Appetizers to share
Duo of Ceviche
Spicy Shrimp with Mango & Fresno Chilies / Sushi Grade Ahi Tuna with Avocado & Jicama
22
Philly Cheese Steak Dip with Caramelized Onions, Peppers and Melted Provolone Cheese
Toasted Baguette
18
Arancini
Crispy Risotto Fritters with Sun Dried Tomatoes and Mozzarella Cheese
Lemon Basil Pesto, Olive Tapenade
17
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Entrees
(included with your dinner & show ticket)
(All Entrees start with)
Mixed Summer Salad
with Sugar Snap Peas, Sliced Radish, Goat Cheese and Toasted Sunflower Seeds
Lemon Basil Vinaigrette
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Herb Seared Salmon Filet with Blueberry-Ginger Chutney
Fragrant Steamed Jasmine Rice, Summer Vegetable Saute
Orange Buerre Blanc
Marinated Greek Style Chicken Breast
Garlic Seared Chicken with Creamy Tahini Sauce
Roasted Yukon Potatoes with Lemon & Oregano / Sauteed Green Beans
Grilled Flat Iron Steak
with Roasted Garlic and Chive Compound Butter
Buttermilk Mashed Potatoes, Summer Vegetable Saute
Roasted Poblano Chile Rellano
Chile Stuffed with Charred Sweet Corn, Smoked Black Beans, Spanish Rice & Meted Cheese
Tomatillo Sauce & Chipotle Crema
Grilled Filet Mignon with Mushroom Bordelaise
Creamed Spinach with Smoked Bacon
Roasted Yukon Potatoes with Lemon & Oregano
($20 up charge for the Filet)
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Brunch
In place of the Filet, the Brunch Menu features:
Florentine Omelet
Egg Omelet with Creamed Spinach, Bacon and Sauteed Mushroom Filling
Hash Browns, Melon Garnish
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Executive Chef-Eric DeGroot
Sous Chef-Charles J. De La Cerda II
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