Mystique Chamber Menu
Prestige Parlour Menu
Prestige Parlour Drinks
Mystique Chamber Drinks
Entrée 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.
Chefs Showcase - Baby Octopus Papardelle Pasta ($18.00 Upgrade)
Jan-feb. Tomato braised baby octopus papardelle pasta with preserved lemon, basil, topped with a fried duck egg and lemon garlic aioli, dressed with arugula and crispy leek straws.
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.
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.
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.
Chef Showcase - Wagyu Hanger Steak ($18.00 Upgrade)
Featured this July & August - Wagyu Hanger Steak cooked medium rare with Pom Frittes. Mediterranean Salsa Verde with Lightly lemon dressed arugula, saba drizzle and olive oil tapenade finished with toasted pine nuts.
Chef Showcase - Zaatar Rubbed Bone-in Pork Loin ($18.00 Upgrade)
Featured this September & October -Zaatar Rubber Bone-in Pork Loin with farro, pumpkin, toasted Brussel sprout leaves, Greek yogurt, then topped with a grapefruit and charred frissee salad with tarragon, coconibs tossed in olive oil.
Chef Showcase - Blackened Chilean Sea Bass ($18.00 Upgrade)
Featured this November & December - Blackened Chilean Sea Bass served with a quinoa tabbouleh stuffed acorn squash, blood orange and mint salad with pecan, served with a citrus nage.
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.
Cornish Game hen Roasted with herbs, served on a bed of quinoa, topped with burgamot poached plums, 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.
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.
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