Dine At Stockton Inn
One Seasonal Menu. Four Iconic Settings.
A World of Experience.
Impeccably sourced and immensely satisfying, the Stockton Inn Restaurant brings a cutting-edge culinary perspective to a historic landmark, offering the best dining in the New Hope and Lambertville area. Our approach is led by a team with roots in the world’s most celebrated kitchens and bars. Managing Director Anthony Rudolf, formerly of the Thomas Keller Restaurant Group, brings a signature level of hospitality and refinement to the Delaware River Valley, ensuring every visit is as polished as it is welcoming.
Our seasonal menus, crafted by Executive Chef Bob Truitt (formerly of Michael White and Stephen Starr), celebrate the bounty of New Jersey and Pennsylvania makers. Complementing the plate is a world-class cocktail program designed by Brian Miller, a pioneer of the modern cocktail movement with tenures at Death & Co. and Pegu Club. Whether you are sipping a drink in the historic Tavern, celebrating in the elegant Dining Room, savoring the garden Terrace, or hosting a dinner in our Private Dining Room, we bridge the gap between world-class technique and the rustic soul of our local community.
The Great American Wine Dinners
An intimate dinner series honoring the legendary producers who shaped the history of American wine.
Menus
Please note that our printed menus may differ from the digital versions shown below.
Fresh Baked Bread
Stockton Market Sourdough
cultured lavender honey butter, maldon sea salt | 10
Starters
Deviled eggs | 16
beet pickled, cured trout, cucumber, dill
with kaluga caviar | 45
Chicken Liver Parfait | 19
huckleberry-port gelée, figs, pickled shallots, toasted brioche
Tuna Crudo* | 24
fried capers, tonnato, lemon, castelvetrano olive salsa verde
Lump Crab Soldiers | 23
potato rosi, preserved lemon aioli, dill, smoked trout roe
SPRING VEGETABLES | 20
green asparagus, english peas, broccoli di ciccio, bottarga, preserved lemon
Leafy Greens | 18
picked herbs, shaved vegetables, lemon vinaigrette
Pasta & Risotto
Mafaldine alla Nerano | 34
summer squash, garlic, basil, parmigiano
Ricotta Gnocchi | 32
sweet corn, chanterelles, chives, summer truffle
Lumache ‘Cacio e Pepe’ | 26
smoked pecorino fonduta, lemon zest, toasted black pepper
LOBSTER Agnolotti | 42
slow-roasted tomato, fennel, lobster sugo
jumbo lump crab campanelle | 36
calabrian chili, lemon, herbs, pangrattato
Risotto alle Vongole | 34
littleneck clams, leeks, parsley, lemon
Entrees
Mussels & Market Sourdough | 34
vermouth, shallots, fennel, lemon, herbed beurre blanc
OCEAN TROUT | 42
potato fondant, smoked roe, fennel, leek, sorrel
poached halibut | 54
green and white asparagus, morels, vin jaune
Bone-in pork chop* | 45
carrot-nduja puree, favas, ramps, mustard seed jus
45 day Dry-Aged Strip Steak frites* | 60
bone marrow bordelaise, fries
Dessert
Tiramisu | 14
ladyfingers, espresso, amaro, mascarpone
Affogato | 12
vanilla ice cream, amaro, espresso
CHOCOLATE BUDINO | 14
cherry amaro caramel, amaretti, cinnamon meringue
Sweet Corn Ice Cream | 14
blueberry compote, caramel popcorn, peaches
After Dinner Drinks
18 EA.
Dominicana
el dorado 15yr rum, appleton 12yr rum, forthave coffee liqueur, heavy cream
Grasshopper
giffard crème de cacao, tempus fugit crème de menthe, heavy cream
The Beautiful
hine h cognac, louis alexandre grand marnier
Godfather Coda
maclean’s nose scotch, old grand dad bonded bourbon, rittenhouse rye, rainwater madeira, lazzaroni amaretto
Cocktails
Let’s get away from it all
cool & refreshing
PASTÈQUE WATERING CAN (Mark Dresel, 2026) – 20
(ketel one vodka, watermelon liqueur, lemon, lime, orgeat, mint, egg white)
A beautiful blend of vodka, watermelon and mint with a hint of creaminess that will have you dreaming of a long, hot summer.
THE QUEEN’S HONEY (Miss Stephanie Richy, 2026) – 21
(tanqueray ten gin, st george basil brandy, dolin blanc vermouth, lemon, lavender honey, cucumbers, white pepper)
Gin gets the royal treatment with a refreshing arrangement of basil, lavender, cucumbers and white pepper.
RIDE THE LIGHTNING (Wes Armstrong, 2026) – 20
(laird’s unaged jersey lightning apple brandy, schladerer kirschwasser, lime, lime leaf tincture)
A crushable cooler with notes of apples, dried cherries, a hint of malt and a bright and refreshing lime finish.
