New Hope Restaurant Introduces Refreshed Summer Menu

NEW HOPE, PA – As summer settles in along the Delaware River, Stella of New Hope is introducing a refreshed seasonal menu showcasing vibrant summer flavors, fresh local ingredients, and thoughtfully crafted dishes inspired by the region’s bounty.

Created by Executive Chef Keith Bernstein, the new menu highlights fresh seafood, peak-season produce, vegetable-forward dishes, and elevated interpretations of classic steakhouse favorites. Designed for sharing and gathering, the seasonal offerings pair inventive cuisine with Stella’s picturesque waterfront setting, creating an ideal destination for summer dining.

At the heart of the menu is Stella of New Hope's commitment to sourcing the finest ingredients available. Working with local farms and trusted regional purveyors whenever possible, Chef Bernstein and his culinary team build each dish around what’s in season, from sustainably sourced seafood and premium meats to locally grown produce and fresh herbs.

(Stella)

“Every seasonal menu begins with the ingredients,” said Executive Chef Keith Bernstein. “We start with what’s at its peak and let those flavors lead each dish rather than overpowering them. Our goal is to create a menu that feels fresh, balanced, and approachable while giving guests new reasons to gather around the table and return throughout the season.”

Among the season's standout additions are the Black Bass Ceviche ($19) featuring cascabel-serrano peppers, Cara Cara orange, jicama, cilantro, and blue corn chips, and the Miso-Sake Littlenecks ($22), served in a rich red miso-sake broth with pork belly, leeks, crispy garlic, grilled lemon, and focaccia.

Entrée highlights include the Duck Breast ($48), served with patatas bravas, charred asparagus, piquillo brava sauce, and Marcona almond picada; the Prime Ribeye ($68), finished with blue cheese butter, roasted mushrooms, duck-fat confit potatoes, chicory, pickled walnuts, and lemon-sherry vinaigrette; the refreshed Jail Island Salmon ($36), with Spanish-style mashed potatoes, English peas, Spanish chorizo, pimentón butter, and white wine-lemon butter sauce; and Parisian Gnocchi ($18), with asparagus, peas, charred spring onion, sweet pepper chimichurri, whipped ricotta, and Parmesan pangrattato.

Additional menu highlights include the Warm Bread Board ($14), featuring a pull-apart loaf and rosemary focaccia served with whipped cultured butter and spring onion jam. The Shrimp Escabèche ($21) includes four U/15 shrimp, seared and served over a warm escabèche of cannellini beans and roasted peppers. For a heartier entrée, the Beef Short Rib & Scallion Noodles ($42) combines pulled, slow-braised beef short rib with scallion noodles and pickled cucumber. The Strawberry & Tomato Salad ($17) showcases peak-season tomatoes and local strawberries paired with creamy stracciatella, tomato vinaigrette, crispy fried pita, fresh basil, and mint.

Stella of New Hope is open for dinner Tuesday to Thursday from 4 to 9 p.m., Friday and Saturday from 4 to 10 p.m., and Sunday from 4 to 9 p.m. Brunch is served Friday to Sunday from 11 to 2 pm. The bar menu is available Friday–Saturday from 4 to 10 pm and Sunday from 4 o 9 pm. Outdoor seating on the waterfront terrace and at the outdoor bar is available Friday–Sunday during bar hours, weather permitting.