Mystique Chamber Menu

Prestige showroom menu
mystique drinks menu

Included with admission,
select one per person in party.



Chef Showcase - Pork Diane with Sweet Potato Puree $24.00

SEP/OCT - Marinated pork chop with Beauregard sweet potato puree, mango and sage chutney, sunchoke chips, creamy dijon sauce & brussel sprouts.




Chef Showcase - Winter Duck $24.00

NOV/DEC - Sauted duck breast on frisee with honey balsamic reduction, herb mash, pickled fennel and cranberry compote with winter vegetables.




Chef Showcase - Lobster Ravioli $28.00

Jan/Feb - House made lobster ravioli with ricotta and mascarpone cheese, creamy basil soubise, compound sage butter, garnished with squash blossoms.




Chef Showcase - Seared Ahi Tuna $25.00

May/June - Sesame Crusted Yellow Finn Tuna, Mango chutney, blood orange ponzu sauce, Radish




Chef Showcase - Mediterranean Branzino $23.00

March/April - Whole butterflied Branzino with vierge sauce, mediterranean salad, fried capers, lemon.




Chef Showcase - Smoked Trout $23.00

July/August - Smoked trout on bed of lentils w/ Beet puree, garlic confit aioli, lemon cured egg yolks, wild mushrooms




Chef Showcase - Fall Braised Lamb $25.00

September/October - Lamb shoulder braised with onion, fennel, and citrus. Served with house dill tzatziki sauce, pita bread, red onion salad with mint.




Chef Showcase - Roasted Quail $28.00

November/December - Marinated then roasted quail w/ sweet plum glaze, slow roasted pearl onions, winter citrus salad.




Cedar Plank Salmon

January/August - Cedar plank salmon w/ Lemon risotto, squash, beurre blanc.




Chef Showcase - Basted Halibut on Succotash. $22.00

MAY/JUN - Basted halibut on a bed of edamame and pickled shallot succotash, citrus beurre blanc, spiced carrot butter and green onion.




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.




Cornish Hen

Herb Roasted Hen w/ Romesco, pickled red onions, roasted fingerlings. Seasonal vegetables. (Nut Allergy)




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. (Vegan Option)




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.




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.





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 mystiqueutah@gmail.com