A Taste of the Season: Chef Stephen Lewandowski’s Signature Spring Menu at The Bridge at Saugatuck
Springtime brings more than just river breezes and golden-hour dockside moments at The Bridge—it introduces a culinary experience curated by the masterful hands of Chef Stephen Lewandowski. Inspired by the season’s freshest ingredients and his signature blend of approachable elegance and global nuance, the seasonal Spring menu is both grounded in tradition and creatively elevated.
Whether you’re arriving by boat for a long lunch or gathering with friends upstairs for dinner, each dish is designed to complement the spirit of the season—and the view.
Here’s a closer look at some of the dishes now gracing our spring menu.
To Begin: Fresh, Bright, and Thoughtful
AHI TUNA TARTARE
Avocado mousse, Persian cucumbers, crispy garlic, and a yuzu ponzu finish create a delicate balance—cool, crisp, and silky. This dish feels like the first deep breath of spring on the river.
HEIRLOOM BADGER FLAME BEETS
A colorful, earthy celebration with preserved lemon crème fraîche, charred almonds, and pickled fennel. A thoughtful vegetarian starter that brings brightness to every bite.
GARDEN GREEN SALAD
This salad is anything but ordinary. Tangerines add sweet acidity, pepitas bring crunch, and ricotta salata lends a creamy depth, all brought together by a house-made honey pepper citronette.
BUFFALO MOZZARELLA
We source the freshest buffalo mozzarella and pair it with balsamic-marinated tomatoes, picholine olives, charred corn, and opal basil. Simple, vibrant, and just right for sharing.
Classics, Reimagined: ENTRÉes at The Bridge
JUMBO LUMP MARYLAND CRABCAKE
No filler here—just pure crab, supported by a summer corn succotash, miso corn pudding, and a touch of togarashi aioli. A nod to coastal flavors with an umami-rich twist.
RICOTTA & PARMESAN CAPPALACCI
English peas, fava beans, and morels meet hand-folded pasta and a black truffle cacio e pepe sauce. Rich, yet delicate—this is Chef Stephen at his most expressive.
For the Mains: A Global Palette, Grounded in Local Taste
LA BELLA FARMS DUCK BREAST
For our duck lovers, this one is for you… Stir-fried Asian vegetables and a ruby red plum sauce bring a vibrant, almost lacquered richness to this beautifully prepared duck.
HERB & DIJON CRUSTED LAMB LOIN
An elevated yet rustic plate: spring vegetables, farro tossed with goat cheese, and a bright mint salsa verde that cuts through with a welcome zing.
N’DUJA SPICE POACHED HALIBUT
This is coastal dining with a kick—spice-poached halibut meets the refreshing crunch of a chrysanthemum and kohlrabi salad, balanced by preserved lemon crème fraîche.
MOROCCAN SPICED BABY CHICKEN
A dish that invites you to lean in. Warm spices, lemon herb roasted potatoes, za’atar labneh, and chermoula make this a feast of flavor and texture.
And Last But Not Least: An Honorable Mention For a Fan Favorite Dessert at The Bridge
STICKY TOFFEE PUDDING
A classic, done our way. Bourbon pecan sauce and vanilla ice cream melt into the warm, caramel-rich pudding. Yes, you’ll want to save room.
Each dish reflects Chef Stephen Lewandowski’s renowned attention to detail and his deep respect for ingredients. From his early days at Gotham Bar & Grill to leading the kitchen at Tribeca Grill, Stephen has always cooked from a place of passion and presence. His food is never showy—it’s soulful, refined, and unmistakably personal.
And just like Saugatuck River itself, this menu is designed to be savored slowly, with good company, and a warm breeze in the air.
We invite you to discover the new season, on your plate, in your glass, and all around you.
Dock. Dine. Unwind.
Boat slips available on a first-come, first-docked basis for guests of The Bridge only.
PRIVATE: DOCKS ARE RESERVED FOR BRIDGE GUESTS ONLY.
If assistance is needed, please call 203.557.0984.
Let us help make your arrival seamless—and your stay unforgettable.