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Use Our A La Carte Menus To Design Your Own Event

Pulling from our a la carte menu can inspire new and exciting dishes. Bridge Catering prides itself on customizing the menu not only for each guest, but for each event.  However, we are not limited to the following menus . Use the list as a jumping off point to inspire your own creativity. Then tell us your vision, and we will make it come true.

Bridge Catering prepares dishes from a wide range of cuisines. Chef Hand’s over 40 years of experience has allowed him to hone his skills in preparing multiple regional dishes, as well as fuse different  cultural styles. His unique culinary viewpoint and cosmopolitan approach to food service will delight your palette. From simple soul food to the unique and extraordinary, Chef Hand will please. We would love to create something unique for your event.


  • Classic Caesar: Romaine, Fresh Grated Parmesan, Croutons, Caesar Dressing
  • Wild Raspberry: Mixed Greens, Fresh Fruit, Trail Mix, Raspberry Vinaigrette
  • Fresh Garden Salad: Mixed Greens, Sliced Cucumbers and Tomatoes, Shredded Carrots, Croutons, Choice of Dressing
  • Grilled Vegetable Salad: Mixed Greens, Julienne Grilled Vegetables, Split Cherry Tomatoes, Fresh Grated Parmesan, Choice of Dressing
  • Grilled Fruit Salad: Mixed Greens, Grilled Stone Fruit of the Season, Candied Pecans, Choice of Dressing
  • New York Chopped Salad: Romaine, Diced Cucumber and Tomato, Crumbled Egg, Bacon and Bleu Cheese, Choice of Dressing
  • Bridge Salad: Mixed Greens, Dried Cranberries, Feta, Candied Pecans, Raspberry Ranch Vinaigrette
  • Greek Salad: Romaine, Kalamata and Green Olives, Sliced Red Onions, Julienne Sun Dried Tomatoes, Whole Pepperoncini and Feta Cheese, Balsamic Vinaigrette
  • Wild Raspberry Salad with Grilled Chicken: A Bed of Mixed Greens Topped with Freshly Sliced Herb Grilled Chicken Breast, Fresh and Grilled Fruit and Trail Mix, with Raspberry Vinaigrette Dressing
  • Grilled Chicken Caesar Salad: Classic Caesar Salad with Fresh Parmesan Topped with Freshly Sliced Herb Grilled Chicken Breast
  • Chicken Fajita Salad: A Bed of Romaine Lettuce, Sautéed Peppers and Onions, Shredded Cheddar and Jack Cheeses Tossed in a Southwest Caesar Dressing, Topped with Pico de Gallo, Sour Cream, Pepperoncini and Blackened Grilled Chicken
  • Caprese Salad: Freshly Sliced Mozzarella and Tomato with Fresh Basil drizzled with Olive Oil and Balsamic Vinegar with Artisan Bread

Vinaigrettes:  Balsamic, White Balsamic Vinaigrette , Fresh Raspberry Vinaigrette, Raspberry Ranch, Fresh Lemon | Fresh Tomato Basil | Asian Ginger Vinaigrette | Ranch |  Bleu Cheese | Caesar | Honey Mustard | Thousand Island|



  • Turkey and Swiss: Freshly Sliced Oven Roasted Turkey Breast, Swiss Cheese, Romaine and Tomato on Multigrain Bread
  • Chicken Salad: Southern Homemade Chicken Salad with Romaine and Tomato on French Croissant
  • Grilled Chicken: Freshly Sliced Herb Grilled Chicken Breast, Swiss Cheese, Romaine and Tomato with Honey Mustard on Focaccia
  • Ham and Swiss: Freshly Sliced Baked Ham, Swiss Cheese, Romaine and Tomato with Honey Mustard on a Kaiser Roll
  • Roast Beef and Provolone: Freshly Sliced Oven Roast Beef, Provolone, Romaine and Tomato with Creamed Horseradish on Ciabatta
  • Tuna Salad: Homemade Tuna Salad with Romaine and Tomato on French Croissant
  • Pimiento Cheese: Homemade Pimiento Cheese with Mayonnaise on Country White
  • Grilled Vegetable: Grilled Red and Yellow Peppers, Portobello Mushrooms, Zucchini and Hummus on Focaccia

