Appetizers to share
Blackened Prawns
with Mango and Creole Remoulade
24
Crispy Pork Lumpia
Savory Pork & Vegetable Filling Fried in Paper Thin Wrappers
Sweet Chili Dipping Sauce
23
Tomato and Pecorino Romano Cheese Bruschetta
with Arugula, Balsamic and Extra Virgin Olive Oil
18
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Entrees
(included with your dinner & show ticket)
(All Entrees start with)
Italian Spring Salad
with Shredded Carrots, Provolone, Crispy Chickpeas and Pepperoncini
Red Wine Vinaigrette
~
Provence Style Chicken
Pan Seared with Chardonnay, Lemon, Grape Tomatoes and Herbs de Provence
Buttermilk Mashed Potatoes, Roasted Broccoli
Hoisin Honey Glazed Salmon with Pineapple Relish
Toasted Sesame Basmati Rice, Gingered Sugar Snap Peas
Grilled Flat Iron Steak with Garlic Chili Crunch Aioli
Sweet Soy Soba Noodles and Roasted Broccoli
Roasted Vegetable Stuffed Pasta Shells
with Summer Squash, Red Peppers, Sweet Corn & Ricotta Filling
Artichoke Alfredo and Romesco
Filet Mignon with Crimini Mushroom Marsala Sauce
Butter Braised Carrots and Buttermilk Mashed Potatoes
Crispy Shallots
($21 up charge for the Filet)
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In place of the Filet, the Brunch Menu features:
Omelet with Cream Cheese and Chives
House Breakfast Potatoes, Glazed Bacon
Fresh Tomato Pico de Gallo
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Executive Chef- Eric DeGroot
Sous Chef- Charles J. De La Cerda II
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