MENU

Wednesday, December 2nd

 

APPETIZERS

 

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

 

ENTREES

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

 

KIDS

Chicken Fingers and French Fries    12

 

Penne Pasta    10

red sauce, white sauce or butter

 

GF= Gluten Free          V= Vegetarian      VE= Vegan

 

DESSERTS 

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 

 

COCKTAILS

 

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

 

SIX PACKS OF BEER (12oz):

 

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

 

FOUR PACKS OF BEER(16oz): 

 

Freewill Kragle IPA   17.5

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

Hours:

Tuesday-Thursday

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

Sunday

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