Saturday, April 17



Salmon Rillettes  14

poached and smoked organic salmon salad, pickled red onion, capers, medium-boiled egg, grilled ciabatta


Baby Arugula Salad  12.5 GF, V 

marinated kennett square mushrooms, butternut squash, fried shallots, pecorino romano, truffled sherry vinaigrette


Shiitake Mushroom Risotto  9  GF,V

dried cherries, toasted pine nuts, herb infused extra virgin olive oil


“Probably The Best Salad You’ll Ever Have”    12.5 GF, V 

leaf lettuce, baby spinach, tart apples, toasted sunflower seeds, aged gouda, sweet sesame-walnut dressing


Leek and Potato Soup 8.5 GF, V

crisp potato sticks, chives, white truffle oil


Lobster Bisque 11

cream sherry, chives 


Sesame Shrimp Noodles 14

honey lime marinated shrimp, chilled sesame-peanut noodles, mushrooms, red pepper, scallions


Seared Sea Scallops 12.5 GF

sweet potato and cauliflower hash, chimichurri sauce


Shrimp Cocktail  12 GF

poached fair trade shrimp, house cocktail sauce, lemon




Twelve Ounce Locally Raised Ribeye  36 GF

mashed potatoes, grilled asparagus, house demi glace


Grilled Australian Lamb Chops 36 GF

chive mashed potatoes, grilled asparagus, port wine reduction


Roasted Jurgielewicz Duck Breast and Confit Leg 30

shiitake mushroom risotto, dried cherries, toasted pine nuts, truffled sherry vinaigrette


Six Ounce Filet Mignon   34 GF

chive mashed potatoes, grilled asparagus, house demi glace


Grilled Organic Salmon  31 GF

 potato puree, haricot verts, lemon-thyme beurre blanc


Maryland Crab Cake   32

red cabbage slaw, curried lime remoulade, smokey bay potatoes


Hazelnut Crusted Organic Chicken Breast    29

roasted fingerling potatoes, baby green beans, wild mushroom cream sauce


Spiced Pan-Roasted Eggplant  24 GF,VE

confit tomatoes, white bean hummus , toasted almonds, grilled

cauliflower and sweet potato hash


Linguini Pomodoro 24 V

san marzano tomato sauce, fried south philly mozzarella, basil-spinach pesto


General Tso’s Chicken Tacos  24

sweet and spicy chicken, pickled red cabbage, corn tortillas, cucumber sushi rice, romaine salad with pickled ginger vinaigrette


Six Ounce Local Burger** 19                       

brioche bun, house made pickles, monterey jack, smoked cheddar or buttermilk blue cheese, hand-cut fries or mixed greens salad with dijon vinaigrette
add applewood smoked bacon 1.5                              add caramelized onions 1



GF= Gluten Free          V= Vegetarian      VE= Vegan




Chicken Fingers and French Fries  12


Penne Pasta  10

red sauce, white sauce, or butter




Pecan Pie  8

caramel sauce


Dark Chocolate Layered Cake 9

chocolate buttercream, dark chocolate ganache, whipped cream


Key Lime Pie 8.5


Fresh Fruit Tart 8.5

vanilla custard, glazed kiwi, mango and berries




Served chilled and ready to drink in jars.

Each Jar contains TWO cocktails


Blackberry-Orange Cosmo   22

Muddled Blackberries, Grey Goose Orange and Fresh Orange and Lemon Juices


Last Word  22

Bombay Gin, Chartreuse, Luxardo Maraschino, Lime


Drunken Monk   22

Bulleit Bourbon, Benedictine, Reagan’s Orange and

Angostura Bitters, Orange Twist


Smoke Signal   22

Anejo tequila, Mezcal, Thyme Liquor, Lemon


Morse Code   22

Rum, Calvados, China -China, Persimmon Bittersweet Liquor


House Brewed Kombucha 8

Cherry Ginger

Coconut, Pineapple, Passionfruit




Bells Two Hearted Ale   17.5

Stella Artois    13.5

Corona    13.5

Heineken    13.5

Yuengling Lager  13.5

Victory Prima Pils  15.5

Dogfish Head 90 Minute IPA  20.5

Hoegaarden 13.5



Freewill Kragle IPA   17.5

Indoor, Outdoor and Bar dining

plus take-out available!



Pick-up 5:00-8:00

Reservations 5:30-8:00

Friday and Saturday

Pick-up 5:00-8:30

Reservations 5:00-8:30


Pick-up 4:30-7:30

Reservations 5:00-7:30

We are currently requiring reservations for all tables.  

For reservations call 610-933-8148 or use OpenTable

© 2013  by bridgedigital