Bridges Restaurant

Name: Bridges Restaurant
Address: 44 Church St., 94526, CA, 94526
Telephone: 925-820-7200

44 Church St., Danville, CA 94526, US

• Monday: 11:30AM-9:00PM •Tuesday: 11:30AM-9:00PM •Wednesday: 11:30AM-9:00PM •Thursday: 11:30AM-9:00PM •Friday: 11:30AM-9:30PM •Saturday: 5:00PM-9:30PM •Sunday: 5:00PM-9:00PM •

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Details

Cuisine: Asian, Californian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH

Appetizers

Crispy Fried Calamari -

With a spicy red curry aioli

Steamed PEI Mussels -

Baby tomatoes, garlic, fresh herbs and white wine

Pizzetta of Grilled Chicken, Moroccan Olives, Red Onions and Feta Cheese -

Sundried tomato pesto

Mexican Bay Scallop Fritters -

Spicy citrus drizzle and shiso pesto

Seared Ahi Tuna and Green Papaya Salad -

Ginger~lime vinaigrette

Dungeness Crab and Prawn Cake -

Served with baby greens and herb aioli

Soup and Salads

Fresh Soup of the Day

Mixed Baby Lettuce Salad -

Wisconsin buttermilk blue cheese, garlic crostini and red wine-walnut vinaigrette

Salad of Baby Spinach, Radicchio and Frisee -

Asian pear, goat cheese, toasted pecans and dried currant dressing

Caesar Salad -

Parmesan cheese and garlic croutons

Bridges Cobb Salad -

Chicken breast, pancetta, avocado, blue cheese and red wine~walnut vinaigrette

Asian Chicken Salad -

Carrots, sprouts, scallions, candied almonds, pickled ginger and creamy sesame-soy dressing

Grilled Ahi Niçoise Salad with Lemon-Herb Aioli -

Peppers, onions, cucumbers, capers and Feta cheese

Sandwiches

Marinated Chuck Burger with Havarti Cheese

Balsamic Marinated Portobello Mushroom, Roasted Red Pepper, Arugula and Her

Sundried tomato vinaigrette

Chicken Salad Sandwich -

Grilled chicken, dried fruits, grapes and pecans

Open Faced Bourbon Barbecue Pulled Pork

Grilled Chicken Breast -

With sweet basil pesto, roasted peppers and blue cheese

Grilled Ahi Tuna Club -

Applewood smoked bacon, romaine and tomato

Entrees

Tiger Prawns Primavera with Pasta -

Herb pesto and Parmesan cheese

Panko Fried Fish & Chips -

Housemade tartar sauce and fresh lemon

Citrus-Pecan Crusted King Salmon -

Saute of spinach, red onions, leeks and roasted potatoes

Pan Roasted Kobe Steak with Cabernet Demi -

Over applewood smoked bacon, edamame and yukon potato hash

DINNER

Appetizers

Pizzetta of Prosciutto, Brentwood Peaches and Arugula -

Truffle oil drizzle and parmesan cheese

Steamed PEI Mussels -

Tomatoes, garlic, fresh herbs and white wine

Mexican Bay Scallop Fritters -

Spicy citrus drizzle and shiso pesto

Crisp Prosciutto Wrapped Prawns with Goat Cheese and Cashew Napoleon -

With balsamic reduction and parsley oil

Vietnamese Pork and Prawn Wraps -

Fried shallots, sweet basil, toasted peanuts

Sashimi of Ahi Tuna with Truffle Ponzu -

Trio of pickled cucumbers, white radish and ginger

Bridges "California Roll" Tower -

Seasoned Japanese rice, Dungeness crab, avocado, mango and topped with nori

Sauteed Dungeness Crab Cakes with Kaffir Lime Aioli -

Served with a green papaya salad

Chef's Sampler -

Chilled edamame with Hawaiian red salt, bay scallop fritters with red pepper-herb aioli, ahi poke with fried taro chips & grilled kobe beef with pomegranate soy

Salads - Soup

Curry Coconut~Sweet Potato Soup -

Topped with fresh Dungeness Crab

Mixed Baby Lettuce Salad -

Wisconsin buttermilk blue cheese, garlic crostini and red wine-walnut vinaigrette

