The menu for the evening will be created by
Chefs from the Arrowhead Professional Chefs Association.
Caramelized Onion & Roasted Mushroom Crostini
King Salmon Crostini Smoked Brisket
Jalapeño Sliders with Bent Paddle ESB mustard sauce
Arugula, Tomato, Basil Salad with Balsamic Fig Glaze or Buttermilk Basil Dressing
Golden Beet & Onion Soup
Lake Fish with Chimichuri, Golden Beets, Purple Carrots, & Spring Greens
French Crusted Rack of Pork with Root Vegetable Puree, & a Shaved Brussels Salad**
Caramel Apple Éclair
**Vegetarian entree available upon request. Please indicate below in ticket purchase.