Roger Rocka's Dinner Theater

Risotto Fritters with Lemon Basil Pesto and Pomodoro Sauce

Basil Coulis and Balsamic Reduction

Pure Farm Raised Prawns Sauteed with Garlic, Chardonnay and Herb Compound Butter

with Smoked Paprika and Cumin, Grilled Pita Bread

Spicy Shrimp with Mango & Fresno Chilies / Sushi Grade Ahi Tuna with Avocado & Jicama

with Caramelized Onions, Peppers and Melted Provolone Cheese Toasted Baguette

with Mustard-Chive Dipping Sauce

Olives & Poached Garlic Toasted Crostini

Spanish Garlic Prawns with Paprika, Lemon and Extra Virgin Olive Oil

with Preserved Meyer Lemon Dipping Sauce

with Chili Jam

Topped with Jack Cheese and Slow Baked with Chardonnay & Fresh Herbs

with Zesty Remoulade Dipping Sauce

Local Tomato and Fresh Mozzarella Salad with Fresh Basil & Balsamic Reduction

with Smoked Chile Butter, Avocado and Tomatillo Relish

with Smoked Paprika Aioli Dipping Sauce

with Crudites and Toasted Crostini

with Chile Consomme and Guacamole

with Strawberry-Honey Compound Butter Basil Coulis and Balsamic Reduction

Crispy Tater Tots Topped with Mozzarella, Pepperoni, Marinara and Alfredo Sauce

with Green Goddess Dipping Sauce

with Ricotta, Fresh Basil and Balsamic

Poached Lobster Filling with Cilantro, Mozzarella & Sharp Cheddar Guacamole and Mango Salsa

with Balsamic Vinaigrette and Arugula

with Chile Consomme Guacamole

with Chilies and Fresh Herbs Lemon Caper Sauce & Marinara

with Arugula and Balsamic

with Olive Toasted Breadcrumbs and Tangy Meyer Lemon Aioli

Topped with Jack Cheese and Slow Baked with Chardonnay & Fresh Herbs

with Jalapeno-Arugula Aioli Dipping Sauce

Cumin Scented Crepes with Scrambled Egg, Bacon, Diced Green Chilies and Scallion Filling, Crispy Smashed Red Potatoes, Tomatillo Sauce and Chipotle Crema

Omelet Filled with Grilled Sweet Peppers, Scallions, Cheese and Black Forest Ham, Roasted Yukon Potatoes, Kiwi and Apple Citrus Salad with Honey-Lime Dressing

with Almond Butter Streusel

with Orange Marmalade and Oreo Cookie Crust

with Candied Walnuts, Feta and Poppy Seed Dressing

with Caramelized Onion, Butternut Squash, Broccoli Florets and Green Pea Filling with Crispy Puff Pastry Lid

Free Range Chicken Breast Slow Simmered in Paprika Broth and Creme Fraiche, Buttered Spaetzle, Grilled Zucchini and Summer Squash

with Honey Mustard Creme Fraiche, Sauteed Green Beans with Shallots & Garlic, Creamy Mashed Potatoes

to be determined

Twice Baked Cinderella Potato with Creamy Gruyere Custard Filling, Sauteed Garlic Sugar Snap Peas

Roasted Yukon Potatoes, Sauteed Green Beans with Shallots & Garlic

Sauteed Asparagus and Roasted Yukon Potatoes with Rosemary Salt

Dauphinoise Potatoes, Sauteed Baby Carrots, Port Reduction

with Whipped Browned Butter and Fresh Basil, Potato and Cauliflower Mash, Sauteed Broccoli with sweet Peppers and Crispy Onions

Crispy Smashed Red Potatoes and Garlic Roasted Broccoli

Oven Roasted Cauliflower, Lemon Steamed Basmati Rice

with Shredded Carrots, Sliced Cucumbers, Black Olives and Toasted Sunflower Seeds with Creamy House Buttermilk Ranch

Herb & Garlic Seared Chicken with Creamy Feta Sauce

with Roasted Carrots, Dried Cranberries, Toasted Almonds & Goat Cheese, Maple-Sherry Vinaigrette

Baked In Cast Iron, Crispy Hash Browns, Tropical Fruit Salad with Fresh Mint

Sauteed Portabello Mushroom and Mixed Vegetable Filling, Crispy Potato Gruyere Topping

Baked with Ricotta, Sauteed Spinach and Romano Stuffing, Oven Roasted Tomato Sauce, Basil Pesto

with Mustard Croutons and Shaved Parmesan

A Caramel Bourbon Milkshake, blended with Bulleit Bourbon and Salted Caramel Syrup.

A Chocolate, Chocolate Chip Shake with Espresso Vodka.

A Chocolate Chip Shake with Black Raspberry Liqueur

A Strawberry Banana Milkshake, with sweetened Strawberries and Creme de Banana Liqueur.

A Cinnamon and Spice Milkshake spiked with Irish Cream, Chocolate Sauce and Peppermint Schnapps

Amaretto Liqueur and Pineapple Juice blended with Vanilla Ice Cream

Empress Indigo Gin, Elderflower Liqueur, Fresh Lemon and Orange Bitters. Shaken and served up.

Mocktail - Blackberry and Amaretto Torani syrups, with OJ and Ginger Beer. Can be made as a Spirited Cocktail with the Addition of Bacardi Rum.

A Refreshing Cooler with Strawberries, Limoncello, White Zinfandel, and Sprite. Served on the rocks.

Vanilla Vodka, Chai Spice, Irish Cream, and Cinnamon, Shaken and served up.

Crown Royal Whisky, Sour Apple Schnapps, Simple Syrup, Cranberry Juice. Served on the rocks

Hot Coffee with White Chocolate Sauce and Butterscotch Schnapps. Topped with Whipped Cream and a Caramel Drizzle

Paloma Margarita with House-made Rosemary Syrup and Ruby Red Grapefruit Juice

(Mocktail) Coconut Cream, Torani Banana Syrup, and Pineapple Juice with a Splash of Soda. Topped with Whipped Cream! Can be made into a Spirited Cocktail with the addition of Malibu Coconut and Cruzan Banana Rums