Backstage Bistro

roasted butternut squash soup with lump crab meat garnish

belgian endive and field greens, market pears, spanish cabrales blue cheese, champagne, vinaigrette

grilled radicchio, field greens, roasted beets, oranges, and goat cheese

mushroom risotto ball stuffed with mozzarella and a sundried tomato aioli

beef, pork, and ricotta meatballs braised in a red wine tomato sauce

fresh mussels simmered in an apple cider cream sauce with bacon, shallots and apples

seared dry packed scallops, mushroom escabeche, cauliflower puree, golden raisins and pine nut salad, with fried parsley

red wine braised short ribs, banyul's and balsamic vinegar jus, pomme puree, roasted carrot, gremolata

sauteed gnocchi, brown butter, apple cider sauce, sage, toasted pecans and parmesan

braised duck, white wine pan sauce with homemade pappardelle pasta

grilled atlantic salmon, green apple, pomegranate and fennel slaw and cauliflower puree

grilled chicken, hummus, and jerusalem salad on homemade pita

roasted leg of lamb, tzatziki sauce, feta cheese red onions and tomato on homemade pita bread

roasted moroccan spiced carrots and tomatoes, goat cheese, olive tapenade on pumpernickel bread

black forest ham, gruyere cheese, bechamel sauce and parmesan served on brioche

cashew ice cream

sticky rice, peanuts, crispy shallots

shiitake mushroom dumplings, ginger and baby choy

lemongrass and cilantro with soy bean puree and chili dressing

shrimp salad, shrimp toast

five spiced braised pork shoulder, stir-fried cabbage

mixed rice pilaf, gingered vegetable stir fry

mustard seed, lentil samosa and spicy cabbage

spiced cashew basmati rice, paratha, tomato chutney

mushrooms with yogurt and spices, spinach with housemade paneer cheese, cauliflower and potato stew

curried chickpea stew yogurt raita, lamb-cumin bread

chocolate chunk ice cream

cashew ice cream