Ward's Bridge Inn Menu

littleneck clams steamed with garilc fresh herbs and chardonnay served with a toasted baguette

crisy calamari toased withsea salt and parsley accompanied by spice fra diavolo and horseradish sauce

sweet maryland crabmeat tossed with lemon cracker crumbs and fresh herbs served over beurre blanc

prince edward island mussels simmered in a spicy roasted garlic plum tomato sauce with a toasted baguette

classic caramelized onion soup with a hint of sherry topped with provolone mozzarella and swiss chees

littleneck clams steamedwith fresh garlic italian parsley and chardonnay tossed with angel hair pasta and whole baby clams

sauteed spinach mushrooms and plum tomatoes with garlic and white wine served over rigationi pasta topped with a crispy chicken cutlet and melted asiago cheese

littleneck clams prince edward island mussels maryland crabmeal and jumbo shrimp

homemade raviloi filled with ricotta cheese served in a traditional bolognese sauce with

sauteed spinach asparagus mushrooms roasted peppers and vine ripened tomatoes tossed with fluffy potato gnocchi finished in a roasted garlic and basil pesto sauce

a 10oz cut of filet mignon charbroiled and topped with a creamy gorgonzola herb crust finished with a ruby port with demi glace

center cut fillet of atlantic salmon encrusted with sweet potato topped with a lemon beurre blanc served with grilled asparagus

sauteed jumbo shrimp lump maryland crabmeat calmamari and littleneck clams simmered with roasted garliic in a savory

a crispy duck leg confit accompanied by a pan roasted breast finished in a grand marnier demi glace garnished with dried cherries

tender milk fed veal layered with baby spinach and provolone cheese finished in a wild mushroom demi glace

boneless chicken cutlet sauteed with roasted garlic and pancetta in a sweet pomodoro sauce topped with asparagus and melted provolone cheese

thinly pounded chicken breast sauteed with wild mushroom in sweet marsala wine demi glace