The Stella of New Hope Summer Menu has arrived, and it makes a strong case for the view alone — Stella of New Hope sits inside the Ghost Light Inn with 180-degree views of the Delaware River, and Executive Chef Keith Bernstein has built a new seasonal lineup around fresh seafood, peak-season produce, and elevated takes on steakhouse classics to match it.

On the Stella of New Hope Summer Menu, “Every seasonal menu begins with the ingredients,” said 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.” The kitchen leans on local farms and trusted regional purveyors wherever possible — sustainably sourced seafood, premium meats, and fresh local produce and herbs, all built around what’s actually in season rather than a fixed year-round lineup.

Shares and Starters Built Around What’s in Season

The Stella of New Hope Summer Menu opens with Black Bass Ceviche ($19), built on cascabel-serrano peppers, Cara Cara orange, jicama, cilantro, and blue corn chips. The Miso-Sake Littlenecks ($22) are the more adventurous choice — clams in a rich red miso-sake broth with pork belly, leeks, crispy garlic, grilled lemon, and focaccia, a genuinely unexpected cross-cultural pairing worth ordering specifically for that reason.

The Warm Bread Board ($14) keeps things simple with a pull-apart loaf and rosemary focaccia alongside whipped cultured butter and spring onion jam, while the Shrimp Escabèche ($21) sears four U/15 shrimp over a warm escabèche of cannellini beans and roasted peppers. The Strawberry & Tomato Salad ($17) closes out the shares section pairing peak-season tomatoes and local strawberries with creamy stracciatella, tomato vinaigrette, crispy fried pita, basil, and mint.

Entrées: Elevated Classics With Real River Views

On the entrée side of the Stella of New Hope Summer Menu, the Duck Breast ($48) comes with patatas bravas, charred asparagus, piquillo brava sauce, and Marcona almond picada, while the Prime Ribeye ($68) is finished with blue cheese butter, roasted mushrooms, duck-fat confit potatoes, chicory, pickled walnuts, and lemon-sherry vinaigrette. The refreshed Jail Island Salmon ($36) leans Spanish, with Spanish-style mashed potatoes, English peas, Spanish chorizo, pimentón butter, and a white wine-lemon butter sauce. Parisian Gnocchi ($18) stays vegetable-forward with asparagus, peas, charred spring onion, sweet pepper chimichurri, whipped ricotta, and Parmesan pangrattato.

For something heartier, the Beef Short Rib & Scallion Noodles ($42) pairs slow-braised, pulled short rib with scallion noodles and pickled cucumber — alongside the littlenecks, it’s the other dish on the Stella of New Hope Summer Menu doing the most interesting cross-cultural work, and worth ordering for exactly that reason.

About Post Author

Allan Lane

Philadelphia born and bred, Allan Lane is the Publisher and Editor in Chief of digital magazines. He launched his first publication, SportBikes Inc Magazine in 2010, followed by dosage MAGAZINE in 2019. Recently, Allan launched his third online publication, Club For Man. As a journalist, Allan covers fashion, lifestyle, culture, art, and motorcycles.

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