Dining Menu

Soup of the Day 9

Creamy Parsnip Soup 10

With smoked bacon lardons*

Asparagus & Potato Tart 14

With goat cheese, chive oil and toasted pistachio

Spicy Beef Empanadas 15

Salsa Verde and queso fresco*

Seared Sea Scallops * 17

Fava bean purée and crispy Tasso ham

Spinach & Strawberry Salad 14

Lemon poppy-seed crumble, spring radish and strawberry dressing*

Butter Lettuce, Avocado & Citrus Salad 14

Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette*

Asparagus & Chicory Salad 14

Candied walnuts, Roquefort Cheese and Rhubarb-raspberry dressing*

Charleston Meeting Street Crab, Our Signature Dish 20

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

Jumbo Lump Crab Cake 19

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

Seared Salmon Fillet 17

With black bean sauce, mango salsa and coconut almond rice*

Pan Roasted Cod with Cockles & Andouille Cream 19

Poche’s Louisiana sausage, sweet peppers and fingerling potatoes*

Smoked Salmon & Avocado BLT 16

On whole wheat toast with bacon, lettuce, tomatoes and sliced avocado; served with wasabi mayonnaise and house-made potato salad^

Seared Chicken Breast 17

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

Chicken & Shrimp Jambalaya 19

Cajun seasoned rice with smoked ham, sweet peppers and sausage*

Bass’t Cheeseburger on a Pretzel Bun 15

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

Barbecued Beef Brisket Sandwich 15

House-smoked and slow cooked on a Brioche bun topped with fresh horseradish; served with red cabbage jicama slaw and onion rings^

Potato Gnocchi with Porcini & Truffle 17

Tossed with mushrooms and sweet peas; topped with Pecorino cheese and parsley

* Gluten Free
^ Bread may be modified to be gluten free

Soup of the Day 9

Potato Leek Soup 10

Spring garlic oil and frizzled leeks*

Charred Baby Spanish Octopus 15

With papas bravas, Romesco and blistered shishito peppers*

Crispy Duck Confit* 16

Amarena cherries and port wine reduction

Crispy Shrimp 16

Tossed with sweet chili sauce, sriracha, scallion and cilantro*

Spinach & Strawberry Salad 14

Lemon-poppy seed crumble, spring radish and strawberry dressing*

Butter Lettuce, Avocado & Citrus Salad 14

Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette*

Asparagus & Chicory Salad 14

Candied walnuts, Roquefort cheese and rhubarb-raspberry dressing*

Charleston Meeting Street Crab, Our Signature Dish 35

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

Stuffed Salmon 33

With Scallop and watercress mousse, potato pave and Champagne chive butter sauce*

Maine Lobster Bouillabaisse Market Price

Thai coconut milk broth, shelled whole lobster with jumbo shrimp, sea scallops and rice noodle*

Seared Swordfish 34

Sweet raisins, sour olives, piquant capers and toasted pine nuts; served with cauliflower-potato puree

Sea Scallops Risotto 38

With sweet peas, wild mushrooms and porcini-truffle sauce*

The Bass’t Grilled Filet Mignon 39

Stuffed with saga blue cheese; served with mushroom demi, Yukon Gold mashed potatoes and vegetable du jour*

Grilled Hanger Steak 37

Truffle demi cream sauce, asparagus, crispy shallots and roasted fingerling potatoes*

Double Boned Pork Chop 35

Apricot glazed with sweet potato and kale salad*

Mediterranean Plate 26

White bean hummus, eggplant caponata, roasted cherry tomatoes, caramelized fennel and pistachio-honey drizzle*

* Gluten Free
^ Bread may be modified to be gluten free

Basket of French Fries* 6

Beer Battered Onion Rings 6

With ranch dressing

Shared Plates

Spinach, Crab and Artichoke Dip 16

Served with sourdough crostini^

Chilled Ocean Trio 24

Seafood salad, grilled marinated shrimp, and snow crab cocktail; served with Joe’s mustard sauce and Old Bay chips*

Mediterranean Antipasto 18

Roasted garlic hummus, baba ghanoush, tabbouleh salad; served with grilled pita*

Savory Cheese Plate 21

Three Artisan Cheeses: Port-drizzled Stilton, cave-aged Humboldt Fog and Grafton-smoked cheddar; served with mixed berry jam, crostini and grapes*

