Menu
Served Friday & Saturday evenings
Appetizers
Sauteed Prawns
with Smoked Jalapeno Butter & Avocado-Tomatillo Relish
12
Queso Fundido
with Cilantro Vinaigrette and Tortilla Chips
10
Crispy Beer Battered Mushrooms
with Fresh Herb Aioli
9
Entrees
Included with your dinner-show ticket
Catch of the Day
( Your server will describe Tonight’s Seafood Selection )
Almond Crusted Chicken Piccata
Angel Hair Pasta with Spinach and Grape Tomatoes
Tangy Lemon Caper Sauce
Chile Rubbed Braised Beef Short Ribs
Buttered Baby Carrots, Mashed Potatoes with Cilantro Pesto
Cotija-Green Onion Gremolata
Vegetarian Cannelloni
Fresh Pasta Sheets Rolled with Fresh Spinach, Ricotta and Mozzerella Cheese Filling
Light Crimini Mushroom Alfredo Sauce
Shaft’s Bleu Cheese Crusted Filet Mignon with Fried Leeks
Sweet Potato Gratin, Buttered Baby Carrots & Braised Red Chard
(there is a $12 extra charge for this selection)
Executive Chef- Eric DeGroot / Sous Chef- Eric ( Hershey) Seadler
Buffet
Included with your dinner-show ticket
Served Thursday & Sunday evenings
Carved Spinach and Provolone Cheese Stuffed Pork Loin
with Dijon Cream Sauce
Marinated and Grilled Jerk Chicken
Rice Pilaf with Peas and Carrots
Crepes with Spiced Potato Filling and Cilantro Yogurt
Beef Stroganoff and Buttered Noodles
Catch of the Day
Steamed Vegetables
Green Beans & Mushrooms in Garlic Black Bean Sauce
Dinner Rolls
Green Salad
Fresh Fruit of the Season
Soup of the Day
Lentil Salad with Sweet Peppers, Avocado and Fresh Basil
Dilled Potato Salad with Celery and Onion
Chopped Salad
Chef’s Choice Salad
Brunch Buffet
Included with your brunch-show ticket
Served Sunday mornings
Carved Citrus Marinated Tri Tip
Hash Browns
Bacon and Sausage
Spinach and Mushroom Frittata
Fruited Cheese Blintzes
Almond Crusted Chicken Piccata
Catch of the Day
Steamed Vegetables
Breakfast Baked Goods
Green Salad
Fresh Fruit of the Season
Soup of the Day
Lentil Salad with Sweet Peppers, Avocado and Fresh Basil
Dilled Potato Salad with Celery and Onion
Chopped Salad
Chef’s Choice Salad
Executive Chef — Eric DeGroot / Sous Chef — Eric ( Hershey ) Scadler