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Experience the Skyline Restaurant at ARCO Arena…it’s fun, convenient, and best of all, delicious. Enjoy savory menus that change nightly, created by ARCO Arena’s Executive Chef, Gary Gainey, and his culinary team. We strive to bring you the freshest and best ingredients the area has to offer…from fresh pasta to tantalizing carving selections and our innovative dessert station. Don’t miss out on your opportunity to relax and enjoy a feast fit for our loyal fans!

The Skyline Restaurant is located on the fourth floor of ARCO Arena behind Section 204. The BUFFET is open an hour and a half prior to all regular season Thursday, Friday, and Saturday home games. The BAR is open an hour and a half prior to EVERY home game. Please note that the BUFFET and BAR will be closed for the day game on Thursday, July 24, 2008.

Dates the BUFFET is open:
Saturday, May 17th
Friday, May 30th
Friday, June 6th
Saturday, June 14
Friday, June 20
Saturday, June 28
Thursday, July10
Saturday, July 12
Friday, July 18
Saturday, July 26
Saturday, August 30th

To make reservations, please call 916-928-8183.

Adults - $18.95
Children 12 and under - Dine FREE with a paying Season Ticket Holder adult (1 complimentary child per paying adult, or $10.95)

Join the Monarchs Frequent Dining Program:
Join the Monarchs Frequent Dining Program to receive an exclusive invitation to our complimentary pre-game dinner on Tuesday, September 9, 2008. To join, all you need to do is call our reservation line at 916-928-8183 and make a standing reservation for the dates that the BUFFET is open. Then join us for a fabulous meal in the Skyline at least eight times before Sunday, September 7, 2008. Please ask the Hostess to stamp your Frequent Dining Card at each visit, and once you have collected all eight stamps, you may turn your card in for an invitation to the dinner on Tuesday, September 9, 2008.

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Saturday, May 17– Open at 5:30 p.m.
Gourmet Green Salad Bar
Antipasti Salad
Fresh Fruit Platter
Assorted Bread, Rolls and Butter
Spinach & Cheese Tortellini Salad
Grilled Summer Vegetables
Steamed Broccoli with a Mornay Sauce
Creamy Polenta with Roasted Peppers and Parmesan
Chicken Florentine with a Lemon Mustard Sauce
Sauté Station: Saffron Risotto with Mushrooms and Asparagus
Carving Station: Prime Rib of Beef with Au Jus
Dessert Station: Sautéed Caramel Apples or Warm Chocolate Brownie Served Over Vanilla Ice Cream

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Friday, May 30– Open at 5:30 p.m.
Gourmet Green Salad Bar
Antipasti Salad
Fresh Fruit Platter
Assorted Bread, Rolls and Butter
Cool Summer Cucumber Salad
Carrots & Parnsip with a Dill Honey Butter
Sautéed Zucchini with Almonds & Shaved Pancetta
Creamed Potatoes with Chives
Beef Medallions with a Black Peppercorn Sauce
Sauté Station: Shrimp & Snow Peas with Fusilli Pasta
Carving Station: Grilled Bacon Wrapped Pork Loin with a Cranberry Demi-glace
Dessert Station: Bananas Foster or Warm Chocolate Brownie Served over Vanilla Ice Cream

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Friday, June 6– Open at 5:30 p.m.
Gourmet Green Salad Bar
Antipasti Salad
Fresh Fruit Platter
Assorted Rolls and Butter
Assorted Cheeses Served with Crackers
Baja Corn Salad
Yellow Squash with Carrots and Pearl Onions
Sugar Snap Peas with Red Peppers
Wild Rice Pilaf
California Sea Bass with a Lime Butter Sauce
Sauté Station: Farfalle Pasta with Sun-dried Tomatoes, Mushrooms, and Artichoke Hearts in a Fire Roasted Marinara Sauce
Carving Station: Stuffed Flank Steak Roulade with a Gorgonzola Sauce
Dessert Station: Cherries Jubilee or Warm Chocolate Brownies Served Over Vanilla Ice Cream

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Saturday, June 14– Open at 5:30 p.m.
Gourmet Green Salad Bar
Antipasti Salad
Fresh Fruit Platter
Assorted Rolls and Butter
Assorted Cheeses Served with Crackers
Mango & Black Bean Salad with Grilled Tuna
Sautéed Green Beans with Almonds
Cauliflower Au Gratin
Roasted Fingerling Potatoes
Chicken Breast Breaded Cordon Bleu
Sauté Station: Mushroom Ravioli with a Roasted Red Pepper Cream Sauce
Carving Station: Pork Steamship with a Warm Apricot Glace
Dessert Station: Pineapple Flambé or Brownies a la Mode, Served Over Vanilla Ice Cream

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Friday, June 20– Open at 5:30 p.m.
Gourmet Green Salad Bar
Antipasti Salad
Fresh Fruit Platter
Assorted Rolls and Butter
Assorted Cheeses Served with Crackers
Vegetable Parmesan Salad
Baby Green Peas with Pearl Onions
Honey Glazed Acorn Squash
Buttermilk Mashed Potatoes
Rosemary Garlic Crusted Flank Steak with a Mushroom Au Jus
Sauté Station: Saffron Couscous with Garlic, and Julienne Vegetables
Carving Station: Deep Fried Turkey Breast with a Maple Butter Sauce
Dessert Station: Mixed Berry Sauté or Brownies a la Mode, Served Over Vanilla Ice Cream

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Saturday, June 28– Open at 5:30 p.m.
Gourmet Green Salad Bar
Antipasti Salad
Fresh Fruit Platter
Assorted Rolls and Butter
Assorted Cheeses Served with Crackers
Classic Salad Nicoise
Vegetable Medley
Steamed Broccoli with a Lemon Butter
Saffron Rice
Crab Cakes with a Spicy Aioli
Sauté Station: Pasta with Mushrooms and Prosciutto in an Alfredo Sauce
Carving Station: : Prime Rib of Beef with Au Jus
Dessert Station: Peach Sauté or Brownies a la Mode, Served Over Vanilla Ice Cream

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