
Special Rates: Make It a Mid-Week Getaway.
Need a break from the norm? Pack your bag and beat the winter blues with an overnight (or two) stay at Bucks County’s most historic Inn. Take advantage of our special Monday - Thursday room rates starting at $199 per night. This special offer is only available for a limited time. Plan your cozy, weekday getaway today!
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, please call early for reservations: 215.297.9260
Book a Table
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Soup & Salads
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Soup of the Day 11
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Tomato Bisque 12
House-smoked cheddar cheese fritter and basil oil
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Baby Kale and Roasted Squash Salad 14
Toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing*
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Poached Pear and Arugula Salad 15
Crumbled Gorgonzola, spiced walnuts and port wine dressing*
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Red and Golden Beet Salad 14
Candied red onions, hazelnut crumb, orange segments and honey orange dressing*
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Appetizers
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Seared Sea Scallops 19
Fava bean purée and crispy Tasso ham*
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Horseradish Stuffed Shrimp 17
Wrapped in bacon with honey mustard sauce*
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Goat Cheese, Leek and Potato Galette 15
With pistachio crust
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Crispy Brussels Sprouts 15
Vermont maple syrup, house-smoked bacon, caramelized red onions and toasted pine nuts*
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Entrées
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Charleston Meeting Street Crab, Our Signature Dish 26
Classic au gratin with reduced cream, sharp cheddar cheese and sherry*
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Jumbo Lump Crab Cake 22
Roasted red pepper beurre blanc and basil coulis; served with rice pilaf and fresh vegetables
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Seared Salmon Fillet with Warm Lentil Salad 23
Roasted butternut squash, arugula and an orange honey dressing*
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Farmhouse Ragú 20
Beef, veal and pork in ragú Bolognese with fresh fettuccini and Locatelli cheese^
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Slow Cooked Cassoulet 22
White beans, duck confit, pork sausage and lamb^
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Porcini Rubbed Roasted Chicken Breast 18
Creamy polenta and wild mushroom sauce*
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Pastrami Seasoned Smoked Salmon Sandwich 18
On marbled rye toast with whole grain mustard sauce, Gruyère cheese and coleslaw; served with onion rings^
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Porchetta Sandwich 18
Roasted pork, rosemary garlic mayonnaise, broccoli rabe and provolone cheese on a ciabatta loaf; served with French fries^
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Bass’t Cheeseburger on a Pretzel Bun 18
Bacon jam, spiked pickled onion and Vermont cheddar cheese; Served with sliced tomato, lettuce and French fries^
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Sautéed Potato Gnocchi 19
Basil pesto cream, roasted tomatoes and shaved Locatelli cheese
Lunch
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Soup & Salads
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Soup of the Day 10
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Baby Kale and Roasted Squash Salad 14
Toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing*
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Red and Golden Beet Salad 14
Candied red onions, hazelnut crumb, orange segments and honey orange dressing*
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Appetizers
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House-Smoked Salmon Lox and Bagel 13
With capers, onions and cream cheese
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Baked Brie en Croûte 16
With grapes and salted caramel
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Potato, Bacon and Cheddar Croquettes 16
With honey mustard dipping sauce
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Vanilla Yogurt and House-Made Granola 12
With seasonal fruit
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Shared Plates
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Charcuterie Plate 21
Country pâté, speck ham and pork rillettes; served with crostini, pickled fennel and cranberry mustard^
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Mediterranean Antipasto 20
Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita
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Artisanal Cheese Plate 23
Port-drizzled Gorgonzola, cave-aged Humboldt Fog and Grafton-smoked cheddar; served with mixed berry jam, crostini and grapes *
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Entrées
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Quiche of the Day 16
Served with mixed green salad and balsamic vinaigrette
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Classic Eggs Benedict 19
Poached eggs on an English muffin with Canadian bacon and hollandaise sauce
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Steak and Eggs 24
Petite filet with 2 eggs any style; served with mushroom demi-glace and home fries*
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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*
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Charleston Shrimp and Grits 20
Cheddar cheese grits topped with sautéed spicy shrimp in a roasted tomato cream sauce; served with seasonal vegetables*
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Challah French Toast 16
Served with Vermont maple syrup and choice of breakfast meat
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Jumbo Lump Crab Cake 22
