Friday, October 30th




Smoked Salmon Rillettes   16

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


Barbecue Pork Belly GF 14

smoked cheddar polenta, arugula, lemon vinaigrette


Caesar Salad      GF  12

romaine hearts, pickled ginger, wasabi cashews, caesar dressing


“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


Baby Arugula Salad    GF, V  12.5

marinated portobello mushroom, butternut squash, fried shallots, pecorino romano, truffled sherry vinaigrette


Birchrun Hills Farm Cheese Plate  16

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


Vegetarian Chili V, GF  8.5

cilantro, lime crema, jack cheese


Kabocha Squash Bisque VE, GF 8

pumpkin seed oil


Poached Shrimp and Bibb Lettuce Salad  GF  14

avocado, pickled celery, tomato, sweet mustard dressing



Organic Chicken Schnitzel    28

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


Seared Duck Breast and Confit Leg   GF  31

sweet potato puree, sauteed cabbage, mango-ginger sauce


Jumbo Shrimp and Sea Scallop Paella     GF  28

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


Grilled Scottish Salmon    GF   28

baby arugula, portobello and butternut squash salad, truffled sherry vinaigrette, crispy shallots


Maryland Crab Cake       27

poached asparagus and leeks, lemon-chive hollandaise


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


Stuffed Zucchini   GF, V   25

cauliflower, lentil and tomato ragout, warm hummus, chevre cheese, toasted sunflower seeds, dried tart cherries, fresh herbs


Seared Halibut Fillet   GF  31

potato puree, baby green beans, lemon-thyme butter


Six Ounce Filet Mignon   GF  32

potato-cauliflower puree, soft-cooked carrots and baby green beans, herb butter


Braised Beef Short Rib Ragout   26

roasted tomatoes, penne pasta, pecorino romano, natural herb jus


Grilled Australian Lamb Chops GF 37

smashed redskin potatoes, baby green beans, port wine reduction




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  8.5


Dark Chocolate-Orange Torte  GF  8

candied orange rind


Pumpkin and Cream Cheese Roulade   8.5

caramel sauce, candied pecans




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


Madrid Margarita    19

Espolon Silver Tequila, Cointreau, Cucumber, Jalapeño, Lime, and Agave




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