GF= Gluten Free.       V=Vegetarian.       VE= Vegan.



Smoked New York Salmon    14.5

hard cooked egg, toasted rye bread, fried capers, curried creme fraiche


Shrimp Cocktail   14   GF

fair trade jumbo shrimp, house cocktail sauce, lemon

Coconut Shrimp  11.5

pineapple and mango salad, spiced rum syrup, orange-horseradish mustard


Risotto 13     V, GF

roasted woodland jewel shiitake mushrooms, garlic confit, herb-infused extra virgin olive oil 


Berkshire Pork Belly 14

sesame slaw, jalapeño jam, roasted peanuts






Caesar 12.5

romaine hearts, brioche croutons, reggiano parmesan, hard cooked egg

“The Best Salad”    12.5     GF,V

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

Wedge   12.5     GF

baby iceberg, applewood smoked bacon, balsamic marinated red onion, tomato, hard cooked egg, buttermilk blue cheese dressing

Golden Beets and Baby Arugula 12    GF,V

chevre cheese, candied walnuts, herbed sherry vinaigrette

Mixed Greens 8     GF,V

maple-honey mustard, dijon vinaigrette, buttermilk herb, aged balsamic vinaigrette, or sesame-walnut dressing









Organic Salmon   32     GF

parsnip puree, roasted chili beurre blanc,

snow pea salad



Crab Cakes   32

twin four ounce maryland style, french green beans, herb remoulade



Twin Lobster Tails   42

spanish chorizo, poached potatoes, green peas, saffron tomato broth, grilled baguette

single tail (4 oz)  29



Sea Scallops and Shrimp  35    GF

roasted fall vegetables, mango-curry cream



Grilled Frenched Chicken   32    GF

eight ounce organic breast, herb roasted redskin potatoes and brussels sprouts, natural chicken jus



Duck**     35

jurgielewicz farm boneless breast and confit leg, stewed black barley, brown butter squash, pomegranate duck jus



Linguini Pomodoro    29     V

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














Chocolate-Hazelnut Layer Cake

hazelnut buttercream, chocolate ganache, raspberry anglaise




Pecan Tart

caramel sauce, vanilla ice cream ~or~ whipped cream


Vanilla Creme Brûlée


Milk Chocolate Pot du Creme

whipped cream




Jersey White Peach Crisp

vanilla ice cream


Key Lime Pie

graham cracker crust, lemon curd




Mushroom and Barley Stew 9    VE

white truffle oil

Lobster Bisque  11

cream sherry, steamed lobster

New England Clam Chowder  9.5






Duck Breast    24

jurgielewicz farm, stewed black barley, brown butter squash, pomegranate duck jus 


Beef Tenderloin Medallions    28    GF

potato puree, roasted baby carrots, compound butter

Petite Crab Cake   19

four ounce maryland style, french green beans, herb remoulade

Sauteed Jumbo Shrimp 21    GF

roasted fall vegetables, mango curry cream


Six Ounce Local Burger 18 

hand-cut fries, brioche bun, 

smoked cheddar, jack or swiss,

add applewood smoked bacon 2  

add caramelized onions 1


Local Beef Short Rib Ragout   24

penne pasta, roasted tomato, pecorino romano


Crispy Fried Chicken Sandwich   18

hand cut fries, brioche bun, sweet pepper jam, lettuce, tomato, tart pickle mayonnaise​

“The Best Salad” with Chicken   29    GF

“the best salad” topped with a frenched

 chicken breast


Local Ribeye**  42    GF

twelve ounce prime cut, house steak sauce, parmesan fries, truffle aioli



Filet Mignon**  42    GF

eight ounce center cut, potato puree, roasted heirloom carrots, grilled broccoli, compound butter


Lamb Chops (3)**     42    GF

cherry-glazed australian chops,

smokey root vegetables, rosemary pesto,

toasted pinenuts



Calf’s Liver**     32

caramelized onions, triple smoked bacon lardons, smashed potatoes, port wine reduction





Four Ounce Lobster Tail  12

Four Grilled Shrimp 9




French Green Beans  7.5    GF, VE

shallots, lemon oil, fresh thyme

Sautéed Fall Vegetables 8   GF, VE

Herb Roasted Redskin Potatoes 6  GF, VE

Hand Cut Fries  8.5     GF,V

parmesan, truffle aioli 

Glazed Brussels Sprouts    9.5   GF, VE 

Grilled Broccoli    8.5    VE






Jamaican Hurricane

coffee ice cream, candied pecans, toasted coconut, tia maria, whipped cream



Hot Fudge Sundae

homemade hot fudge, toasted peanuts and whipped cream




Homemade Belgian Chocolate Ice Cream


Ice Creams: 

Vanilla, Black Raspberry Ice Cream or Coffee


Lemon Sorbet


Our full dinner menu is also available

in our Bar

Dinner Tuesday -Saturday 5:30 Dinner Sunday 5:00 Sunday Brunch 11-2

We recommend reservations, especially on weekends, but we are delighted to accept walk-ins as long as we have space.  For reservations call 610-933-8148 or use OpenTable

© 2013  by bridgedigital