…ABOUT THE RESTAURANT
VALENTINE'S DAY 2017
Chestnut and Celery Root Soup
Beets, Citrus, Goat Cheese
Smoked Trout, Celeriac Remoulade
Cavatelli, Wild Boar Bolognese
(add'l details coming soon)
Braised Short Ribs
Viking Village Scallops
Duo of Lamb: Rack and Braise
Dessert & Coffee
$72pp, excludes tax and service
RESERVATION POLICY: We accept phone reservations up to 1 calendar month in advance. For example; as of January 1, we will accept bookings through the end of February. March availability begins 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.
…ABOUT OUR CHEFS
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.
…ABOUT OUR PASTRY CHEFS
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.