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

The Tales of Hoffmann
October 5 – October 29

First Course
 Baked chèvre soufflé
heirloom tomatoes, balsamic syrup

Entrée Selections
Chilean sea bass, chive butter sauce
sweet corn, duck confit, chanterelle mushrooms

Quail stuffed with pear, apricot, pistachio, port wine demi-glace
sweet corn, chanterelle mushrooms, heirloom carrots, braised kale

Baby spinach risotto cakes
woodland mushroom ragout, heirloom carrots, braised kale

Dessert
Traditional opera cake
espresso anglaise

 

Lucia di Lammermoor
October 10 – November 5

First Course
Mushroom bisque
truffle oil

Entrée Selections
Slow roasted prime rib of beef, tarragon jus
roasted Mediterranean vegetables, potato purée

Meyer lemon crusted salmon
fava beans, orzo, lemon crème

Baby spinach and ricotta ravioli, lemon crème
roasted Mediterranean vegetables

Dessert
Vanilla mascarpone mousse
white peach, vanilla reduction

 

Boris Godunov
November 7 – November 29

First Course
Walnut encrusted Roquefort mousse
poached pear, watercress

Entrée Selections
Roasted veal loin, walnut sauternes cream
roasted brussel sprouts, dried cranberries, spaetzle

Ballotine of chicken stuffed with wild mushrooms, red wine reduction
roasted brussel sprouts, dried cranberries, spaetzle

Stuffed eggplant, red wine reduction
wheatberries, dried cranberries, currants, haricots verts, fava beans

Dessert
Apple croustade
praline crumb, crème anglaise



Ariadne Auf Naxos
November 19 – December 11

First Course
Golden beet timbale
huckleberry gastrique, crispy speck

Entrée Selections
Muscovy duck breast, duck confit, orange demi-glace
sweet potato soufflé, toasted apple marshmallow, red cabbage, sautéed apples and chestnuts

Seared wild scallops, citrus beurre blanc
jasmine rice, baby bok choy

Wild mushroom strudel, balsamic syrup
chèvre, sweet potato purée, toasted apple marshmallows, candied walnuts

Dessert
D’Anjou pear tarte tatin
vanilla whipped cream, candied ginger



The Magic Flute
December 6 – January 22

First Course
Vegetable potage
curry shortbread

Entrée Selections
Beef tenderloin medallions, red wine demi-glace
baby vegetables, pearl onions, pommes anna

Jumbo lump crab cake, lemon caper emulsion
hearts of palm, baby artichokes

Vegetable Wellington, red wine reduction
blistered grape tomatoes, pearl onions

Dessert
Chocolate tart
whipped cream



Subscriber Appreciation Concert
January 7

First Course
Chestnut velouté
truffle, sherry

Entrée Selections
New Zealand venison, cherry zinfandel demi-glace
celeriac and savoy salade, parsnip and carrot timbale

Braised wild monkfish, lemon beurre blanc
basmati rice, baby leeks, baby carrots

Roasted winter vegetable crêpes
mornay sauce, bleu cheese

Dessert
Dark chocolate mousse
satsuma mandarins

 

Aida
January 21 – February 8
March 6 - March 25

First Course
Fresh vegetable tart
mascarpone mousse, baby greens

Entrée Selections
Dijon and rosemary encrusted rack of baby lamb, natural jus
haricots verts, baby carrots, pearl couscous, dried cherries

Chicken roulade with chèvre, green olives, prunes, natural jus
haricots verts, baby carrots, pearl couscous, dried cherries

Ratatouille filled beggar’s purse, red wine reduction
haricots verts, baby carrots, couscous, dried cherries

Dessert
Pavlova
lemon curd, blueberries



Show Boat
February 12 – March 17

First Course
Blood orange and arugula salad
shaved parmesan

Entrée Selections
Pan seared fluke, citrus crème
baby ruby and golden beets, celery heart gratin

Turkey medallions stuffed with woodland mushrooms
cranberry demi vinaigrette, baby ruby and golden beets, celery heart gratin

