 50

Bordeaux, Loire Valley, Sauvignon Blanc

Stoneburn Sauvignon Blanc, New Zealand 12/36

Trione “River Road Ranch” Sauvignon Blanc, Sonoma, California 16/58

Château Pilet Bordeaux Blanc, France 40

Jean Marc Crochet Sancerre, Loire Valley, France 60

Frog’s Leap Sauvignon Blanc, Napa Valley, California 65

Burgundy & Chardonnay

Capitelles des Fermes, Burgundy, France 12/36

Mommessin Macon Village, Burgundy, France 40

Ca’ Momi Chardonnay, Napa Valley, California 45

Morgan “Metallico” Chardonnay, Monterey, California 55

DeLoach Russian River Valley Chardonnay, Sonoma, California 60

J. Moreau & Fila Chablis, France 75

Frank Family Carneros Chardonnay, California 90

Shafer "Red Shoulder Ranch" Chardonnay, Napa Valley, California 110

Other Whites of Interest

Urban Riesling, Mosel, Germany 12/36

Ruby Donna Moscato, Italy 12/36

Familie Bauer Grüner Veltliner, Juche, Austria 43

Lamoreaux Landing Gewurztraminer, New York State 45

Inama “Vin Soave” Classico, Veneto, Italy 50

Rosé

La Vie en Rosé, South West France 12/36

De Perriere Brut Sparkling Rosé, California 12/36

Sol Real Vinho Verde Rosé, Portugal 36

Château des Ferrages Roumery Rosé, Provence, France 48

Black Bass Specialty Wine

Black Bass Proprietary Cabernet, Central Coast California 13/40

Burgundy, Pinot Noir

Bogle Pinot Noir, California 12/36

Iris Pinot Noir, Oregon 16/58

Decoy Limited Sonoma Coat Pinot Noir, California 50

Mommessin "La Cle Saint Pierre", Burgundy, France 52

Ponzi Tavola Pinot Noir, Willamette Valley, Oregon 65

Adelsheim Pinot Noir, Newberg, Oregon 85

Duckhorn Goldeneye Pinot Noir, Anderson Valley, California 110

Merlot

Hyatt Merlot, Rattlesnake Hills, Washington State 12/36

Château Blouin, Bordeaux, France 38

Truchard Merlot, Napa Valley, California 70

Frog’s Leap Merlot, Napa Valley, California 90

Cabernet Sauvignon

Mill Creek Cabernet, Sonoma, California 18/60

First Drop Mother’s Ruin, McLaren Vale, Australia 50

Broken Earth “CV Reserve”, Paso Robles, California 65

Hunt & Harvest, Napa Valley, California 75

Canvasback "Red Mountain", Washington State 90

Frank Family Cabernet Sauvignon, Napa Valley, California 110

Trefethen Oak Knoll, Napa Valley, California 110

Cade Cabernet (Plumpjack Vineyards), Napa Valley, California 200

Bordeaux & Meritage

Trefethen “Double T” Meritage, Napa Valley, California 15/48

Morgan “Cotes du Crows”, Napa Valley, California 50

Château Tour Renaissance Saint-Emilion Grand Cru, Bordeaux, France 60

Château Gaudin Pauillac, Bordeaux, France 95

Malbec, Shiraz, Syrah & Zinfandel

San Huberto “Reserva” Malbec, Argentina 12/36

Bodega Noemia "A Lisa" Malbec, Patagonia, Argentina 48

Truchard Syrah, Napa Valley, California 50

DeLoach "Russian River" Zinfandel, Russian River Valley, California 60

Rombauer Zinfandel, Napa Valley, California 80

Other Reds of Interest

Garofoli "Monte Real" Sangiovese, Marche, Italy 12/36

Cent'anni Amarone della Valpolicella, Italy 68

Cafaggio Chianti Classico Riserva, Tuscany, Italy 75

Villa Poggio Salvi Brunello di Montalcino, Tuscany, Italy 90

Ferraton "Le Parvis" Châteauneuf-du-Pape, Rhône Valley, France 110

Rivetto “Serralunga” Barolo, Piedmont, Italy 110

Black Bass Specialty Wine

Black Bass Proprietary Chardonnay, Sonoma California 13

Black Bass Proprietary Cabernet, Central Coast California 13

White Wines

Hacienda “Champenoise Method” Brut, California 12

La Marca Prosecco, Italy 14

Canaletto Pino Grigio, Italy 12

Guillaman Sauvignon Blanc, Southwest France 12

Trione “River Road Ranch” Sauvignon Blanc, Sonoma, California 16

Capitelles des Fermes, Burgundy, France 12

Urban Riesling, Mosel, Germany 12

