Slideshow Image 1
Slideshow Image 2
Slideshow Image 3
Slideshow Image 4
Slideshow Image 4
Slideshow Image 4

 
phone number

Call us to set a party reservation, call ahead seating , or place a To Go Order at
(937) 492-2542.

location

We are located in on the corner of West Poplar St. and North West Ave in Downtown Sidney, Ohio.
127 W. Poplar St. Sidney, Ohio 45365.

directions
hours
  Monday - Saturday
 
Dinner
 
Monday 4:30pm – 9:00pm
Tuesday 4:30pm – 9:00pm
Wednesday 4:30pm – 9:00pm
Thursday 4:30pm – 9:00pm
Friday 4:00pm – 9:30pm
Saturday 4:00pm – 9:30pm
Sunday - Closed

 



Welcome to The Bridge! 

Reservations are recommended, please call, fax or email:
937-492-2542
Fax: 937-492-2544

Email: cdsvolley@gmail.com
 

Welcome to The Bridge!
Reservations are recommended, please call 937-492-2542

All menu items are subject to availability. Thank You for choosing The Bridge Restaurant.

STARTERS
“ALMOST WORLD FAMOUS” SHRIMP COCKTAIL * Jumbo Tiger Prawns & Signature Cocktail Sauce. 14
________________________________________________________________________________________________________________________________
COCONUT SHRIMP * Jumbo Prawns Fried with Our House Breading, Served with Sweet Chili Coconut Sauce.  14
________________________________________________________________________________________________________________________________
SESAME AHI TUNA * Sushi Grade Tuna Seared Rare, Served with Wasabi and Ginger Soy.  14
________________________________________________________________________________________________________________________________
MILLIONAIRE’S BACON *
Smoked Pork Belly, Our House Seasoning and Spices, Maple Bourbon Glazed. 1 piece 8 or 2 pieces 12
_______________________________________________________________________________________________________________________
CALAMARI STRIPS
Our House-Made Breading and Served with a Sweet Chili Sauce. 11
________________________________________________________________________________________________________________________________
PORTABELLA MUSHROOMS – Fried and Served with Our House Made Dipping Sauce. 10
____________________________________________________________________________________________________________________________
RAIL CAR CHIPS *   ½ order 8 – full order 12
Housemade Chips Layered with Buffalo Chicken or Beef, Tomatoes, Onion, Jalapenos, and a Blend of Cheeses.
________________________________________________________________________________________________________________________________
SALAD ENTRÉE, SOUP or SANDWICH
SMOKED SALMON SALAD
Baby Spinach, Julienned Red Onion, Blue Cheese Crumbles, Served with Our Blue Cheese Dressing, Bacon Bits and Topped with Our In-House Smoked Faroe Island Salmon. 17
_______________________________________________________________________________________________________________________________
STEAKHOUSE SALAD
Mixed Greens, Julienned Red Onion, Carrots, Tomatoes, Green Pepper, Bacon Bits, Served with Our Peppercorn Ranch Dressing, Topped with Sliced Wood Fired Grilled Steak. 17
_______________________________________________________________________________________________________________________________
SIDNEY SUMMER SALAD
Mixed Greens, Julienned Red Onion, Carrots, Craisins, Feta Cheese and Your Choice of Dressing 10
ADD: Our In-House Smoked Faroe Island Salmon 7, Grilled Chicken 6, or Sautéed Shrimp 7
_______________________________________________________________________________________________________________________________
SOUP DU`JOUR – Chef’s Inspired Soups Made Daily 5
_______________________________________________________________________________________________________________________________
FRENCH ONION SOUP - 6                                                 _______________________________________________________________________________________________________________________________
THE BRIDGE STEAK HOUSE BURGER *
A Generous Portion of Fresh In-House Ground Beef, Choice of American, Swiss, or Pepper Jack Cheese, Served with Lettuce, Onion, Tomato, Pickle and Chips. 12
Substitute Chips with Wedge Fries 1, Loaded Chips 3 or Four Cheese blend Mac & Cheese 3
_______________________________________________________________________________________________________________________________
PASTAS All Served with a Choice of House Salad or Substitute a Wedge or Caesar Salad for 4
KENT’S SUPREME
Angel Hair Pasta with Tomatoes, Mushrooms Prepared with a Spicy Fresh Garlic Wine Sauce 16
Served with Garlic Bread. Add Grilled Chicken 6, Sautéed Shrimp 8, or Mixed Vegetables 3
____________________________ ____________________________________________________________________________________________________
CHICKEN PARMESAN
Generous Portion Chicken Breast Lightly Breaded, Fried Served with Linguini in a Parmesan Garlic Butter Sauce, Covered with our House-Made Ragout and Served with Garlic Bread. 22                                                                                                                    
____________________________ ____________________________________________________________________________________________________
CHICKEN PICATTA
Generous Portion Chicken Breast Pan Seared, Served with Angel Hair Pasta in our Lemon Butter Caper Sauce, Served with Garlic Bread. 22                                                                                                                    _____________________________________________________________________________________________________________________________
CHICKEN AND PORK
CHICKEN PECAN
Pecan Encrusted Chicken Breast served with Our Honey Mustard Drizzle. 26
_______________________________________________________________________________________________________________________________
PORK CHOP
14 oz. Bone in Pork Chop with Top Secret Marinade Grilled to Perfection. 22
____________________________ ____________________________________________________________________________________________________
FRESH FISH & SHELLFISH  
ALASKAN COD & CHIPS
Wild-Caught Alaskan Cod Battered, Steak House Wedges with Sea Salt and Cabbage Slaw. 20 for additional pieces 7 ea.
________________________________________________________________________________________________________________________________
FAROE ISLAND SALMON *
8 oz. GINGER HONEY GLAZE or BLACKENED Faroe Island Salmon Filet. 29
________________________________________________________________________________________________________________________________
MAHI MAHI  
8 oz. Filet Seasoned, Grilled with Our Pineapple Salsa. 25
________________________________________________________________________________________________________________________________
BARRAMUNDI SEABASS 
Breaded and Fried to Perfection. Served over a Fried Banana and Topped with Our Coconut Sweet Chili Sauce. 28
________________________________________________________________________________________________________________________________
STEAKS - Cooked on Our Hickory Wood Fired Grill and Topped with Our House Butter
All Entrées Served with House Salad and 1 Regular Side or Upgrade to a Premium Side for 2   
FILET MIGNON *
8 oz. tender, center cut, lean and full of flavor. 51
_______________________________________________________________________________________________________________________________
PETITE FILET WITH SHRIMP SCAMPI *
4 oz. tender, center cut, lean and full of flavor with 4 Jumbo Sautéed Shrimp in a Scampi Sauce. 36
_______________________________________________________________________________________________________________________________
RIBEYE *
14 oz. tender, intense marbling and full of flavor. 50
_______________________________________________________________________________________________________________________________
PRIME NEW YORK STRIP *
14 oz. tender, center cut, lean and full of flavor. 48
_______________________________________________________________________________________________________________________________
SIRLOIN *
10 oz. USDA Prime Beef Sirloin with intense marbling. 32
_______________________________________________________________________________________________________________________________
ADD TO ANY STEAK:  3 Jumbo Grilled Shrimp 12, Lobster Oscar with Asparagus and Hollandaise 14,
 Shrimp Scampi 14, Sautéed Onions or Mushrooms 2


