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
–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
CHOICE OF STARTER:
Smoked Salmon & Corn Chowder, with Yukon Potato, Baby Carrots & Leeks
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
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
Pear Frangipane Tart, with Almond Custard, Shortbread and Anjou Pear