OPERASHOP

operaglassesThe OperaShop is now open! Shop now for opera glasses, posters, shirts, and other Lyric exclusives. go. 

Don't rush out into the cold after the performance. Join other Opera patrons in the Florian Opera Bistro for dinner or dessert. go.

MAJOR VOICES SOARING!

Music and drama that thrill...delight...and stir the soul! Learn more about our fabulous 2010/11 season. go. 

BACKSTAGE TOURS

Discover the backstage magic at the Civic Opera House. go.

Premier Dining - The Graham Room

Supreme dining meets grand opera in Lyric's legendary private dining room, The William B. and Catherine Graham Room. Nestled within the Art Deco enclave of the American Airlines mezzanine, the Graham Room offers a luxurious and carefree dining experience for its members. 

Haute cuisine is served with impeccable and attentive service, and reservations made to cocktail and dine are always accepted and guaranteed. Join us for an intimate meal, or entertain clients and guests in the most elegant setting at Lyric Opera.

Graham Room 2

Along with membership to the Graham Room, members will enjoy these benefits: 

  • Complimentary valet parking

  • Private cloakroom and restrooms

  • All donor benefits at the Premier Benefactor level ($7,500) and below.

To learn more about the Graham Room, please email grahamroom@lyricopera.org or call Alexandra Voigt, Lyric Opera's Assistant Director of Development - Donor Services/Special Events, at 312-827-5660.

Dinner Menus - More variety for you and your guests

Matinée Menus - Special for afternoon dining

Small Plates - Cocktail or intermission accompaniments

Cocktails - A quiet place away from the crowd

TOSCA
September 30-October 13
January 10-January 29

First Course Selections
Baby green salad, roasted apple, raisins, toasted hazelnuts with Waldorf dressing

Entrée Selections
Denver leg of venison, potato dauphinois, baby carrot, haricot vert, blueberry-black pepper sauce

Roasted Amish chicken, potato dauphinois, baby carrot, haricot vert, rosemary chicken jus

Vegetable moussaka, baby carrot, haricot vert, yellow curry sauce

Dessert
Hazelnut cremoux, coffee mascarpone, orange crust

Fruit or cheese may be substituted for dessert upon request

FAUST
October 5-November 7

First Course
Boston Bibb lettuce, haricot vert, Parisian mushrooms with tarragon dressing

Entrée Selections
Roasted pheasant breast, potato purée, crimini mushroom, sautéed baby spinach, preserved lemon, marcona almond, tarragon-brown butter jus

Pan-seared northern pike fish, potato purée, sautéed baby spinach, preserved lemon, marcona almond, tarragon-brown butter jus

Cavatelli puttanesca, zucchini and summer squash

Chicken entrée available upon request

Dessert
Yogurt vanilla mousse, green apple compote, curried sponge cake, seven spice caramel

Fruit or cheese may be substituted for dessert upon request

ERNANI
October 27-November 23

First Course
Artichoke heart salad, teardrop tomato, parmesan, chipotle aïoli

Entrée Selections
Pan-seared artic char, toasted orzo, asparagus, pickled red onion, golden beet butter

Seared duck breast, toasted orzo, baby carrot, tamarind sauce

Toasted orzo, baby carrot, asparagus, golden beet butter

Chicken entrée available upon request

Dessert
Bitter chocolate mousse, caramel cream, fleur de sel, chocolate sponge

Fruit or cheese may be substituted for dessert upon request

KATYA KABANOVA
November 22-December 12

First Course
Potato and white truffle soup, fresh chive

Entrée Selections
Parsley-crusted barramundi, goat cheese polenta cake, baby vegetables, fennel cream

Beef chateaubriand, goat cheese polenta cake, baby vegetables, roasted shallot demi-glace

Goat cheese polenta cake, baby vegetables, shaved fennel, fennel cream

Chicken entrée available upon request

Dessert
Orange chiboust, meringue disk, fresh raspberries, vanilla infusion whipped cream

Fruit or cheese may be substituted for dessert upon request

THE MERRY WIDOW
December 5-January 16

First Course
Baby arugula salad, poached fig, goat cheese, fig molasses

Entrée Selections
Crusted skate wing, potato and roasted corn melange, potato frites, saffron-corn butter

