Menu
Served Friday & Saturday evenings
Appetizers to share
Insalata Caprese
Succulent Heirloom Tomatoes with Fresh Mozzarella, Basil & Balsamic Reduction
8
Duo Of Ceviche
Spicy Prawns with Mango & Fresno Chilies / Sushi Grade Ahi with Avocado & Jicama
12
Savory House-Made Chicken Empanadas with Queso Fresco
Served with Pico de Gallo and Avocado
10
Entrees
Included with your Friday/Saturday dinner-show ticket
Catch of the Day
( Your server will describe Tonight’s Seafood Selection )
Lavender Brined Mary’s Chicken Breast Cooked Under a Brick
Summer Vegetable Tian with Fresh Basil
Pan Sauce of Smoked Bacon, Fresh Figs and Pearl Onions
Grilled Flat Iron Steak with Fresh Cilantro-Mint Chimichurri
Sweet Corn and Yukon Potato Hash
Summer Vegetable Toss with Herbed Lime Butter
Grilled Eggplant Rollatini
Ricotta, Fresh Spinach & Goat Cheese Wrapped with Grilled Eggplant
Roasted Sweet Red Pepper Sauce
Bacon Wrapped Filet Mignon with Shaft’s Bleu Cheese
Summer Vegetable Tian
Cabarnet Tomato Relish & Rosemary Vinaigrette
(There is an extra charge of $12 for this item)
Executive Chef- Eric DeGroot / Sous Chef- Eric ( Hershey) Seadler
Buffet
Included with your Thursday/Sunday dinner-show ticket
Ancho Chile-Coffee Rubbed Roast Beef with Fresh Corn & Charred Tomato Relish
Braised Red Potatoes with Lemon and Chives
Build your Own Grilled Chicken Fajitas with Chipotle Sour Cream
Summer Vegetable Gratin
Stir-Fried Shrimp with Snow Peas in Hot and Sour Sauce
Steamed Vegetables
Beer Battered Fish with Tartar Sauce
Penne Pasta with Pesto Alfredo & Fire Roasted Tomatoes
Artisan Bread Rolls
Green Salad
Fresh Fruit of the Season
Soup of the Day
Tabbouleh
Cabbage Salad with Spicy Peanut Dressing
Antipasto with Marinated Veggies, Meats and Cheese
Chef’s Choice Salad
Sunday Brunch Buffet
Included with your brunch-show ticket
Ancho Chile-Coffee Rubbed Roast Beef with Fresh Corn & Charred Tomato Relish
Bacon and Breakfast Sausage
Lavender Brined Chicken Breast with Fresh Figs & Pearl Onions
Tortilla Egg Scramble
Cheese Blintzes with Fruit Topping
Steamed Vegetables / Hash Browns
Catch of the Day
Buttermilk Bisquits and Gravy
Breakfast Baked Goods
Green Salad
Fresh Fruit of the Season
Soup of the Day
Tabbouleh
Cabbage Salad with Spicy Peanut Dressing
Antipasto with Marinated Veggies, Meats and Cheese
Chef’s Choice Salad
Executive Chef — Eric DeGroot / Sous Chef — Eric ( Hershey ) Scadler