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Home My WebLink AboutMIDTOWN ARTS CENTER (3750 S. MASON ST.), CHANGE OF USE - PDP - 1-10/A - SUBMITTAL DOCUMENTS - ROUND 1 - CORRESPONDENCE-CONCEPTUAL REVIEW (5)Carousel Current Shows http://adinnertheatre.com/I*tlenu.htm covered in a cranberry brandy sauce served with herb pecan rice and fresh green beans. Suggested wine: Kim Crawford. Sauvignon Blanc .Midnight Delight: The pinnacle chocolate ice cream cake from Cold Stone Creamery! Layers of moist devil's food cake and chocolate ice cream wrapped in a rich fudge ganache make this a true indulgence. $6.95 Fruit Pie: Our award -winning pies by Puffin Pastry, made fresh and back by popular demand. Trust us, it's amazing! (We suggest it a la mode for $1.25 more). $5.95 Toasted Almond Cheesecake: The perennial Carousel specialty! Almond chunks snuggled inside a creamy cheesecake filling with a graham cracker, coconut, and toasted almond crust! $6.95 New York Style Cheesecake: A delicious slice of the original creamy recipe, served with your choice of strawberry fruit topping or plain. Either way, it's impossible to resist! $4.95 Ice Cream Sundae: Rich, hand -scooped vanilla ice cream with your choice of strawberry, butterscotch or hot fudge topping, topped generously with whipped cream and a cherry! $4.95 2 of 2 1/6/2010 9:29 AM Carousel Current Shows http://adinnertheatre.con-VMenu.htm ;h Artichoke Dip: A Carousel classic influenced with lively green chilies and served with crostini bread with fresh vegetables for dipping. $6.95 i Cocktail: Lightly seasoned, chilled mouth-watering shrimp served with our specialty house cocktail $6.95 have dietary restrictions or special food requirements. date to make us aware of any special needs. •essing. We are happy to accommodate our guests who Please call our box office prior to your reservation Balsamic Chicken: Back by popular demand! A slow roasted chicken breast is severed over a bed a seasonal root vegetables. This dish is Topped with a melange of shallots, mushroom and sweet cherub tomatoes, then sprinkled with balsamic reduction sauce and blue cheese crumbles. Suggested wine: Kendall Jackson, Chardonnay Holiday Roasted Ham: A home cooked slow roasted ham drizzled with a delightful raisin plum sauce. Served with sweet mash stuffing, fresh green beans and a side of cranberry sauce. Suggested wine: Napa Cellars, Pinot Noir Spinach Tortellini: A delightful dish of tri-colored tortellini stuffed with cheese and spinach is covered with a flavorful sundried tomato sauce and topped with Asiago cheese and fresh herbs. This dish is accompanied by a slice of garlic bread. Feel Free to add a sliced breast of chicken for an additional $3.95. Suggested wine: Cavit, Pinot Grigio may oe oraerea for an Carousel's Famous Choice Prime Rib: An 11-ounce cut of aged USDA Choice beef is seasoned and slow -roasted to your choice of either medium -rare or medium -well. This entree is served with garlic mashed potatoes and fresh green beans. Suggested wine: Artesa, Elements Cranberry and Brandy Salmon: A wonderful oven roasted Norwegian salmon fillet prepared fresh to order 1 of2 1/6/2010 9:29 AM January 4, 2010 Steve Olt Project Planner, Midtown Arts Center Current Planning, City of Fort Collins 281 N College Ave. PO Box 580 Fort Collins, CO 80522-0580 Steve, I would like to shed a bit more light on the limitations of our dinners served at Carousel Dinner Theatre at its present location and plans for the future location at our proposed Midtown Arts Center. Currently we lease a facility that has operated 10 years prior to our ownership and 8 years under our ownership with a Class 2 kitchen. We do not have a grill, burners, or fryer. To my knowledge a grease interceptor was never installed at the time of permitting in 1990. We bake the great majority of our dinners in a Rationale Combination Steam/Convection Oven. We slow -cook our prime rib in a "cook and hold" oven, rapid heat our sauces with two commercial countertop burners and have additional electric holding cabinets and steam tables for service. Because of our limited capital we are moving all of our equipment over to the new facility and will only be gaining a grill with burners and an additional oven. I know that this will require a hood. Due to the challenges of serving up to 275 people plated food within an hour, we operate our kitchen more like banquet service, preparing all of the food ahead of time and not cooking to order. Fried foods do not hold up well under these conditions and we do not nor plan to serve them. The only changes we plan to make to the menu at the new location will be accommodating an additional 75 people per show as we have eight seasons worth of successful menus that our customers find very favorable. There is currently a grease interceptor already installed in the future kitchen of the Midtown Arts Center, I assume from the movie theatre days of quick -fried snacks and large amounts of butter and oil for popping corn. In no way do I see our grease or fatty waste coming close to exceeding the grease output of the previous use of this facility. Please feel free to contact me with any additional questions or information you may require. I have plenty of sample menus available and would be willing to invite any interested party to our current kitchen to evaluate and observe our food preparation. Thank you for your time. I look forward to working with you all more closely on this project and am excited for what this facility will bring to south Fort Collins and the future Mason Street Corridor. Sincerely, CAROUSEL Kurt Terrio DINNEATNEATAE Owner Carousel Dinner Theatre 3509 S. Masan Street Fart Collins, CO 80525 970-225-2555 w jachnnertheatre.corn