Garlic aioli and roasted red pepper coulis; served with rice pilaf and seasonal vegetables
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Bass’t Cheeseburger on a Pretzel Bun 18
Bacon jam, spiked pickled onion and Vermont cheddar cheese; served with sliced tomato, lettuce and French fries^
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Seared Chicken Breast 17
Mediterranean spice rubbed; with warm couscous salad and pistachio-honey dressing*
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Grilled Chicken Salad 16
Artisan lettuce mix, tomato, red onion, sliced cucumbers in a white balsamic vinaigrette *
Sunday Brunch
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Soups & Salads
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Soup of the Day 11
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Smoked Seafood Chowder* 12
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Baby Kale and Roasted Squash Salad 14
Toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing*
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Poached Pear and Arugula Salad 14
Crumbled Gorgonzola, spiced walnuts and port wine dressing*
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Red and Golden Beet Salad 14
Candied red onions, hazelnut crumb, orange segments and honey orange dressing*
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Appetizers
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Horseradish Stuffed Shrimp 17
Wrapped in bacon with honey mustard sauce*
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Crispy Brussels Sprouts 15
Vermont maple syrup, house-smoked bacon, caramelized red onions and toasted pine nuts*
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Salt and Peppered Crispy Squid 17
Shallot, garlic and sweet pepper cracklings*
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Crispy Duck Confit 16
Amarena cherries and port wine reduction*
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Entrées
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Charleston Meeting Street Crab, Our Signature Dish 37
Classic au gratin with reduced cream, sharp cheddar cheese and sherry*
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Pan Roasted Halibut 38
Sweet raisins, sour olives, piquant capers, and toasted pine nuts: served with cauliflower-potato purée*
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Seared Diver Sea Scallops 40
Roasted root vegetables, red onion marmalade, citrus confit and orange-ginger beurre blanc*
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Smoked Maple Glazed Salmon 37
Parsnip purée, candied apples and roasted Brussels sprouts*
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Swordfish Saltimbocca 38
Prosciutto wrapped with Creole Meniere sauce, potato gnocchi, sautéed spinach and sage potato chips^
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The Bass’t Grilled Filet Mignon 42
Foie gras maître d’hôtel butter, fig mostarda and Black Bass red wine demi, Yukon Gold mashed potatoes and vegetable du jour
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Braised Short Rib 36
Port wine reduction, caramelized carrots, roasted button mushrooms and Yukon Gold mashed potato*
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Roasted Rack of Lamb 39
Rosemary Crumb, mint demi-glace and potato pave
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Crispy Duck Breast with Apricot-Plum Sauce 38
Star anise and ginger marinated with caramelized sweet potatoes and sautéed baby kale*
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Creamy Vegan Risotto 29
With roasted butternut squash, baby portabella, and rainbow swiss chard
Dinner
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Shared Plates
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Basket of French Fries 8
Served with catsup*
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Beer Battered Onion Rings 8
Served with ranch dressing
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Spinach, Crab and Artichoke Dip 19
Served with grilled pita^
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Charcuterie Plate 21
Country pâté, speck ham and pork rillettes; served with crostini, pickled fennel and cranberry mustard^
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Mediterranean Antipasto 20
Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita
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Artisanal Cheese Plate 23
Gorgonzola with port drizzle, cave-ripened Humboldt Fog and Grafton smoked cheddar with fig jam, crostini and grapes ^
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Pub Fare
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Fish & Chips 19
Cod battered in American pale ale; served with French fries, coleslaw and herb tartar sauce
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Seared Salmon Fillet with Warm Lentil Salad 22
Roasted butternut squash, arugula and an orange honey dressing*
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Beef Bourguignon 19
With Yukon Gold mashed potatoes and vegetable du jour*
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Bass’t Cheeseburger on a Pretzel Bun 18
Bacon jam, spiked pickled onion and Vermont cheddar cheese; Served with sliced tomato, lettuce and French fries^
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Slider Trio 16
A daily selection from Chef’s repertoire; served on mini Brioche rolls
Tavern
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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 *
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Red and Golden Beet Salad 14
Candied red onions, hazelnut crumb, orange segments and honey-orange dressing *
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Basket of French Fries or Beer Battered Onion Rings 8
Fries served with ketchup; onion rings served with ranch dressing
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Mediterranean Antipasto 20
Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita
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Artisanal Cheese Plate 23
Three Artisan Cheeses: Port-drizzled Gorgonzola, cave-aged Humboldt Fog and Grafton-smoked cheddar; Served with mixed berry jam, crostini and grapes ^
