Premier Dining - The Graham Room

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

MACBETH
October 6 – October 30

First Course

White bean soup
chestnut, bacon, truffle

Entrée Selections

Roasted lamb loin
mushroom mousseline, petite dauphinoise, haricots verts,
peach and white pepper jus

Seared scallops
mushroom mousseline, petite dauphinoise, haricots verts,
eggless béarnaise

Sautéed oyster mushrooms and haricots verts
mushroom mousseline, petite dauphinoise, eggless béarnaise

Chicken entrée available at the time of reservation

Dessert

Brown butter pear tart
squash ice cream, spiced caramel sauce

Fruit or cheese may be substituted for dessert at the time of reservation

CARMEN
October 13 – October 29
March 12 – March 27

First Course 

 Poached fig salad
goat cheese, walnuts, fig dressing

Entrée Selections

Pita crusted salmon tournedos
carrots, chick peas, cous cous, coriander,
orange beurre blanc

Grilled duck breast
carrots, chick peas, cous cous, coriander,
carrot and orange reduction

Israeli cous cous
carrots, chick peas, coriander,
carrot and orange reduction

Chicken entrée available at the time of reservation 

Dessert

Cheese bavaroise, soft raspberry gelée, almond cake

Fruit or cheese may be substituted for dessert at the time of reservation

A MIDSUMMER NIGHT’S DREAM
November 5 – November 23 

First Course 

Open-faced artichoke tart
lemon, basil, baby lettuces,
yuzu emulsion 

Entrée Selections

Ginger crusted whitefish
edamame, sweet potatoes,
gingered beurre blanc and edamame butter

Pan seared chicken breast
edamame, sweet potatoes,
lemongrass velouté and edamame butter

Tiny tomatoes, shiitake mushrooms,
edamame, sweet potatoes,
gingered beurre blanc and edamame butter

 Dessert

 Chocolate hazelnut cremoux
candied kumquats

Fruit or cheese may be substituted for dessert at the time of reservation

A MASKED BALL
November 15 – December 10

First Course Selections

    Smoked salmon and cous cous terrine
 crème fraîche, chive, celery root

Cous cous terrine
crème fraîche, chive, celery root

Entrée Selections

Beef chateaubriand
caramelized cauliflower, Yukon duchess potatoes,
white port sauce

Roasted poussin
caramelized cauliflower, Yukon duchess potatoes,
white port sauce

Caramelized cauliflower and edamame
Yukon duchess potatoes, cauliflower soubise

Dessert

Roasted apples savarin
cranberry sauce

Fruit or cheese may be substituted for dessert at the time of reservation

THE MIKADO
December 6 – January 21

 First Course

Baby arugula salad
honey and almond brie, dried raspberries,
balsamic-raspberry reduction

Entrée Selections

Roasted pheasant breast
ancient grain pilaf, haricots verts, seasonal mushrooms,
tarragon-mushroom velouté

Pan seared sturgeon
ancient grain pilaf, haricots verts, seasonal mushrooms,
tarragon-mushroom velouté

Ancient grain pilaf, haricots verts, seasonal mushrooms, tarragon-mushroom reduction

Chicken entrée available at the time of reservation

Dessert

Yuzu pudding cake
meyer lemon chocolate marmalade

Fruit or cheese may be substituted for dessert at the time of reservation

THE GIRL OF THE GOLDEN WEST
January 22 – February 21

First Course

Yellow corn bisque
mascarpone, scallion

Entrée Selections

Pan seared Arctic char
baby spinach, ivory lentils,
saffron beurre fondue

Braised short ribs
baby spinach, ivory lentils, saffron jus

Grilled zucchini and tomato
baby spinach, ivory lentils,
saffron beurre fondue

Chicken entrée available at the time of reservation

Dessert

Chocolate bourbon cake
pecans, orange, toffee sauce

Fruit or cheese may be substituted for dessert at the time of reservation

LOHENGRIN
February 11 – March 8

Progressive Dinner Menu
The Graham Room opens at 4:30 p.m.
Curtain is 6:00 p.m. sharp  

First Course
Butter lettuce and watercress
roasted beets, beet purée, lemon emulsion

Entrée Selections

During First Intermission
Served en Tête de Lyon

 Braised chicken veronique
Yukon potato, caramelized pearl onion,
carrots and celery

Slow braised pork shoulder soubise
Yukon potato, caramelized pearl onion,
carrots and celery

Blanquette mushroom veronique
Yukon potato, carmelized pearl onion,
carrots and celery

 Dessert

During Second Intermission

 Chocolate caramel cremoux
sea salt, crispy bread

Fruit or cheese may be substituted for dessert at the time of reservation

HERCULES
March 4 – March 21

First Course
Asparagus salad
  mache, pecorino romano,
 truffle emulsion, red wine reduction

Entrée Selections

Coriander crusted beef strip loin
orzo, eggplant, snow peas,
tawny port reduction

Sautéed mahi mahi
orzo, eggplant, snow peas,
tawny port reduction

Roasted garlic orzo, eggplant,
coriander, snow peas, coriander pesto

Chicken entrée available at the time of reservation

Dessert

Poached rhubarb, strawberry gelée
graham cracker crust

Fruit or cheese may be substituted for dessert at the time of reservation

RISING STARS IN CONCERT
April 2

First Course

Charred yellow tomato gazpacho
pimenton oil

Entrée Selections

Pan seared skate wing
brown butter, capers, parsley,
lemon, spinach, potato pancake