Caesar Salad -

Garlic croutons & parmesan cheese

Salad of Baby Spinach, Radicchio and Frisee -

Oven roasted baby tomatoes, pickled onion, sieved egg and applewood smoked bacon dressing

Roast Duck Breast, Black Mission Fig and Arugula Salad -

Redwood Hill goat cheese and hazelnut vinaigrette

Entrees

Caramelized Fennel, Sweet Onions, Lemon Mascarpone Cheese Raviolis -

Served with a sweet basil vinaigrette and toasted pinenuts

Sauteed Tiger Prawns with Thai Red Curry-Coconut Milk Sauce -

Shiitake mushrooms, sweet peppers, mint and toasted peanuts on crispy noodle cake

Spanish Olive Oil Poached Scottish Salmon with Citrus and Dill -

Over shaved fennel salad with petite French lentils and tobiko cream

Seared 'Rare' Ginger~Soy Marinated Ahi Tuna -

Lemon~ginger scented rice and spicy pea sprout salad

Pomegranate Soy Glazed Chicken Two Ways -

Roast breast & leg confit with garlic mashed potatoes, asparagus spears, baby carrots and radishes

Pan Roasted Pork Chop with a Brentwood Peach Chutney -

Blue lake green beans, baby sunburst squash, red onions and fingerling potato saute

Sauteed Day Boat Sea Scallops with Lemon~Tarragon Cream -

Served with pancetta~gruyere cheese mashed potatoes

Roast Loin of Lamb with a Mint Infused Sweet and Sour Sauce -

Over an herb roasted vegetable cous cous salad

Cabernet~Herb Butter Grilled Black Angus New York Steak -

On applewood smoked bacon, edamame and Yukon potato hash

Grilled Black Angus Filet Mignon with Foie Gras Demi -

Served with butter glazed baby carrots and potatoes boulangere

Sides

Garlic Mashed Potatoes

Buttered Local Asparagus Spears

Herb Risotto with parmesan cheese

Summer Vegetable Saute

Dessert

Valrhona Dark Chocolate Cake -

White chocolate mousse, vanilla bean anglaise & Grand Marnier sauce

Strawberry~Rhubarb Crisp -

served in a Phyllo cup with ginger ice cream

Warm Caramelized Apple Galette -

With cinnamon ice cream, apple chips, and caramel apples

Scharffenberger Chocolate Mocha Pot de Creme -

Hazelnut and chocolate biscotti

Coconut Lime Sorbet & Mango Granita Parfait -

With Meyer rum spritzer, melt away cookie and toasted coconut

Bridges Cookie Plate -

Assortment of house made cookies and truffles

Dessert Sampler -

Chocolate Mocha Pot de Creme, Valrhona Dark Chocolate Cake, Warm Caramelized Apple Galette, Coconut Lime Sorbet in a Tuille Cup, House made Truffles and Cookies

BAR OPTIONS

Steamed Edamame -

Hawaiian sea salt

Mixed Baby Lettuce Salad -

Wisconsin buttermilk blue cheese, garlic crostini and red wine-walnut vinaigrette

Caesar Salad -

Garlic croutons and Parmesan cheese

Spicy Pork Wontons -

Sour cherry sauce

Crispy Fried Calamari -

With house made red curry aioli

Mexican Bay Scallop Fritters -

Shiso pesto and spicy orange sauce

Thai Chicken Pizzetta -

Red onions, cilantro and spicy peanut sauce

Margherita Pizzetta -

Mozzarella cheese, fresh basil and tomatoes

Grilled Tiger Prawn Primavera -

Farfalle pasta and basil pesto

Grilled Scottish Salmon -

Baby dill crusted with shaved fennel salad

Grilled Prawn Cocktail -

Moroccan olive aioli, grilled frisee salad

Pan Seared Sea Scallops -

Cilantro pesto, sweet corn fritters

Bridges Cheeseburger -

Bridges Cheeseburger Grilled 8 oz. chuck with house cut fries, lettuce tomato, red onion, and pickle

Peppercorn Crusted Flat Iron Steak -

Sautéed spinach and Wisconsin buttermilk blue cheese

Ahi Sashimi -

Pickled Japanese vegetables and truffled ponzu sauce

Bridges Sampler -

Chilled Edamame with Hawaiian red sea salt, Mexican bay scallops fritters with red pepper-herb aioli, Ahi poke with fried taro chips, seared Kobe beef with pickled onions