Mystique Chamber Menu
Prestige Parlour Menu
Prestige Parlour Drinks
Mystique Chamber Drinks
2021 Spring Entrée Menu Selections
*Selections may change or be substituted without notice
Included with admission, select one per person in party.
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.
A modestly sized Cornish Game Hen roasted with herbs and shallots. Served with bergamot poached fruit and seasonal vegetables
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.
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.
Choose Entrée Later - Read Description
Final entree's must be confirmed no later than the day prior to your event. You can edit this reservation at anytime by logging into your account. You will not receive a reminder. IF A MEAL IS NOT CHOSEN A VEGETARIAN ENTREE WILL BE PREPARED BY DEFAULT.
Pan Seared King Salmon ($18.00 Upgrade)
Featured this March & April - Pan Seared King Salmon (blackened as a option) served over forbidden black rice, spiced carrots, pomegranate-fennel-apple salad, house citrus crème fraiche.
Togarashi Dusted Pork Tenderloin ($18.00 Upgrade)
Featured this May & June - Togarashi dusted pork tenderloin served with a cornbread panzanella and a Cuban barbeque sauce. Toasted frisee roasted cherry tomatoes, grilled Portobello, radish, fennel.
Chefs Showcase- Pomegranate Glazed Quail ($18.00 Upgrade)
Featured this July & August - Pomegranate Glazed Quail with fresh figs, grilled frissee, pomegranate molasses, miso poached potatoes, spiced papitas.
Chefs Showcase- Sous Vide Duck Breast ($18.00 Upgrade)
Featured this September & October - Sous Vide Duck Breast with a blood orange gastrique, pumpkin confit, coco nibs and an apple, walnut, mint slaw.
Chefs Showcase- Wild Caught Halibut ($18.00 Upgrade)
Featured this November & December - Wild Caught Halibut with a sun choke puree. Fire roasted tomato jam, preserved lemon crema ,garlic chips and a vanilla bean oil.
Lobster Tail $20, Jumbo Shrimp Cocktail $10, Vegetarian Cheese Stuffed Mushrooms $7
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.
Call our customer service at 916-293-9000 for additional information.
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 firstname.lastname@example.org