Roasted chicken breast
brown butter and natural jus, capers, parsley,
lemon, spinach, potato pancake

Spring vegetable ratatouille crêpe bundle
brown butter, capers, parsley,
lemon, spinach, potato pancake

Dessert

Vanilla mousse timbale
with strawberries and rhubarb

Fruit or cheese may be substituted for dessert at the time of reservation

MACBETH
October 21 and 24

 Three Course Luncheon

White bean soup
chestnut, bacon, truffle

Roasted lamb loin
mushroom mousseline, petite dauphinoise, haricots verts,
peach and white pepper jus

Brown butter pear tart
squash ice cream, spiced caramel sauce

Two Course Luncheon

Diver scallop salad
watercress, haricots verts,
roasted tomato-tarragon dressing

Brown butter pear tart
squash ice cream, spiced caramel sauce

Fruit or cheese may be substituted for dessert at the time of reservation

CARMEN
October 20 and 29
March 24 and 27

Three Course Luncheon

Poached fig salad
goat cheese, walnuts, fig dressing

Pita crusted salmon tournedos
carrots, chick peas, cous cous, coriander,
orange beurre blanc

Cheese bavaroise, soft raspberry gelée, almond cake

Two Course Luncheon

Grilled duck breast and poached fig salad
goat cheese, shaved carrots, fig dressing

Cheese bavaroise, soft raspberry gelée, almond cake

Fruit or cheese may be substituted for dessert at the time of reservation

A MIDSUMMER NIGHT’S DREAM
November 13 and 17

Three Course Luncheon

Open-faced artichoke tart
lemon and basil, baby lettuces,
yuzu emulsion

Pan seared chicken breast
edamame, sweet potatoes,
lemongrass velouté, edamame butter

Chocolate hazelnut cremoux
candied kumquats

Two Course Luncheon

Grilled shrimp timbale
Artichokes, baby lettuces, basil-yuzu emulsion

Chocolate hazelnut cremoux
candied kumquats

Fruit or cheese may be substituted for dessert at the time of reservation

A MASKED BALL
November 21
December 10

Three Course Luncheon

Smoked salmon and cous cous terrine
crème fraîche, chive, celery root

Beef chateaubriand
caramelized cauliflower, Yukon duchess potatoes,
white port sauce

Roasted apples savarin
cranberry sauce

Two Course Luncheon

Seared ahi tuna, celery root, and apple salad
crispy noodles, green apple dressing

Roasted apples savarin
cranberry sauce

Fruit or cheese may be substituted for dessert at the time of reservation

THE MIKADO
January 5, 9, 13, and 21

Three Course Luncheon

Baby arugula salad
honey and almond brie, dried raspberries,
balsamic-raspberry reduction

Pan seared sturgeon
ancient grain pilaf, haricots verts, seasonal mushrooms,
tarragon-mushroom velouté

Yuzu pudding cake
meyer lemon chocolate marmalade

Two Course Luncheon

Honey roasted chicken and baby arugula salad
almond brie, dried raspberries,
balsamic-raspberry reduction

Yuzu pudding cake
meyer lemon chocolate marmalade

Fruit or cheese may be substituted for dessert at the time of reservation

THE GIRL OF THE GOLDEN WEST
January 26 and 29
February 18

Three Course Luncheon
Yellow corn bisque
mascarpone, scallion

Braised short ribs
baby spinach, ivory lentils, saffron jus

Chocolate bourbon cake
pecans, orange, toffee sauce

Two Course Luncheon

Duo of braised short ribs and Artic char
Grilled zucchini and tomato, saffron jus

Chocolate bourbon cake
pecans, orange, toffee sauce

Fruit or cheese may be substituted for dessert at the time of reservation

Progressive Matinée Luncheon
LOHENGRIN
February 20

The Graham Room will open at 12:00 p.m.

First Course

Butter lettuce and watercress
roasted beets, beet purée, lemon emulsion

Curtain 1:00 p.m. sharp

Entrée Served at First Intermission

Braised chicken veronique
served en tête de lyon
Yukon potato, caramelized pearl onion,
carrots and celery

Dessert Served at Second Intermission

Chocolate caramel cremoux
sea salt, crispy bread

Fruit or cheese may be substituted for dessert at the time of reservation

HERCULES
March 10 and 13

Three Course Luncheon

Asparagus salad
mache, pecorino romano
truffle emulsion, red wine reduction

Sautéed mahi mahi
orzo, eggplant, snow peas
tawny port reduction

Poached rhubarb, strawberry gelée
graham cracker crust

Two Course Luncheon

Grilled beef loin and asparagus salad
mache, pecorino romano
truffle emulsion, red wine reduction

Poached rhubarb, strawberry gelée
graham cracker crust

Fruit or cheese may be substituted for dessert at the time of reservation

RISING STARS IN CONCERT
April 2

First Course

Charred yellow tomato gazpacho
pimenton oil

Entrée Selections

Pan seared skate wing
brown butter, capers, parsley,
lemon, spinach, potato pancake

Roasted chicken breast
brown butter and natural jus, capers, parsley,
lemon, spinach, potato pancake

Spring vegetable ratatouille crêpe bundle
brown butter, capers, parsley,
lemon, spinach, potato pancake

Dessert

Vanilla mousse timbale
with strawberries and rhubarb

Fruit or cheese may be substituted for dessert at the time of reservation