REGULAR SIDES, ALL 3: House Salad, Corn, Cole Slaw, Wedge Fries, Baked Potato, Green Beans, Mixed Vegetables, Horseradish Mashed Potatoes, Sweet Potato Soufflé

PREMIUM SIDES, ALL 5: Vegetable of Day, Twice Baked Potato, Loaded Baked Potato,
Four Cheese blend Mac & Cheese, Balsamic Bacon Brussel Sprouts, Soup, Wedge or Caesar Salad



HOUSE MADE DRESSINGS – Peppercorn Ranch, Ranch, Blue Cheese, Garlic Balsamic, Raspberry Vinaigrette, Blueberry Vinaigrette, Honey Mustard, French, Italian, Thousand Island, Herb and Oil

RARE - cool red center, MEDIUM RARE - warm red center, MEDIUM - warm pink center
MEDIUM WELL - light pink center, WELL – fully cooked. CHEF’S NOTE: Steaks cooked Medium Well and Well are not as tender or flavorful as prepared to a lesser degree, not responsible for quality or consistency.

*NOTICE: Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.  For your convenience, a gratuity of 18% may be applied to groups of six or more. Split Plate Fee of $3.

The Bridge Restaurant offers 2 Banquet Rooms, the Banquet Room on our main floor seats up to 35 guests comfortably. The Banquet Room on the second floor seats up to110 guests, includes private bar and restrooms. These rooms can be reserved at no cost, with minimum, to you or your business event, wedding reception, rehearsal dinner, or any private event. Corporate Christmas venues are very popular from November through the end of January.
For more information on reserving a banquet room please contact
Doug Smith Executive Catering & Event Coordinator or Kent Wolters at 937-492-2542.


Our Commitment to You

Our goal, create a landmark restaurant that provides a quality dining experience in the heart of Shelby County. Focus on high quality food using premium ingredients, a level of service that meets customer expectations and a fine dining experience in a casual and relaxed manner perfect for all occasions.
 

About The Bridge

The Bridge Restaurant was created by Kent Wolters and members of the staff. Kent's interest in history, historic landmarks and developing a close connection with the community made creating the name a pinnacle for our vision. Connecting Kent’s interest with the restaurant’s name and theme was the challenge.

After many possibilities, it was apparent the Big Four Bridge is a historic landmark that played a significant role in Sidney’s economic stability during a time of need in the early 1900’s and years following. It was unmistakable the name of the restaurant would be tied to the Big Four Bridge.
Providing a quality dining experience is our commitment. A paramount restaurant in Shelby County will aid further development of Sidney’s downtown area and the community. Enjoy.

big 4 bridge