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
* Gluten free
^ Bread may be modified to be gluten free
* Gluten free
^ Bread may be modified to be gluten free
* Gluten free
^ Bread may be modified to be gluten free
* Gluten free
^ Bread may be modified to be gluten free
GF Gluten free
DF Dairy free
NF Nut free
Our wines have been carefully selected through collaboration with elite winemakers and our ownership, exclusively for The Golden Pheasant Inn.
Our wines have been carefully selected through collaboration with elite winemakers and our ownership, exclusively for The Golden Pheasant Inn.
* Gluten free
^ Bread may be modified to be gluten free
Brunch Hours: Saturday and Sunday 11:00 am – Last Seating at 2:30 pm
Reservations are highly recommended.
Brunch
Specialty Cocktails
Manmosa 12
Stella Artois and Orange Juice
Chambord Spritz 15
Chambord, Pinot Grigio, club soda
Bloody Mary 16
Vodka, House-Made Bloody Mary Mix
Cucumber Lime Cooler 16
Cucumber, mint & lime muddled with honey syrup, gin, club soda
Blackberry Citrus Fizz 16
Muddled lemon & blackberries, vodka, prosecco
Lavender Lemonade Sparkler 14
Champagne, lavender, lemon juice, simple syrup
Garden Tonic Cocktail 16
Vodka, St. Germain, hibiscus syrup, club soda
Sweet & Spicy Paloma 16
Tequila, grapefruit juice, lime, simple syrup, sweet chili rim
Soups & Salads
Soup Du Jour 12
French Onion Soup 14
Classic onion soup, melted Gruyère ^
Red Oak Salad 15
Red oak lettuce, heirloom tomatoes, strawberries, crumbled goat cheese, almonds, honey, rice wine vinaigrette *
Arugula & Beet Salad 14
Arugula, red & golden beets, prosciutto, watermelon radish, blackberries, roasted pumpkin seeds, reduced balsamic, basil vinaigrette *
Appetizers
Grilled Octopus 18
Pepitas pesto, yellow tomato gazpacho, heirloom tomatoes, oil cured olives, borage *
Brie Toast 16
House-made country bread, melted brie, avocado, blackberries, cracked pepper, fresh melted berry syrup
Pheasant Pâté 17
Cornichons, black currant chutney, grain mustard ^
Shrimp Cocktail 18
Four jumbo shrimp, Chef’s classic Bloody Mary cocktail sauce *
Sharable Platters
Oysters on the Half Shell 6 at 20 / 12 at 38
Chef’s selection, champagne mignonette, cocktail sauce *
Fruits de Mer 60
Shrimp cocktail, crab & smoked salmon rolls, mussels dijonnaise, oysters, octopus salad *
Pastry Basket 12
Chef’s selection, butter, jam
Entreés
Fruit Crêpes 17
Sautéed mixed berries, cracked pepper, sweet crème fraiche, reduced balsamic, basil syrup
Pain Perdu 18
Brioche toast in crème brûlée batter, cinnamon sugar, fresh berries, whipped crème fraiche, berry syrup, homefries
Eggs Benedict 17
Canadian bacon, poached eggs, truffle hollandaise, homefries ^
Duck Omelet 17
Caramelized Onions, Duck Confit, Comté Cheese, and Home fries*
Duck Hash 18
Duck confit, potato hash, poached eggs, truffle hollandaise, sautéed spinach *
Crab Omelet 18
Crab, bacon, brie, homefries *
Smoked Country Pain 18
House-made country sourdough, smoked salmon, crab mayo, avocado, poached eggs, dill hollandaise
Pan Seared Salmon Salad 28
Pan seared salmon, baby kale, red quinoa, avocado, tomato, cucumber, dill Dijon vinaigrette
Mussels with Thai Curry 24
Mussels & ground pork, Thai red curry, Thai basil, coconut cream, scallions ^
