Appetizers to share
Garlic Scampi
Sauteed Prawns with Herb Compound Butter and Meyer Lemons
24
Pesto Stuffed Mushrooms
with Balsamic Vinaigrette and Arugula
16
Charcuterie Board
Selection of Assorted Cured Meats, Cheeses and Spiced Nuts
Toasted Crostini
25
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Entrees
(included with your dinner & show ticket)
(All Entrees start with)
Caesar Salad
with Mustard Croutons and Shaved Parmesan
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Open Faced Chicken Cordon Bleu with Hollandaise
Panko Seared Chicken Breast, topped with Sliced Black Forest Ham & Gruyere
Rice Pilaf and Broccolini with Fresh Herbs
Red Wine Braised Beef Short Ribs
Yukon Mashed Potatoes with Roasted Garlic and Chives
Honey Roasted Baby Carrots / Gremolata
Teriyaki Glazed Salmon Filet
with Pickled Cucumber Scallion Relish
Broccolini with Fresh Herbs and Rice Pilaf
Vegetarian Canneloni
Fresh Pasta, rolled with Sauteed Mushroom, Artichoke and Ricotta Filling
Baked in a Light Bechamel and Basil Tomato Sauce
Grilled Filet Mignon with Bleu Cheese Glacage and Port Reduction
Crispy Smashed Potatoes with Rosemary Salt
Pan Roasted Brussels Sprouts
($20 up charge for the Filet)
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In place of the Filet, the Brunch Menu features:
Huevos Rancheros with Applewood Bacon
Two Fried Eggs Stacked on Corn Tortillas
with Refried Beans, Sliced Bacon & Queso Fundido
Housemade Ranchero Sauce,
Winter Salad with Pomegranate Poppy Seed Dressing
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Executive Chef- Eric DeGroot
Sous Chef- Charles J. De La Cerda !!
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