Hors d’oeuvres
HOT
Grilled Buffalo on a Garlic Pepper Cracker with
a Yellow Pepper Cream Cheese
Seared Mini Rock Shrimp Cakes with Horseradish and
Pepperoncini Dipping Sauce
Venison Sausage Grilled with Pepper, Onion, and
Whole Grain Honey Mustard
COLD
Salmon Mousse with a Crostini
Prosciutto Wrapped Asparagus with Dipping Sauces
Smoked Ruby Red Trout with Herb Cheese on a Crostini
Entrees
Roasted Chicken and Grilled Asparagus
Grilled Flatiron Steak
Chili Rubbed Seared Salmon
Center Cut Roast Pork Loin Sides
Wild Rice
Garlic Whipped Potatoes
Steamed Broccoli with Garlic Herb Butter
Green Beans with Toasted Almonds Salads
Field Green Salad
Marinated Vegetable Salad
Bridgewater Salad (signature dish)
