APPETIZERS

CONEY ISLAND SLIDERS $8
Mini hot dogs topped with classic Coney sauce and cheddar cheese

TEMPURA MUSHROOMS $7
Crisp and golden with Dijonnaise dipping sauce

BUFFALO CHICKEN SPRING ROLLS $9
Shredded pork and vegetables with blue cheese dipping sauce

PECAN CRUSTED BRIE $9
Topped with apple lingonberry chutney, served with Melba toast

CRISPY CALAMARI $10
Served with roasted garlic-lemon aioli

CLASSIC SHRIMP COCKTAIL $10 √
Succulent jumbo shrimp, lemon aioli, and zesty cocktail sauce

CRAB CAKES $10
A mixture of fresh crab, cilantro, green onions, Old Bay Seasoning,
and breadcrumbs with aioli sauce

INCLUDED STARTERS

MANHATTAN STYLE CLAM CHOWDER
A hearty blend of tomatoes, vegetables, potatoes and clams

CHOPPED Salad √
Romaine, cucumber, tomato, apple and chevre with our
house made white wine vinaigrette

(Ranch, Blue Cheese and Oil & Vinegar are available upon request)

INCLUDED ENTREES

CHIANTI BRAISED BEEF SHORT RIBS √
Tender boneless beef short ribs braised in Chianti reduction with roasted root vegetables and red potatoes
§ Francis Coppola, Cabernet – California

PORK MARSALA √
Tender braised pork shoulder in Marsala sauce with leeks and roasted sweet peppers
§ Caposaldo, Pinot Grigio – Italy

VEGETABLE POLENTA STRATA √
Herbed ricotta, butternut squash, mushroom, zucchini and roasted peppers with heirloom tomato sauté
§ Chateau Ste. Michelle, Riesling – Columbia Valley

GRILLED SALMON FLORENTINE √
Topped with braised spinach, shallots and lemon butter sauce with a side of wild rice blend
§ The Seeker, Riesling – Germany

GRILLED SHRIMP SALAD √
Mixed greens with cucumber, Parmesan, croutons and grape tomatoes with our house made citrus vinaigrette
§ Geisen, Sauvignon Blanc – New Zealand

CHICKEN FORRESTIER √
Tender chicken breast braised in a rich mushroom and tomato sauce served with garlic whipped potatoes
§ Shoofly, Shiraz – Australia

ENTRÉE ADD-ONS

Grilled salmon $7
Grilled shrimp $6
Grilled chicken $5
Sauteed mushrooms $4
Grilled vegetable $4
Steamed asparagus $4

§ Indicates a Suggested Wine Pairing

∞ Indicates a Suggested Drink Pairing

Indicates a selection that can be prepared gluten free

* Eating undercooked foods increases your chance of foodborne illness.

In most instances, your ticket price includes the meal and show but not a gratuity. Please consider an appropriate gratuity for your dinner service.

UPGRADED ENTREES

BROADWAY RIBEYE* $18 √
Bone-in steak with a classic steakhouse seasoning, garlic whipped potatoes and steamed asparagus
§ Underwood, Pinot Noir – Oregon

NEW YORK STEAK $16 √
Tender Angus seasoned with black pepper and sea salt served with garlic whipped potatoes and steamed asparagus
§ Canoe Ridge Expedition, Merlot – Washington

FILET MIGNON* $17 √
Lightly seasoned with Maître d’ butter, garlic whipped potatoes and steamed asparagus
§ Simple Life, Pinot Noir – California

PASTA A LA CARCIOFI $6 √
Range chicken breast, artichoke hearts
and fresh basil in a Pecorino cream sauce
§ Kendall Jackson, Chardonnay – California

DESSERTS

CHOCOLATE OVERLOAD $8
Chocolate cake with chocolate mousse and chocolate buttercream
∞ Three Olives Vanilla Coffee $9

RUSTIC GINGERBREAD CAKE $8
Layered with vanilla bean mousse and dusted with powdered sugar
∞ Frangelico Coffee $9

MIXED BERRY PARFAIT $9
Strawberries, blackberries and raspberries with pastry cream and butter pound cake
∞ Amaretto Coffee $9

SPICED APPLE COBBLER $10
Served warm with Dutch crumble topping
∞ Butterscotch Schnapps Coffee $8

CLASSIC NEW YORK CHEESECAKE $9
Served with dark cherry compote and whipped cream
∞ Irish Cream Coffee $9

IPA ALMOND CAKE $9
Spiked with GreenHead IPA and filled with honey mousse
∞ Keoke Coffee $9

SUGAR-FREE RICOTTA CRÉPES $8
Served with brandied rum sauce

CHOCOLATE MOUSSE $7
Fluffy milk chocolate mousse

ORANGE SORBET $6 √

DARK CHOCOLATE GELATO $6 √

PECAN CHOCOLATE CHIP COOKIE $5

Beverages

SECOND HAND ROSE $8
A mixture of Barton Vodka, Mr. Boston Peach Schnapps, Lemonade and Strawberry Purée

NICKY $8
A martini with Mr. Boston Amaretto, Triple Sec, and Sweet & Sour

FEATURED WINE $26
Handsome Devil, Red Blend Napa Valley
This blend will tempt you with raspberry and vanilla aromas and smooth fruit flavors

YOUR CHEF

JON MORTIMER (Executive Chef) was born into a “food family” with a grandfather who was chairman of General Foods in White Plains, NY. After working in various restaurants into his early 20s and attending the University of Arizona and the Horst Mager Culinary Academy in Portland, Oregon, Jon performed a pastry apprenticeship in Norway and a hotel apprenticeship in Italy. Jon owned restaurants in Idaho before moving to California and taking the helm at Kenwood Inn and Spa. Jon joined the Kroger Company/Fry’s in 2011 and brought a unique perspective on Bistros, Chinese kitchens, the Fresh Attractions Cooking School and catering. Jon is author of The Idaho Table, a Certified Executive Chef, adjunct professor at Boise State University School of Culinary Arts and California Culinary Academy, host of the weekly food and wine radio show Radio Café on KIDO 580 AM, television chef on KBOI channel 2’s “Culinary Tip of the Day,” spokes-chef for the United Dairymen of Idaho, consulting chef to Snake River Farms American Kobe Beef, and has also appeared on the Today Show.