Mystique Chamber Menu

Mystique Chamber Drinks

Entrée Menu Selections

*Selections may change or be substituted without notice

Included with admission, select one per person in party.

Chefs Showcase- Lobster Risotto ($60.00 Upgrade)

Featured this May and June- Parmesan risotto made with a brown butter poached lobster tail, saffron and black truffle.

Chefs Showcase- Mediterranean Branzino ($40.00 Upgrade)

Featured this July and August - Whole Mediterranean Branzino Sea Bass, Olive Tapenade, Baked Beetroot, Mache Greens and Citron Parsley Oil

Chefs Showcase- Roast Pheasant ($20.00 Upgrade)

Featured this September and October- Bone-in pheasant roasted with crab apples, pain perdu dressing, pumpkin confit and sweetcorn potage.

Chefs Showcase- Wagyu Chateaubriand ($70.00 Upgrade)

Featured this November and December- Japanese A5 Wagyu Chateaubriand Steak, cauliflower 2 ways, cavilo nero and garlic chimichurri.

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.

Sea Scallops

(April-June) Seared sea scallops on top of caramelized pearl onions folded into warm purple potato puree drizzled with a light basil bechamel and coated with a crunchy panko topping.

Chicken Saltimbocca

(April-June) 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.

Vegetarian Ricotta Gnocchi Ratatouille

(April-June) A savory dish of soft ricotta gnocchi 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)

Wild Caught Halibut

(July-September) 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

Tarragon Chicken

(July-September) Brined, basted and grilled chicken breast smothered in a rich marinade of fresh herbs and spices, complimented with smashed fingerlings and tender leeks over a smokey crème fraiche.

Vegetarian Cauliflower Crowns

(July-September) Slow-roasted Cauliflower crowns covered in a flavorful gruyere bechamel, crispy breadcrumbs and fresh chopped parsley sitting atop seasoned cous cous and sun-dried tomatoes. (Vegan Substitution Available)

Miso Salmon

(October-December) Miso glazed salmon with wasabi potato purée, citrus Beurre blanc, Tenderstem and micro greens.

Chicken Coq Au Vin

(October-December) Chicken thighs stewed in red wine, onions, carrot, porcini mushrooms, pancetta, garlic and tomatoes.

Vegetarian Cannelloni

(October-December) Savory spinach and ricotta stuffed cannelloni pasta under a hearty house marinara served with buttery toast points.

Gourmet Macaroni and Cheese

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.

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

Macaroni & Cheese
Cornish Hen
Prime Rib