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Jumbo Lump Crab Cake 22
Garlic aïoli and roasted red pepper coulis; served with rice pilaf and seasonal vegetables
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Bass’t Cheeseburger on a Pretzel Bun 18
Bacon jam, spiked pickle onion and Vermont cheddar cheese; served with lettuce, sliced tomato, pickle and French fries^
Lite Afternoon
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15 each
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Bass'tini
Earl Gray tea infused Beefeater Gin, simple syrup and lemon juice
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Bass’hattan
Woodford Reserve Bourbon, Antica Vermouth, a dash of Woodford Reserve Barrel Aged Cherry Bitters
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Spiced Rum Red Sangria
Spiced rum, red wine, apple cider, orange and cranberry juice
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Seasonal Berry Old Fashioned
Bourbon, Seasonal Berries and Angostura Bitters
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Cinnamon Tequila Sour
Tequila, cinnamon, sour mix
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Cardamom Ginger Martini
Gin, canton ginger liquor, lemon juice, cardamom bitters
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Apple Cider Mule
Vodka, apple cider, lime topped with ginger beer
Specialty Cocktails
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Draft Beer
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Victory Summer Love 8
5.2% - Pennsylvania
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Stella Artois 9
5% - light bodied and mildly bitter with crisp apple undertones
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Guinness Stout 11
5.6% - classic Irish dry stout. Dark, malty and smooth
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Sam Adams Seasonal 9
Limited release varieties for each season
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Yards IPA 9
7% - lightly citrus with strong dry hops
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Two Roads Hefeweizen 9
5% - eautifully cloudy with a generous head of foam, a wonderful fruit aroma and a dry finish
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Bottled Domestic Beer
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Coors Light 6
4.2 % ABV, Colorado
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Yuengling Lager 6
4.4% ABV, Pennsylvania
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Heineken 7
5% ABV, Holland
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Fat Tire Amber Ale 7
5.2% ABV, Colorado
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Troegs Perpetual IPA 8
7.5% ABV, Pennsylvania
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Chimay Blue 13
9% ABV, Belgium
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St. Pauli Girl 6
non-alcoholic
Draft, Bottled & Craft Beers
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Black Bass Specialty Wine
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Black Bass Proprietary Chardonnay, Sonoma California 15/48
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Sparkling Wines
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De Perriere Brut, California 13/38
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Cielo "7" Prosecco, Italy 40
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La Marca Prosecco, Italy 42
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Roger Goulart Cava Grand Reserva Brut, Spain 50
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Moët Chandon Imperial Brut, Champagne, France 110
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Veuve Clicqout Yellow Label Brut, Champagne, France 130
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Jean Josselin “Cuvée Des Jean” Extra Brut Champagne, France 120
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Half Bottle Sparkling Wines
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Moët Chandon Imperial Brut, Champagne 55
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Pinot Grigio, Pinot Blanc & Pinot Gris
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Canaletto Pino Grigio, Italy 13/38
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Duck Pond Willamette Valley Pinot Gris, Oregon 50
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Ritratti Pinot Grigio, Italy 58
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Au Bon Climat Santa Barbara Pinot Blanc, California 55
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Bordeaux, Loire Valley, Sauvignon Blanc
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Guillaman Sauvignon Blanc, France 13/40
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Trione “River Road Ranch” Sauvignon Blanc, Sonoma, California 17/58
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Château Pilet Bordeaux Blanc, France 40
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Jean Marc Crochet Sancerre, Loire Valley, France 60
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Frog’s Leap Sauvignon Blanc, Napa Valley, California 65
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Burgundy & Chardonnay
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Capitelles des Fermes, Burgundy, France 15/42
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Black Bass Proprietary Chardonnay, Sonoma, California 15/48
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Mommessin Macon Village, Burgundy, France 47
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Ca’ Momi Chardonnay, Napa Valley, California 50
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Morgan “Metallico” Chardonnay, Monterey, California 50
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DeLoach Russian River Valley Chardonnay, Sonoma, California 60
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J. Moreau & Fila Chablis, France 70
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Rombauer, Napa Valley, California 98
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Shafer "Red Shoulder Ranch" Chardonnay, Napa Valley, California 125
