Appetizers to share

Crispy Fried Calamari with Jalapenos, Lemon
and Herbs Remoulade Dipping Sauce

Insalata Caprese
Summer Local Tomato & Fresh Mozzarella Salad
Extra Virgin Olive Oil, Balsamic Reduction and Fresh Basil

Queso Fundido
Melted Cheese Dip with Roasted Poblanos & Caramelized Onions Tortilla Chips



(included with your dinner & show ticket)

All Entrees are Served with:
Spring Mix Salad with Watermelon, Crumbled Feta and Toasted Pepitas Creamy Basil Vinaigrette

Grilled Fresh Salmon Filet with Nectarine-Basil Relish

Coconut Infused Steamed Basmati Rice, Succotash Ginger Citrus Beurre Blanc

Buffalo Style Crispy Chicken Breast
Panko Crusted, Buttermilk Marinated Chicken with Creamy Grits Frank’s Hot & Bleu Cheese Dipping Sauces
Summer Corn Succotash

Barbequed Slow Braised Beef Short Ribs
Grilled Scallion Mashed Potatoes, Buttermilk Coleslaw Eric’s Homemade BBQ Jus, Cilantro Gremolata

Summer Pasta Primavera
Penne Pasta with Roasted Squash, Sweet Red Peppers & Broccoli Florets Light Alfredo Sauce with Preserved Meyer Lemon

Grilled Filet Mignon with Smoked Paprika Compound Butter Chimichurri Roasted Fingerling Potatoes and Zucchini Ribbons Fried Shallots

($18 extra for the Filet)



In place of the Filet, the Brunch Menu features:

Broccoli and Cheese Quiche with Puff Pastry
Italian Breakfast Sausage, House Potatoes with Peppers and Onions Seasonal Melon Fruit Garnish


Executive Chef-Eric DeGroot / Sous Chef-Frankie Rocha


Occasionally, a specific side dish or entree shown on the menu may become temporarily unavailable, in which case our chef will substitute a selection equally desirable and appropriate.