Herb-roasted pork loin, braised red cabbage, parsnip purée and frites, cinnamon pork jus

Vegetable brick pockets, saffron-corn butter

Chicken entrée available upon request

Dessert
Baked chocolate banana mousse, hibiscus gelée, strawberry glaze

Fruit or cheese may be substituted for dessert upon request

THE ELIXIR OF LOVE
January 23-February 22

First Course
Mushroom bisque, foie gras foam, chive

Entrée Selections
Pan-seared Lake Superior whitefish, parslied red potatoes, haricot vert, beurre foundue

Braised short ribs, basmati rice, caramelized peral onion, wilted spinach, short rib jus, watercress hollandaise

Grilled portobello, basmati rice, roasted squash, charred tomato, pimenton sauce

Chicken entrée available upon request

Dessert
Flourless chocolate cake, almond macaroon, almond butter cream, berries

Fruit or cheese may be substituted for dessert upon request

THE DAMNATION OF FAUST
February 20-March 17

First Course Selections
Foie gras torchon salad, beets, spiced sherry syrup

Mixed green salad, beets, goat cheese, sherry vinaigrette

Entrée Selections
Roasted veal loin with lemon, parsley and caper jus, asparagus, shaved brussel sprout

Pan-seared halibut, asparagus, shaved brussel sprout, truffle-citrus vinaigrette

Composed shaved brussel sprout salad, parmesan, lemon, fennel, brown butter vinaigrette

Chicken entrée available upon request

Dessert
Crème fraîche pavé, raspberry gelée, vanilla bean crust, vanilla bean mousse

Fruit or cheese may be substituted for dessert upon request

THE MARRIAGE OF FIGARO
February 28-March 27

First Course Selections
Smoked sturgeon timbale, pine nut, mustard, horseradish, smoked green apple and lime purée, pumpernickel croustade

Smoked jicama timbale, pine nut, mustard, horseradish, smoked green apple and lime puree, pumpernickel croustade

Entrée Selections
Salmon tournedo, citrus couscous, baby carrot, ginger beurre blanc

Pan-seared Amish chicken breast, Chef's blend mushrooms, pearl onion, lardons, watercress, truffled chicken jus

Citrus couscous, baby carrot, pearl onion, watercress, ginger beurre blanc

Dessert
White chocolate cremoux, mango, black olive caramel

Fruit or cheese may be substituted for dessert upon request

RISING STARS IN CONCERT
April 3

First Course
Roasted vegetable terrine, petite salad with grainy mustard dressing

Entrée Selections
Smoked beef tenderloin, roasted sweet potato, shiitake mushrooms, edamame, star anise-port wine jus

Grilled mahi mahi, roasted sweet potato, shiitake mushrooms, edamame, roasted apple crème

Roasted green apple, sweet potato, shiitake mushrooms, edamame, roasted apple crème

Dessert
Strawberry rhubarb chocolate air, milk chocolate caramel

Fruit or cheese may be substituted for dessert upon request

 

TOSCA
October 7
January 10 and 22

Three Course Luncheon
Baby green salad, roasted apple, raisins, toasted hazelnuts with Waldorf dressing

Denver leg of venison, potato dauphinois, baby carrot, haricot vert, blueberry-black pepper sauce

Hazelnut cremoux, coffee mascarpone, orange crust

Two Course Luncheon
Chicken Waldorf salad, roasted apple, raisins, toasted hazelnuts with Waldorf dressing

Hazelnut cremoux, coffee masarpone, orange crust

Fruit or cheese may be substituted for dessert upon request

FAUST
October 8, 11, and 23

Three Course Luncheon
Boston Bibb lettuce, haricot vert, Parisian mushrooms, and tarragon dressing

Pan-seared northern pike fish, potato purée, sautéed baby spinach, preserved lemon, marcona almond, tarragon-brown butter jus

Yogurt vanilla mousse, green apple compote, curried sponge cake, seven spice caramel

Two Course Luncheon
Grilled duck breast salad with Boston Bibb lettuce, haricot vert, marcona almond, raspberry balsamic dressing

