Friday and Saturday evening table service dinners
*Gluten Free
+Vegetarian
Appetizers to share
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Sauteed Prawns with Smoked Chile Butter, Avocado and Tomatillo Relish*
14
Tempura Sweet Red Onion Rings with 2-Dipping Sauces+
Traditional Dashi & Gochujang Aioli
10
Warmed Brie with Barbara’s Cherry Brandy Compote & Toasted Almonds*+
Pugliese Toast (Gluten Free without toast)
12
Garlic Fries with Parmesan Cheese*+
6
Entrees
(Included with your Friday or Saturday dinner-show ticket)
(Server will Describe Tonight’s Seafood Selection)
Crispy Buttermilk Marinated Chicken Breast
Orzo Rice Pilaf & Seasonal Vegetable Toss
Orange Hollandaise
Grilled New York Steak with Oregano-Mint Chimichurri*
Buttermilk Whipped Potatoes
Spiced Roasted Baby Carrots with Lemon & Shallots
Jumbo Stuffed Pasta Shells with Arrabbiata Sauce+
Smoked Provolone, Fresh Spinach and Ricotta Filling
Basil Pesto
Herb Seared Filet Mignon with Marsala & Creme Fraiche Pan Sauce*
Crispy Yukon Potato Wedges
Garlic Sauteed Asparagus Spears with Lemon Zest & Honey
(There is an extra charge of $15 for this item)
Buffet
(All items are subject to change)
(Included with your Thursday or Sunday dinner-show ticket)
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Slow Ale Braised Beef Brisket with Smoked Paprika*
Mustard Horseradish Cream
Orzo Rice Pilaf
Chicken Pot Pie with Puff Pastry
Sauteed Zucchini with Pecorino Romano and Toasted Almonds*+
Tater Tots with Melted Cheddar, Smoked Bacon & Buttermilk-Chive Dipping Sauce*
Stir Fried Bok Choy and Mushrooms+
Catch of the Day
Steamed Seasonal Vegetables*+
Bread Rolls
Crunchy Thai Salad with Napa Cabbage & Crispy Wontons*
Banana Strawberry Salad with Chardonnay-Honey Syrup*+
Chopped Vegetable Salad with Bleu Cheese Dressing*+
Fourth Chef’s Choice Salad
~
Sunday Brunch Buffet
(All items are subject to change)
(included with your brunch-show ticket)
~
Slow Ale Braised Beef Brisket with Smoked Paprika*
Mustard Horseradish Cream
Hash Browns+
Bacon & Sausage*
Crispy Chicken Breast with Buttermilk-Chive Sauce
Mushroom, Vegetable & Swiss Cheese Egg Bake*+
Napoleon Cheese Blintz with Fruit Topping+
Catch of the Day
Steamed Seasonal Vegetables*+
Breakfast Baked Goods
Crunchy Thai Salad with Napa Cabbage & Crispy Wontons+
Banana Strawberry Salad with Chardonnay-Honey Syrup*+
Chopped Vegetable Salad with Bleu Cheese Dressing*+
Fourth Chef’s Choice Salad
Executive Chef-Eric DeGroot / Sous Chef-Frankie Rocha