Blue Bell Inn’s Executive Chef sat down to tell us all about the new summer menu! Packed with local flavors and in season produce, this menu has got some exciting new additions.

Let’s talk about the new, summer menu additions! Tell us what you like about the Pan Seared Alaskan Halibut.

This dish is just clean and refreshing. It exudes summer. You’ve got a plate with bright colors. The halibut is a clean, white, buttery fish. The coconut broth is sweet with a bit of heat. I have someone in the kitchen that makes the best cilantro rice I’ve ever had so I wanted to have a dish that incorporated that into it. She adds pureed tomatoes in it which is really special. I love this dish because of it’s really nice, clean flavors but it’s nothing too complicated. I would pair this dish with a Chardonnay or Sauvignon Blanc.

What inspired you to add the Summer Garden Pasta to the menu?

This dish was fun for me because I’m usually a meat and potatoes kind of guy. But this dish was really a home run for us. It’s not a typical vegetarian dish. With all the local vegetables that are out now, we were able to make a dish that people absolutely love. The white and green asparagus is delicious and the zucchini puree with white wine, garlic, and shallots is a standout. It’s just not something I would normally order but I find myself eating it all the time! You really get to enjoy the local flavors in this dish.

Burrata seems to be a big trend right now, what makes yours different?

This dish comes from one of my talented chefs. He made it for a private wine dinner we did at someone’s house and we couldn’t have gotten better reviews on it. We marinate fresh strawberries for two days in a reduced balsamic glaze. We make a fresh arugula pesto and serve it with good, crusty bread. And everyone knows burrata is delicious on its own with the creamy inside. This dish is a nice balance of sweetness, acidity, and crunchy. I’ve never had anyone say they didn’t like it. Light dish, not too heavy. It’s great for summer.

What can people expect from the Australian Rack of Lamb?

This is a classic lamb dish, not too many frills. You’ll get high quality Australian lamb that is herb roasted. We put that alongside fresh rainbow baby carrots that are seasoned with a little mint and honey. Then to finish it off, we end with a red demi glaze. A great wine pairing for this dish would be the Brown Family Cabernet from Colombia Valley Washington off the BBI wine list.

Tell us about the Pan Seared Diver Scallops!

This is my favorite dish. Everyone in the kitchen had a hand in crafting this dish. It’s just got every element. We use the nice, large diver scallops. You get the silkiness and butteriness from the cauliflower puree, freshness from the baby corn which is unique to this time of year, crunchiness from the roasted pistachios, tartness from the pomegranate, and char from the scallions. It’s such a well-rounded dish. Definitely a must-try!

Last but certainly not least, talk to us about the Fried Green Tomatoes?

We had on these on the menu already, but we wanted to do a little twist. We took our inspiration from the classic BLT!  Our bacon jam is made from Applewood smoked bacon, then we add fresh frisee, buttermilk marinated green tomatoes that are deep fried in a cornmeal mixture, and fresh mozzarella. Savory and delicious. A great starter dish!

Any last thoughts on this exciting new menu?

We really wanted to go along with all the local produce coming out and keep in mind what our customers are trending towards. We always take our customer feed back into consideration and try to stay true to what’s local and in season!

Be sure to try all of these perfect summer dishes before they’re gone! The beautiful outdoor patio is open all summer long at Blue Bell Inn. Seating outside is first come, first serve but reservations inside can be made online or by calling 215-309-9243.

Lunch Hours: Daily 11:30am–2pm

Dinner Hours: Sunday & Monday 5pm –9pm

Tuesday–Thursday 5pm–10pm

Fridays & Saturdays 5pm-11pm