 The Bridgetown Mill
House
in Bucks County
in Langhorne, Pennsylvania was built as a
private
mansion in 1791. In 1998, this stunning Federal style building was
transformed
into a tiny luxury inn, and in 2003, the owners added an elegant fine
dining
restaurant.
Having dinner at The Bridgetown Mill House is like taking a
step back in time; the ambience is gracious, the décor attractive, and service
is attentive by a knowledgeable staff. The dining room features intricate round
back wood chairs, tables set with pristine white linens, sparkling crystal, cut
flowers in silver vases, tea lights in glass holders, and classical music
sets the mood. The room features three walls of windows, a rough
stonewall, an oversized brick hearth, 1800s reclaimed brick floor, and a 1800s
wood-beamed ceiling.
The Bridgetown Mill House Dining Room
Edward and I had dinner at The Bridgetown Mill House in late
March 2010, where on the night that we dined at the restaurant, there was a
choice of a three course Innkeeper's Menu, Chef's Five Course Tasting Menu, as well
as a la carte menu.
For his first course, Edward began with Roasted Quail with
Chipotle and Cranberry Flavored Risotto, and Spicy Roasted Red Pepper Sauce,
which was attractively presented on a square white plate. The quail was
delicately golden and flavorfully enhanced with a sauce that had just the right
level of heat to add interest without overpowering the quail. Paired with a
glass of Shiraz,
it was a lovely introduction to Chef Michael's Sujansky's style.
Quail
I had Lobster Bisque with Parsley and Thyme Oil as a first
course, which was presented in a gold trimmed white china bowl. The bisque was
lovely, light, and flavorful with large morsels of succulent lobster that was
enhanced with drizzled parsley and thyme oil. (Chef Michael Sujansky graciously
shares his recipe for the Lobster Bisque in the Chefs' Recipes section.)
Lobster Bisque
Edward continued with a second course of Pan Seared Pork
Chop with Cranberry and Blue Cheese flavored Risotto, Braised Red Cabbage,
Haricot Verts, and Port Wine Sauce, which was presented as a pork chop and
sliced pork on a bed of risotto topped with haricot verts and red cabbage, with
a rich pool of sauce surrounding the risotto.
Pan Seared Pork Chop
For my second course, I had Sautéed Atlantic Salmon with
Basil Flavored Whipped Potatoes, Buttered Asparagus, and Bordelaise Sauce,
which was presented as a strip of crispy skin salmon on a mound of whipped
potatoes with asparagus spears heralding the new spring season, and a pool of
sauce.
Sautéed Atlantic Salmon
Although the restaurant had lovely desserts on the menu,
portions were generous, and we were more than satisfied with two courses for
our dinner.
Chef Michael Sujansky
The Bridgetown Mill House is open for Dinner from Tuesday
through Saturday from 5:00 pm.
Read more about The
Bridgetown Mill House in the Chefs'
Recipes section where Chef Michael
Sujansky shares a delicious taste of the restaurant with his recipe for
Lobster Bisque .
The Bridgetown Mill House
The Bridgetown
Mill House
Lodging & Dining
760
Langhorne-Newtown Road, Route 413
Langhorne,
Pennsylvania 19047
United States
Telephone: +1-215-752-8996
Fax: +1-215-741-1668
Email:
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Website: www.BridgetownMillHouse.com
Read about Bucks
County in the Destinations, Restaurants, and Chefs'
Recipes sections.
For information on Bucks County,
please visit the website: www.VisitBucksCounty.com.
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