Bridges Restaurant on Kent Narrows Menu (Update 2025)

With sherry and delicate crab meat

Organic field greens tossed in a maple vinaigrette and topped with sliced apples, goat cheese crumbles, dried cranberries and spiced pecans.

Tender organic spinach and arugula dressed in creamy honey white balsamic with bacon, grape tomatoes, roasted red peppers, hard boiled eggs and warm goat cheese

Traditional red soup with fresh sweet claw meat

Organic field greens in house vinaigrette with grape tomatoes, shredded carrots and cucumber

Crisp leaves of romaine hearts with crunchy seasoned croutons, lightly dressed in classic Caesar dressing

Baby iceberg lettuce, grape tomatoes, thin sliced red onions, crispy pancetta, and gorgonzola cheese crumbles with house made bleu cheese dressing.

Seasoned flour dusted and flash fried with a jalapeño aioli and our famous sweet Thai vinaigrette

Sesame crusted rare tuna with pickled ginger, wasabi cream & ponzu sauce

Crispy house seasoned or finished with your choice of: Thai Chili, Spicy Buffalo, Cannonball BBQ, Teriyaki or Old Bay

Crispy fried jumbo shrimp with a Maui dipping sauce

A rich blend of cheeses, spices and crab meat with ciabatta bread

Marinated fresh tomatoes on toasted Italian bread with house pesto finished with fresh Parmesan and balsamic reduction

Seasoned flour dusted with our house Thai chili sauce, wasabi cream and toasted sesame seeds

Beer battered sidewinder fries tossed in ranch seasoning served with a side of chipotle aioli and queso blanco.

Crispy flash-fried brussels sprouts tossed in a brown sugar vinaigrette with dried cranberries, spiced pecans and goat cheese crumbles.

Lightly dusted fried oysters served with cocktail sauce and a lemon wedge. Market Price

Seared fresh scallops over mushroom risotto finished with a sage-walnut and shaved parmesan cheese.

Seared Atlantic salmon topped with a fresh berry compote over flash-fried brussels sprouts tossed with a brown sugar vinaigrette, dried cranberries, and spiced pecans with a warm wild rice blend tossed in a raspberry vinaigrette.

Colossal shrimp seared and served with grape tomatoes, yellow onion and andouille sausage with a lemon Tabasco sauce over smoked gouda grits.

Thai inspired stir-fry with red quinoa, edamame, carrot, sweet red bell pepper and rice tossed in a Thai peanut stir-fry sauce finished with jalapeno aioli and nitsume sauce. Garnished with a lime wedge, red onions and toasted peanuts.

Grilled striped bass served with fluffy scallion rice, sauteed asparagus and a Cajun cream sauce.

Served with lightly flavored horseradish mashed potatoes, sauteed broccoli and house demi glace. Petite 6oz - 39 Captain's Cut 10oz - 49

Crab imperial stuffed colossal shrimp served with lightly flavored horseradish mashed potatoes and sauteed French beans finished with a jalapeno lime beurre blanc.

Signature lump crab cakes served with lightly flavored horseradish mashed potatoes, sauteed French beans and a jalapeno lime beurre blanc. One Crab Cake or Two Crab Cakes: Market Price

Seared chicken breast served over fluffy potato gnocchi and sauteed mushrooms with a sage cream sauce.

Oven braised BBQ pork shank served over smoked gouda grits and sauteed Swiss chard. Finished with an herb and pork gremolata.

Seared colossal shrimp tossed with penne pasta, sun-dried tomatoes and fresh spinach topped with shaved parmesan and fresh basil. Choice of: Creamy Garlic Alfredo or Arrabiata.

Asian-style beef short rib glazed with a spicy plum sauce over lightly flavored horseradish mashed potato and sauteed broccoli. Finished with pickled red onions.

Seared fresh scallops over mushroom risotto finished with a sage-walnut pesto and shaved parmesan cheese.

Colossal shrimp seared and served with grape tomatoes, yellow onion and andouille sausage with a lemon Tabasco sauce over smoked gouda grits.

Seared Atlantic salmon topped with a fresh berry compote over flash-fried brussels sprouts tossed with a brown sugar vinaigrette, dried cranberries, and spiced pecans with a warm wild rice blend tossed in a raspberry vinaigrette.

Thai inspired stir-fry with red quinoa, edamame, carrot, sweet red bell pepper and rice tossed in a Thai peanut stir-fry sauce finished with jalapeno aioli and nitsume sauce. Garnished with a lime wedge, red onions and toasted peanuts.

Grilled striped bass served with fluffy scallion rice, sauteed asparagus and a Cajun cream sauce.

Crab imperial stuffed colossal shrimp served with lightly flavored horseradish mashed potatoes and sauteed French beans finished with a jalapeno lime beurre blanc.

Bridge's signature lump crab cake served with garlic mashed potatoes and sauteed green beans with a fire-roasted tomato vinaigrette. One or Two Crab Cakes