An American in Paris menu


Croûte aux Champignons $10

Sautéed mushrooms in a creamy garlic and thyme sauce, served with a warm loaf of bread


Duck Confit Flatbread $10

Grilled flatbread topped with roasted garlic spread, baby arugula, shredded duck confit, and smoked raspberry sauce

Charcuterie and Fromage Board $12

Chef’s choice of two cheeses and sliced charcuterie with red grapes, crackers, and jam

√ Classic Shrimp Cocktail $10

Succulent jumbo shrimp, lemon aioli and zesty cocktail sauce

ABT’s Classic Crab Cake $12

Arizona Broadway Theatre’s famous house-made crab cakes drizzled with lemon aioli

(choice of one)

ABT Salad

Winter greens with dried cranberries, grape tomatoes, cucumbers, and a side of our house-made champagne vinaigrette

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


Tomato Bisque Soup

Rich and savory creamy tomato soup

(choice of one)

Coq au Vin Blanc

Grilled chicken breast topped with a white wine cream sauce with mushrooms and capers, served with whipped potatoes

Giesen, Sauvignon Blanc – Marlborough, New Zealand

Lemon Mustard Salmon*

Salmon fillet topped with a French wholegrain lemon mustard glaze, served over herb wild rice pilaf

Kendall Jackson Vintner’s Reserve, Chardonnay – Santa Rosa, California


Beef Goulash

Slow-roasted beef tips with tomato and herb gravy jus with carrots, onion, celery, and diced potatoes, served in a crock

Francis Coppola Diamond Collection, Cabernet Sauvignon – Oakville, California


√Chunky Vegan Ratatouille

Sautéed and stewed mushrooms, zucchini, squash, eggplant, crushed fire-roasted tomatoes, roasted red peppers, red kidney beans, pearl onions, red wine vinegar, salt, pepper, garlic, and fresh herbs

Folie A Deux, Merlot – Alexander Valley, California


√French Chopped Salad

Herb-marinated grilled chicken atop a bed of chopped romaine lettuce, hard boiled eggs, French-style green beans, roasted new potatoes, sliced red radish, Kalamata olives, cucumbers, and thinly sliced red shallots, served with a side of our house-made champagne vinaigrette

Stella Rosa, Moscato D’Asti – Italy


Grilled salmon $9
Grilled shrimp $7
Grilled chicken $6
Grilled asparagus $4
Grilled vegetables $4
Sautéed mushrooms $4
Whipped potatoes $3


Cassoulet $16

A hearty Northern white bean and mirepoix stew topped with crispy confit duck leg and thigh, smoked French sausage, and sous-vide/pan-seared crispy pork belly, served with Chef’s choice of seasonal vegetable

Meiomi, Chardonnay – Sonoma, California


Stuffed Chicken Roulade & Wild Mushroom Risotto $14

Baked boneless chicken breast stuffed with spinach and prosciutto, sliced and served over wild mushroom risotto with a creamy Boursin cheese sauce, served with Chef’s choice of seasonal vegetable

Caposaldo, Pinot Grigio – Delle Venezie, Italy

16 oz Ribeye Steak* $20

A boneless grilled prime-grade cut of ribeye steak, served with dauphinoise potatoes and Chef’s choice of seasonal vegetable

The Crusher, Petite Sirah – Napa, California


Cedar Pecan-Crusted Rainbow Trout $14

Pecan and herb crusted rainbow trout, oven roasted on cedar planks with a side of brandy cream sauce, served with wild rice pilaf and Chef’s choice of seasonal vegetable

Consentino “The Zin”, Zinfandel – Lodi, California


√ Vanilla Crème Brûlée $10

Smooth and creamy vanilla custard topped with caramelized sugar and a strawberry

Amaretto Liquour Coffee $9


French Petit Fours and Chocolate Strawberries $12

Two chocolate covered strawberries, Chef’s choice of French petit fours, truffles, and macarons

Irish Cream Liqueur Coffee $9

Opera Cake $10

Thin layers of espresso-soaked almond sponge cake with chocolate ganache and coffee buttercream filling

Hazelnut Liqueur Coffee $9


√Gluten-Free/Sugar-Free Chocolate Cake $10

Gluten-free  chocolate cake layered with sugar-free chocolate mousse


√Chocolate Mousse $6

Chocolate mousse topped with freshly whipped cream, chocolate shavings, and a gaufrette

Chef’s Choice Sorbet $6


Chef’s Choice Gelato $6


Paradise $8

A refreshing blend of Barton Vodka, Triple Sec, Blood Orange Juice and Ginger Beer with a splash of fresh Orange Juice and Lime Juice


S’Wonderful $8

A delicious mix of Three Olives Vanilla Vodka, Chambord Liqueur and Pineapple Juice


Featured Wine

Chateau de Campuget 2015 – Red Rhone

A blend of 70% Syrah 30% Grenache Noir with notes of blackberries and spices

∞ 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.

Dietary restrictions or menu concerns? Contact Chef Erik Angelo at 623-707-8848 or