NEW 1741 ON THE TERRACE SUMMER MENU BY EXECUTIVE CHEF MICHAEL ADAMS DEBUTS AT HOTEL BETHLEHEM

Small Plates Menu also introduced for patio dining.

A commitment to local foods, simple ingredients, and seasonality are the guiding principles behind the new Summer Menu at 1741 on the Terrace at Historic Hotel Bethlehem.

The restaurant menu is broken down into three categorizes - First Plates, 1741 Classics, and the Summer Menu. First Plates offers a range of appetizers, from mussels and scallops, to spring rolls and a cheese plate. The Classics menu features timeless favorites such as steak, lamb chops, trout, filet mignon, salmon, and chicken. The new Summer Menu highlights the flavors of the season by highlighting fresh local foods. (See complete menu below.)

“My goal when creating a new menu is not to focus on being different from other restaurants so much as it is to do cuisine better than they do it,” said Executive Chef Michael Adams. “I work with my culinary team to explore the changes in the flavors of food, and thereby the combinations we can create from those flavors. We want each dish to be simple, yet interesting. Summer is a particularly inspiring time of year since so many ingredients are grown locally which allows us to get them quickly from our vendors in order to serve them to our guests at the peak of freshness.”

Five of the menu entrees are now offered in full and half-portion sizes to accommodate smaller and larger appetites.

Adams sources as many ingredients locally as possible, continuing to procure produce from the farm at Burnside Plantation for the second year. It also gets artisan cheeses from The Farm at Doe Run in Coatesville, produce from Liberty Gardens in Coopersburg, salad greens and herbs from Gottschell Farm in Limeport, and produce, meats and raw honey from Lancaster Farm Fresh.

The Patio at Hotel Bethlehem is also now offering a small plates menu of lighter, refreshing tapas-style dishes in categories such as Ocean, Field and Farm. The small plates menu allows guests to try more dishes by enjoying petite portions that better lend themselves to sampling, and are also ideal for guests with smaller appetites.

For more information or to make a reservation, please contact the restaurants of the Historic Hotel Bethlehem at (610) 625-2219, restaurantreservations@hotelbethlehem.com or visit www.hotelbethlehem.com.

The Historic Hotel Bethlehem is located in Bethlehem, Pa. in the heart of Bethlehem’s nationally registered historic district. The Hotel is a proud member of Historic Hotels of America. Experience world-class service, charming guest accommodations and award-winning cuisine, all on a site that has been warmly welcoming guests since 1741. www.HotelBethlehem.com

Summer Menu

1741 on the Terrace at Hotel Bethlehem

First Plates

Market Oysters

mignonette

16

Artisan Cheese Plate

four local cheeses, blueberry rhubarb mostarda,

marcona almonds

16

Seared Sea Scallop

watermelon, Thai basil, cucumber,

pickled shallots

11

Roasted Organic Beets

goat cheese, pistachios, micro arugula,

white balsamic beet vinaigrette

11

Prince Edward Island Mussels

chorizo, fennel, ramp butter,

tomato, parsley pistou

12

Local Lettuces

Lancaster goat feta, marcona almonds,

strawberry tarragon vinaigrette

9

Duck Confit Goat Cheese Spring Rolls

red onion marmalade, pea shoots,

mustard crème fraiche

10

Shrimp Cocktail

three colossal shrimp, lemon crème fraîche,

chives, cocktail sauce

18

‘41 Caesar

hearts of romaine, herbed croutons,

aged Parmigiano Reggiano, white anchovies

9

1741 Classics

12 oz. Grilled New York Strip Steak

pommes gratin, broccolini,

red wine demi glace

34

Grilled Lamb Chops

hakeuri turnips, baby carrots, kale,

fingerlings, rosemary lamb jus

39

8 oz Filet Mignon

baby kale, smoked bacon, sweet shallots,

pommes gratin, red wine demi glace

half 20 / full 38

Pocono Trout

tomato-onion confit, micro arugula, hakeuri turnip,

caperberries, ver jus emulsion

27

Grilled Salmon

grilled asparagus, mashed potatoes

crimini beurre blanc

half 16 / full 29

Lancaster Organic Chicken

pancetta, ratatoui, Primordia mushrooms,

parsley pistou

26

Summer Menu

Pacific Halibut

haricot verts, tomato onion confit, olives,

crushed hazelnuts, parsley pistou

half 17 / full 30

Roasted Duck Breast

Gottshell farm carrots, golden beet,

raspberry red onion marmalade, aged balsamic vinegar

29

Pan Seared Sea Scallops

roasted cauliflower, mokum carrots,

pea shoots, curry vinaigrette

half 17 / full 32

Grilled Bronzino

sugar snap peas, pancetta, fennel,

baby kale, ver jus emulsion

half 15 / full 28

Small Plates Menu

The Patio at Hotel Bethlehem

Ocean

Octopus with fingerlings, tomato onion confit, caper berries…8

Shrimp, watermelon, cucumber, thai basil, pea shoots…9

Mini Crabmeat cakes, fennel, citrus…9

Field

Ratatoui parmesean “sandwich”, shiitake, arugula, aged balsamic vinegar…8

Roasted Beet, St. Malachai, red onion marmalade…5

Cured olives, marcona almonds, Milkhouse cheese, baguette…10

Farm

Steak & Egg, skirt steak, fried Gottshell farm egg, baguette, truffle oil, manchego…12

Chorizo, ricotta cavatelli, tomato confit, swiss chard, goat cheese…9

Crostini, goat cheese, rhubarb blueberry mostarda….5