Bridgeton House on the Delaware is pleased to continue their Chef’s Tasting Menu. Chef Karen Bean and Chef Katie Briggs of Eclectik Domestic will be returning to prepare a market driven chef’s tasting menu for Valentine’s Day and President’s Weekend.
Bridgeton House Guests receive priority seating until Monday, February 11th when we open reservations to the public. Book today!
The chefs will be offering a 3 or * 5-course menu served fireside in the dining room at this award-winning New Hope, PA area inn.
Valentines Dinner Series Menu
Bridgeton House on the Delaware
Upper Black Eddy
February 14,15,16, 2019
candied walnuts. winter vegetables. honey mustard vinaigrette
*5-Course Menu Additional Starter
choice of one
handkerchief pasta. preserved egg yolk
grapefruit. pistachio. pink peppercorn
choice of one
Glazed Wild Scottish Salmon
maple miso glaze
Above served with Local Root Vegetable Mash, Garlic Greens, and Roasted Carrots
Braised Baby Turnips
lentils, carrots, caramelized onions
choice of one
Grand Marnier Crème Brûlée
french chocolate sauce
a selection of three local farmstead cheese
Menu may change due to market availability
dietary restrictions accommodated upon advance request
$50//$75 per person | BYOB | reservations required
Our relationships to our local farming community drives our cuisine. We hope to tell the story of the land around us told through our relationships with our farmers, foragers, makers and artisan’s; making it a true expression of the community it takes to nourish us all. Our cuisine is grounded within classical technique with as much intention as possible brought to sourcing. We are happy to accommodate any dietary restrictions.
We look forward to serving you.
Chef Karen Bean is a seasoned chef who has been preparing breakfast, baked goods and private dining packages at the Bridgeton House for the past 10 years. Prior to her tenure at Bridgeton House she offered up her culinary talents as the executive chef at the Golden Pheasant as well as several fine dining establishments in Florida and Costa Rica. Karen has also worked as a private chef to local residents and catered many parties and events in her 50 years behind the stove.
Chef Katie Briggs of Eclectik Domestic
has traveled far and wide offering up her culinary talents. Katie’s early love for food was learned from her parents at Bridgeton House. She later received a Bachelors of Arts from Temple University in Philadelphia and was selected to affirm her culinary talents at Bolete Restaurant through the James Beard ‘Women in Culinary Leadership’ Program. Her resume boasts whole-animal butchering, hosting culinary events and pop-ups from California to Maine, (as well as abroad in France and Germany) and several years touring with the acclaimed culinary circus “Outstanding in the Field
” to nearly all 50 states.
Chefs Katie and Karen have been cooking together at Bridgeton House for the last five years and these two roving chefs feel most at home behind the stove together. Katie’s vegetable-driven cuisine (heavily influenced by her time in California) is grounded by Karen’s repertoire of old world classics. Though they are from different generations, their love for classic cuisine unites them and offers a truly one of a kind culinary experience.
Please join us.