Southwest Cheddar Dip
Creamy sharp cheddar dip blended with green chilies, tomatoes and southwest seasoning. Served with crispy nacho chips and vegetable sticks
Barbacoa Tacos
Slow cooked and pulled pork, served in hot-press tortillas with Pico de Gallo, feta cheese and cilantro lime crema
Pico de Gallo Flatbread
Herb-garlic brushed flatbread, topped with mozzarella cheese and Pico de Gallo, drizzled with cilantro crema
Flank Steak Salad
Char grilled medium rare and placed on top of house greens, tomatoes, cucumbers, rice noodles, carrots, julienne peppers, red onion, and sugar peas. Topped with crispy vermicelli, and a zesty…
Potato Salad and Steak
The Bridge’s homemade potato salad, served with a 6 oz char-grilled AAA striploin steak, and a small side of cabbage slaw Chicken breast instead 19
Spanakopita
Our twist on a vegetarian favorite – Filo pocket filled with feta cheese, spinach, sauteed wild mushrooms, zucchini, onions and peppers, served with tzatziki and Greek salad
Salmon Burger
Pan-fried salmon, placed in a potato bun with pickled red onion, arugula, sliced tomato and Green Goddess dressing
Sicilian Sandwich
Capicola, Black Forest ham, sundried tomato aioli, melted provolone, banana peppers, arugula, sauteed peppers and onions, on grilled sourdough Served with Fries, exchange to Soup or Salad for $2
Bridge Burger
Mixed ground chuck and in-house ground striploin, hand-pressed, char-grilled and served in a potato bun with bacon and onion jam, lettuce, and black garlic aioli Served with Fries, exchange to…