$79PP, Tax and gratuity not included

Roasted Beets, Goat Boursin, Broccoli Croutons
Lobster Mac & Cheese with Lore Pasta and Raclette Fondue
Terrine of Foie Gras, Pomegranate Gastrique, Pumpkin Seed Granola

Blue Bottle Salad
Gnocchi, Mushrooms, Red Onion, Spinach, Sherry Cream
Shrimp Bisque

Grass Fed Ribeye, Roasted Garlic Potato Puree, Baby Carrots, Sauce Au Poivre
Pan Roasted Dayboat Sea Scallops, Butternut Risotto, Roasted Broccoli, Citrus Brown Butter
Pistachio Crusted Mahi Mahi, Farro Pilaf, French Beans, Red Beet Emulsion
Roasted Rohan Duck Breast, Cranberry Studded Fonio, Spaghetti Squash, Duck Jus

A selection of Housemade Desserts or cheese plate

Available Tuesday lunch 11:30am through Friday lunch 2:00 pm;

NOW IN OUR 13th YEAR OF SERVING AWESOME FOOD IN BEAUTIFUL HOPEWELL! We love what we do! The Chef prides himself on using the best meats, fish and produce that he can procure. All meats are hormone and antibiotic free. Fish are clean sustainable or wild. Local veggies are on the menu whenever we can...

Kids Menu? Yes. We offer pasta, hamburgers, steaks, chicken and salmon with sides that won't overwhelm their palates.

Handicapped Access? Sorry, no. There are 5 stairs leading into the building.

Catering? Sure, we can custom tailor any job to suit your specs...

Holidays? OPEN New Years Eve, Valentine's Day, Mother's Day. CLOSED Easter, Fathers Day, 4th of July, Thanksgiving, Christmas Eve, Christmas Day.

RESERVATION POLICY: We accept phone reservations through the following calendar month. For example; as of January 1, we will accept bookings through the end of February. All of March availability opens on February 1. Online reservations can be arranged 30 days out via Yelp Seat Me which links through our reservation tab. We suggest booking Saturday evening at least 1 week out.

The Blue Bottle Café opened its doors in March 2006. Shortly after opening, the owners, Rory and Aaron Philipson were informed that the restaurant had been reviewed by the New York Times. Karla Cook, the writer of the article, jokingly asked the duo, “Are you ready for what’s about to happen?” They were indeed, and continue to offer seasonal, creative and delicious menus in their little blue house in Hopewell.

The restaurant, seating a total of 65 people, is comprised of three small dining rooms, perfect for private events, as well as intimate yet lively a la carte dining**. The Terra Cotta room will seat 13-20 comfortably and offers a single private bathroom for diners. The Blue Room is our main dining room connecting the two smaller spaces. This room offers dining up to 12 in the front half of the space, as well as an additional 18 in the back half. The Trellis room is an enclosed greenhouse overlooking a stream and treeline and can be booked for groups of 16-22.

**We do our very best to accommodate requests for dining room preferences,
however, we cannot guarantee specific room availability for a la carte dining.

While the Blue Bottle Cafe does not have a liquor license, we provide stemware, ice and decanters for your BYOB preferences. There is no corkage fee.


Aaron Philipson, originally from Red Bank, NJ attended the Culinary Institute of America. His past experiences include an apprenticeship at La Cote Basque in Manhattan, cooking for Marcel Delsaulnier at the Trellis Restaurant in Williamsburg VA, then Bob Kinkead at his flagship D.C. Kinkead’s, a stint butchering at the Ryland Inn, Whitehouse NJ, a saucier at Rats, Hamilton NJ, and a chef de cuisine for Piccola Italia, Ocean NJ. Aaron’s cuisine is most notably recognized for its big bold flavors, thoughtful pairings, and impeccable sauces. Specialty dishes, while ever changing include his Scallops and Gnocchi preparations.


Rory Philipson grew up locally in Montgomery Township before attending the Culinary Institute of America. While apprenticing for the Trellis Restaurant, she met her future husband and business partner, Aaron. After graduating, Rory cooked for Jeff Buben at Bistro Bis, then directed her attention to pastries and service. She polished her dining room skills at Todd English’s Olives and Kinkead’s, both in Washington, D.C. After the couple moved back to NJ in 2001, she then began focusing on wine working as a sommelier, distributor and manager. By day, she bakes the desserts for the restaurant, and by night, she now stays home with her wonderful children, Mia Grace and Aaron Jr.