The grills are hot...it's steak night at "the Bridge!" Tonight's options are a 12 ounce chipotle marinated ribeye with jasmine rice and vegetable medley, a garlic-pepper crusted flank steak with mashed potatoes, French beans and mushroom demi, and a pork tenderloin with butternut squash puree, spinach, and a red wine reduction. Three great choices...all we need is you to enjoy them!
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| Our ribeye is paired with Plungerhead "Old Vine" Zinfandel from California. |
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| We've paired our flank steak with Juan Benegas Malbec from Argentina. |
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| Try our pork tenderloin with Adelsheim Pinot Noir from Oregon. |
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