The Sarah and Peer Pedersen Room

Sarah and Peer Pedersen Room


The Sarah and Peer Pedersen Room is the perfect upscale dining option for your evening or afternoon out at Lyric. The Pedersen Room Restaurant features new décor, a sophisticated new menu by Jewell Events Catering, and a wine list curated by Master Sommelier Alpana Singh. Service is prix fixe, and reservations are required for this elegant street-level restaurant.

New this season is our Featured Chef program, in which top Chicago chefs and restaurateurs are invited to create signature featured entrées for each opera.

The featured chef or restaurateur will be on hand to greet diners in The Pedersen Room on one performance date during each opera’s run (as their schedules permit).

You’re invited to pre-order desserts and beverages for your intermission or post-performance enjoyment by placing your order at The Pedersen Room prior to curtain time. The Pedersen Room will open at 12pm for matinee performances*, and 5:30pm for evening performances, and will remain open for an hour after the performance.

Reservations are required in the Pedersen Room. Please arrive within 15 minutes of your scheduled reservation to be guaranteed a table.

Please note that the Pedersen Room is open only to patrons who hold tickets for that day's performance. Entry to all restaurants is through the Lyric Opera House after presentation of tickets.

Restaurant reservations will open for subscribers on Tuesday, September 4. Individual ticket holders may reserve beginning Monday, October 8.


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Sarah and Peer Pedersen Room at Lyric Opera of Chicago


Sarah and Peer Pedersen Room at Lyric Opera of Chicago

THE SARAH AND PEER PEDERSEN ROOM MENU

a prix-fixe dining experience at $39

BEGINNING

Please select one from each of the following

Three Beet Salad (v)(gf)
burrata cheese, potato crisp, citrus and black olive vinaigrette

Lobster Bisque
whipped crème fraîche, citrus lobster oil, black caviar


APPETIZERS

Please select one from each of the following

Roasted Pork Shoulder Fried Ravioli
truffle rutabaga cream, shaved scallions

Shrimp and Grits (gf)
spicy andouille cream, white stone ground grits, cheddar cheese crisp

Roasted Cauliflower (v)
crunchy panko butter, pickled carrots and peppers, pine nuts, torn mint, radicchio


ENTRÉES

Please select one from each of the following

Lamb Rack (gf)
horseradish potato purée with frisée lettuce, shaved asparagus and beet salad, blistered cherry tomatoes, bing cherry port jus

Marinated Flat Iron Steak (gf)
broccolini with charred lemon, dauphinois potatoes, A1 aioli, fingerling chips

5 Spice Duck Breast
spanish chorizo and roasted fennel barley risotto, braised swiss chard, butternut squash and goat cheese, pineapple madeira jus, crispy parsnip

Sautéed Skate Wing
braised red cabbage, spinach salad, ginger carrot purée, warm bacon vinaigrette

Mac and Cheese (v)
gigli pasta, marinated artichoke hearts, local spinach, smoked butternut jus


JESUS CHRIST SUPERSTAR CHEF SELECTION

by Chef Ricardo Jarquin of Travelle Kitchen & Bar at The Langham

Pan Seared Sable Fish – $44 prix-fixe
roasted beets, zucchini, crème fraîche, smoked trout roe



(v) vegetarian (gf) gluten free

There is a 2-credit-card limit on split bills

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