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Other Whites of Interest
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Urban Riesling, Mosel, Germany 13/40
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Ruby Donna Moscato, Italy 13/38
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Familie Bauer Grüner Veltliner, Juche, Austria 44
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Lamoreaux Landing Gewurztraminer, New York State 45
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Inama “Vin Soave” Classico, Veneto, Italy 50
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Rosé
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Lionel Osmin La Vie en Rosé, South West France 13/42
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De Perriere Brut Sparkling Rosé, California 13/40
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Avelada “Fonte” Vinho Verde Rosé, Portugal 40
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Out East Rosé, Provence, France 57
White Wine
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Black Bass Specialty Wine
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Black Bass Proprietary Cabernet, Central Coast California 14/40
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Burgundy, Pinot Noir
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Bogle Pinot Noir, California 13/40
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Iris Pinot Noir, Oregon 16/58
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Decoy Limited Sonoma Coat Pinot Noir, California 58
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Mommessin "La Cle Saint Pierre", Burgundy, France 78
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Ponzi Tavola Pinot Noir, Willamette Valley, Oregon 72
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Adelsheim Pinot Noir, Newberg, Oregon 92
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Duckhorn Goldeneye Pinot Noir, Anderson Valley, California 110
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Merlot
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Prime Cut Merlot, California 14/42
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Château Blouin, Bordeaux, France 40
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Truchard Merlot, Napa Valley, California 68
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Frog’s Leap Merlot, Napa Valley, California 98
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Cabernet Sauvignon
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Twenty Acres, El Dorado County, California 14/40
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Black Bass Proprietary Cabernet, Central Coast, California 15/48
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Mill Creek Cabernet, Sonoma, California 19/68
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First Drop Mother’s Ruin, McLaren Vale, Australia 55
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Broken Earth “CV Reserve”, Paso Robles, California 72
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Hunt & Harvest, Napa Valley, California 78
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Canvasback "Red Mountain", Washington State 98
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Duckhorn Cabernet Sauvignon, Napa Valley, California 150
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Trefethen Oak Knoll, Napa Valley, California 110
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Cade Cabernet (Plumpjack Vineyards), Napa Valley, California 200
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Bordeaux & Meritage
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Trefethen “Double T” Meritage, Napa Valley, California 17/60
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Morgan “Cotes du Crows”, Napa Valley, California 58
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Château Tour Renaissance Saint-Emilion Grand Cru, Bordeaux, France 68
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Château Gaudin Pauillac, Bordeaux, France 98
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Malbec, Shiraz, Syrah & Zinfandel
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San Huberto “Reserva” Malbec, Argentina 13/36
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Juan Benegas Malbec, Chile 65
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Truchard Syrah, Napa Valley, California 54
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DeLoach "Russian River" Zinfandel, Russian River Valley, California 68
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Rombauer Zinfandel, Napa Valley, California 78
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Other Reds of Interest
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Garofoli "Monte Real" Sangiovese, Marche, Italy 13/38
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Cent'anni Amarone della Valpolicella, Italy 72
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Cafaggio Chianti Classico Riserva, Tuscany, Italy 92
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Villa Poggio Salvi Brunello di Montalcino, Tuscany, Italy 98
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Ferraton "Le Parvis" Châteauneuf-du-Pape, Rhône Valley, France 130
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Rivetto “Serralunga” Barolo, Piedmont, Italy 150
Red Wine
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Black Bass Specialty Wine
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Black Bass Proprietary Chardonnay, Sonoma California 15
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Black Bass Proprietary Cabernet, Central Coast California 15
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White Wines
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De Perriere Champagne, France 13
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Da Perriere Brut Sparkling Rose, France 13
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Canaletto Pino Grigio, Italy 13
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Guillaman Sauvignon Blanc, France 13