Pub Fare

Fish & Chips 16

Today’s catch, batter-dipped and deep fried with tartar sauce and malt vinegar; served with red cabbage-jicama slaw

Seared Chicken Breast 17

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

Barbecued Beef Brisket Sandwich 15

House-smoked and slow cooked on a Brioche bun topped with fresh horseradish; served with red cabbage jicama slaw and onion rings^

Bass’t Cheeseburger on a Pretzel Bun 15

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

Tavern Slider Trio 15

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

* Gluten Free
^ Bread may be modified to be gluten free

Served 7 Days a Week
2:30 pm – 5:00 pm

Spinach and Strawberry Salad 14

Lemon-poppy seed crumble, spring radish and strawberry dressing*

Butter Lettuce, Avocado and Citrus Salad 14

Citrus confit, goat cheese, toasted almonds and white balsamic vinaigrette*

Basket of French Fries or Beer Battered Onion Rings 6

Fries served with ketchup; onion rings served with ranch dressing

Crispy Shrimp 16

Tossed with sweet chili sauce, sriracha, scallion and cilantro*

Bass’t Cheeseburger on a Pretzel Bun 15

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 21

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

Chilled Ocean Trio 24

Seafood salad with Old Bay Chips, grilled marinated shrimp and snow crab cocktails; served with Joe’s mustard sauce*

* Gluten Free
^ Bread may be modified to be gluten free

All Specialty Cocktails 15

Bass'mosa

Champagne, Orange Juice, Crème de Yvette

Aperol Spritz

Prosecco, Aperol, Club Soda, Muddled Orange

Cucumber Bloody Mary

Proprietary Cucumber Vodka, House-made Bloody Mary Mix

Rosemary Fizz

Bombay Sapphire Gin, Lemon Juice, Rosemary Essence, Club Soda

Pink Honey Martini

Belvedere Vodka, Cranberry and Lime Juice, Triple Sec, Local Bucks County Honey Essence

River Breeze

Titos Vodka, Pink Grapefruit Juice, Tonic, Sweetbitter Citrus Syrup, Peychaud, Orange Bitters

Barge Mule

Titos Vodka, Lime, Mint, Cucumber, Ginger Beer

Bass'tini

Earl Gray Infused Beefeater Gin, Simple Syrup, Lemon Juice

Bees Knees

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

French Martini

Vanilla Vodka, Chambord, Pineapple Juice, Champagne

Rosemary Spritz

Titos Vodka, Seasonal Fruit, Rosemary Essence, Club Soda

Bass’hattan

Woodford Reserve Bourbon, Antica Vermouth, Woodford Barrel Aged Cherries and Bitters

Seasonal Berry Old-Fashioned

Bulleit Bourbon, Muddled Seasonal Fruit, Bitters

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 Wines

Black Bass Proprietary Chardonnay, Sonoma California 13/40

Black Bass Proprietary Cabernet, Central Coast California 13/40

Sparkling Wines

Hacienda “Champenoise Method” Brute, 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 110

Veuve Clicqout, Yellow Label, Brut Champagne 110

Half Bottle Sparkling Wines

Moët Chandon Imperial Brut, Champagne 50

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

Cheateau 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

Black Bass Proprietary Chardonnay, Sonoma, California 13/40

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, Burgundy, France 60

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 36

Familie Bauer Grüner Veltliner, Juche, Austria 43

Lamoreaux Landing Gewurztraminer, New York State 45

Inama “Vin Soave” Classico, Veneto Italy 50

Rosé

Lionel Osmin "DRY" Rose, South West France 12/36

De Perriere Brut Sparkling Rose, California 12/36

Sol Real Vinho Verde Rose, Portugal 36

Chateau Ferrages “Roumery” Provence, France 48

Burgundy, Pinot Noir

Bogle Pinot Noir, California 12/36

Stoneburn Pinot Noir, New Zealand 14/48

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

Chateau Blouin, Bordeaux, France 38

Truchard Merlot, Napa Valley, California 70

Frog’s Leap Merlot, Napa Valley, California 90

Cabernet Sauvignon

Twenty Acres, El Dorado County, California 13/40

Black Bass Proprietary Cabernet, Central Coast California 13/40

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

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

Chateau Gaudin Pauillac, Bordeaux, France 95

Malbec, Shiraz, Syrah & Zinfandel

San Huberto “Reserva” Malbec, Argentina 12/36

Schild Estate Shiraz, Barossa Valley, Australia 13/40

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

Truchard Syrah, Napa Valley, California 50

DeLoach "Russian River" Zinfandel, Russian River Valley 60

Rombauer Zinfandel, Napa Valley, California 80

Other Reds of Interest

Garofoli M "Monte Real" Sangiovese, Marches, 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

