SANTA ANITA TO OFFER EXQUISITE ECLIPSE 3-COURSE LUNCH ON OPENING DAY, WEDNESDAY, DEC. 26; NEWLY RENOVATED ECLIPSE TERRACE, ON THE TRACK’S CLUB HOUSE TURN, PROVIDES ATTENDEES WITH BREATHTAKING VIEWS
SPECIAL EARLY FIRST POST TIME FOR 10-RACE CARD ON OPENING DAY IS SET FOR 11:30 A.M.
ARCADIA, Calif. (Dec. 13, 2018)–Along with world class racing and a spectacular view of the San Gabriel Mountains, fans can experience world class dining on Santa Anita’s Club House turn by signing up for the track’s “Eclipse 3-Course Lunch” on opening day, Wednesday, Dec. 26.
Santa Anita’s newly renovated Eclipse Terrace, located on the Turf Terrace fourth floor, offers racegoers the opportunity of a reserved table and an exquisite dining experience. Attendees are advised to arrive early, as admission gates will open at 9:30 a.m. and first post time for a 10-race program is at 11:30 a.m.
Please note, guests must be 21 or over to receive alcohol. Must purchase a minimum of two packages. Parties of five or more may be seated at two adjacent tables. Stairs are required to access this location. Please call (626) 574-6480 to inquire about a disabled-access table.
To purchase tickets, please visit santaanita.com or for additional information, call (626) 574-6480.
THE FOLLOWING IS INCLUDED IN THE OPENING DAY ECLIPSE PACKAGE ($85)
–Club House Admission
–Three-Course Lunch
–Choice of a glass of Champagne, Baldwin Buck Specialty Bourbon Cocktail, or beer (must be 21 or older)
–Reserved table for the day on the 4th Floor, Turf Terrace
–Racing Program
ECLIPSE MENU
CHOICE OF STARTER:
Smoked Salmon & Corn Chowder, with Yukon Potato, Baby Carrots & Leeks
OR
Traditional Caesar Salad, with Romaine Lettuce, Parmesan Cheese, Focaccia Croutons & Light Garlic Dressing
CHOICE OF MAIN:
Seared Chicken Breast, with Brown Butter Whipped Potatoes, Baby Carrots & Merlot Reduction
OR
Braised Short Rib, with Herbed Fingerling, Green Beans & Shallots and Demi Glaze
CHOICE OF DESSERT:
Chocolate Peanut Butter Brittle Bread Pudding, with Butter Croissant, Bittersweet Chocolate and Peanut Brittle
OR
Pear Frangipane Tart, with Almond Custard, Shortbread and Anjou Pear
