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Restaurant Ranking - ***1/2 Open to the Public Hours of Operation: Open Daily for Lunch 11:00-3:00pm Prices from $5 - $10 Open Friday Evenings for Dinner 6:00-9:00pm |
Executive Chef Nick Baker joined Bridlewood Golf Club in April 1999. He has a fairly extensive background, with a great knowledge of food and flavor combinations. His apprenticeship started in 1990 with a restaurant in Denver, CO. The owner was the president of the Colorado Restaurant Association, and deeply believed in The Culinary Institute of America (C.I.A.) graduates. Three of the chefs Nick had worked with were C.I.A. graduates. After his apprenticeship, he was offered a $10,000 scholarship to the C.I.A. of which he accepted. Nick's externship took him all over the state of New York, from movie sets in Manhattan, birthday parties for the Rockefellers, to the Thai Chi getaways in the Catskills.
After graduation, Nick was offered and accepted an executive chef position with an upscale restaurant in Denver. From there, he relocated to the Rio Grande Valley where he was executive chef of the largest hotel and catering operation in the area. Banquets ranged in guests counts up to 1,200 people per day. While in The Valley, he was contracted out by the president of Mitsubishi North America, where he cooked for clients from all over the world. Nick is blessed with a great family, wife Tessa and two children, Dylan and Miles.
Bridlewood Golf Club
presents
Mother's Day Brunch
Sunday, May 8, 2005
10:00 am to 2:00 pm
BREAKFAST STATION
Omelet's & Eggs Any Style
Belgium Waffles w/Assorted Toppings
Eggs Benedict
Potatoes O'Brien
Hickory Smoked Bacon & Link Sausage
Buttermilk Biscuits and Country Cream Gravy
SALADS & APPETIZERS
Tropical Fruit Display & Domestic Cheeses
Boston Bib Salad w/Toasted Almonds, Strawberries, Feta Cheese, & Bacon
w/a Spanish Sherry Vinaigrette
Assorted Mini Quiche
Lime Garlic Shrimp and Peel & Eat Jumbo Gulf Shrimp
Garden Italian Pasta Salad
ENTREES & VEGETABLES
Slow Roasted Top Round of Beef w/a Wild Mushroom Demi Glace & Horseradish Sauce
Brown Sugar Glazed Hickory Smoked Ham
Grilled Teriyaki Glazed King Salmon Filets w/Pineapple Salsa
Herb Crusted Chicken Breast w/a Marsala Mushroom Sauce
Scalloped Potatoes
Crisp Sugar Snap Peas w/Red Peppers & Summer Squash
Broccoli & Spinich Mornay
PASTA STATION
Shellfish Bowtie Pasta w/a Garlic Cream Sauce
SELECTION of DESSERTS
Chef's Selection of Cakes, Cobblers & Breakfast Breads
Adults - $26.95+tax+19% gratuity
(includes non-alcoholic juice, soft drinks, tea and coffee)
Children (3-12 years) - $11.95+tax+19% gratuity
(includes juice, soft drinks, tea and coffee)
Children under 3 - Free
Reservations w/Credit Card required - Call (972) 355-3795
48-Hour Cancellation Policy in Effect
Cancellation must be received within 48 hours or
card will be charged for reservation
Discounts and Coupons Do Not Apply
presents
Mother's Day Brunch
Sunday, May 8, 2005
10:00 am to 2:00 pm
BREAKFAST STATION
Omelet's & Eggs Any Style
Belgium Waffles w/Assorted Toppings
Eggs Benedict
Potatoes O'Brien
Hickory Smoked Bacon & Link Sausage
Buttermilk Biscuits and Country Cream Gravy
SALADS & APPETIZERS
Tropical Fruit Display & Domestic Cheeses
Boston Bib Salad w/Toasted Almonds, Strawberries, Feta Cheese, & Bacon
w/a Spanish Sherry Vinaigrette
Assorted Mini Quiche
Lime Garlic Shrimp and Peel & Eat Jumbo Gulf Shrimp
Garden Italian Pasta Salad
ENTREES & VEGETABLES
Slow Roasted Top Round of Beef w/a Wild Mushroom Demi Glace & Horseradish Sauce
Brown Sugar Glazed Hickory Smoked Ham
Grilled Teriyaki Glazed King Salmon Filets w/Pineapple Salsa
Herb Crusted Chicken Breast w/a Marsala Mushroom Sauce
Scalloped Potatoes
Crisp Sugar Snap Peas w/Red Peppers & Summer Squash
Broccoli & Spinich Mornay
PASTA STATION
Shellfish Bowtie Pasta w/a Garlic Cream Sauce
SELECTION of DESSERTS
Chef's Selection of Cakes, Cobblers & Breakfast Breads
Adults - $26.95+tax+19% gratuity
(includes non-alcoholic juice, soft drinks, tea and coffee)
Children (3-12 years) - $11.95+tax+19% gratuity
(includes juice, soft drinks, tea and coffee)
Children under 3 - Free
Reservations w/Credit Card required - Call (972) 355-3795
48-Hour Cancellation Policy in Effect
Cancellation must be received within 48 hours or
card will be charged for reservation
Discounts and Coupons Do Not Apply
Friday Night Dinners
All New Ala Carte Menu
Design and Specialize Your Own Meal
"Feature Appetizers"
"Feature Entrées"
(All Features Served with 2 Sides, plus Hot Bread & Butter)
All New Larger House Salad w / Feature Entrée - $1.95
"Choices of Sides"
All New Ala Carte Menu
Design and Specialize Your Own Meal
"Feature Appetizers"
| Fresh Baked Rolls | $1.95 |
| Steamed St. Edwards Island Mussels | $9.95 |
| Boiled Cajun Shrimp | $10.95 |
| Fresh Florida Stone Crab Claws | $10.95 |
| Shrimp Cocktail | $10.95 |
"Feature Entrées"
(All Features Served with 2 Sides, plus Hot Bread & Butter)
| Grilled Filet Mignon of Beef w/Sauce Béarnaise | $19.95 |
| Sautéed Chicken Marsala w/a Marsala Mushroom Sauce | $14.95 |
| Pan Seared Maryland Crab Cakes w/an Old Bay Remoulade | $17.95 |
| Sautéed Alaskan Halibut w/Sauce Charon | $18.95 |
All New Larger House Salad w / Feature Entrée - $1.95
"Choices of Sides"
|
House Salad (counts as 2 sides) Cup of Soup (counts as 2 sides) Garlic & Chive Whipped Potatoes Oven Roasted New Potatoes Grilled Asparagus Grilled Seasonal Vegetables Creamed Spinach w/Pine Nuts Capellini w/Garlic, Tomato & White Wine Sautéd Mushrooms Saffron Rice Pilaf Italian Pasta Salad Fresh Seasonal Fruit |