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 are updated daily and may differ from the digital versions shown below.
Fresh Baked Bread
Stockton Market Sourdough
cultured maple brown butter, smoked sea salt | 10
Starters
Dill Pickled Deviled eggs | 12
potato crisps
Chicken Liver Parfait | 19
huckleberry-port gelée, figs, pickled shallots, toasted brioche
Tuna Carpaccio | 22
fried capers, tonnato, lemon, castelvetrano olive salsa verde
Lump Crab Soldiers | 23
potato rosi, preserved lemon aioli, dill, smoked trout roe
Chicories | 17
honeycrisp apples, delicata squash, candied walnut, manchego
Leafy Greens | 16
picked herbs, shaved vegetables, lemon vinaigrette
Pasta & Risotto
Mafaldine ai funghi | 34
wild mushrooms, marsala, black truffle, crispy leeks
Honeynut Squash Caramelle | 29
brown butter, fried sage, amaretti cookie
Cappellacci ‘Cacio e Pepe’ | 26
ricotta, toasted black pepper, pecorino romano, lemon zest
Short Rib Agnolotti | 32
rosemary, parmigiano fonduta, black pepper
jumbo lump crab campanelle | 36
calabrian chili, lemon, herbs, pangrattato
Risotto Milanese | 34
saffron, oxtail ragu, gremolata
Entrees
Mussels & Market Sourdough | 34
“Bouillabasse” broth, tomato, piquillo pepper, saffron butter, fennel
Tavern Burger* | 28
caramelized onions, horseradish sauce, cheddar, sesame seed bun
Scottish Salmon | 39
seasonal squash, vadouvan, brussels sprouts, cauliflower
poached halibut | 52
celeriac, green apple, chartreuse, walnut & parsely gremolata
Roasted Moulard Duck Breast* | 52
mandarin orange, carrot puree, baby turnips, spiced duck jus
24 day Dry-Aged Strip Steak frites* | 60
bone marrow bordelaise, fries
Dessert
Tiramisu 14
ladyfingers, espresso, amaro, mascarpone
Ice Cream Bar 12
hazelnut praline, candied orange, cardamom caramel
Stockton Market Cake 12
chocolate or carrot
Affogato 12
vanilla ice cream, amaro, espresso
Tropical Sundae 14
coconut sorbet, roasted pineapple, cashews
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
WINES BY THE GLASS
glass / bottle
Sparkling
Wild Nature
NV, Brut Prosecco, Glera, Venezia, IT (orchard fruit, fresh, light, zippy acidity)
13 / 58
Vietti
2025, Moscato d’Asti 375ml, Piemonte, IT (peaches, rose, ginger, delicately sweet)
10 / 21
Pierre Gimonnet & Fils
NV Brut ‘Belles Annees’ Champagne (green apple, lemon zest, chalky minerality, racy acidity)
30 / 140
White
Kelley Fox
2023, Durant Vineyard (unoaked) Chardonnay, Dundee Hills, OR (creamy citrus, green apple, wet stone minerality)
18 / 80
Trefethen
2022, ‘Eshcol’ (9 mos. oak) Chardonnay, Napa Valley, CA (green apple, bright citrus, raw honey, crisp finish)
19 / 85
Albert mann
2023 Pinot Blanc & Auxerrois, Alsace, FR (white peach, crisp pear, lime blossom, mineral freshnessy)
20 / 90
Merlin-Cherrier
2023, Sancerre, Loire Valley, FR (Fresh citrus, tropical fruit, sun-ripened stone fruit, chalky minerality)
23 / 107
Bruno Giacosa
2024, ‘Casa Vinicola’ Arneis, Piemonte, IT (acacia flower, white peach, lemon zest, persistent finish)
20 / 90
Rosé
Castello Monaci
2023, ‘Kreos’, Negroamaro, Apulia, Italy (wild strawberry, blood orange, flinty salinity)
15 / 65
RED
Maison noir
2023, ‘In Sheep’s Clothing’ Cabernet, Columbia Valley, WA (cassis, blueberry, dried herbs, savory, fresh)
16 / 70
Au Bon Climat
2024, Pinot Noir, Santa Barbara County, CA (red cherry, cranberry, earthy spice, delicate, vibrant)
21 / 95
Amevive
2024, Gamay, Santa Barbara County, CA (crunchy cranberry, ripe plum, wild herbs, juicy, zesty)
18 / 80
Val di Suga
2023, Rosso di Montalcino, Toscana, IT (bright cherry, plum skin, leather, firm, earthy)
17 / 75
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.
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, Oakville Estate Cabernet Sauvignon, Napa Valley, CA (dark cocoa, cassis, cigar box, graphite, structured)
90 / 645
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
Featured Bottles
For additional wine selections, beer, and cocktails, please explore our Wine Spectator-recognized Reserve Wine List.
