Savor French Flavor & Charming Views
Whether you're sitting in our cozy Fieldstone Room, airy Solarium, or, weather permitting, our front porch or canal-side dining, you’ll be surrounded by gorgeous views of the Delaware River and Canal. Enjoy delectable French-inspired plates while surrounded by the natural beauty of Bucks County. Bon appétit!
Book a Table
^ Bread may be modified to be gluten free
^ Bread may be modified to be gluten free
GF Gluten free
DF Dairy free
NF Nut free
Speak to your server for details
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Soup & Salads
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Soup du Jour 11
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French Onion Soup 13
Classic onion soup with melted gruyère^
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Gem Salad 14
Baby gem lettuce, red and golden baby beets, goat cheese, walnuts, blood orange, cucumbers, basil honey vinaigrette *
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White Asparagus Salad 14
White asparagus, strawberries, arugula, radish, Fourme D’Ambert, white balsamic vinaigrette on rhubarb purée *
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Appetizers
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Escargot Vol-au-vent 18
Escargot, spinach, Fourme D’Ambert, Pernod, garlic, shallots, parsley oil, tomato in puff pastry
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Pheasant Pâté 17
Served with cornichons, black currant chutney, grain mustard^
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Grilled Octopus 17
Grilled citrus marinated octopus, avocado purée, grilled red & yellow tomatoes, citrus salad, thyme oil *
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Tuna Tartare 18
Diced tuna, avocado, spring onions, red & yellow tomatoes, cucumber sriracha, Asian BBQ, wasabi, crisp rice paper *
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Shareable Platters
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Oysters 6 at 20/ 12 at 38
Chef’s selection with champagne mignonette and cocktail sauce*
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Fruits de Mer 60
Oysters, shrimp cocktail, tuna tartare, house smoked salmon with crab, marinated mussels *
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Entrées
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Pan Roasted Ahi Tuna 39
Honey-sumac drizzle, forbidden black rice, baby bok choy, pineapple *
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Brook Trout 25
Local brook trout cooked in hay, new potatoes, sugar snap peas, dill butter *
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Pan Roasted Scallops 40
Spring peas, pea hummus, sugar snap peas, carrot puree, red quinoa, honey lemon drizzle *
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Lightly Cured Salmon 36
Salt & sugar cured salmon sous vide crisped on the grill, green & white asparagus, toasted pine nuts, carrot purée, saffron butter, basil oil, tuile ^
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Grilled Shrimp 36
Potato, crab & bacon hash, saffron aïoli, black garlic aïoli, pea trundles *
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Roasted Duck Magret 38
Rhubarb, red quinoa, orange, bok choy, pineapple *
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Roasted Rack of Lamb 42
Pistachio & parmesan encrusted lamb, asparagus, roasted Yukon potatoes, black olive chimichurri *
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Grilled Filet Mignon 41
Herb butter pavé, asparagus, pâté de foie, fresh morels, natural sauce *
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Vegetable Pavé 28
Vegetables layered with potatoes, parmesan, fresh thyme, topped with eggplant spinach rollitini, crispy fried onions, cardamom broth *
Dinner Hours: Wednesday – Sunday 4:30 pm – Last Seating at 9:00 pm
Reservations are highly recommended. Please note that the restaurant is closed on Mondays and Tuesdays.