Chicken à la Normande 24
Grilled airline chicken breast in an apple, bacon & brandy cream sauce, braised cabbage, roasted pumpkin *
Steak Frites 28
10 oz. New York strip, tomatoes, Fourme d’Ambert, roasted onions, green peppercorn sauce *
Flatbread 18
Roasted garlic aioli, spinach pesto, heirloom tomatoes, red pepper flakes, mozzarella, parmesan, prosciutto
French Bistro Burger 18
8 oz. prime beef, caramelized onions, Fourme d’Ambert, roasted garlic aioli, frites ^
Brasserie
French Bistro Burger 18
8 oz. prime beef, caramelized onions, Fourme d’Ambert, roasted garlic aioli, frites ^
Steak Frites 28
Grilled strip steak, tomatoes, Fourme d’Ambert, roasted onions, cognac sauce, green peppercorn sauce *
Mussels with Thai Curry 24
Mussels and ground pork, Thai red curry, Thai basil, coconut cream, scallions ^
Flatbread 18
Roasted garlic aioli, spinach pesto, heirloom tomatoes, red pepper flakes, mozzarella, parmesan, prosciutto
Duck Confit 24
Confit duck leg, acorn squash, spinach, pomme purée, peaches
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
Soup & Salads
Soup du Jour 12
French Onion Soup 14
Classic onion soup with melted Gruyère ^
Red Oak Salad 15
Red oak lettuce, heirloom tomatoes, strawberries, crumbled goat cheese, almonds, honey rice wine vinaigrette *
Arugula & Beet Salad 14
Arugula, red & golden beets, prosciutto, watermelon radish, blackberries, roasted pumpkin seeds, reduced balsamic, basil vinaigrette *
Appetizers
Grilled Octopus 18
Pepitas pesto, yellow tomato gazpacho, heirloom tomatoes, oil cured olives, borage *
Pheasant Pâté 17
Cornichons, black currant chutney, grain mustard *
House-Made Squid Ink Fettuccine 19
House-made fettuccine, crab meat, heirloom tomatoes, garlic, goat cheese, cream, basil pesto
Caramelized Onion Tart 16
Caramelized onions, Fourme d’Ambert, fresh thyme, lavender, local honey *
Shrimp Cocktail 18
Four jumbo shrimp, Chef’s classic Bloody Mary cocktail sauce *
Shareable Platters
Cheese Board 24
Chef’s cheese du jour, pears, cranberry walnut relish, baguette ^
Oysters on the Half Shell 6 at 20/ 12 at 38
Chef’s selection, champagne mignonette, cocktail sauce *
Fruits de Mer 60
Shrimp cocktail, crab & smoked salmon rolls, mussels dijonnaise, oysters, octopus salad *
Entrées
Pan Roasted Scallops 42
Crab savarin, smoked trout roe, lemon lavender butter *
Pan Roasted Halibut 42
Pomme purée, heirloom tomatoes, sautéed snap peas, saffron
Grilled Shrimp 36
Green papaya salad, warm sticky rice, sweet & sour, shrimp sauce *
Bacon Wrapped Pork Loin 38
Boneless pork loin, fresh hominy, peas, prune gastrique *
Grilled Filet Mignon 42
Bone marrow butter, pommes Anna, red wine reduction, braised mushrooms *
Honey Marinated Duck Breast 40
Duck breast infused with honey; grits, green papaya salad, blackberry verjus *
Vegetarian Cannelloni 30
Cannelloni stuffed with farmer's cheese, yellow gazpacho, basil pesto, red & golden beet tartare
Bistro Garden Hours: Wednesday - Friday: 4:30 pm - Last Seating at 8:00 pm
Saturday - Sunday: Brunch Menu available 11:00am - 2:30pm || Bistro Garden Menu: 3:00 - Last Seating at 8:00pm
No reservations, first come first serve. Available for private parties! Please note that the restaurant is closed on Mondays & Tuesdays.
