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
Chilled Heirloom Tomato Gazpacho
  • summer melon, cucumber, parsley, evoo
$ 14
Roast Duck & 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

Local Greens

$ 12
K&J Tomato, Heirloom Cucumber & Skyhill Farms Feta Salad
  • organic mixed baby greens, toasted pinenuts, golden balsamic vinaigrette
  • add: grilled mary′s chicken breast ... 5 (5) grilled mexican prawns ...8 (4 oz) atlantic salmon ...9
$ 12
Baby Kale Salad
  • shaved grana padano, fried red quinoa, red wine caesar dressing
  • 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
Truffle Porcini Tortellini
  • red pepper confit, toasted walnuts, baby kale, sweet brown butter
$ 25
Maple Soy Glazed Half Chicken
  • broccoli rabe, crispy chinese sausage, scallion rice cake
$ 28
Pan Roasted Flat Iron Steak
  • horseradish cream, fresh cut french fries
$ 30
Pan Roasted Swordfish, Miso-Peach Butter
  • slivered vegetables, mushrooms, soba noodle salad
$ 29
Stir Fried Mexican Prawns, Thai Red Curry Sauce
  • shiitake mushrooms, red pepper, mint, peanuts, crispy noodle cake
$ 100

Executive Chef / Partner

Kevin Gin

 

Sous Chef

Grace Hockman