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act i diners' club

Act 1 Diners' Club

Make your evening complete by joining us for an exquisite dinner prior to each performance listed below.  Deliciously prepared by Sodexo, dinners are served in the Chancellor’s Dining Room for just $25.00 per person, which includes a wine and cheese reception prior to dinner.  Reception begins at 6:00 pm.  Dinner tickets are available anytime throughout the season, but reservations are suggested as they tend to sell out quickly.  Please call 910.521.6409 or 800.367.0778 to make your dinner reservations.  Dinner tickets are non-refundable.  Please reserve at least 72 hours prior to the scheduled dinner.  We will be happy to accommodate those with special dietary needs whenever possible.  Please contact the GPAC box office no later than 72 hours prior to the dinner to make this request.

Mac Davis
Friday, September 19, 2008
*Bacon & Spinach Salad: A sweet & tangy warm bacon vinaigrette tops off baby spinach along with goat cheese, toasted almonds and grape tomatoes.
*Surf & Turf: New York strip grilled to perfection coupled with tender shrimp sautéed with garlic, white wine and butter.
*Orzo pasta tossed with dried cherries and rosted almonds.
*Sauteed baby greens.
*Rocky Road cheesecake.

The Commodores
Friday, October 17, 2008
*El Greco Salad: A stacked salad of fresh cucumbers, Roma tomatoes, red onions, artichoke hearts, carrots and olives, lightly dressed with a basil pesto vinaigrette and topped with crumbled feta cheese.
*Chicken Casablanca: Boneless, skinless breast of chicken stuffed with couscous, black olives, herbs and garlic basted with butter.
*Satueed julienne of spring vegetables.
*Apple cobbler with heavy cream sauce.

Ballet Flamenco
Thursday, November 6, 2008
*Artichoke hearts, roasted beets, cucumber, yellow tomatoes, arugula and queso blanco with a roasted shallot, olive oil and brown sugar vinaigrette.
*Roasted Pork Tenderloin with apples, rosemary, garlic, chili flake, orange and natural reductions.
*Twice baked potatoes.
*Sauteed Broccolini
*Pecan pie with vanilla ice cream and warm caramel sauce.

The Lettermen
Tuesday, December 9, 2008
*Oven Roasted Turkey Breast seasoned with rosemary and served with a cranberry chutney sauce
*Chestnut Dressing seasoned with fresh herbs
*Fresh Steamed Spinach
*Pecan encrusted sweet potato soufflé topped with a cinnamon marshmallow sauce
*Pumpkin Pie with whipped topping

Ain’t Misbehavin’
Tuesday, January 13, 2009
*Rich and creamy Lobster Bisque served in a fresh baked bread bowl
*Chesapeake Crab Cakes seasoned to perfection and served with a creamy butter and caper sauce
*Steamed Veggies with fresh herbs
*Marinated Coleslaw served fresh and crispy
*Lemon Chess Pie

The Dublin Philharmonic Orchestra
Tuesday, January 27, 2009
*Stuffed Mushroom Mélange: Five large caps each with a different stuffing.
*Prime Rib Au Jus: Slow roasted and season prime rib or beef served with traditionally with au jus and horseradish cream sauce.
*Colcannon: An Irish classic of potatoes, leeks and butter.
*Red cabbage braised with apple cider and granny smith apples.
*Irish cream pie.

Sweeney Todd
Friday, February 6, 2009
*Tomato crab bisque: Blend of fire roasted tomatoes with a touch of cream, seasoned with fresh basil and topped with parmesan cheese and lump crab meat.  Served in a toasted bread bowl.
*Caramelized Garlic and Sage Chicken: Breast of chicken roasted with caramelized garlic and onions with fresh sage and finished with a pan jus.
*Potato Cakes with Chive Crème Fraiche.
*Grilled Apples and Brussels sprouts.
*Butterscotch pudding with whipped cream and topped with English toffee.

Sleeping Beauty
Tuesday, March 10, 2009
*Mixed field greens, dried cherries, cinnamon pecans and bleu cheese dressed with a pineapple, mango and walnut oil vinaigrette.
*Wild Mushroom New York Strip Steak: Grilled and topped with seasonal wild mushrooms and a caramelized onion demi-glace.
*Vegetable Kabobs: Eggplant, red peppers, tomatoes and onions, marinated and grilled to perfection.
*Chocolate Mousse.


The Catalina’s and The Fantastic Shakers
Friday, March 13, 2009
*Sliced Tomato Salad with shaved red onions and blue cheese.
*Gingered Salmon: Oven roasted Atlantic Salmon, dusted with a savory blend of ginger and nutmeg, then finished with a shallot, sherry brandy glaze with currant, almond and couscous.
*Grilled sautéed vegetables.
*Key Lime Pie

The North Carolina Dance Theatre
Tuesday, March 24, 2009
*Field greens with roasted mushrooms with a lemon, roasted garlic and chive vinaigrette and topped with shaved parmesan.
*Cider Marinated Lamb Chops: Marinated chops in hoisin and fresh apple cider and served with a savory apricot & mango chutney.
*Roasted Asparagus with a lemon dill cream sauce.
*Potatoes au gratin
*Hazelnut cake.

To Kill a Mockingbird
Friday, March 27, 2009
*Fried green tomatoes with apple cider vinegar and bacon aioli, Swiss chard and fresh crumbled bacon lardoons.
*Baby back ribs: Tender ribs marinated in a tangy orange, chili and barbeque sauce.
*Sweet potatoes with a bourbon cream sauce.
*Whole green beans with almond slivers.
*Fresh baked pound cake with raspberries and cream.

Movin’ Out
Monday, April 27, 2009
*Baby beet salad with watercress, preserved lemon and horseradish crème.
*Chef Sam’s Chicken: Chicken breast stuffed with sun-dries tomatoes and mushrooms, baked and served with a roumalade sauce.
*Mixed grilled vegetables.
*Oven roasted fingerling potatoes with rosemary.
*David’s Own: A fresh baked chocolate and cream cheese brownie on a bed of Kailua topped with vanilla ice cream, chocolate and caramel sauce, pecans and fresh cream.

Updated: Friday, June 20, 2008

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