Appetizers to share
Tater Tot Poutine
with White Cheddar Cheese Curds and Rich Brown Gravy
19
Crispy Beer Battered Mushrooms
with Chive-Mustard Dipping Sauce
18
Coconut Shrimp
with Sweet Spicy Marmalade Sauce
22
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Entrees
(included with your dinner & show ticket)
(All Entrees start with)
Roasted Carrot and Goat Cheese Salad
with Dried Cranberries, Toasted Almonds
Maple Sherry Vinaigrette
~
Fresh Petrale Sole En Papillote
Sole Filet Baked in Parchment with Yukon Potatoes, Carrots and Zucchini
Lemon Caper Aioli
Marinated & Grilled Chicken Breast
Finished in a Sweet and Aromatic Coconut Curry Sauce
Steamed Basmati Rice, Grilled Broccolini
Korean Inspired Slow Braised Beef Short Ribs
Sweet Potato Grits, Braised Baby Bok Choy
Gochujang Sauce
Vegetarian Lasagna
Fresh Pasta Sheets Layered with Ricotta. Grilled Corn and Tomatoes
Baked in a Creamy Vodka Sauce
Grilled Filet Mignon
with Bourbon-Maple Bacon Compound Butter
Rosemary Roasted Root Vegetables, Grilled Broccolini
($21 up charge for the Filet)
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In place of the Filet, the Brunch Menu features:
Chile Verde Omelet
Slow Braised Pork with Melted Jack Cheese
CJ’s Refried Beans / Orange, Apple and Jicama Salad
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Executive Chef- Eric DeGroot
Sous Chef- Charles J. De La Cerda II
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