History of Yellow House

In 1801, a hotel was built at the intersection of Routes 662 and 562 in the scenic Oley Valley to serve as a stagecoach stop and country store for travelers between Reading and Philadelphia. Over the past 200 years, the Yellow House Hotel has evolved into a restaurant and hotel with a fine reputation for its delectable bill of fare, pleasing atmosphere and comfortable accommodations. The influence of the Yellow House Hotel on the surrounding area is evidenced by the name in which it provided to the resulting village.. the hamlet of Yellow House. Through the years, ownership of the hotel has changed hands more than 26 times. It has served as an integral part of the history of the area, housing a general store, the village switchboard and a post office. Since its beginning, the Yellow House Hotel has remained a charming focal point in the area both inside and out.


Appetizers

Clams Casino
baked clams with traditional casino butter

8.00


        Stuffed Portabello
crab meat, roasted red pepper, sauteed spinach & Asiago cheese
10.00


Calamari
fried calamari in Old Bay corn meal crust with roasted pepper basil tartar sauce
10.00



Jumbo Shrimp Cocktail
served with classic cocktail sauce

10.00


Bruschetta
marinated tomatoes, onion, fresh basil & garlic on a toasted baguette with Mozzarella cheese & balsamic drizzle
7.00



      Country Liver Pate
topped with minced onion, served with water crackers


7.00



Baked Brie
butter crust with raspberry marmalade & toasted almonds
8.00


 Rib Sampler
served with traditional barbecue sauce & sweet potato pommes frites
11.00


Snapper Soup 
served with sherry
5.00
 Crock of French Onion Soup
5.00
Oysters on the Half Shell
served with classic cocktail sauce

Jumbo Lump Crab Cocktail
served with classic cocktail sauce
8.00

14.00
Coconut Shrimp 
served with horseradish orange marmalade



12.00



Entrées

accompanied with starch & vegetable of the day


Jumbo Lump Crab Cakes
on whole grain mustard sauce
27.00

Steak and Cake*
petite filet mignon & a
 jumbo lump crab cake on whole grain mustard sauce
32.00
YHH Barbequed Spare Ribs
a Yellow House specialty, served with traditional barbeque sauce & sweet potato pomme frites
25.00

Sea Scallops
pan seared served over a sweet pea & wild mushroom risotto
26.00

Rack of Lamb*
pan roasted served over Bordelaise sauce
34.00

Filet Mignon*
grilled tenderloin with sautéed wild mushrooms over a Port wine reduction

30.00

Frenched Pork Chop
sautéed caramel dipped chop served with sweet potato pancetta hash
23.00

Wild Caught Salmon
Parmesan encrusted fillet served with a sundried tomato buerre blanc
24.00

Veal Oscar
sautéed veal scaloppini with lump crab meat topped with grilled asparagus
24.00

Seafood Sizzler
jumbo lump crab cake, dry sea scallops & shrimp, broiled in white wine butter

27.00

Duck Breast*
seared boneless breast with a Grand Marnier marmalade

22.00

Chicken & Crab
pan seared chicken breast with jumbo lump crab in a prosciutto, parsley garlic cream
24.00

Jumbo Lobster Tail
9 oz. warm water lobster tail served with drawn butter
39.00

Baby Beef Liver*
sautéed with bacon & onions, served with potato filling
17.00

Prime Rib* (Friday and Saturday ONLY)
served au jus 

29.00

Pastas

Seafood Alfredo
sautéed shrimp, scallops & crab with spinach & sundried tomatoes in alfredo sauce, served  over fettuccine pasta

25.00

 

Shrimp Scampi
sautéed shrimp with garlic & fresh basil in a white wine butter sauce over angel hair pasta

23.00

Chicken Parmesan
sautéed Panko crusted chicken breast with marinara, provolone & Parmesan cheeses,served  over angel hair pasta
20.00


Vegetable Ravioli
roasted vegetable ravioli in a vodka blush sauce

 15.00



* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness