Dining Menu

Relax, Dine & Savor the Tranquil Views

Enjoy the allure of our international menu as you savor the river views. Rest assured we remain committed to providing you with a memorable dining experience at our magical historic inn.

We have amazing outdoor dining spaces and, weather permitting, will do our best to accommodate you. Due to limited seating and required social distancing, please call early for reservations: 215.297.9260

Our Safety Precautions

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Accommodations

Lunch Menu

Soup & Salads
Soup of the Day 10
Cuban Black Bean Soup 11

With Andouille sausage and salsa crema*
Roasted Tomato Spinach Salad 14

Tomato vinaigrette, pine nut biscotti and crispy pancetta^
Butter Lettuce, Avocado and Citrus Salad 14

Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette*
Summer Peach Salad with Hudson Valley Camembert 14

Arugula, toasted pecans and sliced strawberries tossed in a lemon vinaigrette*
Appetizers
Spicy Beef Empanadas 15

With salsa verde and queso fresco*
Lobster and Crabmeat Upside Down Martini 19

Chilled Maine lobster and jumbo lump crabmeat salad with tropical fruit, passion fruit dressing mango coulis and island chips*
Seared Sea Scallops 17

Fava bean purée and crispy Tasso ham*
Zucchini, Tomato and Olive Tart 14

Basil coulis and micro greens
Entrées
Charleston Meeting Street Crab, Our Signature Dish 21

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*
Jumbo Lump Crab Cake 20

Garlic aioli and roasted red pepper coulis; served with rice pilaf and fresh vegetables
Seared Salmon Fillet 19

With black bean sauce, mango salsa and coconut almond rice*
Pan Roasted Cod with Little Neck Clams and Andouille Cream 19

Poche’s Louisiana sausage, sweet peppers and fingerling potatoes*
Smoked Salmon and 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 couscous salad and pistachio-honey dressing*
Chicken and 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^
Cuban Pork Sandwich 15

Spice rubbed pork tenderloin, smoked ham, Swiss cheese, dill pickle and mustard sauce; Served with guacamole and tortilla chips^
Potato Gnocchi with Summer Squash 18

Tossed with roasted tomatoes, Kalamata olives and basil chiffonade
Specialty Cocktails 15
Bass'tini

Earl Grey 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 Fizz

Bombay Sapphire Gin, Lemon Juice, Rosemary Essence, Seasonal Berries, Club Soda
Pink Honey Martini

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

Woodford Reserve Bourbon, Antica Vermouth, Woodford Barrel Aged Cherries and Bitters
Seasonal Berry Old-Fashioned

Bulleit Bourbon, Muddled Seasonal Fruit, Bitters

Sunday Lunch Menu

Soup & Salads
Cuban Black Bean Soup 11

With Andouille sausage and salsa crema*
Butter Lettuce, Avocado and Citrus Salad 14

Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette*
Summer Peach Salad with Hudson Valley Camembert 14

Arugula, toasted pecans and sliced strawberries tossed in a lemon vinaigrette*
Appetizers
House-Smoked Salmon Lox and Bagel 13

With capers, onions and cream cheese
Seared Sea Scallops 17

Fava bean purée and crispy Tasso ham*
Crispy Shrimp 16

Tossed with sweet chili sauce, sriracha, scallion and cilantro*
Vanilla Yogurt and House-Made Granola 12

With seasonal fruit
Shared Plates
Chilled Ocean Trio 25

Seafood salad with Old Bay chips, grilled marinated shrimp and snow crab cocktail; Served with Joe's mustard sauce*
Mediterranean Antipasto 18

Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita*
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^
Entrées
Quiche of the Day 16

Served with mixed green salad and balsamic vinaigrette
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 18

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 20

Garlic aioli and roasted red pepper coulis; served with rice pilaf and seasonal vegetables
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^
Seared Chicken Breast 17

Mediterranean spice rubbed; with warm couscous salad and pistachio-honey dressing*
Potato Gnocchi with Summer Squash 18

Tossed with roasted tomatoes, Kalamata olives and basil chiffonade
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
White Sangria 14

Riesling, Sauvignon Blanc, Triple Sec, Orange Juice, Pineapple Juice, Sprite
Rosemary Fizz 15

Bombay Sapphire Gin, Lemon Juice, Rosemary Essence, Seasonal Berries, Club Soda
Pink Honey Martini 15

Belvedere Vodka, Cranberry and Lime Juice, Triple Sec, Local Bucks County Honey Essence
Berry Limoncello Margarita 15

Patron Silver Tequila, Limoncello, Triple Sec, Seasonal Berries

Dinner Menu

Soups & Salads
Soup of the Day 10
Sweet Summer Corn Bisque 11

Roasted corn and red chili oil
Butter Lettuce, Avocado and Citrus Salad 14

Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette*
Roasted Tomato Spinach Salad 14

Tomato vinaigrette, pine nut biscotti and crispy pancetta^
Summer Peach Salad with Hudson Valley Camembert 14

Arugula, toasted pecans and sliced strawberries tossed in a lemon vinaigrette*
Appetizers
Burrata Cheese with Roasted Cherry Tomatoes 15

Basil coulis, extra virgin olive oil and grilled focaccia bread^
Charred Baby Spanish Octopus 16

With papas bravas, Romesco sauce and blistered Shishito peppers*
Crispy Shrimp 16

Tossed with sweet chili sauce, sriracha, scallion and cilantro*
Entrées
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 in a Tropical Bouillabaisse Market Price

Shelled whole lobster with jumbo shrimp, sea scallops and Pad Thai noodles*
Seared Swordfish 35

Sweet raisins, sour olives, piquant capers and toasted pine nuts; Served with cauliflower-potato purée*
Seared Diver Sea Scallops 38

Succotash served with Yukon gold mashed potatoes and Andouille cream 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*
Grilled Pork Tenderloin 34

Spice rubbed pork and sweet potato purée with black bean, mango and tomatillo salsa*
Mediterranean Plate 26

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

Tavern Menu

Shared Plates
Basket of French Fries* 6
Beer Battered Onion Rings 6

Served with ranch dressing
Spinach, Crab and Artichoke Dip 16

Sourdough crostini^
Chilled Ocean Trio 25

Seafood salad with Old Bay chips, grilled marinated shrimp and snow crab cocktail; served with Joe’s mustard sauce*
Mediterranean Antipasto 18

Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita^
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 couscous salad and pistachio-honey dressing*
Cuban Pork Sandwich 15

Spice rubbed pork tenderloin, smoked ham, Swiss cheese, dill pickle and mustard sauce; served with guacamole and tortilla chips^
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^
Slider Trio 15

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

Lite Afternoon Menu

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

Specialty Cocktails

All Premium Liquor 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, Bottled & Craft Beers

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

White Wine

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

Red Wine

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