The Platform Cookhouse is a seasonal Pop-Up Restaurant going on its third year. We’re located at 8 Bridge Street, Frenchtown, NJ (Operated out of the The Bridge Cafe). For those curious about what kind of food we prepare; our cuisine really has no label, but instead, our personal signature. Our food is more about the ingredients we source and the way they are handled. Keeping things new and interesting is something we work towards everyday. We invite you to dine with us and enjoy a memorable meal and evening alongside the beautiful Delaware River. 

 

For those who are dining with us for their first time; we do not utilize the main “Bridge Cafe” entrance. Please use our riverside entrance alongside the bike path. We are also a BYOB friendly establishment. Reservations are not necessary  unless you have a party of 6 or more, or if you’d like to reserve a preferred table.

 

Full Service Dining

Open 6:00—>9:00—- Thursday, Friday, and Saturday 

Offering a complete menu to be enjoyed by the beautiful Delaware. We have two outdoor dining areas and a temperature regulated indoor dining room. Our menu mainly focuses on a lot of small to medium sized dishes as we know people enjoy trying new things and/or sharing. However, we do offer several main course options as well.

 

Wednesday Hours—5:30—>8:30 (or sold out)

Join us on Wednesdays too! The Platform’s “KITCHEN WINDOW” is now serving Take-Out Picnic Dinners.

We’ll be offering 2-3 main items, 2-3 sides, and a little after dinner sweet, all boxed up and ready to take home or to enjoy down by the beautiful Deleware River. Wednesday Menu will depend on what’s fresh and what’s best.

Please be advised; we do not have seating available on Wednesdays. Strictly “Take-Out” Only.

 

WEDNESDAY NIGHT TAKE-OUT

TACOS: DUCK, PORK BELLY, OR FISH (With House Salsa, Scallion, Cilantro, and Avocado)

SIDES:RICE, BLACK BEANS, ELOTE (Mexican Street Corn on the Cob)

DESSERT: RASPBERRY SQUARE

ALL GLUTEN-FREE (Except for the Dessert)

VEGETARIAN TACOS AVAILABLE UPON REQUEST

(Thursday, Friday, and Saturday Menu)

TONIGHT

Early Summer Salad- Lump Crab Meat. Sun Gold Tomato. Mango. Garden Herbs. Citrus Dressing.

 Aguachile- “Citrus Cooked” Mexican White Shrimp. Avocado. Jalapeño. Scallion.
Chilled Cilantro-Honeydew Broth. Served with Tortilla Chips

Smoked Mushroom Soup- Poblano Peppers. Fingerling and Sweet Potatoes. Pea Shoots. Corn Fritter.

Arugula Salad- Goat Cheese. Radish. Raspberries. Toasted Nuts and Seeds. Pickled Ramp Vinaigrette.

Pork Belly Tacos (2)- Cilantro. Pineapple. Salsa Verde. Crema. Frizzled Leeks. Grilled Tortilla.

Shrimp and Grits- House Smoked Bacon. Slow Cooked Egg. Aged Cheese. Sauce Americaine.

Tostadas- Grilled Snapper. Shredded Lettuce and Cabbage. Caramelized Orange-Zested Shallot. Crema.

Black Angus Sliders (2)- Apricot Remoulade. Grilled Scallion Relish. Molten Brie. Griddled Milk Bun.

Chickpea Veggie Burger- Green Hummus. Cucumber. Marinated Tomato. Boston Lettuce. Tahini Aioli.

Mushroom Fried Rice- Grilled Broccoli, Cabbage. Tomatillo. Pepitas. Fried Egg. ———————————————————————————————————————————————————-

Sides and Snacks

French Fries- Salt and Pepper, Sesame-Gochujang, or Mexican Crema-Chive.

Hush Puppies (6) Side of Citrus-Honey Butter.

Fresh Baked Milk Buns (4) Side of Fig Butter

Please be aware, this is more or less a “sample menu.” We work with what is fresh and what is best. If a dish isn’t available, it’s only because of escalated market prices or an inferior quality of an ingredient that we refuse to use. If we remove a menu item, we simply add a new dish to keep the menu balanced.

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