Friday and Saturday evening table service dinners

Vegetarian  V

Gluten Free  GF


 Appetizers to share

~

Panko Crusted Shrimp Cakes with Sweet Chili Sauce
Pickled Cucumber and Ginger Relish
16

Oaxacan Cheese and Potato Taquitos  GF/V
Eric’s Homemade Salsa Roja and Cilantro Crema
14

Sauteed Portabello Mushrooms with Fresh Basil & Romesco  GF
Served with Crispy Polenta Triangles
15

~

 

Entrees

(Included with your Friday or Saturday dinner-show ticket)

 ~

Catch of the Day
( Server will Describe Tonight’s Seafood Selection)

Crispy Mary’s Chicken Breast with Honey Mustard Creme Fraiche
Buttermilk Marinated Chicken Breast, Garlic Mashed Potatoes
Seasonal Vegetable Toss

Baked Three Cheese Manicotti
Stuffed Pasta Shells with Ricotta, Mozzarella and Parmesan Filling  V
Oven Roasted Tomato Sauce

Grilled Flat Iron Steak with Matchstick Fries
House Made Barbeque Dipping Sauce
Seasonal Vegetable Toss with Lemon Butter

Bacon Wrapped Filet Mignon with Fresh Tarragon Chimichurri  GF
Golden Fondant Potatoes Braised in Broth & Brown Butter
French Green Beans and Baby Carrots
(There is an extra charge of $15 for this item)

 

Executive Chef-Eric DeGroot / Sous Chef-Frankie Rocha

 Buffet

(All items are subject to change)

(Included with your Thursday or Sunday dinner-show ticket)

Vegetarian  V

Gluten Free  GF

~

Carved Red Wine Braised Boneless Beef Short Ribs  GF
with Horseradish Cream

Potatoes Romanoff  GF
Fried Chicken with Honey Mustard Creme Fraiche
Pork Fried Rice  GF
Sweet Potato Tacos with Melted Cheese & Romesco  GF/V
Steamed Vegetables
Cumin Roasted Cauliflower Florets with Tahini Dressing  GF/V
Catch of the Day  GF
Dinner Rolls

Green Salad
Soup of the Day
Fresh Fruit of the Season

Broccoli Bacon Salad with Dried Cranberries & Sunflower Seeds  GF
Southwestern Potato Salad  GF/V
Shaved Brussels Sprouts Salad with Parmesan  GF/V
Chef’s Choice Salad

~

Sunday Brunch Buffet

(All items are subject to change)

(included with your brunch-show ticket)

 ~

Carved Red Wine & Dijon Marinated Tri Tip  GF
with Horseradish Cream

Hash Browns  GF
Fried Chicken with Honey Mustard Creme Fraiche
Bacon and Breakfast Sausage  GF
Broccoli and Cheese Crust less Quiche  GF/V
Steamed Vegetables
Fruited Cheese Blintzes  V
Catch of the Day  GF
Dinner Rolls

Green Salad
Soup of the Day
Fresh Fruit of the Season

Broccoli Bacon Salad with Dried Cranberries & Sunflower Seeds
Southwestern Potato Salad
Shaved Brussels Sprouts Salad with Parmesan
Chef’s Choice Salad

  ~

Executive Chef-Eric DeGroot / Sous Chef-Frankie Rocha