Appetizers to share
Shrimp and Crab Stuffed Mushrooms
Topped with Jack Cheese and Slow Baked with Chardonnay & Fresh Herbs
23
Crispy Artichoke Hearts
with Preserved Meyer Lemon Dipping Sauce
16
Pepperoni and Roasted Red Pepper Bruschetta
with Chili Jam
17
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Entrees
(included with your dinner & show ticket)
(All Entrees start with)
Baby Spinach & Strawberry Spring Salad
with Candied Walnuts, Feta and Poppy Seed Dressing
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Braised Chicken Paprikash
Free Range Chicken Breast Slow Simmered in Paprika Broth and Creme Fraiche
Buttered Spaetzle, Grilled Zucchini and Summer Squash
Grilled Flat Iron Steak
with Whipped Browned Butter and Fresh Basil
Potato and Cauliflower Mash, Roasted Asparagus
Crispy Onions
Catch of the Day
Your server will describe today’s seafood choice
Vegetarian Zucchini Rollatini
Baked with Ricotta, Sauteed Spinach and Romano Stuffing
Oven Roasted Tomato Sauce, Basil Pesto
Filet Mignon with Arugula Chimichurri
Twice Baked Cinderella Potato with Creamy Gruyere Custard Filling
Roasted Asparagus
($21 up charge for the Filet)
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In place of the Filet, the Brunch Menu features:
Smoked Ham & Mixed Vegetable Frittata Baked In Cast Iron
Crispy Hash Browns, Tropical Fruit Salad with Fresh Mint
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Executive Chef- Eric DeGroot
Sous Chef- Charles J. De La Cerda II
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