Specialty Wraps

  • Pesto Chicken Wrap: Freshly Sliced Herb Grilled Chicken, Swiss and Pesto Mayonnaise in a Fresh Tortilla Wrap
  • Grilled Chicken: Herb Grilled Chicken Breast with Classic Caesar Salad
  • Caesar Wrap: Parmesan in a Fresh Tortilla Wrap


  • Turkey Club: Freshly Sliced Oven Roasted Turkey Breast with Apple Wood Smoked Bacon, Tomato, Sprouts and Garlic Aioli on Focaccia
  • Chicken Club: Freshly Sliced Herb Grilled Chicken Breast with Turkey Bacon, Swiss, Sun Dried Tomatoes with Grainy Honey Mustard on Multigrain Bread
  • Black Forest Ham and Gouda: Ham with Smoked Gouda, Thinly Sliced Apple with Raspberry Preserves on Multigrain Bread
  • Grilled Vegetable with Prosciutto: Prosciutto with Grilled Red and Yellow Peppers, Portobello Mushrooms, Zucchini and Hummus on Focaccia
  • Italian Grinder: Black Forest Ham, Mortadella, Cappicola Ham, Hard Salami, Provolone Cheese, Mustard, Mayonnaise, Romaine, Tomato, Onion, Banana Pepper, Olive Oil, Red Wine Vinegar and Italian Seasoning on an Artisan Hoagie Roll
  • Muffaletta: Olive Salad, Giardiniera, Salami, Mortadella, Capicollo and Provolone on Muffaletta Roll
  • Basil Mozzarella: Sliced Buffalo Mozzarella with Fresh Basil, Romaine and Tomato with Olive Oil Drizzle on Ciabatta
  • Three Cheese: Provolone, Swiss and Cheddar, Garlic Aioli, Sprouts, Romaine and Tomato on Ciabatta
  • Grilled Portabella with Goat Cheese: Sliced Portabella with Goat Cheese, Charred Red Peppers, Grilled Asparagus, and Hummus on Focaccia
  • Turkey Brie Panini: Freshly Sliced Oven Roasted Turkey Breast with French Brie with a Sweet Cranberry Sauce
  • Reuben: Sliced Corned Beef with Swiss Cheese, Sauerkraut with Thousand Island Dressing on Grilled Rye


Hot Appetizers

  • Crab Cakes with Ginger Remoulade
  • Thai Spring Rolls with Cilantro Hoisin
  • Duck Quesadillas with Cucumber and Hoisin
  • Beef Tenderloin Skewer in Truffle Oil with Potato Marble
  • Moo Shu Chicken in Belgian Endive Cup
  • Chicken Lychee Skewer
  • Lollipop Lamb Chop  with a Mint Demi Glaze
  • Shrimp , Chicken, or Vegetarian Quesadilla
  • Beef or Chicken Enchiladas
  • Crab and Artichoke Dip
  • Blue Tenderloin Rumaki
  • Pupusa/Arepas
  • Shrimp Tempura
  • Asiago and Black Olive Chicken Skewer
  • Pulled Carolina Chicken on Parmesan Tuille
  • Lobster Skewer with Chili Aioli

Cold Appetizers

  • White Tuna Tataki in Cucumber Shell
  • Asian inspired Salmon and Swordfish Skewers
  • Jicama, Red Pepper, and Mushroom Bruschetta with Chesse Spread
  • Peppercorn Encrusted Tuna with Wasabi Aioli
  • Beef Tenderloin Crostini
  • Blue Cheese Marbles
  • Grilled and Chilled Salmon
  • Creamy and Crabby Crackers
  • Assorted Sushi and Nigiri with Pickled Ginger and Wasabi
  • Jumbo Shrimp Cocktail
  • Grilled Assorted Vegetable Platter to include Jicama, Chinese Eggplant, and Chayote Squash
  • Imported and Domestic Cheese Tray with European Crackers
  • Grilled Candied Fruit Skewers
  • Shrimp and Scallop Ceviche
  • Tiger Prawn Tempura


