Cuisine:

• American
• International
• New American
• Homestyle
• French
• Contemporary

The Ferry House Description:
An upscale, American restaurant in the heart of Princeton.
Latin and Asian Menu Influences.
BYOB. Low-fat menu options.
The Ferry House's cozy dining room is decorated in one color---soft hunter green. Dark and intimate, the room is brightened with striking bouquets of fresh flowers, and contemporary artwork of primary hues. The chef-owner is Bobby Trigg, who takes delight in combining seemingly disparate ingredients into harmonious dishes. He also has a passion for mushrooms---with an entire menu section devoted to "The Mushrooms and Salads." Here you will find oven-roasted wild mushroom and black truffle ricotta tower drizzled with lemon butter and a red wine sauce infused with the flavor of porcini mushrooms. Then there's roasted portobello mushroom bisque with goat cheese and fried leeks. There are only six entrées, supplemented by nightly specials. Fusion sensibilities enliven several mains, notably the roast baby rack of New Zealand lamb with a mustard basil crust served with piquillo pepper in a hummus tortilla; the lamb is napped with roasted garlic and green peppercorn jus. Side dishes are never an afterthought in Trigg's kitchen. Consider his baby arugula and squash sauté served with medallions of chicken and the grilled jumbo shrimp with cherry tomato butter.


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