UPCOMING DINNER EVENTS
THEATRE DINNER | CINDERELLA
DINNER SPECIALS $65
COURSE ONE
Risotto Stuffed Pumpkin, goat cheese, cranberry, and pancetta
COURSE 2
Autumn Salad With endive, apple, butternut squash, clementine, toasted walnuts, and blood orange vinaigrette
COURSE 3
Pan Roasted Salmon, fondant sweet potatoes, caramelized brussel sprouts, and saffron cream
COURSE 4
Magic Flower chocolate mousse torte, crème anglaise, and a little magic
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KIDS COURSES $18
COURSE ONE
Garlic Bread with marinara sauce
COURSE 2
Fruit Plate with a honey glaze
COURSE 3
Oven Fried Chicken with baby carrots, mashed potatoes, and gravy
COURSE 4
Magic Flower Dessert
SHOW RUNS FRIDAY, DECEMBER 6TH THROUGH SUNDAY, DECEMBER 22ND
FOUR-COURSE CHRISTMAS DINNER!
COURSE 1
Salad – confit heirloom tomatoes, persimmons, red onion, white balsamic vinaigrette, basil sorbet (Vegan)
or
Cream of Chestnut – with sweet potato, herbed yogurt, Cortland apples
COURSE 2
Scallops – pear, pomegranate, parsnip, blood orange beurre rouge
Beef Carpaccio – dressed arugula, horseradish Dijon, shaved watermelon radish, and cured egg yolk
Honey Ginger Glazed Carrots – beet and marcona almond puree, pistachio (Vegan)
COURSE 3
Duck Breast – Parisian potatoes, sweet corn puree, cherry gastrique $70
Herbed Bistro Filet – ruby red beet puree, caramelized butternut squash, shimeji mushrooms $75
Roast Vegetable Napoleon – eggplant, zucchini, winter squash, bell pepper, Romesco sauce (Vegan) $55
COURSE 4
Gingerbread Buche de Noel (Yule Log) – candied cranberries and rosemary, matcha, chocolate streusel
Chocolate & Mint Medley – chocolate ganache, mint ice cream, white chocolate mousse, mint bavaroise
Poached Pear – Port wine poached pear, pavlova, orange zest (Vegan)
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WEDNESDAY, DECEMBER 25TH | SERVED 5:00 PM – 10:00 PM
FOUR-COURSE NEW YEAR’S DINNER!
Starting at $68
Course One
Soupe Cresson or Fennel & Citrus Salad
Course Two
Duck Confit Raviolo, Tuna Tartare, or Beetroot Cylinder
Course Three
Ossobuco $72,
Bouillabaisse $77,
Duck Breast $74,
or Ratatouille Roll $68
Course Four
Blueberry Mousse, Chocolate Dome, or Poached Figs