Pre-Show Dining


Savor a pre-event dining experience! We are proud to offer pre-event dining in the elegance of the ANB Bank Room.

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Guests enjoy a relaxed, convenient evening complete with delicious menus crafted by the staff at Centerplate, our in-house catering service. After dinner is complete, guests are just steps away from their seats.

All dining begins ninety minutes before each event and includes a buffet-style dinner, handcrafted dessert, coffee, tea, water & tax. A bar is also available for a separate charge. Gratuity is not included.

To book your dining experience, please call Verlee Koskovich, our Club Concierge at 719-477-2102. Dinners prices are $23.50 per person unless otherwise stated.

Call soon! Our seats fill quickly and dinners often sell out. Cut-off time for each weekend dinner is Tuesday at noon.

Select a show below to view the menu

Philharmonic - Feb. 8, 2019 (Dinner is SOLD OUT)

Iceberg Wedge Topped with Rendered Bacon, Blue Cheese, Heirloom Tomatoes
and Chopped Eggs

Blue Cheese and Green Goddess Dressings

Homemade Cheddar Biscuit with Honey Butter

Blackened  Chicken

Cajun Crab Cake with Cajun Remoulade

House Recipe Red Beans and Rice

Red Velvet Cake

Philharmonic - Feb. 9, 2019 (Dinner is SOLD OUT)

Iceberg Wedge Topped with Rendered Bacon, Blue Cheese, Heirloom Tomatoes
and Chopped Eggs

Blue Cheese and Green Goddess Dressings

Homemade Cheddar Biscuit with Honey Butter

Blackened  Chicken

Cajun Crab Cake with Cajun Remoulade

House Recipe Red Beans and Rice

Red Velvet Cake

Lyle Lovett / John Hiatt - Feb. 11, 2019 (Dinner is SOLD OUT)

Green Cabbage, Bell Peppers, Sliced Onions, Spinach, Candied Walnuts, Dried Cranberries and Carrots tossed in a Balsamic Vinegar Dressing

 Warm White & Wheat Dinner Rolls with Butter

Pit Smoked Beef Brisket

Fireball BBQ (sauce on the side)

Dijon Roasted Red Potatoes

Bourbon Cream Corn

 Strawberry Short Cake Shooters

 

Broadway Evita - Feb. 12, 2019 (Dinner is SOLD OUT)

Greens and Fresh Herbs with Green Onions, Shredded Jicama, Bell Peppers, Shredded Carrot, Cucumber, Toasted Peanuts and Fried Wontons with in Orange Chili Vinaigrette and Ranch dressong

Fresh Baked Rolls & Butter

Teriyaki Grilled Beef with Crushed Pineapple

Grilled and Roasted Vegetables
Stir Fried & Steamed White Rice

Green Tea Cheesecake

Broadway Evita - Feb. 13, 2019 (Dinner is SOLD OUT)

Greens and Fresh Herbs with Green Onions, Shredded Jicama, Bell Peppers, Shredded Carrot, Cucumber, Toasted Peanuts and Fried Wontons with in Orange Chili Vinaigrette and Ranch dressong

Fresh Baked Rolls & Butter

Teriyaki Grilled Beef with Crushed Pineapple

Grilled and Roasted Vegetables
Stir Fried & Steamed White Rice

Green Tea Cheesecake

 

Philharmonic - March 2 (Dinner 6 pm, Show 7:30 pm)

Romaine and Iceberg Lettuce, Cheddar Jack Blend, Fire Roasted Corn & Bell Peppers, Black Beans and Thinly Sliced Red Onion tossed

 Honey Cilantro Vinaigrette on the side

Green Chili Cornbread served with Whipped Honey Butter

Cheddar Cheese, Bell Pepper Trio and Corn mixed into Tex-Mex Rice

Cumin, Garlic and Lime Roasted Broccoli

Teriyaki Beef Tenders topped by Pineapple Chutney

Chili Lime Marinated Chicken drizzled with Amber Honey

Tres Leches Cake

 

Philharmonic - March 3 (Brunch 1 pm, Show 2:30 pm)

Fruit and Cheese Display

Creamy House Slaw

Tossed with Black Beans and Corn

Scrambled Eggs

Pulled Pork and Green Chili Tacos

Pico de Gallo, Green Onion, Diced Jalapenos, Lime Crema

Shredded Trio Cheese and Flour Tortillas

Lemon Zest sautéed Zucchini and Yellow Squash

Crisp Bacon

Sausage Links

French Toast Bar for Dessert

Philharmonic - March 8 (Dinner 6 pm, Show 7:30 pm)

Asiago Dinner Rolls Served with Whipped Butter

Arugula, Radicchio and Finley Shredded Fennel Salad topped with Diced Tomato and Pecorino Cheese