CHICAGO POPE (Eli Sashihara, 2026) – 20
(malort, benedictine, st germain, lemon, chartreuse vegetal elixir)
An herbaceous & intoxicating elixir that will have you crying out, HALLELUJAH!
THE DERELICT (Brian Miller, 2017) – 20
(el dorado 15yr, appleton 12yr, hamilton navy strength & demerara rums, buffalo trace bourbon, house blend banana liqueur, lime, grapefruit, passion fruit, cinnamon, absinthe, angostura bitters)
A tropical symphony of rums, bourbon, cinnamon, passion fruit, banana and absinthe…these are a few of my favorite things!
GREEDO IN PARADISE (Brian Miller, 2008) – 20
(barbancourt white, neisson blanc 52.5 abv rhums, bleu curacao, lemon, pineapple, mango, cinnamon, orgeat)
Rums, pineapple, mango, almond and cinnamon will make you feel like you’re lying on a beach listening to the waves lapping the shore.
HISPANIOLA (Brian Miller, 2009) – 20
(summer royal tea-infused hamilton breezeway rum, lime, ginger)
A rum punch with notes of mango, papaya, pineapple, vanilla and ginger.
RITA HAYWORTH (Brian Miller, 2008) – 21
(pineapple & sage-infused pueblo viejo 104-proof blanco tequila, yellow chartreuse, lime, honey)
This tipple is as alluring as Rita herself.
SMOKIN’ SARONG (Brian Miller, 2018) – 20
(green tea with coconut-infused famous grouse scotch, lemon, pineapple, cinnamon, oaxacan pasilla pepper honey)
Scotch, coconut, pineapple, cinnamon and pasilla pepper honey will have you dancing in your grass kilt.
SLIP INTO SOMETHING COMFORTABLE
stirred & boozy
WHITE NEGRONI (Wayne Collins, 2001) – 20
(fords gin, lillet blanc, luigi francoli antico bitter noveis)
The classic negroni finds its summer dancing partner with this bitter, bright and floral tipple.
CHAS (Murray Stenson, 2003) – 22
(maker’s mark cask strength bourbon, benedictine, cointreau, grand marnier louis alexandre, angostura bitters)
A bartending legend leaves his mark with this bourbon sipper, layering amaretto, benedictine, grand marnier and bitters.
FANCY FREE (Crosby Gaige’s Cocktail Guide & Ladies Companion, 1941) – 20
(sazerac 6yr rye, luxardo maraschino, angostura & house blend orange bitters)
You’ll be feeling footloose after trying this rye, dried cherry, and orange gem.
VIEUX CARRÉ (Walter Bergeron, 1938) – 22
(russell’s single barrel rye, hine h cognac, benedictine, house blend sweet vermouth, angostura & bitter truth creole bitters)
This is where ‘nawlins’ meets a manhattan in a most tasty setting.
SARAMAGO (Phil Ward, 2007) – 22
(siembre valles blanco tequila, del maguey vida mezcal, st. germain, dolin blanc vermouth, house orange bitters)
Tequila, elderflower, vermouth and a hint of mezcal come together in a perfect floral union.
drink with me and escape
slushie
SOGGY DOLLAR (Brother Cleve, circa 1990s) – 20
(cruzan black strap, hamilton 151-proof demerara rums, falernum #9, orange, pineapple, roasted coconut cream, fee’s whiskey barrel-aged bitters)
The pina colada is the godfather, a painkiller is fredo, this is michael. capisce?
how ya livin?
large format
BEHIND THE ROPE PUNCH (Brian Miller, 2019) – 150
(appleton 12yr, papalin 5yr, el dorado 15yr, neisson 52.5 abv rums, grand marnier louis alexandre lime, orgeat, ruinart blanc de blanc champagne)
It’s a giant mai tai topped off with a split of ruinart blanc de blanc, a lot of fun for one and a joy for all!
the good ship lollipop
non-alcoholic
PINK PONY CLUB (Mark Dresel, 2026) – 14
(lemon, strawberry, oat, cinnamon, heavy cream, sparkling water)
Bright and citrusy with a touch of strawberries, cinnamon & cream.
HUCKLEBERRY FIZZ (Mark Dresel, 2026) – 14
(lime, mint, huckleberry syrup, orgeat, sparkling water)
This refreshing potable of lime, mint and huckleberry will make you feel like you’re floating down a river.
THE CHIDORI (Miss Stephanie Richy, 2026) – 14
(lime, orange, cilantro, mint, habanero, sparkling water)
A “killer” tipple that is crisp, spicy, savory and refreshing.