Whites
Light & Bright
Long Shadows
2023, ‘Poet’s Leap’ Riesling, Columbia Valley, WA
67
Ruth Lewandowski
2022, ‘Elimelech’ Riesling, Mendocino, CA
71
Scarpetta
2023, Pinot Grigio, Friuli-Venezia Giulia, IT
65
Ronchi di Cialla
2024, Friulano, Friuli-Venezia Giulia, IT
67
Tenimenti Leone
2021, ‘Roma Capoccia’ Bellone, Lazio, IT
68
Medium & Lively
Eyrie Vineyards
2022, Estate Pinot Gris, Willamette Valley, OR
82
Bibi Graetz
2020, “Casamatta” Trebbiano & Malvasia, Toscana, IT
70
Terlano
2023, “Cuvée Terlaner” Classico, Alto Adige, IT
72
Domaine Tariquet-Xal
2023, “Les Sablées” Sauvignon Blanc, FR
75
Firmin Dezat
2024, Sancerre, Loire, FR
88
Full & Structured
Chalone
2022, Estate Chardonnay, Monterey County, CA
76
Maison Aerin
2020, Chardonnay, Santa Cruz Mountains, CA
96
Walter Hansel
2022, Cuvée Alyce, Chardonnay, Carneros, CA
99
Matthiasson
2023, Linda Vista Vineyard Chardonnay, Napa, CA
92
Le Fontane
2023, “Calcis” White Blend, IGT Terre Siciliane, IT
95
Red
Light & Juicy
Manincor
2023, “Lago di Caldaro” Schiava, Trentino, IT
82
Dom. des 2 Ânes
2022, “Premier Pas”, Languedoc-Roussillon, FR
63
Noavia
2020, Valpolicella Classico, Venezia, IT
68
Henri Bourgeois
2022, Sancerre Rouge, Sancerre, FR
79
Luigi Ferrando
2023, “Vini La Torrazza”, Piemonte, IT
71
Medium & Supple
Marie et Vincent Tricot
2024, “Les Milans”, FR
110
Massimo Lentsch
2020, Feudo di Mezzo, Etna Sicilia, IT
112
Château du Petit Thouars
2021, “L’Amiral” Chinon, FR
96
Vigneti Vumbaca
2022, “Ciro Rosso” Gaglioppo, Calabria, IT
95
Mastroberardino
2022, Aglianico, Irpinia, Campania, IT
72
Full & Bold
Buona Notte
2022, “Sant’Ambrogio” Red Blend, WA
67
Baer
2017, “Ursa” Bordeaux Blend, Columbia Valley, WA
108
Gramercy Cellars
2021, “Lower East” Cab Sauv, WA
105
Tolaini
2021, Toscana Valdisanti Super Tuscan, Toscana, IT
120
Vineyard 29
2022, Cru Cabernet Sauvignon, Napa Valley, CA
147
Cocktails
Let’s get away from it all
cool & refreshing
ANOTHER TIME, ANOTHER PLACE 18
(Brian Miller, 2025) A savory-leaning Fords gin cocktail layered with lemon, white cacao, umami vermouth, and mole bitters
BITTER LITTLE PILL 18
(Mark Dresel, 2025) A sour built on Malört and Suyo pisco with citrus, honey-vanilla, St-Germain, egg white, and bitters
CLARENCE GETS HIS WINGS 19
(Mark Dresel, 2025) Bright, lightly sparkling Lambrusco with lemon, warm cinnamon, allspice dram, and an amaretto finish
LA REVOLUTION DOUCE 19
(Stephanie Richardson, 2025) A base of barrel-aged gin and cognac with lemon, honey, cinnamon, Creole bitters, and a sparkling finish
SLEEPY HOLLOW FIZZ 19
(Brian Miller, 2008) A complex rum blend with citrus lift, maple sweetness, spiced pumpkin, rich cream, and a subtle fizz
WHIRLING TIGER 18
(Brian Miller, 2008) Woodinville bourbon brightened by lemon, sharpened with ginger, and rounded by fresh Fuji apple
WILLIAM TELL 18
(Mark Dresel, 2025) Calvados and black strap rum with lemon, cinnamon, and allspice dram
SLIP INTO SOMETHING COMFORTABLE
stirred & boozy
Affinity 18
(Hugo Ennslin, 1916) A classic stirred cocktail of Maclean’s Nose scotch, dual vermouths, and Angostura bitters
COSA NOSTRA 18
(Dylan Kennedy, 2025) Laird’s bottled-in-bond apple brandy stirred with sweet vermouth and bitter Italian liqueurs
JESPER LIND 18
(Brian Miller, 2009) Aromatic Hayman’s gin and Linie aquavit with vanilla softness, sherry depth, and orange bitters
LITTLE SPARROW 18
(Brian Miller, 2007) A stirred blend of calvados, apple brandy, sweet vermouth, St-Germain, and Creole bitters
LOST IN TRANSLATION 24
(Brian Miller, 2025) Nikka Coffey Grain whisky with honeyed spice and a bittersweet finish
REMEMBER THE MAINE 18
(The Gentleman’s Companion, 1939) Rittenhouse rye stirred with sweet vermouth, Cherry Heering, and a touch of absinthe
VIPERA 18
(Brian Miller, 2007) Spiced pear-infused Pueblo Viejo 104-proof tequila and apple brandy sharpened with yellow Chartreuse
WILD AT HEART 18
(Brian Miller, 2025) Belvedere vodka layered with wild plum vermouth, peach, and orange bitters
world whiskey FLIGHT 25
(The Gentleman’s Companion, 1939) Rittenhouse rye stirred with sweet vermouth, Cherry Heering, and a touch of absinthe
drink with me and escape
slushie
Jungle Bird 18
(Jeffrey Ong, Kuala Lampur Hilton, 1973) A blend of aged and overproof rums balanced by citrus, tropical fruit, and Campari
Some like it hot
slushie
hot zombie 18
(Ronrico Rum Co, 1941) A hot tiki classic of aged rum with lime, pineapple, passionfruit, and a whisper of absinthe
how ya livin?
large format
behind the rope punch 150
(Brian Miller, 2019) appleton 12yr, papalin 5yr, neisson 52.5 abv, and el dorado 15yr rums, lime, orgeat, grand marnier louis alexandre, 375ml Ruinart Blanc de Blanc Champagne
the good ship lollipop
non-alcoholic
SECRET HANDSHAKE 10
(Eli Sashihara, 2025) A creamy refresher with passion fruit and spiced with honey & ginger
aplos ume spritz 10
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,”…..