Entrees
Fish & Seafood 

 

Seared Organic King Salmon Fillet 33

with bourbon-molasses glaze

 

Sautéed Eight Ounce Maine Lobster Tail     42

with a lobster cream

 

One Half Pound Maryland Crabcake     31

with herb remoulade

 

Beef & Lamb

  

Eight Ounce Center Cut Filet Mignon** 42

with balsamic steak sauce

 

Twelve Ounce Dry Aged Rib Eye Steak   42

with house steak sauce

 

Veal Schnitzel. 28

with sweet mustard glaze

 

Grilled Six Ounce Tenderloin Tail   29

with béarnaise sauce

 

Grilled Naturally Raised Australian Lamb Chops (3)**     42

with herbed mustard crust,  a port wine reduction

 

Poultry Pork & Vegetarian

 

Hazelnut Crusted Chicken Breast     29

with white wine, cream and kennett square mushrooms

 

Seared Boneless Duck Breast **     32

with truffled duck glace

 

Seared Ginger and Cinnamon Spiced Pork Chop**     32

with a maple pecan glaze

 

Penne Pasta     26

with sun-dried tomato marina, rosemary-walnut pesto and chevre cheese

 

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