The Sarah and Peer Pedersen Room

The Pedersen Room at Lyric Opera of Chicago

Fine dining in a gorgeous setting that echoes the décor and architecture of the Civic Opera House. Located on the main-floor level. Dining reservations required.


The Sarah and Peer Pedersen Room Please note that The Sarah and Peer Pedersen Room is only open to patrons who hold tickets for that date's performance. Entry to all restaurants is through the Civic Opera House after presentation of tickets.

Call 312-827-5700 to make your reservations.

Reservations can be made for 4:45 or 6:15pm before an evening performance or 12:00pm before a matinee performance.

You must arrive within 15 minutes of your scheduled reservation in order to be guaranteed a table.


For a prix fixe price of $35 you will get a tasty beginning, an elegant appetizer, and a savory entrée—enjoy fanciful and delicious dishes as the perfect complement to your Lyric Opera experience. 

Located on the main-floor of the opera house.



Menu



BEGINNING


Opera Salad (v) (gf)
artisanal greens with cucumber, teardrop tomatoes, marinated chickpeas, fresh mint tossed in a lemon-coriander vinaigrette



APPETIZERS

Please select one from each of the following courses

Soup du jour (v)

Beef Sausage Sujuk (gf)
middle eastern beef sausage, fava beans, lemon, mint and hard-boiled egg

Grilled Prawns (gf)
cumin scented grilled prawns, tomato, parsley and cabbage tabbouleh

Chickpea Fritters (v)
shaved radish, cilantro and harissa

Beets Labneh (v) (gf)
yogurt, roasted beets, toasted pine nuts, extra virgin olive oil and herbs



ENTRÉES
Please select one from each of the following courses

Tilapia  (gf)
tahini, charred meyer lemon, roasted cauliflower, braised turnip greens, dates, pine nuts and parsley

Flat Iron Steak (gf)
saffron potato puree, roasted turnips and green beans, cilantro, and parsley chutney

Chicken (gf)
za’atar roasted boneless skin-on chicken thighs, amba (pickled mango chutney), roasted artichokes hearts, caramelized turnips and cipolinni onions

Lamb Belly (gf)
ras el hanout roasted lamb belly, carrot puree, caramelized eggplant, minted yogurt, and pomegranate jus

Stuffed Red Bell Peppers (v)
red bell peppers stuffed with freekeh, tomatoes, kale, with eggplant puree, sautéed spinach and parsley oil



DESSERTS

Desserts are À la Carte


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