Appetizers to share


Crispy Firecracker Shrimp with Sweet Chili Sauce,
Napa Cabbage Slaw and Won Tons

Honey Glazed Warmed Brie with Dried Cranberries
& Toasted Almonds
Toasted Pugliese

Avocado and Roasted Heirloom Beet Salad
with Preserved Meyer Lemon Oil






(included with your dinner & show ticket)


(All Entrees start with)
Spring Salad with Sliced Cucumbers, Shaved Carrot,
Feta & Toasted Pepitas
Champagne Vinaigrette


Catch of the Day
Teriyaki Glazed Fresh Salmon with Sweet Orange-Garlic Chili Sauce
Rice Pilaf / Sauteed Zucchini Sticks with Charred Tomatoes


Free Range Chicken Breast
with Artichoke & Creamed Spinach Filling
Sauteed Zucchini Sticks with Charred Tomatoes, Garlic Noodles
Lemon Pan Sauce


Slow Braised Pot Roast with Port-Balsamic Glaze
Yukon Mashed Potatoes, Coriander Roasted Baby Carrots


Vegetarian Polenta Lasagna
Oven Crisped Polenta Infused with Ricotta & Layered with Zucchini, Mushrooms & Mozzarella
San Marzano Tomato and Light Alfredo Sauce


Grilled Filet Mignon
with Smoked Bacon Bleu Cheese Butter
Rosemary Roasted Fingerling Potatoes, Sauteed Zucchini Sticks with Charred Tomatoes

($18 extra for the Filet)





In place of the Filet, the Brunch Menu features:

Caramelized Bacon Benedict on Grilled Sourdough
Honey Glazed Bacon Topped with Over Easy Eggs
and House Made Hollandaise
Breakfast Potatoes and Seasonal Fruit



Executive Chef-Eric DeGroot