Friday and Saturday evening table service dinners
*Vegetarian +Gluten Free
Appetizers to share
~
Miso Marinated Grilled Prawn Skewers
Winter Slaw with Edamame & Ginger Aioli* (Contains Soy Beans)
15
Warmed Spinach & Artichoke Dip with Warm Pita Bread and Crudites* (+Gluten Free without Pita)
10
Crispy Chorizo and Black Bean Empanadas
Roasted Salsa Queso Fundido
14
Entrees
(Included with your Friday or Saturday dinner-show ticket)
(Server will Describe Tonight’s Seafood Selection)
Pan Seared Free Range Chicken Breast with Romesco+
Smoked Bacon, Caramelized Onion & Fontina Cheese Filling
Served over Soft Polenta with Charred Broccolini
Flat Iron Steak with Shaft’s Bleu Cheese Compound Butter+
Rosemary Scented Mashed Potatoes, Charred Broccolini
Balsamic Reduction
House Made Ricotta Gnocchi in Parmesan Broth*
Tender Braised Swiss Chard, Tomato Jam
Grilled Filet Mignon with Madeira Demi & Sauteed Shitakes
Yukon Potato & Butternut Squash Gratin, Braised Leeks
Parsnip Crisps
(There is an extra charge of $15 for this item)
Buffet
(Included with your Thursday or Sunday dinner-show ticket)
Carved Stuffed Pork Loin with Caramelized Onions and Cream Cheese+
Spicy Apple Sauce
Red Wine Braised Beef with Mushrooms and Soft Polenta+
Harissa Roasted Chicken+
Catch of the Day+
Spanakopita with Feta Cream*
Fusilli with Creamy Basil Pesto Sauce and Fire Roasted Tomatoes*
Steamed Vegetables*
Bread Basket
Fresh Fruit of the Season*
Soup of the Day
French Carrot Salad*+
Baby Arugula & Candied Pecan Salad with Bleu Cheese and Balsamic*+
Chef’s Choice Salad
Sunday Brunch Buffet
(included with your brunch-show ticket)
Carved Herb Crusted Roast Beef with Horseradish Cream+
Cheese Frittata with Leeks and Fire Roasted Tomatoes*+
Bacon and Sausage
Harissa Roasted Chicken+
Catch of the Day+
Belgian Waffles with Maple Whipped Cream and Fresh Berry Syrup
Steamed Vegetables*
Breakfast Baked Goods
Fresh Fruit of the Season*
Soup of the Day
French Carrot Salad*+
Baby Arugula & Candied Pecan Salad with Bleu Cheese and Balsamic*+
Chef’s Choice Salad
Executive Chef-Eric DeGroot / Sous Chef-Eric (Hershey) Seadler