Yogurt vanilla mousse, green apple compote, curried sponge cake, seven spice caramel

Fruit or cheese may be substituted for dessert upon request

ERNANI
November 5 and 8

Three Course Luncheon
Artichoke heart salad, teardrop tomato, parmesan, chipotle aïoli

Seared duck breast, toasted orzo, baby carrot, tamarind sauce

Bitter chocolate mousse, caramel cream, fleur de sel, chocolate sponge

Two Course Luncheon
Poached shrimp and artichoke heart salad, teardrop tomato, parmesan, chipotle aïoli

Bitter chocolate mousse, caramel cream, fleur de sel, chocolate sponge

Fruit or cheese may be substituted for dessert upon request

KATYA KABANOVA
November 22

Three Course Luncheon
Potato and white truffle soup, fresh chive

Beef chateaubriand, goat cheese polenta cake, baby vegetables, roasted shallot demi-glace

Orange chiboust, meringue disk, fresh raspberries, vanilla infusion whipped cream

Two Course Luncheon
Seared scallops with baby romaine lettuces, goat cheese polenta croutons, baby vegetables, shaved fennel, orange-goat cheese dressing

Orange chiboust, meringue disk, fresh raspberries, vanilla infusion whipped cream

Fruit or cheese may be substituted for dessert upon request

THE MERRY WIDOW
December 16 and 20
November 14

Three Course Luncheon
Baby arugula salad, poached fig, goat cheese, fig molasses

Crusted skate wing, potato and roasted corn melange, potato frites, saffron-corn butter

Baked chocolate mousse, hibiscus gelée, strawberry glaze

Two Course Luncheon
Roasted Amish chicken breast, vegetable brick pockets, saffron-corn butter

Baked chocolate mousse, hibiscus gelée, strawberry glaze

Fruit or cheese may be substituted for dessert upon request

THE ELIXIR OF LOVE
January 27
February 5 and 7

Three Course Luncheon
Mushroom bisque, foie gras foam, chive

Braised short ribs, basmati rice, caramelized pearl onion, short rib jus, watercress hollandaise

Flourless chocolate cake, almond macaroon, almond butter cream, berries

Two Course Luncheon
Duo of short ribs and portobello, basmati rice, caramelized pearl onion, short rib jus, watercress hollandaise

Flourless chocolate cake, almond macaroon, almond butter cream, berries

Fruit or cheese may be substituted for dessert upon request

THE DAMNATION OF FAUST
March 13

Three Course Luncheon
Mixed green salad, beets, goat cheese with sherry vinaigrette

Pan-seared halibut, asparagus, shaved brussel sprout, truffle-citrus vinaigrette

Crème fraîche pavé, raspberry gelée, vanilla bean crust, vanilla bean mousse

Two Course Luncheon
Roasted chicken and beet salad on mixed greens, orange, truffle-citrus vinaigrette

Crème fraîche pavé, raspberry gelée, vanilla bean crust, vanilla bean mousse

Fruit or cheese may be substituted for dessert upon request

THE MARRIAGE OF FIGARO
February 28
March 3, 12 and 18

Three Course Luncheon
Smoked green apple and lime dressed baby greens, jicama, pumpernickel croutons

Pan-seared Amish chicken breast, Chef's blend mushrooms, pearl onion, lardons, watercress, truffle chicken jus

White chocolate cremoux, mango, black olive caramel

Two Course Luncheon
Poached salmon salad, smoked green apple and lime dressed baby greens, jicama, pumpernickel croutons

White chocolate cremoux, mango, black olive caramel

Fruit or cheese may be substituted for dessert upon request

RISING STARS IN CONCERT
April 3

First Course
Roasted vegetable terrine, petite salad with grainy mustard dressing

Entrée Selections
Smoked beef tenderloin, roasted sweet potato, shiitake mushrooms, edamame, star anise-port wine jus

Grilled mahi mahi, roasted sweet potato, shiitake mushrooms, edamame, roasted apple crème

Roasted green apple, sweet potato, shiitake mushrooms, edamame, roasted apple crème

Dessert
Strawberry rhubarb chocolate air, milk chocolate caramel

Fruit or cheese may be substituted for dessert upon request