Bistro Garden
Arugula & Beet Salad 14
Arugula, red & golden beets, prosciutto, watermelon radish, blackberries, roasted pumpkin seeds, reduced balsamic, basil vinaigrette *
Red Oak Salad 15
Red oak lettuce, heirloom tomatoes, strawberries, crumbled goat cheese, almonds, honey, rice wine vinaigrette *
Shrimp Cocktail 18
Four jumbo shrimp, Chef’s classic Bloody Mary cocktail sauce *
Grilled Octopus 18
Pepitas pesto, yellow tomato gazpacho, heirloom tomatoes, oil cured olives, borage *
Cheese & Charcuterie Board 24
Chef’s selection of Saucisson and Cheese, Pâté, Crostini & Olives ^
French Bistro Burger 18
8 oz. prime beef, caramelized onions, Fourme d’Ambert, roasted garlic aioli, frites ^
Flatbread 18
Roasted garlic aioli, spinach pesto, heirloom tomatoes, red pepper flakes, mozzarella, parmesan, prosciutto
Mussels with Thai Curry 24
Mussels & ground pork, Thai red curry, Thai basil, coconut cream, scallions *
All Desserts 12
Desserts
Chocolate Stout Cake
Lavender custard, almond olive oil cookie crumble, blackberry coulis
Carrot Cake
Carrot cake with whipped goat cheese frosting, topped with pecan meringue cookies & finished with golden raisin honey
Lime Cheesecake
Lime cheesecake with blackberry compote, basil syrup, & candied lime rind, garnished with a pistachio lace cookie
Salted Caramel Panna Cotta
Salted caramel panna cotta with strawberry compote & an oatmeal lace cookie GF NF
Orange Tart
Black sesame studded crust, popcorn crème anglaise, pink peppercorn meringues & black sesame caramel NF
Espresso Semifreddo
Espresso semifreddo with cherry coulis, salted chocolate olive oil, & candied hazelnuts GF
Ice Creams and Sorbets
Chef’s selection of homemade ice cream & sorbet GF NF
White Wine
De Perriere Brut Blanc de Blanc, France 12/40
I Castelli Prosecco, Italy 13/44
Conti di San Bonifacio Pinot Grigio, Veneto, Italy 12/42
Rata Sauvignon Blanc, Marlborogh, New Zealand 12/44
Pierre Prieur “Domaine St. Pierre” Sancerre, Loire Valley 16/58
Louis Jadot, Mâcon Village, France 15/55
Double T by Trefethen Chardonnay, Napa Valley, California 16/60
Duckhorn Chardonnay, Napa Valley, California 22/75
Muscadet Domaine du Moulin Camus, Loire Valley, France 12/42
Trimbach Riesling, Alsace, France 14/52
Peirano Estate Viognier 12/45
Red Wine
Chateau Des Ferrages Roumery Rose, Provence, France 16/66
Capitelles des Fermes Pinot Noir, Aude Valley, France 15/42
Migration by Duckhorn Pinot Noir, Sonoma Coast, California 22/82
Collier Creek Merlot, Lodi, California 13/52
Decoy Merlot by Duckhorn, Sonoma County, California 16/60
Block Nine Cabernet Sauvignon, Napa Valley, California 13/47
Pull Estate Cabernet Sauvignon 14/54
Canvasback by Duckhorn Cabernet Sauvignon, Washington State 22/82
Ferraton Père & Fils, Côtes du Rhône, France 14/54
Ataliva Malbec, Mendoza, Argentina 12/42
Grayson Cellars Zinfandel, California 12/42
- November 23, 2023
- 4 course prix fixe includes dessert - $89.50 per person
- Open seating: 1:00pm - 8:00pm
Choose one from each course below:
Thanksgiving Dinner
First Course: Soup or Salad
French Onion Soup
Classic onion soup with melted gruyère ^
Roasted Butternut Bisque
Roasted Beet Salad
Roasted beets, house made lemon thyme ricotta, shaved fennel, fresh thyme honey, fresh figs & beet oil *
Baby Chicory & Heirloom Tomato Salad
Baby chicory, heirloom tomatoes, French radishes, roasted hazelnuts, stilton cheese, blackberries, verjus vinaigrette *
Second Course: Appetizer
Tuna Carpaccio
Smoked oysters, crispy capers, shaved crispy shallots, black garlic aioli, wasabi *
Wild Mushroom Strudel
Sherry reduction & crumbled hazelnut
Roasted Pumpkin & Caramelized Onion Tart
Sausage, blue cheese & apple syrup *
Foie Gras
Sweet & spicy bacon, red onion jam, spiced plum sauce *
Third Course - Entrée
Roast Turkey Breast
Sweet potatoes, pomme purée, chestnut sausage stuffing, haricots verts, cranberry sauce & gravy
Grilled Filet Mignon
Roasted Hubbard squash, cipollini onions, blue cheese & Sauce Périgourdine *
Roasted Duck Breast
Herbed grits, bacon roasted Brussels sprouts with hazelnuts, blackberry verjus *
Pan Roasted Venison Loin
Herb crusted, pomme purée, beech mushrooms, baby bok choy, juniper demi *
Pan Roasted Scallops
Forbidden black rice, duck sausage, roasted pumpkin & caviar butter
Roasted Pumpkin
Butternut squash stuffed with Brussels sprouts, chestnuts, pears, cipollini onions & huitlacoche buttered figs