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Tuesday, January 19th

House Made Ciabatta Bread

6 full loaf 3.5 half loaf

APPETIZERS

Salmon Rillettes  14

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

Sweet Potato Bisque 8.5 GF

spanish chorizo relish

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

Lobster Bisque 11

cream sherry, chives

Shrimp Cocktail  14 GF

fair trade jumbo shrimp, house cocktail sauce, lemon

ENTREES

Twelve Ounce Locally Raised Ribeye  37 GF

chive mashed potatoes, grilled asparagus, house demi glace

Six Ounce Filet Mignon   34 GF

chive mashed potatoes, grilled asparagus, house demi glace

Sautéed Grouper 32 GF

potato puree, haricot verts, lemon-thyme beurre blanc

Grilled Organic Salmon  31 GF

potato puree, haricot verts, lemon-thyme beurre blanc

Six Ounce Maryland Crab Cake   32

fingerling potatoes, red cabbage slaw, herb remoulade

Organic Chicken Schnitzel    28

glazed brussels sprouts, fingerling potatoes, maple and whole grain mustard sauce

Grilled Berkshire Pork Chop 32  GF

glazed brussels sprouts, fingerling potatoes, maple and whole grain mustard sauce

Peanut Crusted Cauliflower Steak   26 GF, V

sweet potato hash, haricot verts, apricot curry cream

Spiced Pan-Roasted Eggplant  27 GF,V

confit tomatoes, fresh ricotta, toasted almonds, herb-roasted potatoes

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 aged balsamic vinaigrette  

add applewood smoked bacon    1.5

Linguini Pomodoro 28 V

pomodoro sauce, fried south philly mozzarella, basil-spinach pesto

GF= Gluten Free          V= Vegetarian      VE= Vegan

KIDS

Chicken Fingers and French Fries  12

Penne Pasta  10

red sauce, white sauce or butter

DESSERTS

Pecan Pie  8

caramel sauce

Key Lime Pie 8.5

Chocolate-Caramel Pot du Creme  8.5

Chocolate-Orange Torte  8

chocolate sauce

Spanish Almond Cake  7.5 GF

creme fraiche

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

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

FOUR PACKS OF BEER(16oz):

Freewill Kragle IPA   17.5

There is currently no indoor seating. Outdoor dinning and take-out available

Hours:

Tuesday-Thursday

Pick-up 5:00-8:00

Reservations 5:30-8:00

Friday and Saturday

Pick-up 5:00-8:30

Reservations 5:00-8:30

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