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)
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