Lunch Menu
- CREAM OF CRAB SOUPMade with Jumbo Lump Crab Meat4.5/7.5
- VEGETABLE CRAB SOUPMaryland Red Crab Soup with fresh Vegetables4/7
- SOUP DU JOURChef’s selection of the Day3.5/6.5
- BRIDGES HOUSE SALADBaby Mixed Greens tossed with Feta, Cucumbers, Tomatoes & Red Onions in a Feta Vinaigrette5
- SPINACH & ARUGULA SALADTossed in a Honey Balsamic Dressing with Pancetta, roasted Peppers, boiled Egg, Tomatoes & fried Goat Cheese Crouton7
- BRIDGES CAESARWith house made Garlic Herb Croutons & Parmesan cheese Additions To Caesar: with Flat Iron Steak 13.5 with Grilled Chicken Breast 126
- SOUTHWEST CHICKEN SALADFajita seasoned grilled Chicken Breast with chopped Romaine tossed in a Chipotle Vinaigrette with Black Beans, Avocado, Onion, Jalapenos, roasted Red Peppers & Pepper Jack, topped with Pico de Gallo & Sour Cream in a crispy Tortilla shell 12
- ROASTED BEET SALADSliced roasted Beets with toasted Pecans, Gorgonzola Cheese, Spinach & fresh Berries tossed in a Balsamic Vinaigrette8
- ICEBERG WEDGEClassic wedge served with Gorgonzola dressing, Pancetta, Plum Tomatoes, Hard Boiled Egg & sliced Red Onion 9