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!
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* 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.
Speak to your server for details
* 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
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
Bloody Mary 16
Vodka, House-Made Bloody Mary Mix
Sweet & Spicy Paloma 16
Tequila, grapefruit juice, lime, simple syrup, sweet chili rim
Grapefruit Margarita 16
Tequila, lime, elderflower liqueur, grapefruit juice
Cucumber Lime Cooler 16
Cucumber, mint & lime muddled with honey syrup, gin, club soda
Apple Cider Mimosa 14
Apple cider, champagne
Tarragon-Hibiscus Gin Spritzer 16
Gin, hibiscus syrup, tonic, lemon; garnished with tarragon
Dogwood Cocktail 16
Vodka, elderflower liquor, grapefruit juice
Soups & Salads
Soup Du Jour 12
French Onion Soup 14
Classic onion soup, melted Gruyère ^
Endive Salad 15
Endive, fried goat cheese, heirloom tomatoes, French radish, toasted hazelnuts, oranges, blackberries, verjus vinaigrette *
Roasted Beet Salad 15
Roasted beets, house-made lemon thyme ricotta cheese, thyme honey, pears, arugula, prosciutto, orange vinaigrette *
Appetizers
Grilled Octopus 18
Beet marinated octopus, avocado, fresh figs, saffron aioli, black garlic aioli, tomato, arugula with squid ink vinaigrette *
Brie Toast 16
House-made country bread, melted brie, avocado, blackberries, cracked pepper, fresh melted berry syrup
Pheasant Pâté 18
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
Plantain Crêpes 17
Ripe plantain, roasted pears, blackberries, whipped crème fraiche, brown sugar butter 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 Hash 18
Duck confit, potato hash, poached eggs, truffle hollandaise, sautéed spinach *
Crab Omelet 18
Crab, bacon, brie, home fries *
Smoked Country Pain 18
House-made country sourdough, smoked salmon, crab mayo, avocado, poached eggs, dill hollandaise
Pan Roasted White Bass Salad 28
Pan roasted white bass, arugula, endive, heirloom tomatoes, avocado, thyme honey, pears, verjus vinaigrette *
Moules Frites 24
Mussels, roasted garlic, stewed tomatoes, white wine, fresh basil, red pepper flakes; bourguignon butter, toasted baguette ^
Chicken Normand 24
Grilled airline chicken breast in an apple, bacon & brandy cream sauce, braised cabbage, roasted pumpkin *
Steak Frites 28
Grilled strip steak, sautéed spinach, parsnip purée, sweet & spicy onions; cognac green peppercorn sauce
Flatbread 19
Spinach pesto, fresh ricotta cheese, parmesan cheese, roasted garlic aioli, red pepper flakes, roasted pumpkin; extra virgin olive oil, arugula
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 30
Grilled strip steak, sautéed spinach, parsnip purée, sweet & spicy onions; cognac green peppercorn sauce
Moules Frites 25
Mussels, roasted garlic, stewed tomatoes, white wine, fresh basil, red pepper flakes; bourguignon butter, toasted baguette ^
Flatbread 19
Spinach pesto, fresh ricotta cheese, parmesan cheese, roasted garlic aioli, red pepper flakes, roasted pumpkin; extra virgin olive oil, arugula
Duck Confit 24
Confit duck leg, roasted pumpkin, pears & prunes; sour cherry gastrique *
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 ^
Endive Salad 15
Endive, fried goat cheese, heirloom tomatoes, French radish, toasted hazelnuts, oranges, blackberries, verjus vinaigrette *
Roasted Beet Salad 15
Roasted beets, house-made lemon thyme ricotta cheese, thyme honey, pears, arugula, prosciutto, orange vinaigrette *
Appetizers
Escargot Tart 18
Escargot tart, sautéed tomatoes, roasted garlic, fresh tarragon, Fourme d’Ambert & bourguignonne butter
House-Made Toasted Hazelnut Pappardelle 18
Toasted hazelnut pappardelle, duck confit, roasted tomatoes, roasted garlic, fresh thyme & butter
Grilled Octopus 18
Beet marinated octopus, avocado, fresh figs, saffron aioli, black garlic aioli, tomato, arugula with squid ink vinaigrette *
Pheasant Pâté 18
Cornichons, black currant chutney, grain mustard ^
Shrimp Cocktail 18
Four jumbo shrimp, Chef’s classic Bloody Mary cocktail sauce *
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 ^
Charcuterie Board 24
Prosciutto, salami, chorizo, pâté, olives, whole grain mustard, 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
Pan roasted scallops, volcanic black salt, forbidden black rice, raspberry beet purée, chimichurri, avocado purée, smoked trout roe *
Pan Roasted White Bass 40
Parsnip purée, roasted pumpkin, plantain, kohlrabi mélange; red wine reduction *
Grilled Shrimp 36
Grilled shrimp, mashed plantains, avocado mousse, Thai curry mango sauce *
Ris De Veau Au Gratin 39
Lightly braised sweetbreads, cream, butter, mirepoix, white wine, fine herbs; Comté cheese, rice pilaf *
Pan Roasted Duck Breast 40
