Reopening April 23!

Roger Rocka’s Dinner Theater and Good Company Players are both abuzz with activity and excitement.  We’re getting everything all ready for our long-awaited reopening on Friday.

Doors will open at 5:30 for dinner.  At 6:15 we’ll start a lively reel of video highlights to warm your heart and remind you of why you love musical theater.  At 7 an intimate live concert called In the Meantime will begin, featuring a stellar corps of rotating GCP members.  The evening will include stage stories and favorite moments from emcee Dan Pessano.

With Terry Lewis on piano and a pair of veteran GCP performers drawn from the likes of Jessica Sarkisian, Shawn Williams, Emily Pessano, Ted Nunes, Meg Clark, Camille Gaston and Sara Price, we’ll finally be getting a taste of the music and fun we’ve been missing for more than a year.  Dinner, the highlight reel and In the Meantime will be presented each Friday, Saturday and Sunday Matinee.
There are state health rules we have to follow in order to reopen as a musical theater.  All present will have to show proof of COVID vaccination or a negative test within 72 hours.  Guests will wear masks when not at their tables and we’ll all mask up to protect the performers when the concert starts.  We’ll also need to respect social distancing when entering and leaving.

But here’s some really great news!  Good Company Players is in rehearsal for a talent-filled production of Nunsense.  With the county infection rate continuing to improve, Nunsense will blossom on our stage on May 20.

For reservations, go to our website at

Or give our box office a call at 266-9494.
It’s now open Tuesday through Thursday from Noon to 5,
Friday and Saturday from Noon to 6:30, and Sunday from 10 to Noon.


Our bar will be ready Friday to meet your beverage wishes.

Wines and beers of course, and Lyndsie June’s specialties, like these.

Red Lemon
our house made long island iced tea with strawberry and fresh lemon

BB Gun
a patron margarita with vanilla and cranberry on the rocks

Peach Moscato Bellini
moscato wine, peach schnapps, oj, grenadine

Boston Tea Party
Premium Long Island with Kahlua and Grand Marnier

River City Lemonade
oj, pineapple, lemonade, grenadine, sprite

Sharks Cooler
coconut cream, pineapple, n/a blue curacao

What’s cooking?  Here’s Chef Eric’s Menu for In the Meantime!


Crab and Shrimp Stuffed Mushrooms
Topped with Jack Cheese, Slow Baked in Chardonnay with Fresh Herbs & Butter   14

Crispy Chile Spiced Fries
with Sweet Pepper Remoulade Dipping Sauce   9

Steak, Roasted Poblano & Caramelized Onion Quesadillas
Cilantro Crema and Black Bean Salsa   12

All Entrees Include:
Spring Mix Salad with Strawberries, Dried Cranberries, Candied Almonds & Feta Cheese, Tarragon Vinaigrette

Grilled Flat Iron Steak with Sun Dried Tomato Pesto
Herb Roasted Yukon Potatoes, Spring Vegetables
Black Pepper Jus

Teriyaki Glazed Salmon Filet
Steamed Basmati Rice with Grilled Scallions, Spring Vegetables, Pineapple Relish

Mary’s Stuffed Chicken Breast
Pan Seared Chicken with Roasted Fennel, Artichoke and Parmesan Filling, Spring Vegetables, Angel Hair Pasta with Browned Butter, Mandarin Beurre Blanc

Pappardelle Primavera
Fresh Pasta Sauteed with Asparagus Spears, Roasted Red Peppers, Spinach and Poached Garlic, Light Alfredo Sauce, Shaved Parmesan

This menu will also be available at Sunday Brunch, with a second salad choice and an additional entree.

Fruit Salad with Strawberries, Kiwis, Orange Segments and Dried Cranberries, Maple-Lemon Dressing

Three Cheese Omelet with Grape Tomato Relish
Country House Potatoes, Applewood Smoked Sliced Bacon

Executive Chef-Eric DeGroot / Sous Chef-Frankie Rocha

Welcome back!