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LUNCH MENU
Lunch at Bridges
Monday – Friday 11:30 – last seating 2:00pm
To Start
$
9
Chilled Yuzu Edamame
togarashi, soy sauce, sherry wine
$
10
Truffle Frites
fresh cut french fries, white truffle aioli
$
15
Mozzerella, Tomato, and Basil Bruschetta
18 year old balsamic, basil, evoo
$
19
Vietnamese Chicken & Shrimp Lettuce Wraps
toasted peanuts, fried shallots, scallion
$
20
Bigeye, Salmon & Edamame Poke
truffle cream, edamame, shiitake mushroom chips, radish
Soup & Local Greens
$
9
Soup of the Day
$
13
Organic Mixed Baby Greens
pickled green strawberries, skyhill farms goat cheese, candied pecans, red wine vinaigrette
add: grilled mary′s chicken breast ... 5 (5) grilled mexican prawns ...12 (4 oz) atlantic salmon ...14
$
16
Smashed Avocado & Smoked Salmon on Toasted Sourdough
skyhill farms feta cheese, breakfast radish, simple salad
$
24
Grilled Prawn Sesame Noodle Salad
Chinese & Red Cabbages
Toasted Cashews
Cilantro
Fried Shallots
Sesame Dressing
$
26
Pan Roasted Atlantic Salmon Salad
petite hearts romaine, raddichio, baby arugula, cucumber, carrots, grilled scalllion, palm sugar - mint vinaigrette
$
14
Bridges Classic Caesar Salad
grana padano, sourdough croutons
add: grilled mary′s chicken breast ... 5 (5) grilled mexican prawns ...12 (4 oz) atlantic salmon ...14
The Main Dish
$
18
Fried Chicken Sandwich
creamy rice vinegar slaw, pickles, fresh cut fries
$
17
Cashew Chicken Salad Sandwich
DBC 925 Blonde aioli, pears, fresh herbs, fresh cut fries
$
18
Lemongrass Pork Tenderloin Bahn Mi
pickled vegetables, cilantro, jalapeno, aioli, fresh cut fries
$
18
French Dip Au Jus
central coast ewenique cheese, caramelized onions, horseradish cream, sweet baguette
$
19
Bridges Burger
″signature recipe″ natural beef, LTO, havarti cheese, herb aioli, fresh cut french fries
$
25
Wild Mushroom Risotto
truffled mushrooms, parmesan chees
$
29
Pan Roasted Flat Iron Steak
chimichurri sauce, fresh cut fries
$
33
Stir Fried Mexican Prawns, Thai Red Curry Sauce
shiitake mushrooms, red pepper, mint, peanuts, crispy noodle cake
Executive Chef / Partner
Kevin Gin
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