Is lower Broad Street ready for a $15 lobster and bacon sandwich on toasted brioche roll?

The owners of the three-week-old Broad Street Filling Station think it is, and how. They’ve also got a roast duck sandwich and an ahi tuna burger on the menu, part of what chef Glenn Saldarini calls his “high-octane” approach to lunch and early supper.

Still, he and partner Pete Burr, former GM at Murphy Style Grill, are hedging a bit with a conventional menu of salads and deli sandwiches priced to keep local business owners, downtown shoppers and the throngs of bottomless stomachs from nearby Red Bank Catholic High coming back again and again.

Read all about this daring approach to the midday meal in today’s edition of our sibling site, Red Bank oRBit.

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