Lemon Vinaigrette on the Side

Coffee Rubbed Shoulder Tender

Pork Tenderloin Beer Brined & Grilled with Hoisin Glaze

Smoked Tomato Asparagus

Brown Butter Yukon Potatoes

Chefs Version of Strawberry Shortcake

Philharmonic - March 9 (Dinner 6 pm, Show 7:30 pm)

Asiago Dinner Rolls Served with Whipped Butter

Arugula, Radicchio and Finley Shredded Fennel Salad topped with Diced Tomato and Pecorino Cheese

Lemon Vinaigrette on the Side

Coffee Rubbed Shoulder Tender

Pork Tenderloin Beer Brined & Grilled with Hoisin Glaze

Smoked Tomato Asparagus

Brown Butter Yukon Potatoes

Chefs Version of Strawberry Shortcake

Mormon Chorale Lamb of God - March 16 (Lunch 12:30 pm, Show 2 pm)

Arugula tossed with Spring Greens, Lemon Zest, Marinated Roma Tomatoes, Anjou Pears, Red Onion and Gorgonzola Cheese with Lemon Vinaigrette served on the side

Dinner Rolls & Cracked Pepper Whipped Butter

Lemon Thyme Grilled Salmon

Seared Beef Tenders topped with Cherry Chutney

White Cheddar Yukon Gold Smashed Potatoes

Sautéed Broccoli with Tarragon White Wine Lemon Butter Sauce

Lemon Cream Cake garnished with Strawberry Puree

Mormon Chorale Lamb of God - March 16 (Dinner 5:30 pm, Show 7 pm)

Arugula tossed with Spring Greens, Lemon Zest, Marinated Roma Tomatoes, Anjou Pears, Red Onion and Gorgonzola Cheese with Lemon Vinaigrette served on the side

Dinner Rolls & Cracked Pepper Whipped Butter

Lemon Thyme Grilled Salmon

Seared Beef Tenders topped with Cherry Chutney

White Cheddar Yukon Gold Smashed Potatoes

Sautéed Broccoli with Tarragon White Wine Lemon Butter Sauce

Lemon Cream Cake garnished with Strawberry Puree

Shen Yun - March 19 (Dinner 6 pm, Show 7:30 pm)

Asian Salad - Shredded Cabbage and Chopped Romaine tossed with Edamame, Shaved Carrot, Mini Broccoli Florets, Water Chestnuts and Mandarin Oranges topped with Crisp Wonton Strips and Honey Ginger Vinaigrette served on the side

Fresh Rolls and Whipped Butter

Grilled Sesame Chicken

Honey Soy Asian Beef

Stir Fry Vegetables

Snap Peas, Water Chestnuts, Broccoli Florets, Tri-Color Bell Pepper,

Red Onion and Bok Choy

Vegetable Fried Rice and Yakisoba Noodles

Chefs Recipe Chocolate Rice Pudding with Berry Coulis

Shen Yun - March 20 (Brunch 11:30 am, Show 1 pm)

Fruit and Cheese Display

Creamy House Slaw Tossed with Black Beans and Corn

Scrambled Eggs

Pulled Pork and Green Chili Tacos

Pico de Gallo, Green Onion, Diced Jalapenos, Lime Crema,

Shredded Trio Cheese and Flour Tortillas

Lemon Zest sautéed Zucchini and Yellow Squash

Crisp Bacon

Sausage Links

French Toast Bar for Dessert

Three Dog Night - March 22, 2019 (Dinner 6 pm, Show 7:30 pm)

Chopped Romaine and Iceberg tossed with Smoked Corn, Diced Tomatoes,
Shredded Cheddar and Tumbleweed Onions with  Chipotle Ranch Served on the side

Biscuits and Sea Salt Brown Sugar Butter

Honey Poblano Glazed Seared Chicken

Bell Peppers Stuffed with Mexican Rice, Black Beans, Sautéed Mushrooms
and Charred Corn Topped with Queso Chihuahua

Cheesy Grits sprinkled with Paprika and Scallions

Zucchini, Yellow Squash and Tomato Roasted with Lemon Zest

Chefs Choice of Dessert

The Illusionists - March 26 & 27, 2019 (Dinner 6 pm, Show 7:30 pm)

Romaine & Iceberg Lettuce tossed with Shredded Carrots, Diced Tomato,
Green Onion, Crisp Bell Pepper, Cucumber and Mixed Cheddar Cheese
Chipotle Ranch & Blue Cheese Dressings served on the side

Honey Drizzled Biscuits with Whipped Butter

Southern Fried Chicken

Macaroni and Cheese Bar

Sweet Potato Casserole with Marshmallows and Streusel

Collard Greens with Ham Hocks

 

Chocolate Banana Cake