When the Pineville Tavern launches its new winter menu on Thursday, January 6th, Bucks County foodies won’t have far to travel to experience a top chef who has been celebrated in the regional and national press for the past two decades. Matthew Levin, the former Executive Chef at Lacroix in the Rittenhouse Hotel (2006 -2009) and most recently, Culinary Director of Brûlée Catering, is now commanding the kitchen at the historic landmark, and is inspired to elevate the menu while honoring the classics that have sustained it for the past 280 years. “I’m cooking the food I love to eat,” said Levin. “For years I’ve been cooking the food people expected me to cook. I’m excited to launch this new menu and share what I love with our guests.”

“You’ll still find our classics, but we’re putting a fresh new twist on some of the Pineville Tavern’s favorites,” explained owner Andrew Abruzzese. He points to the Seared Salmon, which is served with dates, cucumber and cashews and seared scallops, now accompanied by butternut squash, fried broccoli, vanilla beurre blanc. Levin has also added several vegetarian options due to a high demand for the lighter fare.

“The pantry is filled with things we’ve never seen before – ingredients, seasonings, and herbs from all over the world,” said Abruzzese. “New menu items like Spicy Kung Pao Cauliflower Tacos ($25) are completely different than anything ever offered here. We’ve always had homemade ravioli, but we’ve now added Cacio e Pepe (cheese & pepper alla spaghetti) ($15/20), and added back new versions of Clams Casino ($18), and Lobster Mac ‘N Cheese ($18/30) – which may sound a little cliché, but when Matt works his magic, it makes these classics so incredibly delectable.”

Other new menu highlights include: Bacon Wrapped Shrimp – million dollar bacon, mustard cream sauce ($18); General Tso’s Salad – fried chicken, avocado, honey sesame vinaigrette ($22); Nashville Hot Chicken – fried chicken breast, BBQ pickles, butter lettuce ($18 ); Steak Frites – hanger steak, shoe string fries ($33); and a Bone-In Pork Chop – rye spaeztle, red cabbage, pear & bacon jam, cider sauce ($32).

Rotating daily desserts will be on Pineville’s “Specials” blackboard, but staples such as homemade Rice Pudding ($8), Tiramisu ($8), and Matt’s famous Creme Brûlée ($10), which may have helped him earn a coveted three-bell review from the Philadelphia Inquirer’s Craig LaBan, as Executive Chef of Moonlight Restaurant in New Hope back in 2001, will be available daily.

In addition to all of the culinary excitement, a 2,250 square-foot permanent garden greenhouse structure that seats 70 guests or can accommodate 100 for a stand-up cocktail party, designed by famed local garden designer Renny Reynolds of Hortulus Farm Garden & Nursery, is in the process of being completed so that customers can enjoy temperature-controlled alfresco dining all year long. Abruzzese expects the enclosure to be completed in February.

The Pineville Tavern, located at 1098 Durham Road in Pineville, PA, is open seven days a week from 11 a.m. to 9 p.m. Learn more by calling 215.598.3890 or by visiting http://www.PinevilleTavern.com.

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