Dinner Menu

Executive Chef Clay Purcell and his team welcome you to the Tower Bridge Bistro inside the Beautiful Embassy Suites Hotel Sacramento Riverfront-Promenade.  California is one of the most diverse places on earth.  Our menu tries to duplicate that diversity in a true bistro style.  We change the menu often to utilize resources available to us and focus on the vibrant colors, textures and most importantly flavors that define the California culinary experience.  Sit back and enjoy the casual elegance, local seasonal cuisine and personable service that defines the Tower Bridge Bistro.

 

 

Starters

French Onion served in a Colossal Onion with Melted Swiss (8)

New England Style Clam Chowder (7)

Minestrone served with Local Vegetables and Parmesan (7)

Crisp Iceberg Wedge, Smoked Bacon, Avocado, Chives and Bleu Cheese Dressing (9)

Castroville Romaine Hearts with Caesar Dressing, Croutons and Parmesan (8)

Sesame Roasted Asparagus Spears with Roasted Brussel Sprouts
Fresh Mozzarella and Mandarin Orange Vinaigrette (9)

 Prosciutto Wrapped Peaches on Goat Cheese Toast Points finished with a Honey Balsamic Drizzle (10)

Panko Crusted Butterflied Prawns with Sweet Soy Peanut Sauce
And Rice Wine Napa Cabbage Slaw (12)

Little Neck Clams and Green Mussels simmered in White Wine, Vermouth,
Lemon and Butter, tossed with Herbs and served with Toast Points. (12)

Seared Scallops with Agave Lime Drizzle, Tortilla Crisps and Cilantro (13)


Entrées

Grilled Tenderloin Steak 5oz   (28), 8oz   (34)

Char Broiled Rib Eye Steak 16oz (31)

Grilled T-Bone Porterhouse Steak 20oz (48)

Featuring Double R Ranch Beef-With your steak selection;
Choose your Side: Buttermilk Mashed Potatoes, Loaded Baked Potato, French Fries

Choose your Sauce: Demi-Glace, Au Jus, Bleu Cheese Butter or Garlic Tarragon Butter

Grilled Lamb Chops with Garlic-Fried Fingerling Potatoes, Sautéed Summer Greens,
Topped with Mint-Gremolata (28)

Roasted Chicken
Herb Butter Rubbed Half Roasted Chicken
With Seasonal Vegetables and Mashed Potatoes (23)

Pan Seared Halibut with Wild Rice Pilaf, Seasonal Vegetables, Micro Greens
And Cara Cara Orange Beurre Blanc (26)

Grilled Salmon
With Valencia Orange Marmalade Sauce,
Jasmine Rice and Rainbow Carrots (24)

Pan-Seared Pork Loin Chop Topped with Peach Chutney Served on a Bed of Coconut-Curry Rice (28) 

Seared Scallops with Braised Pork belly, Toasted Couscous, Summer Squash   
In a Maple-Brandy Veloute (25)