APPETIZERS

Caprese Stuffed Avocado $10

A split avocado stuffed with grape tomatoes, fresh mozzarella balls, tossed in a nut-free pesto, topped with balsamic glaze and fresh julienne basil

 

French Fries Two Ways $10

Shoestring and sweet potato fries served with a truffle-aioli dipping sauce

 

BBQ Brisket Sliders $10

Two pretzel bun sliders topped with onion tanglers and zesty house-made ketchup

Classic Shrimp Cocktail $10

Succulent jumbo shrimp, lemon aioli and zesty cocktail sauce

INCLUDED STARTER
(choice of one)

ABT Salad

Summer greens with tomatoes, cucumber, and shredded carrots, served with our house-made honey mustard vinaigrette

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

 

OR

Vegetable Minestrone Soup

Diced onion, celery, carrots, peas, tomatoes, zucchini, and red kidney beans in a vegetable tomato broth

INCLUDED ENTREE
(choice of one)

Roasted Beef Brisket

Tender beef brisket slow roasted with herb brown gravy jus, served with garlic mashed potatoes

Underwood, Pinot Noir – Oregon

Mango-Cilantro Glazed Salmon

Seasoned grilled salmon fillet with gluten-free mango-cilantro sauce, served with a side of wild rice

R Collection by Raymond, Chardonnay – St. Helena, California

 

Creamy Mushroom-Spinach Chicken

Grilled chicken topped with a mushroom-spinach cream sauce, served with a side of garlic mashed potatoes

Giesen, Sauvignon Blanc – Marlborough, New Zealand

 

Mediterranean Chilled Shrimp Pasta Salad

Chilled marinated shrimp, spiral pasta, halved cherry tomatoes, Kalamata olives, diced cucumber, feta cheese, sliced red onion, and chopped artichokes lightly tossed in lemon-oregano vinaigrette. Served chilled.

The Seeker, Riesling – Mosel, Germany

Soba Noodle Roasted Ratatouille

Soba noodles tossed with sautéed blistered cherry tomatoes, yellow squash, zucchini, eggplant and red bell peppers.

(Contains onions, garlic, thyme, oregano, olive oil, balsamic vinegar, salt and pepper, gluten-free soy sauce)

Caposaldo, Pinot Grigio – Delle Venezie, Italy

ENTRÉE ADD-ONS

Grilled salmon $9
Grilled shrimp $7
Grilled chicken $6
Grilled asparagus $4
Grilled vegetable $4
Sautéed mushrooms $4

UPGRADED ENTREES

Filet Mignon $18

A dry-aged filet mignon topped with sautéed mushrooms, served with garlic mashed potatoes and Chef’s choice of seasonal vegetables

Folie à Deux, Merlot – Alexander Valley, California

 

Shrimp Scampi Pasta $16

Sautéed shrimp on a bed of linguine pasta with blistered cherry tomatoes, asparagus tips, and garlic-butter scampi sauce with shaved parmesan cheese

Kendall Jackson, Chardonnay – California

DESSERTS

Key Lime Pie $10

Tangy key lime filling on a graham cracker crust with a light whipped topping

Whipped Cream Liqueur Coffee $9

 

Chocolate Crunch Bar $10

Wonderfully crunchy bottom of imported wafers and praline, topped with silky chocolate mousse, whipped cream, caramel drizzle, and a gaufrette wafer

Irish Cream Liqueur Coffee $9

Tiramisu $10

Moist espresso and rum infused lady fingers layered with chocolate chip mascarpone cream and freshly whipped cream, dusted with cocoa powder

Hazelnut Liqueur Coffee $9

Sugar- and Gluten-Free Exotic Cake $10

Gluten-free coconut cake layered with sugar-free mango and passion fruit mousse

Chef’s Choice Sorbet $6

 

Chef’s Choice Gelato $6

BEVERAGES

Confession $8

A Sugar Rimmed, Frozen Blend of Barton Vodka and Peach Purée with Mr. Boston Blue Curacao Floated on top

Soul Saver $8

A Creamy Martini with Malibu Rum, Mr. Boston Amaretto and Mr. Boston Dark Crème De Cacao

 

       Featured Wine: High Note $26

          Red Blend – Mendoza Argentina

          Vibrant flavors of ripe dark fruits with a silky texture and a deep ruby red hue

∞ 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 erik@azbroadway.org.