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Trione Sauvignon Blanc, Sonoma, California 17
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Capitelles, Burgundy, France 15
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Urban Riesling, Mosel, Germany 13
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Ruby Donna Moscato, Italy 13
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LaVie en Rose, France 13
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Red Wines
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Bogle Pinot Noir, California 13
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Iris Pinot Noir, Oregon 16
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Prime Cut Merlot, California 14
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Twenty Acres Cabernet, California 14
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Mill Creek Cabernet, Sonoma, California 19
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Double T Red Blend, Napa Valley, California 17
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San Huberto Malbec, Argentina 13
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Garofoli ”Monte Reale” Sangiovese, Italy 13
Wine By The Glass
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All Desserts 12
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Lemon Swirl Chèvre Cheesecake
Silky smooth chèvre cheesecake, swirled with lemon curd with a brown sugar graham crust, topped with Chantilly cream. NF
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Saffron Crème Brûlée
A delicate and floral saffron custard bruléed, served with fresh fruit and dark chocolate biscotti NF GF
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Chocolate and Hazelnut Torte
Rich and decadent layers of toasted hazelnut sponge, dark chocolate ganache, and praline mousse. Topped with fresh whipped cream, and candied hazelnuts GF
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Spice Cake
Moist spice cake, layered with light and fluffy mascarpone icing, and served house made apple butter NF
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Affogato
Three scoops of homemade vanilla bean ice cream topped with a chocolate baton, served with single shot of espresso and butter shortbread cookies. GF
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Port Wine and Truffle Pairing
Four assorted homemade chocolate truffles accompanied with a glass of Petite Syrah Port. GF
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Homemade Ice Cream
House-made fudge sauce, caramel sauce, and crushed peanuts available. GF
- Vanilla Bean
- Cinnamon Swirl
- Chocolate
- Raspberry Sorbet DF
- Vanilla Bean
Desserts
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Reservations required. Book now 215-297-9260
- Champagne included
- Prix Fixe $52.50 per person
- Children under twelve $18
- Ages two and under eat free
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Assortment of House-Made Baked Goods
1st Course Choice of:
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Soup of the Day
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Spinach and Strawberry Salad
Lemon-poppy seed crumble, spring radish and strawberry dressing *
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Butter Lettuce, Avocado & Citrus Salad
Citrus confit, goat cheese and toasted almonds, white balsamic vinaigrette *
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House-Smoked Salmon Lox and Bagel
Capers, onions, crème cheese ^
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Baked Brie en Croute
Crostini, grapes, salted caramel
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Yogurt and House-Made Granola
Seasonal fruit
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2nd Course Choice of:
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Quiche of the Day
Mixed green salad, balsamic vinaigrette
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Classic Eggs Benedict
Poached eggs, English muffin, Canadian bacon, hollandaise sauce; home fries
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Steak and Eggs
Petite filet, two eggs any style; mushroom demi-glace, home fries *
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Choice of Omelet:
- Seafood Newburg - shrimp, crabmeat, cognac cream
- Spinach, mushroom, onion, Gruyère cheese *
- Roasted red pepper, caramelized onion, smoked cheddar *
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Challah French Toast
Vermont maple syrup, choice of breakfast meat
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Charleston Shrimp and Grits
Cheddar cheese grits, sautéed spicy shrimp, roasted tomato cream sauce; seasonable vegetables *
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Jumbo Lump Crab Cake
Garlic aioli, roasted red pepper coulis; rice pilaf, seasonal vegetables
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Bass't Cheeseburger on a Pretzel Bun
Bacon jam, spiked pickled onion, Vermont cheddar cheese; sliced tomato, lettuce, French fries ^
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Grilled Chicken Salad
Artisan lettuce mix, tomato, red onion, sliced cucumbers, white balsamic vinaigrette *
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Dessert Menu to Follow
Champagne Included
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* Gluten Free
^ Bread may be modified to be gluten free
Easter Champagne Brunch
Sunday, April 9th, 2023
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Reservations required. Book now 215-297-9260
- Champagne included
- Prix Fixe $52.50 per person
- Children under twelve $18
- Ages two and under eat free
-
Assortment of House-Made Baked Goods
1st Course Choice of:
-
Soup of Day
-
Spinach and Strawberry Salad
Lemon-poppy seed crumble, spring radish, strawberry dressing*
-
Butter Lettuce, Avocado & Citrus Salad
Citrus confit, goat cheese, toasted almonds, white balsamic vinaigrette*
-
House-Smoked Salmon Lox and Bagel
Capers, onions, crème cheese ^
-
Baked Brie en Croute
Crostini, grapes, salted caramel
-
Yogurt and House-Made Granola
Seasonal fruit *
-
2nd Course Choice of:
-
Quiche of the Day
