Kitchen at the Stand

Mesclun greens, grape tomatoes, English cucumbers, sliced toasted almonds, crumbled Gorgonzola cheese and balsamic Dijon vinaigrette.

Crispy calamari, watermelon, cucumber, and cilantro tossed in sweet chili sauce.

Classic Caesar salad with garlic pretzel bread croutons.

Shaved kale, gala apple, cucumber, and citrus vinaigrette.

Imported Italian burrata cheese, garlic roasted grape tomatoes, fresh basil crostini.

2 panko crusted crab cakes and pineapple-arugula chutney.

Sushi grade yellowfin tuna marinated in a spicy miso dressing served in atrio of mini savory cannoli shells.

Pan fried dumplings stuffed with ground sirloin, cheddar cheese, diced pickles and house dipping sauce.

Assorted beets, mesclun, sliced cucumber, fried goat cheese, shallot vinaigrette.

Chunks of Maine lobster, mango, cucumber, cilantro, wrapped in a spring roll served with wasabi aioli and sweet Thai chili sauce.

Sushi grade salmon, miso and truffle dressing, avocado puree, wonton chips.

Buttered thick cut brioche, Maine lobster salad, and avocado.

Crispy shrimp tossed in a creamy chili sauce.

Diver scallops, Serrano, grapefruit, cilantro, onions, and peppers.

Cracked pink and black peppercorn crusted sushi grade yellowfin tuna with an Asian dressed mesclun salad and garlic lime aioli.

Simply grilled chicken breast topped with mixed greens and fresh herbs, roasted tomatoes and balsamic dipping sauce.

Thin crust personal size pizza, slow roasted duck breast, plum sauce, cilantro, cucumber, scallions and crumbled goat cheese.

Classic creamy chicken pot pie in a brioche bread bowl.

Grilled hanger steak topped with Gorgonzola and sauteed onions on famous stand pretzel bread and waffle fries.

Char grilled hanger steak topped with frizzled onions, balsamic glaze and Bearnaise dipping sauces and waffle fries.

Prime ground beef burger on famous stand pretzel bread and waffle fries.

Ground portobello mushroom burger topped with pesto marinated beef steak tomatoes on famous tand pretzel bread and salad.

Sauteed seasonal vegetables, Black wild rice, stuffed inside bell pepper, roasted in house made tomato sauce, topped with vegan cheddar cheese.

Chianti & sweet sake braised beef short rib, off the bone, served with whipped potatoes.

Beer battered chattam cod, mango cabbage slaw, chipotle aioli.

Thin crust, mascarpone, fresh ricotta, and truffle.

Pan roasted, sake and miso marinated Atlantic salmon and crispy kale.

Crispy spicy chicken sandwich, Nashville hot sauce, smoked ranch dressing, sliced pickle, and famous stand pretzel bread.

Chianti and sweet sake braised beef short rib. Served with whipped potatoes.

Beer battered tilapia in a flour tortilla with guacamole, sour cream, tomato, and jalapenos.

Seared rare, topped with wasabi mayo, seaweed slaw, lettuce, tomato, and served with fries.

Char-grilled hangar steak topped with frizzled onions. Served with balsamic glaze and Bearnaise dipping sauce and waffle fries.

Ground beef burger on our famous stand pretzel bread and waffle fries.

Prime-aged stand custom Pat La Freida blend, famous pretzel bread. Served with waffle fries.

Simply grilled chicken breast topped with mixed greens and fresh herbs, roasted tomatoes, and balsamic dipping sauce.

Cracked pink and black peppercorn crusted sushi-grade yellowfin tuna with garlic-lime aioli, served with citrus arugula salad.

Seared diver scallops, chimichurri, cauliflower puree and roasted cauliflower florets.

With maple dip.

Sweet ginger salt.

Hot hazelnut chocolate fondue, strawberries, pineapple, marshmallows, cookies.

The Stand?s famous pretzel bread soaked & baked in a caramel cream, topped with a caramel drizzle and pretzel salt.

Homemade ice cream and chocolate chip cookies.