Goat cheese gnocchi
lemon essence, toasted pine nuts, heirloom tomato medley

Dessert
Cinnamon bread pudding
warm fruit compote, whipped cream

 

Rinaldo
February 29 – March 24

First Course
Butternut squash pillows
sage brown butter, sweet and salty walnuts

Entrée Selections
Braised short ribs, natural jus
winter vegetables, corn polenta cake, parmesan

Lake Superior whitefish, fennel crème
baby spinach, patty pan squash, fennel timbale

Corn polenta cakes
parmesan, tomato concassé, winter vegetables

Dessert
White chocolate Bavarian
dark chocolate sauce


 

Rising Stars in Concert
March 31

First Course
Spring asparagus, baby spinach and leek soup
popped amaranth

Entrée Selections
Pork loin, braised pork belly, kumquat marmalade
fava beans, wax beans, baby potatoes
 
Mahi Mahi, herb fumet
fava beans, wax beans, baby potatoes

Trio of crispy cannelloni featuring mushroom, artichoke, asparagus
Roasted vegetable sauce

Dessert
Mango and passion fruit bombe
raspberries

 

 

 

Chicken entrée available at the time of reservation.

Fruit or cheese may be substituted for dessert at no cost at the time of reservation.

 

 

 

The Tales of Hoffmann
 Matinée Performances
October 9 and 12

Two-Course Luncheon
 Warm quail salad, baby lettuces
roasted heirloom carrots, tarragon vinaigrette

Dessert
Traditional opera cake
espresso anglaise

Three-Course Luncheon
Please make your selection from the dinner menu.

 

Lucia di Lammermoor
 Matinée Performances
October 13, 16

Two-Course Luncheon
Shaved prime rib of beef, horseradish crème
grilled country bread, asparagus and fingerling medley

Dessert
Vanilla mascarpone mousse
white peach, vanilla reduction

Three-Course Luncheon
Please make your selection from the dinner menu.

 

Boris Godunov
Matinée Performances
November 17 and 20

Two-Course Luncheon
Roasted chicken breast, apple demi vinaigrette
warm wheatberry and haricots verts salad

Dessert
Apple croustade
praline crumb, crème anglaise

Three-Course Luncheon
Please make your selection from the dinner menu.

 

Ariadne auf Naxos
Matinée Performance
December 11

Two-Course Luncheon
Duck confit over sweet potato soufflé
artisan greens, apple and chestnut salad

Dessert
D’Anjou pear tarte tatin
vanilla whipped cream, candied ginger

Three-Course Luncheon
Please make your selection from the dinner menu.

 

The Magic Flute
Matinée Performances
December 8
January 4, 20, 22

Two-Course Luncheon
Jumbo lump crab cake
hearts of palm, baby artichokes, lemon caper vinaigrette

Dessert
Chocolate tart
whipped cream

Three-Course Luncheon
Please make your selection from the dinner menu.

 

Aida
Matinée Performances
February 3, 8
March 15, 25

Two-Course Luncheon
Chicken and ratatouille frittata
baby spinach and baby vegetables

Dessert
Pavlova
lemon curd, blueberries

Three-Course Luncheon
Please make your selection from the dinner menu.

 

Show Boat
Matinée Performances
February 12
March 1, 2, 7

Two-Course Luncheon
Citrus glazed fluke
warm celery heart and potato salad

Dessert
Cinnamon bread pudding
warm fruit compote, whipped cream

Three-Course Luncheon
Please make your selection from the dinner menu.

 

Rinaldo
Matinée Performance
March 4

Two-Course Luncheon
Braised short rib, toasted brioche
winter vegetables, parmesan vinaigrette

Dessert
White chocolate Bavarian
dark chocolate sauce

Three-Course Luncheon
Please make your selection from the dinner menu.

 

 

 

 

Chicken entrée available at the time of reservation.

Fruit or cheese may be substituted for dessert at no cost at the time of reservation.