Bascule Bridge Grille

10/13/2026

Our Beets & Chèvre is a colorful plate with a lot of personality: tender beets paired with tangy goat cheese, finished with a glossy balsamic reduction, a drizzle of extra virgin olive oil, flaky Maldon salt, and toasted filberts for that perfect crunch.

And check out those sweet new menu covers 👀

www.basculebridgegrille.com/menu

10/10/2026

We are closed for a private event until 7:00 p.m. tonight.

10/10/2026

Scenic views, innovative recipes, seasonal ingredients, and memories made around the table🥂

10/08/2026

10/07/2026

Our new 16oz Veal T-Bone Chop on our fall menu is reverse seared to a perfect medium-rare, then finished with a bright Dijon mustard, caper and sage sauce.

basculebridgegrille.com/menu

10/06/2026

Bascule Bridge Grille gives back! Join us for a Seafood and Bubbly pairing dinner benefitting the Ashtabula Arts Center on Sunday, November 8.

We’re thrilled to present a 5-course experience, including Oysters Rockefeller, Shrimp & Scallop Bisque, Linguini with Clams, Pan Roasted Wild Sablefish, and a Rustic Apple Tart, each paired with an incredible sparkling w**e.

$125 per person, all-inclusive with extremely limited seating* Call 440-964-0301 to reserve your seat. Service begins at 5pm and payment is due on event day.

*Price includes a donation of $80 per meal to be donated to the Ashtabula Arts Center. Remaining price will be paid as gratuities to the waitstaff and kitchen (excluding Chef John). Bascule Bridge Grille is donating all ingredients and labor as our way of giving back to the community that supports us year round.

10/02/2026

PEAR TART // Flaky puff pastry layered with ripe pears, caramelized onions, and melty Gruyère, finished with sage oil and a silky balsamic reduction. Sweet, savory, and hard to share.

basculebridgegrille.com/menu

10/01/2026

The best part of dinner usually isn't on the plate. It's passing dishes across the table, stealing a bite of someone else's order, and telling the same story you've told a dozen times because it still gets a laugh.

That's what Bascule is for. Good food, better company, and no reason to hurry.

bit.ly/ReserveBasculeOnline

09/29/2026

Duck Confit, slow-cooked until tender, then finished crisp and glazed in our housemade five-spice plum sauce. A spoonful of chili garlic crisp brings a little heat. Plus your choice of two sides, pictured here with hand-cut tallow fries to catch everything left on the plate.

basculebridgegrille.com/menu