Lunch

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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
  • heirloom beets, spiced pistachios, skyhill goat cheese crostini, balsamic 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
$ 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