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diners club

Diners Club

Make your evening complete by joining us for an exquisite dinner prior to each of the following performances.  Deliciously prepared by Sodexo, dinners are served in the Chancellor’s Dining Room in the James B. Chavis University Center.  Treat yourself for just $25 per person which includes a wine and cheese reception prior to dinner.  Dinner tickets are available throughout the season, but reservations are required.  Dinners tend to sell-out quickly so make your reservations early.  Remember, just like show tickets, dinner tickets are non-refundable.
      

        

CHUBBY CHECKER
Friday, September 11, 2009
Wild lettuce salad with Tequila Lime dressing.
Grilled Marinated Filet Mignon with three mushroom demi-glace.
Smoke three pepper risotto.
Vegetable blend with horseradish dill sauce.
Baked stuffed apples with caramel sauce.

THE STYLISTICS
Friday, October 2, 2009
Baby spinach, walnuts, mandarin oranges and strawberries topped with a poppy seed dressing.
Chicken Casablanca: Boneless, skinless breast of chicken stuffed with couscous, black olives, herbs and basted with garlic butter.     
Asparagus glazed with a lemon sauce.
Potato Pancakes
Rocky Road Cheesecake.

VIRSKY NATIONAL UKRAINIAN DANCE COMPANY
Tuesday, November 3, 2009
Marinated Mushroom Salad
Pork Loin (Tender sliced loin medallion marinated with sage and olive oil, grilled and topped with gorgonzola cheese with a demi-glace, served with a side of with pineapple chutney relish.)
Orange and brown sugar glazed carrots
Wild Rice
Coconut Cream Pie
 
AVENUE Q
Saturday, November 14, 2009

Pumpkin soup with cumin
Mixed green salad with assorted dressings
Cornish game hen with chestnut and apricot stuffing
Herbed mashed potatoes with gravy
Turnips seasoned with pearl onions
Black Forest cake

LETTERS HOME
Monday, November 16, 2009

Mixed green salad with assorted dressings
All “American” grilled New York strip with green peppers and sweet Vidalia onions
Baked potato with toppings
Buttered corn on the cob
Apple pie a la mode

CAMELOT
Saturday, December 5, 2009
Loaded wedge salad (Crisp iceberg, creamy bleu cheese dressing, pepper bacon, tomato and bleu cheese crumbles.)
Overture Chicken (Seasoned roasted breast of chicken, topped with Lump Crab Meat, topped with Asparagus & topped with a rich Béarnaise sauce.)
Roasted fingerling potatoes with rosemary
Eggplant and tomato compote
Butternut squash and spinach ravioli in a sweet corn and spinach cream sauce.
Crème Puffs drizzled with warm chocolate sauce.

CHRISTMAS WITH EMILE PANDOLFI
Friday, December 11, 2009
Wild lettuce salad with walnuts, blue cheese, chopped apples with orange honey vinaigrette
Beef tenderloin roulade (whole roasted tenderloin, stuffed with roasted red peppers, spinach, mushrooms, bleu cheese and spices.  Sliced into medallions in a pool of Madeira wine sauce with a drizzle of red pepper coulis.)
Asparagus with plum tomato ring
Twice baked maple sweet potatoes in baby pumpkin shells
Almond Amaretto Cheesecake

BAND OF THE IRISH GUARDS / THE ROYAL REGIMENT OF SCOTLAND
Tuesday, January 19, 2010
Marinated mushroom salad
Chicken a la David (Boneless breast medallions sautéed with capers, rosemary, shallots and artichoke hearts, tossed with fresh basil, sun dried tomatoes in a peppercorn cream sauce topped with Fontana cheese and fried prosciutto  chips.
Wild rice pilaf
Roasted medley of red potatoes, grape tomatoes, carrots and broccoli
Lemon cream cake
              
BOOGIE WONDER BAND
Saturday, January 23, 2010
Mixed green salad of young greens with herbed goat cheese and fig balsamic vinaigrette    
Boogie Woogie Pork Chop (Tender, thick marinated pork chop grilled with roasted Cippolini onions, in a red wine mushroom sauce)
“Get Down Tonight” roasted red potatoes with bacon and artichokes
Le Freak ragout of spring vegetables
Funky chocolate pecan pie                    

THE WEDDING SINGER
Thursday, January 28, 2010
Spinach salad with walnuts, mandarin oranges and strawberries
Surf & Turf: New York Strip Grilled to perfection with peppercorn demi-glace / citrus marinated shrimp grilled.
Orzo with dried cherries and almonds
Sautéed baby green beans
Chocolate cup with fresh whipped cream and fresh fruit    
“*Wedding reception immediately following the performance in the lobby.*”                  

MOSCOW STATE RADIO SYMPHONY ORCHESTRA
Tuesday, February 9, 2010

Seafood Bisque (Crab, lobster and scallops)
Wild Lettuce Salad with Herb Vinaigrette
Grilled salmon with herb and garlic butter sauce
Whole Green Beans Almondine
Red Striped Herb Roasted Potatoes
Banana’s Foster
              
DAVY JONES
Friday, March 26, 2010
Tomato cucumber salad
Prime Rib (Tender, seasoned prime rib, slow cooked served with au jus and horseradish cream sauce)
Scalloped potatoes
Orange glazed carrots
Key Lime pie
  
THE RUSSIAN NATIONAL BALLET THEATRE: “CINDERELLA”
Tuesday, March 30, 2010
Salad of whole green beans, roasted bell peppers, pear, mozzarella, grilled mushrooms and chives in a red wine vinaigrette dressing.
Pork Chop Vitello (Thick, yet tender chop, marinated in citrus juices, stuffed with prosciutto, spinach and provolone cheese, grilled in a red wine demi-glace.)
Shallot and basil risotto
Creamed spinach au gratin, New Orleans style
Chocolate cheesecake with fresh fruit

Updated: Monday, June 12, 2006

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PO Box 1510 Pembroke, NC 28372-1510 • 800.949.UNCP (8627) • 910.521.6000