Pan roasted duck breast, braised roasted endive, potato dauphinoise; caramel grape port jus *
Grilled Filet Mignon 42
Grilled filet mignon, Cipollini onions, roasted Hubbard squash, bleu cheese, sauce Périgourdine *
Braised Kohlrabi 30
Braised kohlrabi, beluga lentils, parsnip, vegetable stuffed kohlrabi leaves; pear & squash broth *
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
Blood Orange Olive Oil Cake
Orange glaze, candied orange rind, Campari caramel NF DF
Lemon Tart
Pistachio crust, tarragon agave, tarragon whipped cream
Chocolate & Chili Sugar Cake
Chocolate olive oil, red wine caramel, chili meringue NF
Pear Ginger Butter Cake
Turmeric crème anglaise, candied ginger NF
Pumpkin Sage Semifreddo
Bourbon caramel, candied pepitas oatmeal Florentine MGF NF
Ice Creams and Sorbets
Chef’s selection of homemade ice cream GF& sorbet GF DF 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
Dinner Specialty Cocktails
Autumn Fizz 16
Gin, agave nectar, apple cider, club soda
Fireside 16
Vodka, grapefruit juice, maple syrup
High Fashion 16
Gin, elderflower liqueur, grapefruit juice, bitters
Winters Eve 16
Bourbon, maraschino, dry vermouth, Amaro
El Diablo 16
Tequila, Crème De Cassis, ginger beer
Fall Back 16
Bourbon, Grand Marnier, Campari, apple cider
Golden Pheasant Manhattan 16
Dad’s Hat Rye, St. Germain, bitters, cherry
Pomegranate Cosmo 16
Vodka, triple sec, pomegranate juice
Golden Pheasant Sour 16
Maker’s Mark, Chambord, lemon juice, simple syrup
Apple Cider Martini 16
Vodka, triple sec, apple cider
- 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 WE ARE FULL!
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
Pan Seared Cod
Brussel sprouts, bacon, pumpkin, topped with confiture de fenouil et sauce *
Roasted Pumpkin
Butternut squash stuffed with Brussels sprouts, chestnuts, pears, cipollini onions & huitlacoche buttered figshttps://www.blackbasshotel.com...
- Sunday December 24, 2023
- 4 course prix fixe includes dessert - $99 per person
Choose one from each course below:
Christmas Eve Dinner
First Course: Soup or Salad
French Onion Gratin
Potato Bisque
Endive & Shaved Fennel Salad
Walnuts, pears, fried goat cheese, chives, walnut vinaigrette
Radicchio & Orange Salad
Pomegranates, blood oranges, oranges, radish, cucumber, almonds, shaved parmesan, orange vinaigrette
Second Course: Appetizer
Beef Carpaccio
Sliced raw beef, shaved parmesan, shaved truffles, arugula, black olive oil, volcanic black salt & black garlic aioli
Bacon Wrapped Dates
Stuffed with bleu cheese, duck confit, potato & a port glaze
Beet Marinated Octopus
Avocado, fresh figs, saffron aioli, black garlic aioli, arugula & tomato with ink vinaigrette
Wild Mushroom Risotto
Mushroom broth, fresh shaved truffle & fresh parmesan
Third Course - Entrée
Pan Roasted Pheasant Breast
Himalayan red rice, cardoon au gratin with a shallot game reduction
Grilled Roasted Boar Chop
Rosemary Roasted pears, sweet potato & local honey butter glaze
Grilled Filet Mignon
Duck fried potatoes, roasted cardoon, bleu cheese with a coffee ancho sauce
Pan Roasted Scallops
Pomme Puree, salsify, black olive oil, black garlic aioli & saffron aioli
Pan Roasted Halibut
Sweet potato purée, sautéed figs & sauce ciboulette
Stuffed Quail & Chestnut Ravioli
Sweet bread stuffed, chestnut ravioli, spinach & hazelnut butter
- Sunday December 31, 2023
- 4 course prix fixe includes dessert - $99 per person
Choose one from each course below:
New Years Eve Dinner
First Course: Soup or Salad
French Onion Gratin
Potato Bisque
Endive & Shaved Fennel Salad
Walnuts, pears, fried goat cheese, chives, walnut vinaigrette
Radicchio & Orange Salad
Pomegranates, blood oranges, oranges, radish, cucumber, almonds, shaved parmesan, orange vinaigrette
Second Course: Appetizer
Beef Carpaccio
Sliced raw beef, shaved parmesan, shaved truffles, arugula, black olive oil, volcanic black salt & black garlic aioli
Bacon Wrapped Dates
Stuffed with bleu cheese, duck confit, potato & a port glaze
Beet Marinated Octopus
Avocado, fresh figs, saffron aioli, black garlic aioli, arugula & tomato with ink vinaigrette
Wild Mushroom Risotto
Mushroom broth, fresh shaved truffle & fresh parmesan
Third Course - Entrée
Pan Roasted Pheasant Breast
Himalayan red rice, cardoon au gratin with a shallot game reduction
Grilled Roasted Boar Chop
Rosemary Roasted pears, sweet potato & local honey butter glaze
Grilled Filet Mignon
Duck fried potatoes, roasted cardoon, bleu cheese with a coffee ancho sauce
Pan Roasted Scallops
Pomme Puree, salsify, black olive oil, black garlic aioli & saffron aioli
Pan Roasted Halibut
Sweet potato purée, sautéed figs & sauce ciboulette
Stuffed Quail & Chestnut Ravioli
Sweet bread stuffed, chestnut ravioli, spinach & hazelnut butter