The Blue Bridge Bar and Restaurant very quickly established itself as one of the top restaurants in Essex. The restaurant is fitted to the highest standards and the friendly staff create a relaxed, comfortable atmosphere.
There is a huge selection of delicious food on the menu created to perfection by the Blue Bridge’s award winning chef. Look out for the special mid-week menu which is very good value for money. There is also an extensive wine list.
The Blue Bridge Bar and Restaurant is a ‘must’ visit establishment if you find yourself in this part of Essex. Please see the sample menu below.
The Blue Bridge Bar & Restaurant
Starters
Roasted butternut squash and sweet potato soup with white truffle oil Handmade pasta parcels filled with porcini mushroom, with truffle dressing and parmesan
Sautéed Squid and Chorizo ‘on toast’ with orange and bay leaf syrup
Beetroot cured salmon with wasabi crème fraiche, salmon roe and candied beetroot
Hand carved Serrano ham with celeriac remoulade and honey roasted fig Caramelised red wine roasted shallot tart tatin with Roquefort cheese Fillet steak tartare with ciabatta melba toast
Twice baked Cromer crab soufflé with sweet red pepper puree and basil oil
Steamed rope grown mussels with Chablis, cream, shallots and thyme
Half native lobster thermidor glazed with gruyere cheese
Best seasonal oysters with shallot vinegar, Tabasco and fresh lemon
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Main Seared organic salmon on crab and tomato relish with chervil dressing
Pan fried Cornish brill on fennel salad and champagne sauce Grilled 16oz whole Dover sole with cockle, crayfish and caper black butter Roasted breast of corn fed chicken with smoked bacon and sweetcorn fritter
Roasted rack of welsh lamb with a soft herb crust, sautéed sweetbreads and celeriac rosti
Honey roasted duck breast with confit duck leg croquette, sweet and sour cherry sauce
Fillet of Scottish venison wellington with forest mushrooms and truffle oil Slow roasted caramelised pork belly with spiced red cabbage, apple and crackling
Grilled 12oz cote de boeuf with slow roasted plum tomatoes, Dijon and brandy sauce
Pan fried angus fillet with roasted winter vegetables, basil crust and merlot jus
Ravioli of roasted pumpkin, and macaroon with sage butter, wild rocket and candied chestnuts
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