Mystique Chamber Menu
Mystique Chamber DrinksEntrée Menu Selections
*Selections may change or be substituted without notice
Included with admission, select one per person in party.
Chefs Showcase Garlic Herb Crusted Lamb ($30.00 Upgrade)
(Featured this March & April 2023) Half-rack of lamb coated in garlic and herbs then slow-finished, served with whipped rutabaga and oven roasted Brussel sprouts topped with smoked pancetta and crispy shallots, drizzled with our house maple balsamic reduction
(Featured this March & April 2023) Half-rack of lamb coated in garlic and herbs then slow-finished, served with whipped rutabaga and oven roasted Brussel sprouts topped with smoked pancetta and crispy shallots, drizzled with our house maple balsamic reduction
Chefs Showcase Short Ribs ($40.00 Upgrade)
(Featured this May & June 2023) Red wine braised short ribs in a decadent beef bone broth Demi glace served with spiced baby carrots and baked parmesan polenta
(Featured this May & June 2023) Red wine braised short ribs in a decadent beef bone broth Demi glace served with spiced baby carrots and baked parmesan polenta
Chefs Showcase- Lobster Risotto ($60.00 Upgrade)
(Featured this July-August 2023) Parmesan risotto made with a brown butter poached lobster tail, saffron and black truffle.
(Featured this July-August 2023) Parmesan risotto made with a brown butter poached lobster tail, saffron and black truffle.
Chef Showcase - Roasted Raven ($30.00 Upgrade)
(Featured this September-October 2023) “Roasted Raven” Bourbon Glazed Quail, Shaved Fennel, Charred Cabbage, Camembert Root Purée, Caramelized Jubilee, Crème Veronique (*Not Raven*)
(Featured this September-October 2023) “Roasted Raven” Bourbon Glazed Quail, Shaved Fennel, Charred Cabbage, Camembert Root Purée, Caramelized Jubilee, Crème Veronique (*Not Raven*)
Chef Showcase - Osso Buco ($20.00 Upgrade)
(Featured this November-December 2023) Braised Veal Shank, Butternut Squash Gratin, Maple Gastrique, Cauliflower Croquettes, Sweet Pea Espuma
(Featured this November-December 2023) Braised Veal Shank, Butternut Squash Gratin, Maple Gastrique, Cauliflower Croquettes, Sweet Pea Espuma
Chicken & Dumplings
(January-March 2023) Crispy Chicken over split French Beans marinated in roasted garlic wine, lightly dressed Frisée, handmade Gnudi and Fontina
(January-March 2023) Crispy Chicken over split French Beans marinated in roasted garlic wine, lightly dressed Frisée, handmade Gnudi and Fontina
Drunken Clams & Mussels
(January-March 2023) Imported mussels & clams steamed in a rich white wine butter sauce served with garlic noodles and warm focaccia bread
(January-March 2023) Imported mussels & clams steamed in a rich white wine butter sauce served with garlic noodles and warm focaccia bread
Vegetarian Agedashi Tofu & Asparagus
(January-March 2023) Fried tofu and sautéed asparagus spears over shaved garlic and vegetable rice accompanied with a bright onion dashi cream
(January-March 2023) Fried tofu and sautéed asparagus spears over shaved garlic and vegetable rice accompanied with a bright onion dashi cream
Vegan Mushroom Steaks
(Jan-Mar & Oct-Dec 2023) Gourmet mushroom medley, fire-roasted haricot verts, red skin mashed potatoes and house chimichurri.
(Jan-Mar & Oct-Dec 2023) Gourmet mushroom medley, fire-roasted haricot verts, red skin mashed potatoes and house chimichurri.
French Onion Chicken
(April-June 2023) Succulent chicken breast braised with Gruyere and caramelized onion served with velvety mashed potato & Chefs choice of seasonal vegetable
(April-June 2023) Succulent chicken breast braised with Gruyere and caramelized onion served with velvety mashed potato & Chefs choice of seasonal vegetable
Salmon Picatta
(April-June 2023) Atlantic salmon fillet dredged in flour then perfectly cooked in a rich lemon caper sauce accompanied by garlic mashed potato and seasonal chef’s vegetables.
(April-June 2023) Atlantic salmon fillet dredged in flour then perfectly cooked in a rich lemon caper sauce accompanied by garlic mashed potato and seasonal chef’s vegetables.
