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

Shen Yun - March 19 (DINNER IS SOLD OUT)

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 IS SOLD OUT)

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 IS SOLD OUT)

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

Philharmonic - April 6, 2019 (Dinner 6 pm, Show 7:30 pm)

Assorted Dollar Rolls with Whipped Butter

Kale Crunch Slaw

Tossed with Lemon Poppyseed Dressing

Southwest Rubbed Hickory Smoked Pork Ribs

Colorado Whiskey BBQ Sliced Brisket

House Seasoned Squash, Zucchini, Sweet Pepper

and Cauliflower Roast

Smoked Cheddar Chipotle Yukon Mash

Drunken Strawberry Biscuits with

Margarita Whipped Cream

Philharmonic - April 7, 2019 (Brunch 1 pm, Show 2:30 pm)

Sweet Potato Buns with Whipped Butter

Kale Crunch Slaw

Tossed with Lemon Poppyseed Dressing

Southwest Rubbed Hickory Smoked Pulled Pork

Colorado Whiskey BBQ Sliced Brisket

House Seasoned Squash, Zucchini, Sweet Pepper

and Cauliflower Roast

Smoked Cheddar Chipotle Yukon Mash

Drunken Strawberry Biscuits with

Margarita Whipped Cream

RAIN - April 9, 2019 (Dinner 6 pm, Show 7:30 pm)

Artisan Rolls served with Whipped Dill Butter

Spring Greens and Arugula tossed with Wine Poached Pears, Dried Tart Cherries, Green Onions and Blue Cheese Crumbles with Lemon Champagne Vinaigrette served on the side

Tarragon Seared Chicken Breast topped with White Wine Asparagus Tip Bechamel

Beef Tenders with Red Wine Mushroom Demiglace

Roasted New Potatoes with Dill Butter

Portobello Mushrooms and Pearl Onions in Balsamic Glaze

Boston Cream Pie Shooters

Philharmonic - April 12, 2019 (Dinner 6 pm, Show 7:30 pm)

Dollar Rolls and Whipped Butter with Lemon Zest

Cabbage, Scallion, Red Onion, Bell pepper and Slaw tossed in Honey Ginger Vinaigrette.  Topped with Fried Wontons

Bing Cherry Chutney and Lemon Zest atop

Almond Crusted Sole Filets

Teriyaki Marinated Flank Steak

with Avocado Cilantro Chimichurri

Brown Sugar Glazed Carrots Garnished with Green Onions

Smoked Gouda Hash Brown Casserole

Pineapple Upside Down Cake

Philharmonic - April 13, 2019 (Dinner 6 pm, Show 7:30 pm)

Dollar Rolls and Whipped Butter with Lemon Zest

Cabbage, Scallion, Red Onion, Bell pepper and Slaw tossed in Honey Ginger Vinaigrette.  Topped with Fried Wontons

Bing Cherry Chutney and Lemon Zest atop

Almond Crusted Sole Filets

Teriyaki Marinated Flank Steak

with Avocado Cilantro Chimichurri

Brown Sugar Glazed Carrots Garnished with Green Onions

Smoked Gouda Hash Brown Casserole

Pineapple Upside Down Cake

 

 

NEEDTOBREATHE - April 15, 2019 (Dinner 5:30 pm, Show 7 pm)

Garlic Brushed Baguette

Oil and Vinegar with Cracked Black Pepper (on the table)

Harvest Greens and Red Leaf tossed with Fried Chick Peas, Diced Heirloom Tomatoes, Pickled Asparagus, Artichoke Hearts Marinated in Basil Pesto and Shaved Asiago Cheese.  Lemon Champagne Vinaigrette served on the side.

Chicken Saltimoba

Sage Chicken Breast in White Wine Lemon Caper Sauce topped with Crisp Prosciutto

Cheese Tortellini tossed with Herb Oil, Sundried Tomato, Bell Pepper and Portobello Mushrooms

Green Bean Fricassee

Italian Chocolate Cake

Rodney Carrington - April 18, 2019 (Dinner 5:30 pm, Show 7 pm)

Asiago Rolls served with Whipped Butter

Chopped Salad - Romaine and Red Leaf Lettuce tossed with Roasted Corn, Diced Tomato, Chopped Egg, Charred Bell Pepper, Green Onion, Diced Tomato, Fried Chick Peas and Smoked Cheddar.

Chipotle Ranch & House Vinaigrette served on the side.

Seared Chicken Breast with Poblano Honey Glaze

Roasted Teriyaki Pork Loin topped by Apple Mango Chutney

Potato Latkes garnished with Scallions, Lemon & Avocado Sour Cream

Bourbon Brown Sugar Glazed Carrots & Snap Peas

Chocolate Éclair Cake

George Thorogood - April 30, 2019 (Dinner 5:30 pm, Show 7 pm)

Parmesan Herb Focaccia served with Whipped Brown Butter

Classic Caesar Salad - Chopped Romaine, Small Diced Tomato, Red Onion Slivers and Grated Parmesan tossed with House Caesar Dressing then topped with Shaved Asiago.  Garlic Herb Croutons served on the side.

Apple & Caramelized Onion Pork Roulade Cider Dijon Pan Sauce

Seared Chicken Breast with Roasted Artichoke, Leek & Cremini Mushroom, garnished with Lemon

Grilled Asparagus and Roasted Cauliflower with Tomato & Brown Butter

Smashed Red Potatoes seasoned with Mustard Seed & Roasted Garlic

Salted Caramel Cake