White Wines

Hacienda “Champenoise Method” Brute, California 12/36

Canaletto Pino Grigio, Italy 12/36

Stoneburn Sauvignon Blanc, New Zealand 12/36

Capitelles des Fermes Burgundy, France 12/36

Urban Riesling, Mosel Germany 12/36

Lionel Osmin "DRY" Rose, South West France 12/36

De Perriere Brut Sparkling Rose, California 12/36

Black Bass Proprietary Chardonnay, Sonoma California 13/40

La Marca Prosecco, Italy 14/42

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

Red Wines

Bogle Pinot Noir, California 12/36

Garofoli M”Monte Real” Sangiovese Marches, Italy 12/36

San Huberto “Reserva” Malbec, Argentina 12/36

Hyatt Merlot, Rattlesnake Hills, Washington State 12/36

Twenty Acres, California 13/40

Black Bass Proprietary Cabernet, Central Coast California 13/40

Schild Estate Shiraz, Barossa Valley, Australia 13/40

Stoneburn Pinot Noir, New Zealand 14/48

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

Mill Creek Cabernet, Sonoma California 18/60

Reservations required ◆ Call 215.297.9260

• Champagne Included
• June 20, 2021 10:00 am - 2:30 pm
• 3 Course Prix Fixe $49.50 per person
• Children under twelve $18 | Ages two and under eat free
• Tax and gratuity not included

Assortment of House-Made Baked Goods

1st Course Choice of:

House-Smoked Salmon Lox and Bagel

With capers, onions and cream cheese ^

Mixed Berry Crépe with Lemon Mascarpone Cheese

Bass't Liver Pâté and Smoked Salmon Mousse

Served with crostini ^

Yogurt and House-Made Granola

With seasonal fruit *

2nd Course Choice of:

Classic Eggs Benedict

Served with home fries

Quiche of the Day

Served with mixed green salad and balsamic vinaigrette

Southern Fried Eggs with Sausage Gravy and Biscuits

Fried eggs over buttermilk biscuits and smothered with creamy sausage gravy

Steak and Eggs

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

Choice of Omelet:

• Seafood Newburg - shrimp and crabmeat in cognac cream
• Western with sharp cheddar cheese *
• Spinach, mushroom, onion and Gruyère cheese *
• Roasted red pepper, caramelized onion and smoked cheddar *
• Tomato, Kalamata olive, feta cheese and herbs *

Challah French Toast

Served with Vermont maple syrup and choice of breakfast meat

Charleston Shrimp and Grits

Cheddar cheese and grits topped with sautéed spicy shrimp and roasted tomato cream sauce; served with seasonable vegetables *

Huevos Rancheros with Avacado-Tomatillo Salsa

Served atop a flour tortilla with refried beans

Jumbo Lump Crab Cake

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

Bass't Cheeseburger on a Pretzel Bun

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

Chicken Waldorf Salad

Grilled chicken breast, walnuts, grapes and green apples *

3rd Course Choice of:

Bass’t Decadent Signature Mousse Cake

Vanilla bean cake layered with sea salt caramel mousse, velvety vanilla bean mousse, topped with Dulce caramel ganache and whipped cream *

Triple Chocolate Chiffon

Chocolate chiffon layered with luscious vanilla, milk, and dark chocolate mousse, fudgy whipped ganache, French macaron and scoop of vanilla ice cream *

Ultimate Strawberry Cheesecake

Soft shortbread cookie, strawberry and cream cheesecake, topped with vanilla bean Chantilly, toasted graham cracker crumbs and fresh strawberries

Pistachio Mousseline

Pistachio cake layered with crunchy chocolate ganache, pistachio mousseline cream, chocolate décor, chocolate whipped cream, raspberries and pistachios

* Gluten Free
^ Bread may be modified to be gluten free