  • Grilled Vegetables
  • Steamed Vegetables
  • Haricots Vert
  • Butternut Squash Ratatouille
  • Steamed Broccollni
  • Whipped Blue Cheese Parsnips
  • Fresh Eggplant Salad
  • Parmesan Broccoli
  • Chayote Squash Stuffed with Candied Jasmine Rice and Caramelized Apricots
  • Baked Fuji Apples Stuffed with Butternut Squash Risotto
  • Baked Vegetable Wellington with Smoke Gouda


  • Sliced Beef Tenderloin with a Peppercorn Mushroom Sauce
  • Prime Rib with a  Horseradish Cream Sauce and Au Jus
  • Home-Style Pot Roast with Carrots and Potatoes
  • Lollipop Lam Chops with a Mint Demi Glace
  • Dijon and Rosemary Encrusted Lamb Chops
  • Spinach and Gorgonzola Stuffed Pork Lion
  • Herbed Encrusted Pork Loin with Braised Apple Demi Glace
  • Smothered Pork Chops on a Bed of Rice with Brown Gravy
  • Truffle Crusted Angus Rib-Eye with Celeriac Puree
  • Foie Gras and Fennel Ravioli with Meyer Lemon  Brown Butter
  • Grilled Venison Chops with Red Wine poached pears
  • Pistachio and Herb Encrusted Rack of Domestic Lamb
  • Sage and Pepper  Encrusted  Rib-Eye of Wild Boar
  • Prosciutto Wrapped Pork Tenderloin with Lingonberry Fig Compote


  • Chicken Rumaki with Turkey Bacon
  • Chicken Roulade with an Apple Walnut  Sauce
  • Sliced Roast Duck Breast  with Pomegranate Mint Relish
  • Airline Chicken Breast with Chicken Jus
  • Herbed and Frenched Chicken Breast  with Portobello Mushrooms, Peppers and Onions
  • Sliced Turkey Breast with Cranberry Chutney
  • Scarlet’s Chicken over Penne Pasta
  • Chicken Saltimboca
  • Chicken Cordon Blue
  • Thai Curry Chicken
  • Chicken or Turkey Piccatta
  • Chicken and Italian Sausage Penne Pasta
  • Roasted Cornish Game Hen with Hickory Grilled Peaches
  • Slow Roasted Turkey Breast with Cranberry Fig Compote
  • Macadamia Encrusted  Tilapia


  • Sea Bass Provencal
  • Macadamia Encrusted  Tilapia
  • Whole Grain Mustard and Horseradish Salmon Filet
  • Polenta Crusted Lump Crab Cakes with Dill Remoulade
  • Pan Seared Scallop With Béarnaise
  • Grilled Sea Bass with Lemaon Caper Sauce
  • Whole Side Grilled And Chilled Salmon
  • Roasted Shrimp with Lobster Bisque and Crispy Corn Cakes
  • Santa Barbara Prawn a la Provencal
  • Poached White Sturgeon with Thyme Infused Tomato Broth
  • Plank Roasted King Salmon with Vanilla Orange Glaze
  • Pistachio Encrusted Trout with Blood Orange Marmalade


  • Kong Pao Vegetable Stir Fry with Jasmine Rice
  • Sun Dried Tomato  Ravioli
  • Roasted Red Pepper and ricotta Lasagna
  • Corn and tomato  Charred Chili Relleno
  • Eggplant Napoleon
  • Vegetable  Paella


  • Mushroom, Onion, and Tomato Risotto
  • Crispy Scalloped Potatoes
  • Lobster Macaroni and Cheese
  • Lo Mein Salad
  • Cheddar Stuffed Twice Baked New Potatoes
  • Creamy Garlic Mashed Potatoes
  • Sweet Potato Rounds
  • Mediterranean New Potato Salad
  • Purple Peruvian Potato Hash
  • Creamy Truffle Polenta
  • Fennel and Asparagus Risotto
  • Buttermilk Gnocchi Au Gratin
  • Blue Cheese Risotto Cakes
  • Sweet Potato Gnocchi with Golden Beets and Gorgonzola