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, the 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. Current owners, Carl and Patricia DeGrazia, continue to honor this tradition.
Appetizers
Clams Casino
baked clams with traditional casino butter
| 8.00
| | Baked Mushrooms with Crab
jumbo lump stuffed mushrooms, topped with melted Swiss cheese | 8.00
| Calamari
fried calamari in Old Bay corn meal crust with roasted pepper basil tartar sauce
| 9.00
|
| Jumbo Shrimp Cocktail
| 9.00
| Bruschetta
marinated tomatoes, onion, fresh basil and garlic on a toasted baguette with Mozzarella cheese
| 7.00
| | Country Liver Pate
topped with minced onion
| 6.00
| Baked Brie
butter crust with raspberry apricot marmalade and toasted almonds
| 8.00
| | Rib Sampler
with traditional barbecue sauce and red cabbage slaw
| 7.00
| | Snapper Soup au Sherry | 5.00
| | Crock of French Onion Soup
| 5.00
|
Entrées
Jumbo Lump Crab Cakes
with whole grain mustard sauce | 25.00
| Steak and Cake*
petite filet mignon and a jumbo lump crab cake on whole grain mustard sauce | 29.00
| YHH Barbequed Spare Ribs
with traditional barbecue sauce and red cabbage slaw | 23.00
| Sea Scallops
seared sea scallops with roasted corn, tomato and red onion relish
| 24.00
| New Zealand Rack of Lamb*
roasted with an herb and garlic Dijon crust over a Bordelaise sauce | 28.00
| Filet Mignon*
grilled 8 oz. filet with wild mushrooms in a Port wine reduction | 26.00
| New York Strip*
grilled 12 oz. strip topped with caramelized shallots and Bleu cheese butter | 27.00
| Salmon
baked salmon with Dijon panko crust topped with roasted pepper butter sauce
| 21.00
| Veal & Shrimp
sautéed veal and shrimp with spinach and wild mushrooms in a tomato veal demiglace | 22.00
| Seafood Sizzler
jumbo lump crab cake, dry sea scallops and shrimp, broiled with sherry butter | 24.00
| Duck Breast*
seared boneless breast with dried cherry orange marmalade sauce
| 19.00
| Chicken & Crab
seared chicken breast with jumbo lump crab in a prosciutto, parsley garlic cream | 20.00
| Jumbo Lobster Tail
9 oz. warm water lobster tail | 36.00
|
Pastas Seafood Alfredo
sautéed shrimp, scallops and crab with spinach and sundried tomatoes in alfredo sauce over linguini
| 22.00 | Shrimp Scampi
sautéed shrimp with garlic and fresh basil in a white wine butter sauce over angel hair pasta | 20.00
| Chicken Parmesan
sautéed chicken breast in a panko crust with marinara, provolone and Parmesan cheeses over angel hair | 18.00
| Vegetables & Pasta
sautéed seasonal vegetables and tomatoes in garlic and olive oil tossed with penne pasta topped with Parmesan cheese
| 11.00
|
Light Fare
Yellow House Super Salad
bacon, hard boiled egg, bell pepper, red onion, olives, Mozzarella cheese and croutons over fresh spring greens
- with chicken 12.00 | 9.00
| Fried Shrimp
with fries and cole slaw | 15.00
| Baby Beef Liver*
sautéed with bacon and onions, served with potato and house salad
| 16.00
| Slow Roasted Sliced Top Round of Beef Sandwich
with brown gravy, fries and cole slaw | 12.00
| Deep Fried Chicken Tenders
with fries and cole slaw
| 9.00
| YHH Hamburger*
with lettuce, tomato and onion, served with fries | 8.50
| Stir Fry
fresh vegetables in a teriyaki sauce over rice, served with house salad
- with chicken 16.00 or shrimp 17.00 | 13.00
|
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness |
|