Appetizers to share
CJ’s Sauteed Prawns
with Strawberry-Honey Compound Butter
Fresh Basil Coulis
21
Beer Battered Sweet Onion Rings
with Smoked Paprika Aioli Dipping Sauce
14
Warmed Asiago and Sun Dried Tomato Dip
with Crudites and Toasted Crostini
18
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Entrees
(included with your dinner & show ticket)
(All Entrees start with)
Salad
Southwestern Caesar Salad with Chipotle Parmesan Dressing
Fried Corn Tortilla Threads
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Catch of the Day
Teriyaki Glazed Salmon Filet
Coconut Infused Jasmine Rice and Braised Baby Bok Choy
Pickled Cucumber Relish & Sriracha Mayo
Chicken Parmesan with Marinara Sauce
Crispy Chicken Breast with Parmesan and Melted Mozzarella
Aunie’s Browned Butter Pasta, Sauteed Winter Vegetable Medley
Grilled Flat Iron Steak with Red Chimichurri
Roasted Garlic Mashed Potatoes, Maple Glazed Baby Carrots
Caramelized Butternut Squash & Mascarpone Cheese Cannelloni
Light Roasted Grape Tomatoes and Baby Carrots
Pomegranate Beurre Blanc
Hickory Smoked Filet Mignon with Crispy Leeks
Yukon Potato & Celery Root Gratin, Sauteed Winter Vegetable Medley
Veal Demi with Red Seedless Grapes
($20 up charge for the Filet)
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Brunch
In place of the Filet, the Brunch Menu features:
Quiche Lorraine
Egg Custard Baked with Three Cheeses and Smoked Bacon in Pastry Tart
Breakfast Potatoes with Sweet Peppers & Onions
Fresh Berry Salad with Vanilla Simple Syrup
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Executive Chef-Eric DeGroot / Sous Chef-Charles J. De La Cerda II
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