Lionel Osmin “DRY” Rosé, South West France 12

De Perriere Brut Sparkling Rosé, California 12

Red Wines

Bogle Pinot Noir, California 12

Stoneburn Pinot Noir, New Zealand 14

Hyatt Merlot, Rattlesnake Hills, Washington State 13

Twenty Acres Cabernet, California 13

Mill Creek Cabernet, Sonoma, California 18

Trefethen “Double T” Meritage, Napa Valley, California 15

San Huberto “Reserva” Malbec, Argentina 12

Schild Estate Shiraz, Barossa Valley, Australia 13

Garofoli ”Monte Reale” Sangiovese, Marche, Italy 12

All Desserts 12

Dark Chocolate and Pumpkin Tart

A dark chocolate crust, filled with pumpkin cream, and dark chocolate ganache. Topped with candied pepitas, and chantilly cream. ^NF

Spiced Chocolate Panna Cotta

A creamy milk chocolate base, infused with warm spices like cinnamon, cloves, and a touch of chili. Served with a side of salted chocolate cookies. ^NF

Pink Grapefruit and Mascarpone Trifle

Layers of pink grapefruit curd, mascarpone mousse, and fluffy vanilla cake. ^{GF NF}

Carrot Cake

A classic, moist carrot cake, layered with silky smooth cream cheese icing.

Port Wine and Truffle Pairing

Four assorted homemade chocolate truffles accompanied with a glass of Petite Syrah Port. ^GF

Affogato

Three scoops of homemade vanilla bean ice cream topped with chocolate shavings, served with single shot of espresso and butter shortbread cookies. ^GF

Homemade Ice Cream

House-made fudge sauce, caramel sauce, and crushed peanuts available. ^GF

• Vanilla Bean
  
  
• Cinnamon Swirl
  
  
• Chocolate
  
  
• Raspberry Sorbet ^DF

Soups and Salads

Butternut Soup

Apple cider reduction*

Harvest Salad

Baby kale, toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing*

Spinach Salad with Warm Bacon Vinaigrette

Hard-cooked egg, sliced mushrooms, red onion and orange segments*

Butter Lettuce Salad

Toasted almonds, goat cheese, orange segments and white balsamic dressing*

Appetizers

Horseradish Stuffed Shrimp

Wrapped in smoked bacon with honey mustard sauce*

Warm Stilton Blue Cheese Tart

With fig compote, candied walnuts and port wine reduction

Salt and Peppered Crispy Squid*

With shallot, garlic and sweet pepper cracklings

Crispy Brussels Sprouts*

Vermont maple syrup, smoked bacon, caramelized red onions and toasted pine nuts

Entrées

Charleston Meeting Street Crab, Our Signature Dish

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*

Pan Roasted Halibut

Whole shelled lobster with jumbo shrimp and sea scallops in a saffron vanilla-infused beurre blanc*

Smoked Maple Glazed Salmon Filet

With parsnip purée, candied apples and roasted Brussels sprouts*

Pan Seared Sea Scallops

Roasted root vegetables, red onion marmalade, citrus confit and orange-ginger beurre blanc*

Bass’t Grilled Filet Mignon

Foie gras maître d'hôtel butter, fig mostarda and Black Bass red wine demi, Yukon Gold mashed potatoes and vegetable du jour*

Roast Thanksgiving Turkey

Traditional herbed stuffing, giblet gravy, roast sweet potatoes, Yukon Gold mashed potatoes, string beans almandine and cranberry sauce^

Pecan Crusted Rack of Lamb

Dijon mustard glaze with scalloped potatoes and creamed shallot demi-glace

Pumpkin Ravioli

With a Gorgonzola and toasted hazelnut cream sauce

Desserts

Pumpkin Pot de Crème

Silky smooth pumpkin custard, served with a side of gingersnap cookies. ^NF

Chocolate and Hazelnut Torte

Toasted hazelnut cake layered with rich dark chocolate and praline ganache. ^GF

Apple and Caramel Tart

Local apples and salted bourbon caramel, topped with vanilla Chantilly cream. ^NF

Ice Creams and Sorbets

• Lemon Sorbet ^{GF / DF / NF}
• Raspberry Sorbet ^{GF / DF / NF}
• Vanilla Bean
• Cinnamon Swirl
• Chocolate