Mixed green salad, balsamic vinaigrette
-
Classic Eggs Benedict
Poached eggs, English muffin, Canadian bacon, hollandaise sauce; home fries
-
Steak and Eggs
Petite filet, two eggs any style; mushroom demi-glace, home fries *
-
Choice of Omelet:
- Seafood Newburg - shrimp, crabmeat in cognac cream
- Spinach, mushroom, onion, Gruyère cheese *
- Roasted red pepper, caramelized onion, smoked cheddar *
-
Challah French Toast
Vermont maple syrup, choice of breakfast meat
-
Charleston Shrimp and Grits
Cheddar cheese grits, sautéed spicy shrimp, roasted tomato cream sauce; seasonable vegetables *
-
Jumbo Lump Crab Cake
Garlic aioli, roasted red pepper coulis; rice pilaf, seasonal vegetables
-
Bass't Cheeseburger on a Pretzel Bun
Bacon jam, spiked pickled onion, Vermont cheddar cheese; sliced tomato, lettuce, French fries ^
-
Grilled Chicken Salad
Artisan lettuce mix, tomato, red onion, sliced cucumbers, white balsamic vinaigrette *
-
Dessert Menu to Follow
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* Gluten Free
^ Bread may be modified to be gluten free
Mother's Day Champagne Brunch
Sunday, May 14, 2023 ◆ 10:00 am - 2:30 pm
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Course One
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Smoked Salmon
Served with capers, finely diced red onions and crostini
Paired with Pierre Richard “Harmonie” Brut Cremant de Jura
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Course Two
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Baby Kale and Roasted Squash Salad
Toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing
Paired with Morgan “Metallico” Monterey Chardonnay
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Main Course Choice of
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Smoked Prime Rib
Served with slow roasted leeks, caramelized shallots and creamy Laphroaig demi-glace
Paired with Au Bon Climat Santa Barbara Pinot Noir
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Oat and Honey Crusted Salmon
Served with candied turnip and whiskey beurre Blanc
Paired with Au Bon Climat Santa Barbara Pinot Noir
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Dessert
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Dark Chocolate and Raspberry Torte
Delicate layers of flourless chocolate cake and dark chocolate and raspberry ganache, topped with raspberries
Paired with Vale D. Maria Late Bottled Vintage Port 2014
Conti's Favorites Wine Dinner
Thursday, January 12, 2022
6 - 10 pm | 4 Courses
Prix Fixe $125 Per Person
Each course paired with a Conti wine selection
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Course One
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Creamy Onion Soup
Gruyere Cheese Puff
Paired with Rombauer Carneros Chardonnay
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Course Two
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Escargot Bourguignon
Garlic parsley butter, sourdough bread
Paired with Rombauer Sauvignon Blanc
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Main Course Choice of
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Roasted New York Strip
Served with jumbo lump crab meat, mash potato, house vegetables topped with béarnaise sauce
Paired with Rombauer Napa Valley Merlot
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Horseradish Crusted Salmon
Served with red beet and lentil ragout, sautéed spinach and a golden beet beurre blanc
Paired with Rombauer Napa Valley Merlot
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Dessert
-
Butterscotch Pot de Creme
Silky smooth butterscotch custard, served with a side of dark chocolate biscotti
Paired with Rombauer California Zinfandel
Rombauer Wine Dinner
Thursday, February 23, 2022
6 - 10 pm | 4 Courses
Prix Fixe $125 Per Person
Each course is paired with a Rombauer selection
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Course One
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Cream of Wild Mushroom
Topped with crispy enoki mushroom
Paired with Trione River Road Ranch Russian River Valley Pinot Noir
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Course Two
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Red and Golden Beet Salad
Candied red onions, hazelnut crumb, orange segments and honey-orange dressing
Pair with Trione River Road Ranch Russian River Sauvignon Blanc
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Main Course Choice of
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Ossobuco
Italian seasoned stewed veal shank in a Tuscan white wine and tomato sauce with vegetables
Paired with Trione “Herry’s Blend” Geyserville Ranch Vineyard
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Pan Roasted Halibut
Served with caramelized cauliflower, Swiss chard and golden raisin-caper emulsion
Paired with Trione Russian River Valley Chardonnay
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Dessert
-
Honey and Goat Cheesecake
Goat and honey cheesecake, topped with blackberry jam, and toasted pepitas
Paired with Lionel Osmin Chambre d’Amour
Trione Wine Dinner
Thursday, April 20, 2022
6 - 10 pm | 4 Courses
Prix Fixe $125 Per Person
Each course is paired with a Trione selection
Speak to your server for details
* Gluten Free
^ Bread may be modified to be gluten free
Speak to your server for details
* Gluten Free
^ Bread may be modified to be gluten free
Speak to your server for details
* Gluten Free
^ Bread may be modified to be gluten free
Speak to your server for details
* Gluten Free
^ Bread may be modified to be gluten free
Speak to your server for details
* Gluten Free
^ Bread may be modified to be gluten free
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Speak to your server for details
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Speak to your server for details
GF Gluten-free | DF Dairy-free | NF Nut-free
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Speak to your server for details
Speak to your server for details
Speak to your server for details
Speak to your server for details
Speak to your server for details
Speak to your server for details
Speak to your server for details
Speak to your server for details