Dinner on March 13th and 14th, 2020

Brunch Sunday March 15th, 2020

Symphony Buffet

Soup and Salads

Vegetable and Bean Soup (GF/VEG)

Basil Marinated Heirloom Tomato and

Cucumber Salad with Feta Cheese (GF/VEG)

Soba Noodle Salad (VEG/GF)

Soba Noodles, Julienned Carrots, Green Onions,

Shitake Mushrooms, Cilantro, Sweet Chili

Farro and Brown Rice Salad (VEG)

Farro, Brown Rice, Bell Peppers, Celery, Dried Cherries

Pecans, Parsley, and Zesty Orange Vinaigrette

Entrees and Sides

Vegetable Melody(GF/VEG)

Chive Whipped Mashed Potatoes (GF/VEG)

Coq Au Vin

Fish Melody   (GF)

Shrimp Scampi Butter Sauce

Carving Station

BBQ Rubbed Tenderloin of Pork (GF)

Pear Ginger Sauce


Visit our Symphony Dessert Bar


20% gratuity will be added to parties of 8 or more

Executive Chef Tim Semenuk

** For Sunday Brunch, Carving Station is Substituted for Bacon, Sausage, & Scrambled Eggs.**