Dinner Menu
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Soups & Salads
-
Soup du Jour 11
-
French Onion Soup 13
Classic onion soup with melted gruyère^
-
Gem Salad 14
Baby gem lettuce, red and golden baby beets, goat cheese, walnuts, blood orange, cucumbers, basil honey vinaigrette *
-
White Asparagus Salad 14
White asparagus, strawberries, arugula, radish, Fourme D’Ambert, white balsamic vinaigrette on rhubarb purée *
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Appetizers
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Shrimp Cocktail 17
Classic with Chef’s Bloody Mary cocktail sauce *
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Duck Crêpe 16
Warm duck crêpe, Asian slaw, hoisin, spicy mustard
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Bayonne Jambon Flatbread 17
Bayonne ham, bleu cheese aïoli, fig jam, compte, arugula, truffle vinaigrette, whole grain mustard dipping sauce
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Pheasant Pâté 17
Served with cornichons, black currant chutney, grain mustard ^
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Shareable Platters
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Oysters on the Half Shell 6 at 20 / 12 at 38
Chef’s selection with champagne mignonette and cocktail sauce*
-
Fruits de Mer 60
Oysters, shrimp cocktail, tuna tartare, house smoked salmon with crab, marinated mussels *
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Entrées
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Steak Frites 28
Grilled flat iron steak, mixed vegetables, bleu cheese compound butter, natural sauce, frites *
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Brook Trout 25
Local Brook Trout cooked in hay, new potatoes, sugar snap peas, dill butter *
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Moules Frites 23
Maine mussels, gigante beans, shallots, garlic, parsley, saffron, white wine butter broth, crostini, frites ^
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Duck Confit 23
Arugula, warm butter whole grain mustard potatoes, bacon, Dijon vinaigrette, pickled mustard seed
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French Bistro Burger 18
8 oz. prime beef, caramelized onions, Fourme D’Ambert, roasted garlic aioli, frites ^
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Warm Jambon Sandwich 16
Jambon, compote, bacon, arugula, tomato, red onion, French mayo on house-made country bread, frites
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Chicken Pot Pie 17
Braised Chicken with fresh vegetables in herbs with a pastry top and a side salad
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Vegetable Pave 28
Vegetables layered with potatoes, parmesan, fresh thyme, topped with eggplant spinach rollitini & crispy fried onions
Brasserie Menu
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Desserts 12
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Raspberry Parfait
A semi frozen raspberry cream, served with chocolate sable crumble.GF NF
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Lemon Poppy Opera Cake
Lemon poppy cake, layered with lemon mousse, and white chocolate poppy ganache.GF
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Chocolate Paris Brest
Pâte à choux filled with silky smooth chocolate mousse, crunchy chocolate pearls, and topped with a toasted brown sugar meringue.NF
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Honey and Goat Milk Tart
Caramelized honey and goat milk custard tartlet, topped with honeycomb candy, fennel, and bee pollen. NF
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Toasted Almond Cake with Strawberries and Rhubarb
Toasted almond pound cake, topped with port-poached strawberries, roasted rhubarb, and fresh whipped cream.
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Homemade Ice Cream and Sorbet
Vanilla GF NF
Chocolate GF NF
Lemon Sorbet GF NF DF
Desserts Menu
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Premium Liquor Cocktails
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Grand Royal 13
Champagne, Grand Marnier
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Cucumber Mint Gimlit 15
Hendrick’s gin, lime juice, cucumber mint simple syrup
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French Blonde 15
Deep Eddy Grapefruit Vodka, Lillet, Grapefruit Juice
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Siesta Cocktail 15
Patron, Campari, grapefruit juice, lime juice
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White Cosmo 15
Grey Goose, Lime Juice, White Cranberry Juice
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Pheasant Sour 15
Maker’s Mark, Chambord, lemon juice, simple syrup
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Green Goddess Martini 15
Vodka, cucumber, mint, green tea simple syrup
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Lavender Tom Collins 15
Bluecoat Gin, lemon juice, lavender syrup, club soda
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Golden Pheasant Manhattan 15
Dad’s Hat Rye Whiskey, St-Germain, Bitters, Cherry
Specialty Cocktails
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De Perriere Brut Blanc de Blanc, France 10/35
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I Castelli Prosecco, Italy 11/38
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Conti di San Bonifacio Pinot Grigio, Veneto, Italy 11/38
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Rata Sauvignon Blanc, Marlborogh, New Zealand 11/38
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Pierre Prieur “Domaine St. Pierre” Sancerre, Loire Valley 13/50
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Louis Jadot, Macon Village, France 13/48
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Double T by Trefethen Chardonnay, Napa Valley, California 15/55
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Duckhorn Chardonnay, Napa Valley, California 18/68
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Muscadet Domaine du Moulin Camus, Loire Valley, France 11/38
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Trimbach Riesling, Alsace, France 13/50
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Peirano Estate Viognier 12/45
White Wine
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Capitelles des Fermes Pinot Noir, Aude Valley, France 11/38
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Migration by Duckhorn Pinot Noir, Sonoma Coast, California 22/80
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Ca’ Momi Merlot, Napa valley California 13/50
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Decoy Merlot by Duckhorn, Sonoma County, California 15/55
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Morande Estate Central Valley, Chile 12/45
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Pull Estate Cabernet Sauvignon 13/45
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Canvasback by Duckhorn Cabernet Sauvignon, Washington State 22/80
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Ferraton Pere & Fils, Cotes du Rhône, France 14/52
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Ataliva Malbec, Mendoza, Argentina 10/35
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Grayson Cellars Zinfandel, California 10/35
Red Wine
^ Bread may be modified to be gluten free
^ Bread may be modified to be gluten free
GF Gluten free
DF Dairy free
NF Nut free
Speak to your server for details