Mystique Chamber Menu
Prestige Parlour Menu Prestige Parlour Drinks Mystique Chamber DrinksEntrée Menu Selections
*Selections may change or be substituted without notice
Included with admission, select one per person in party.
Split Game Hen
Roasted Spatchcock Game hen, served with herbed golden potato wedges, blistered red pepper harissa sauce, roasted tomatoes, lightly dressed greens, seasonal vegetables.
Roasted Spatchcock Game hen, served with herbed golden potato wedges, blistered red pepper harissa sauce, roasted tomatoes, lightly dressed greens, seasonal vegetables.
Chefs Showcase - Duck Breast ($18.00 Upgrade)
March-April Ras el hanout dusted duck breast served over crispy stone ground spaetzle. braised sweet and tangy red cabbage with wilted mustard greens served with a parsnip truffle cream.
March-April Ras el hanout dusted duck breast served over crispy stone ground spaetzle. braised sweet and tangy red cabbage with wilted mustard greens served with a parsnip truffle cream.
Chefs Showcase - Chorizo and Red Wine Mussels ($18.00 Upgrade)
May-June. Chorizo and red wine mussels with roasted cipollini onions, sweet roasted pimento peppers, fennel, garbanzo beans, grilled bread finished with a rustic lemon aioli.
May-June. Chorizo and red wine mussels with roasted cipollini onions, sweet roasted pimento peppers, fennel, garbanzo beans, grilled bread finished with a rustic lemon aioli.
Vegan - Roasted Marinated Portobello
Roasted Marinated Portobello sliced and served upon Herbed Farro, Red Bell Peppers and Wilted Greens with an Orange Blossom Honey Drizzle and Toasted Almonds.
Roasted Marinated Portobello sliced and served upon Herbed Farro, Red Bell Peppers and Wilted Greens with an Orange Blossom Honey Drizzle and Toasted Almonds.
Chefs Showcase - Pan Seared Ahi Steak ($19.00 Upgrade)
July & August - Pan Seared Ahi Steak cooked rare, served with crispy lemon potatoes, capers, fire roasted cherry tomatoes, a soft poached egg, grilled asparagus with an orange citrus bur blanc.
July & August - Pan Seared Ahi Steak cooked rare, served with crispy lemon potatoes, capers, fire roasted cherry tomatoes, a soft poached egg, grilled asparagus with an orange citrus bur blanc.
Chefs Showcase - Agnolotti Pasta with Ox Tail ($19.00 Upgrade)
September & October - House made agnolotti pasta stuffed with braised ox tail, Chantelle mushroom duxelles and chevre cheese served with currants and braised Cipollini onions. Finished witha shaaved apple and fennel salad tossed in an aged 5 year banyuls vinegarette,
September & October - House made agnolotti pasta stuffed with braised ox tail, Chantelle mushroom duxelles and chevre cheese served with currants and braised Cipollini onions. Finished witha shaaved apple and fennel salad tossed in an aged 5 year banyuls vinegarette,
Chefs Showcase -Roasted Lamb Lollipops ($19.00 Upgrade)
November & December - Roasted lamb lollipops served over a potato and parsnip puree with a cranberry demi glace, seasonal vegetables. Topped with an apricot and ginger compote and a crispy truffled potato gaufrette.
November & December - Roasted lamb lollipops served over a potato and parsnip puree with a cranberry demi glace, seasonal vegetables. Topped with an apricot and ginger compote and a crispy truffled potato gaufrette.
Prime Rib
12-14 ounces of succulent ribeye. Slow roasted to medium rare and rubbed with a house blend of spices.Served with herb roasted potatoes, seasonal vegetables and a side of au jus. Horseradish cream upon request.
12-14 ounces of succulent ribeye. Slow roasted to medium rare and rubbed with a house blend of spices.Served with herb roasted potatoes, seasonal vegetables and a side of au jus. Horseradish cream upon request.
Grilled Eggplant Roulade
Grilled slice of eggplant rolled with quinoa, feta cheese, fire roasted red peppers, cherry tomatoes and herbs . Served over a tomato and white wine pan sauce, pesto drizzle and a parmesan crisp.
Grilled slice of eggplant rolled with quinoa, feta cheese, fire roasted red peppers, cherry tomatoes and herbs . Served over a tomato and white wine pan sauce, pesto drizzle and a parmesan crisp.
Macaroni and Cheese
Vermont White Cheese Traditional Macaroni and Cheese baked in a 3 cheese sauce. Topped with a crispy panko breading . Garnished with basil, fire roasted cherry tomato and pesto.
Vermont White Cheese Traditional Macaroni and Cheese baked in a 3 cheese sauce. Topped with a crispy panko breading . Garnished with basil, fire roasted cherry tomato and pesto.
Available add-ons.
Lobster Tail, Jumbo Shrimp Cocktail, Vegetarian Cheese Stuffed Mushrooms
Dietary Restrictions $3
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. mystiqueutah@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 mystiqueutah@gmail.com