WINES BY THE GLASS
glass / bottle
Sparkling
BRUT PROSECCO
NV, Wild Nature Glera, Venezia, IT
13 / 58
MOSCATO D’ASTI
2025, Vietti Piemonte, IT (375ml)
10 / 21
BRUT CHAMPAGNE
NV, Pierre Gimonnet & Fils ‘Belles Années’ Champagne, FR
30 / 140
White
PINOT GRIGIO
2023, Masut da Rive Friuli-Venezia Giulia, IT
18 / 82
ALBARIÑO
2024, Do Ferreiro Rías Baixas, Galicia, ES
20 / 92
CHARDONNAY
2023, Walter Hansel ‘Cuvee Alyce’, Sonoma, CA
21 / 99
SAUVIGNON BLANC
2023, Grgich Hills Estate, ‘Fume Blanc,’ Napa Valley, CA
19 / 85
Rosé
SANCERRE ROSÉ
2025, Isabelle Garrault ‘Les Grand Monts’, Loire, FR
19 / 85
RED
CABERNET SAUVIGNON
2024, Maison Noir ‘In Sheep’s Clothing,’ Columbia Valley, WA
16 / 70
MERLOT & CAB
2019, Domaine de Valmengaux Cuvée En Foudre, Bordeaux, FR
25 / 120
SANGIOVESE
2023, La Fornace Rosso di Montalcino, Tuscany, IT
19 / 85
PINOT NOIR
2024, Au Bon Climat, Santa Barbara County, CA
21 / 95
ChÂteau Haut L’Artigue
2021, Cabernet & Merlot, Pessac-Léognan, FR (blackcurrant, bell pepper, tobacco leaf, structured)
20 / 90
Reserve BY THE GLASS
Select bottles, preserved via Coravin, poured by the glass, rotated regularly.
RED
PHELAN FARM
2024, Pinot Noir, San Luis Obispo, CA (wild cherry, dried rose, high acidity, saline whisper)
38 / 187
FORTUNATE SON WINES
2019, ‘The Diplomat’ Red Wine, Napa Valley, CA (black cherry, mocha, loam, plush tannins, velvety)
75 / 375
RUDD
2020, ‘Samantha’s’ Cabernet Sauvignon, Napa Valley, CA
70 / 299
CHAPPELLET
2021 Signature Cabernet Sauvignon, Napa Valley, CA (cassis, boysenberry, espresso, velvety, powerful)
41 / 205
PRIDE MOUNTAIN VINEYARDS
2021, Cabernet Sauvignon, Saint Helena, CA (black cherry, graphite, violet, silky tannins, savory)
47 / 234
For additional wine selections, beer, and cocktails, please explore our Wine Spectator-recognized Reserve Wine List.
Dining Room
Step into a sanctuary of refined elegance. Our main dining room (formerly called Finch) balances contemporary luxury with timeless comfort, featuring soft velvet textures, sun-drenching windows, and the inviting glow of a crackling fireplace.
Tavern
Immerse yourself in the storied history of the Delaware River Valley. Our tavern (formerly called Dog & Deer Tavern) blends old-world warmth with the art of the modern cocktail, featuring moody green paneling, leather-clad seating, and the glow of a centuries-old hearth.
Terrace
Experience the enchanting atmosphere of our all-season Terrace, a garden sanctuary designed for year-round comfort. In the warmer months, the space is defined by the soothing sounds of cascading waterfalls and lush, natural greenery. As winter arrives, the Terrace transforms into a warm retreat, glowing with the soft light of firepits and the timeless shimmer of overhead twinkle lights. It is the premier outdoor setting for those seeking a special atmosphere that remains inviting and elegant regardless of the season.
Private Dining
Host your most meaningful moments in a space designed for connection. Our Private Dining Room offers an exclusive sanctuary for up to 14 guests, blending residential warmth with polished professional capability. Whether you are gathering for a lively dinner with friends, an intimate celebration, or a high-level corporate retreat, the room’s hand-painted details and crackling fireplace provide a sophisticated backdrop that feels both grand and personal.
Stockton Market
A bright and airy indoor-outdoor market and café, our sister property is located just a few steps outside the main inn and carriage houses. The kitchen serves a full breakfast and lunch menu from 8 a.m. to 3 p.m., while the café serves artisanal coffee, espresso drinks, and teas alongside a selection of fresh baked breads, pastries, cakes, plus, ready-made gourmet specialties, to-go meals, and desserts through 7 in the evening. Throughout the 60-seat space, shop the latest in homewares, gifts, and chef-loved pantry staples sourced mostly from producers within 100 miles.
Chef Bob Truitt
Despite his hard-earned pedigree, Chef Bob Truitt is humble. He evokes pride far sooner when asked a question about his sons’ choir or soccer game than when praised for an outstanding dish. His respect for his team is apparent in all he does, and it’s not uncommon to find Chef on the line sharing in various prepwork. Afterall, “team work makes the dream work,”…..