DINNER MENU

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

APPETIZERS

 

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

 

 

 

SALADS

 

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

 

 

 

 

 

 

ENTREES

 

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

 


 

 

 

 

 

 

 

 

 

 

 

DESSERTS

Chocolate-Hazelnut Layer Cake

hazelnut buttercream, chocolate ganache, raspberry anglaise

9.5

 

 

Pecan Tart

caramel sauce, vanilla ice cream ~or~ whipped cream

8.5

Vanilla Creme Brûlée

9.5

Milk Chocolate Pot du Creme

whipped cream

9

 

 

Jersey White Peach Crisp

vanilla ice cream

9.5

Key Lime Pie

graham cracker crust, lemon curd

8.5

SOUPS

 

Mushroom and Barley Stew 9    VE

white truffle oil

Lobster Bisque  11

cream sherry, steamed lobster

New England Clam Chowder  9.5

 

 

 

SMALL PLATES

 

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

 

 

ADD TO ANY ENTREE

 

Four Ounce Lobster Tail  12

Four Grilled Shrimp 9

 

SIDES

 

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

10.5

 

Hot Fudge Sundae

homemade hot fudge, toasted peanuts and whipped cream

8.5

 

 

Homemade Belgian Chocolate Ice Cream
6

 

Ice Creams: 

Vanilla, Black Raspberry Ice Cream or Coffee

5.75

Lemon Sorbet

5.75

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