Wednesday, December 2nd




Smoked Salmon Rillettes   14

poached and smoked salmon salad, pickled red onion, capers, hard-boiled egg, grilled country bread


Risotto 13 V, GF

kennett square mushrooms, green peas, white truffle oil, garlic confit


Baby Arugula Salad    GF, V  12.5

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


Caesar Salad      GF  12

romaine hearts, house caesar dressing,  reggiano parmesan, focaccia croutons


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

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


Birchrun Hills Farm Cheese Plate  16

equinox, fat cat, birchrun blue, kalamata olives, cornichons, apple chutney, crostini


Wild Mushroom and Blue Cheese Flatbread  V 14

kennett square mushrooms, buttermilk blue cheese, caramelized onion, apple and sage compote, house-made laffa bread


Roasted Tomato Bisque 8  V 

Parmesan croutons, basil



Jumbo Shrimp and Sea Scallop Paella   GF  31

green peas, red pepper, spanish chorizo, carnaroli rice, saffron-tomato broth, fresh herbs


Maryland Crab Cake    30

asparagus and leeks, scallion remoulade


Organic Chicken Schnitzel    29

whole grain mustard potatoes, glazed brussels sprouts rosemary and caramelized onion cream


Grilled Organic Salmon    GF   29

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


Six Ounce Local Burger ** 19

brioche bun, housemade pickles, smoked cheddar or jack cheese, hand-cut fries or mixed greens salad with balsamic vinaigrette  add applewood smoked bacon    1.5


Six Ounce Filet Mignon   GF  34

mashed potatoes, heirloom carrots and grilled broccoli, herb butter

Linguine Pomodoro  V  29

san marzano tomato sauce, fried south philly mozzarella, torn basil, roasted garlic oil


Grilled Berkshire Pork Chop  GF  31

sweet potato puree, maple-pecan glaze


Cherry Glazed Australian Lamb Chops GF 36

smokey root vegetables, spinach pesto, pinenuts, dried cheries


Seared Jurgielewicz Duck Breast and Confit Leg   GF  31

parsnip puree, sauteed savoy cabbage, 

mango-ginger coulis


Grilled Swordfish Fillet GF 27

potato puree, green beans, lemon-thyme butter sauce


GF= Gluten Free          V= Vegetarian      VE= Vegan



Chicken Fingers and French Fries    12


Penne Pasta    10

red sauce, white sauce or butter


GF= Gluten Free          V= Vegetarian      VE= Vegan



Pecan Pie    8

caramel sauce


Key Lime Pie  8


Chocolate-Caramel Pot du Creme GF 8


Spanish Almond Cake   GF. 8.5

creme fraiche, toasted almonds


Dark Chocolate-Orange Torte GF 8


Gingerbread Roulade 8.5

cream cheese icing, caramel sauce 




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




Bells Two Hearted Ale   17.5

Stella Artois    13.5

Amstel Light    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

Ballast Point Grapefruit Sculpin   17.5




Freewill Kragle IPA   17.5

Table are available in the Bar but no seating is available directly at the bar



Pick-up 5:00-8:00

Reservations 5:30-8:00

Friday and Saturday

Pick-up 5:00-8:30

Reservations 5:30-8:30


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