To get ready for the harsh winter months of 2016, we’ve steeled ourselves with a new Winter Menu for the theaters. It’s not a complete overhaul, our popular chicken sandwich, fried pickles and, yes, the cinnamon toast crunch popcorn; but we’ve added some hearty fare for the sloshy, windswept, bitter misery months like¬†sweet potato risotto balls, cider apple cider brussells sprouts and more. Below we’ve highlighted some of the new entrees that we’ll be serving up until things warm up and we can all be human again.

beef meatloaf, smoked ketchup glaze, fried onion rings, side salad

The American standard, our meatloaf is blended with sauteed onions and carrots, ketchup, mustard, bread crumbs and eggs and baked. It’s then topped with a smoked ketchup glaze and spanish onion rings that have been soaked in buttermilk, dredged in seasoned flour and fried.


tempura battered basa filet, cabbage slaw, cilantro-jalapeno aioli, guajillo-tomato vinaigrette, white corn tortilla

Our updated fish tacos are centered around tempura fried basa filet, a white fish similar to tilapia or catfish typically found off the coast of Vietnam. The filets are battered in rice flour, corn starch and vodka and fried golden. For our slaw, we use red onions pickled with cilantro and vinegar. The tacos are then topped with a cilantro/lime/jalapeno mayo and a guajillo-tomato vinaigrette that contains guajillo pepper puree, tomato juice and jalapeno Tabasco.


Tickler cheddar pimento cheese, pickled jalapenos, country style wheat bread

Aged English cheddar cheese blended with roasted red peppers and mayo. Topped with pickled jalapenos and served on country style wheat bread.


Baby arugula, granny smith apples, feta, pomegranate seeds, toasted hazelnuts, pomegranate vinaigrette

A salad of baby arugula tossed in pomegranate vinaigrette with sliced granny smith apple, pomegranate seeds, toasted hazelnuts and crumbled feta cheese. It’s vegan if you, uh, take off the cheese.