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Saturday, April 17

APPETIZERS

 

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

 

ENTREES

 

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

 

KIDS

 

Chicken Fingers and French Fries  12

 

Penne Pasta  10

red sauce, white sauce, or butter

 

DESSERTS 

 

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

 

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

 

House Brewed Kombucha 8

Cherry Ginger

Coconut, Pineapple, Passionfruit

 

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

Indoor, Outdoor and Bar dining

plus 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