Lunch

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LUNCH MENU

11:30-3:30 Daily

To Start

$ 5
Firecracker Edamame
  • togarashi, soy sauce, sherry wine
$ 6
Truffle Frites
  • fresh cut french fries, white truffle aioli
$ 8
Roasted Butternut Squash Soup
  • toasted pepitas, creme fraiche
$ $8
Blistered Shishito Peppers
$ 14
Grilled Shrimp & Caramelized Onion Quesadilla
  • cilantro crema, pico de gallo
$ 17
Malaysian Chicken Lettuce Wraps
  • chicken, local corn, green onion, sambal-hoisin sauce
$ 18
Bigeye Poke
  • edamame puree, tomato nori relish, chips
$ $19
Cheese & Salumi Plate

Local Greens

$ 12
Heirloom Tomato Salad
  • baby arugula, orange, creme fraiche, sumac, sesame tuile
  • add: grilled mary′s chicken breast ... 5 (5) grilled mexican prawns ...8 (4 oz) atlantic salmon ...9
$ 12
Organic Mixed Baby Greens Salad
  • comice pear, point reyes blue cheese, spiced pecans, maple vinaigrette
  • add: grilled mary′s chicken breast ... 5 (5) grilled mexican prawns ...8 (4 oz) atlantic salmon ...9
$ 14
Smashed Avocado & Scottish Smoked Salmon on Toasted Sourdough
  • skyhill farms feta cheese, breakfast radish, simple salad
$ 18
Grilled Prawn Sesame Noodle Salad
  • Chinese & Red Cabbages
  • Toasted Cashews
  • Cilantro
  • Fried Shallots
  • Sesame Dressing
$ 20
Pan Roasted Atlantic Salmon Salad
  • organic mixed baby greens, lemon cucumber, marinated red onion, strawberry-basil salsa

The Main Dish

$ 14
Korean Fried Chicken Sandwich
  • gojuchang, creamy lemon-cilantro slaw, fresh cut french fries
$ 14
Pastrami Reuben
  • provolone, sauerkraut, russian dressing, fresh cut fries
$ 15
Bridges Burger
  • ″signature recipe″ natural beef, LTO, havarti cheese, herb aioli, fresh cut french fries
$ 22
Autumn Squash Risotto
  • delicata squash, trumpet mushrooms, baby spinach, sunchokes, manchego cheese
$ 25
Shio Koji Roasted Half Chicken
  • oakdale gouda, honshimeji mushrooms & scallion mac n cheese
$ 28
Pan Roasted Flat Iron Steak
  • horseradish cream, fresh cut french fries
$ 30
Pan Roasted Swordfish, Heirloom Tomato Salsa
  • cannellini beans, summer squash, baby kale, red beet puree
$ 29
Stir Fried Mexican Prawns, Thai Red Curry Sauce
  • shiitake mushrooms, red pepper, mint, peanuts, crispy noodle cake

Executive Chef / Partner

Kevin Gin

 

Sous Chef

Grace Hockman