Appetizers to share
CJ’s Sauteed Prawns with Strawberry-Honey Compound Butter
Basil Coulis and Balsamic Reduction
24
Pepperoni and Cheese Tater Tot Bake
Crispy Tater Tots Topped with Mozzarella, Pepperoni, Marinara and Alfredo Sauce
18
Birria Beef Quesadillas
with Chile Consomme and Guacamole
19
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Entrees
(included with your dinner & show ticket)
(All Entrees start with)
House Salad
with Shredded Carrots, Sliced Cucumbers, Black Olives and Toasted Sunflower Seeds
Creamy House Buttermilk Ranch
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Herb Seared Salmon Filet with Arugula Aioli
Oven Roasted Cauliflower, Lemon Steamed Basmati Rice
Buttermilk Fried Chicken Breast
with Honey Mustard Creme Fraiche
Sauteed Green Beans with Shallots & Garlic, Creamy Mashed Potatoes
Flat Iron Steak with Balsamic-Red Wine Bordelaise
Roasted Yukon Potatoes, Sauteed Green Beans with Shallots & Garlic
Baked Vegetarian Pot Pie with Puff Pastry
Pie with Caramelized Onion, Butternut Squash, Broccoli Florets and Green Pea Filling
Crispy Puff Pastry Lid
Grilled Filet Mignon with In House Smoked Tomato Bearnaise
Sauteed Asparagus and Roasted Yukon Potatoes with Rosemary Salt
($21 up charge for the Filet)
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In place of the Filet, the Brunch Menu features:
Denver Omelet with Tomatillo Sauce
Omelet Filled with Grilled Sweet Peppers, Scallions, Cheese and Black Forest Ham
Roasted Yukon Potatoes
Kiwi and Apple Citrus Salad with Honey-Lime Dressing
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Executive Chef- Eric DeGroot
Sous Chef- Charles J. De La Cerda II
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