Vegetarian Lasagna Roulade
(April-June 2023) Hand rolled lasagna filled with our herb blended ricotta, mozzarella, thin sliced carrot and zucchini marinated in a zesty olive brine, baked with parmesan and our house Alfredo sauce topped with wild mushrooms and Italian breadcrumbs
(April-June 2023) Hand rolled lasagna filled with our herb blended ricotta, mozzarella, thin sliced carrot and zucchini marinated in a zesty olive brine, baked with parmesan and our house Alfredo sauce topped with wild mushrooms and Italian breadcrumbs
Vegan Stuffed Tomato
(April-September 2023) Blistered heirloom tomato with kalamata olives, cucumbers, quinoa, caramelized onion, sun-dried tomato jam and citrus rosemary oil
(April-September 2023) Blistered heirloom tomato with kalamata olives, cucumbers, quinoa, caramelized onion, sun-dried tomato jam and citrus rosemary oil
Chicken Saltimbocca
(July-September 2023) Saltimbocca translates to “jump in your mouth”. Our saltimbocca is free range chicken breast cooked in white wine with sage butter and wrapped in prosciutto di Parma paired alongside wild mushrooms and sauteed greens.
(July-September 2023) Saltimbocca translates to “jump in your mouth”. Our saltimbocca is free range chicken breast cooked in white wine with sage butter and wrapped in prosciutto di Parma paired alongside wild mushrooms and sauteed greens.
Wild Caught Halibut
(July-September 2023) Pan-seared Alaskan Halibut served over luscious, creamed cauliflower and sauteed spinach, shallots and shaved garlic topped with a warm citrus beurre blanc and candied pancetta
(July-September 2023) Pan-seared Alaskan Halibut served over luscious, creamed cauliflower and sauteed spinach, shallots and shaved garlic topped with a warm citrus beurre blanc and candied pancetta
Vegetarian Aubergine Caponata
(July-September 2023) Grilled saltwater brined eggplant filled with a delicate blend of chopped mushrooms, fried capers, zucchini, olives, and vine ripened tomatoes in a vibrant truffle & thyme pan sauce over garlic rice. (Vegan Substitute Available)
(July-September 2023) Grilled saltwater brined eggplant filled with a delicate blend of chopped mushrooms, fried capers, zucchini, olives, and vine ripened tomatoes in a vibrant truffle & thyme pan sauce over garlic rice. (Vegan Substitute Available)
Chicken Cordon Bleu
(October-December 2023) Hand breaded chicken breast generously stuffed with imported cheese blends and succulent prosciutto then drizzled with creamy white wine sauce, served with mashed potatoes and chefs seasonal choice of vegetables
(October-December 2023) Hand breaded chicken breast generously stuffed with imported cheese blends and succulent prosciutto then drizzled with creamy white wine sauce, served with mashed potatoes and chefs seasonal choice of vegetables
Cioppino
(October-December 2023) A rich tomato-based stew, cooked with the freshest seafood available including crab, mussels, clams, shrimp, squid and seasonal fish. Served with warm organic toast points and Herbs de Provence compound butter.
(October-December 2023) A rich tomato-based stew, cooked with the freshest seafood available including crab, mussels, clams, shrimp, squid and seasonal fish. Served with warm organic toast points and Herbs de Provence compound butter.
Vegetarian Gnudi Ratatouille
(October-December 2023) A savory dish of soft gnudi elegantly dressed in a light vegetable pesto, layered with parmesan cheese on a bed of baked squash, eggplant and tomato. Appropriately served with warm buttery rosemary toast! (Vegan Substitute Available)
(October-December 2023) A savory dish of soft gnudi elegantly dressed in a light vegetable pesto, layered with parmesan cheese on a bed of baked squash, eggplant and tomato. Appropriately served with warm buttery rosemary toast! (Vegan Substitute Available)
Roasted Prime Rib
(Available Year Round) A generous cut of perfectly aged and slow roasted ribeye, rubbed with a Chef’s blend of seasoning. Hand carved and served medium-rare. Accompanied by Chef's choice of fresh, seasonal vegetables roasted with olive oil, minced garlic and fresh parmesan cheese.
(Available Year Round) A generous cut of perfectly aged and slow roasted ribeye, rubbed with a Chef’s blend of seasoning. Hand carved and served medium-rare. Accompanied by Chef's choice of fresh, seasonal vegetables roasted with olive oil, minced garlic and fresh parmesan cheese.
Gourmet Macaroni and Cheese
(Available Year Round) Baked Vermont white cheddar traditional macaroni and cheese with a crispy panko crust. Comfort food for the soul!
(Available Year Round) Baked Vermont white cheddar traditional macaroni and cheese with a crispy panko crust. Comfort food for the soul!
Available add-ons. Offered for an additional charge.
Lobster Tail, Jumbo Shrimp Cocktail, Vegetarian Cheese Stuffed Mushrooms
Dietary Restrictions/Allergies
All meals include: Appetizer, Soup/Salad, Palate Cleanser, Entrée and Dessert
Please confirm final counts by email no later than 3 days prior to your event. mystiquedining@gmail.com
Call our customer service at 916-293-9000 for additional information.
Dietary Requests
When purchasing your admission you will be prompted to select an entrée. These choices are available with several special dietary upgrades for an additional charge. Once this selection is made you can explain in the field provided what we need to be aware of to accommodate your request. Such as, gluten free, lactose intolerant, or other allergy. If further explanation is required please email us a detailed explanation to mystiquedining@gmail.com