As a guest of The Velvet Note, you can enjoy our savory and sweet selections before and throughout your show.  Our chefs specialize in creating the perfect bite— the most flavorful, intense mouthful of your favorite seasonal offerings from the highest quality meats, vegetables, fruits and seafood available .  We use simple, clean recipes that honor the freshest ingredients, sustainably sourced.  There’s something in each and every dish that we are passionate and excited about and a very limited quantity is prepared each day, so don’t hesitate to order! 

Do you have dietary restrictions or require a special meal?  Call us at 855.5.VELVET and let our chefs delight you.

All menu items made fresh, in-house by  Executive Chef/Owner Tamara Fuller

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LATE SEPTEMBER MENU

V = Vegan    GF = Gluten Free     VO/GFO = Vegan or Gluten Free Option Available

 

MY BIG FAT GREEK SALAD     10           VO, GF

Heirloom tomatoes, sliced cucumber, red onion, avocado, feta cheese, kalamata olives and mild peppers all play a role in this refreshing opening act, stacked on top of our Greek dressing.  

 

HOT CRAB DIP AND CHIPS     11          GF

An irresistible combination of crab, kale, spinach, artichokes, cheeses and spices served with gluten-free Terra chips 

 

SEASONAL FLATBREAD PIZZA     11         

Herbed ricotta and fontina cheeses on a naan flatbread crust, topped with pork belly bacon, spinach, caramelized onions and roasted butternut squash

 

AUTUMN SEARED SCALLOPS   14       GF

Succulent seared sea scallops nestled onto purple sweet potato polenta, drizzled with sage butter

 

CHARCUTERIE        14          GFO

Plenty for two!  Chef’s choice of artisanal cheeses imported from England to Holland to Georgia and beyond; antipasto and seasonal fruit, served with cocktail crackers    

 

COLOSSAL JUMBO LUMP CRAB CAKE     18

Our signature Maryland jumbo lump crab cake recipe, served with Napa pineapple slaw, Dressed w/ a smoky tomato aioli

 

STICKY ASIAN MEATBALLS       19   

Grass-fed beef meatballs, marinated in a honey-soy-ginger sauce and served with jade rice in a Dashi broth with scallions, crushed peanuts and vegetable curls.  Fun! 

 

HEARTY VEGETABLE LASAGNE      20               V, GF

12 majestic layers of vegetables, BEYOND meats and vegan cheeses, topped with Italian herbs and tomato sauce and baked between green lentil lasagna noodles.  

 

CRISPY SKIN SALMON       23           GF

Wild-caught King salmon, pan-seared and served with a medley of roasted butternut squash, Brussel sprouts and maple pecans 

 

BRAISED BEEF SHORT RIBS    24           GF

Seared and slowly simmered in aromatic herbs, spices, pork belly and vegetables.  Served over parmesan polenta and garnished with beet root chips

DESSERTS

FLORIDA KEY-LIME PIE WITH DRESSED W/ COCO WHIP & POMEGRANATE   10

   CHOCOLATE BREAD PUDDING W/ HOUSE SMOKED COFFEE ICE CREAM     12  

FRESH PEACH COBBLER WITH RICOTTA HONEYCREAM ICE CREAM   12

V = Vegan    GF = Gluten Free     VO/GFO = Vegan or Gluten Free Option Available

 

 

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Beverage List:  Wine

Bubbly/Whites                                                           Glass/Bottle

1.2015 Maschio Defra Prosecco, Italy                  10/30 

2.2016 Villa Pozzi Moscato, Italy                           10/34

3. 2012 Hahn Pinot Gris, Monterey County       12/36                                      

4. 2016 Hess Shirttail Ranch Sauvignon Blanc 14/39

                Rueda, Spain

5.  2015 Mossback  Unoaked  Chardonnay           

                Russian River Valley                                        13/37

       6. 2016 Hess Collection Chardonnay                 12/34

                 Napa Valley

 

 

Reds

       7.   2017 Black Cabra Malbec, Argentina               12/36

       8.    2014  Broadside Merlot, Santa Rosa, CA       12/36

       9.  2015 Piledriver Zinfandel, California                13/39

    

                *** Steward’s Pick! ***

      10. 2015 Obsidian Ridge Cabernet Sauvignon  

               California                                                                —/54

 

      11.  2014 Bogle Vineyards Petite Syrah, CA         10/29

     12.  2015 Chime Pinot Noir, California                  12/36

                California

     13.  2015  Ferrari-Carano SIENA Cabernet Blend

                    Sonooma County                                            12/38

     14.  2016  Foxglove Unoaked Cabernet Sauvignon

                   Paso Robles                                                        14/45

     15.  2016  Monticello Cabernet Sauvignon           16/54

                    Napa Valley

Beverage List:  Craft Brews   $8.

Dogfish India Pale Ale (IPA)       

Lakefront Fuel Café Coffee Stout

Innis & Gunn Whiskey or Rum Cask Ale   

 

Beverage List:  Most Cocktails and Spirits   $11.

We serve only super-premium-brand spirits

Try our Blue Velvet Iced Tea, Dirty Martini, Blood Orange Martini, Lemon Drop, Premium Margarita, Mojito, Honeysuckle Fizz and more…

 

Beverage List: Alcohol – Free Beverages

Beautiful or Fiji Bottled Water                   $3

Other Beverages          $4

Regular & Decaf Coffees, Iced Peach Tea, Hot Teas, Coca-Cola Brand Sodas & Pellegrino Italian Sodas