Impacts of COVID-19 on GPAC events
Make your evening complete by joining us for an exquisite dinner prior to our performances. Deliciously prepared by Sodexo, dinners are served in the Chancellor’s Dining Room in the James B. Chavis University Center.
Act 1 Diner's Club tickets are for meals only and do not give access to performances.
Order your meal tickets online at Tickets.com or by calling the box office at 910.521.6361. We'll mail them to you or hold them at the box office. Tickets are limited and are $35 each.
Nov. 14/15 (Thursday/Friday) Noises Off!
Port Wine Poached Pear - Toasted Walnut and Maytag Bleu Cheese, Organic Watercress, Champagne Vinaigrette
Petite Beef Medallions – Shrimp Risotto, Grilled Asparagus, red Wine Demi Glace
NY Style Cheesecake – Wild Berry Confit
Nov. 22 (Friday)
11th Annual Holiday Extravaganza
Greens Salad – Figs, Pecans, Braised Apple, Port Wine Vinaigrette
Roasted Turkey – Sweet Potato, Onion Confit, Braised Chard, Patty Pan Squash
“Fruit Cake” Bread Pudding – Butter Rum Sauce
Jan. 29 (Wednesday)
Bandstand
North Carolina Mixed Baby Greens with Dried Apricot, Blistered Grape Tomato and Local Honey Balsamic Vinaigrette
French Cut Pork Loin Chop with, Haricot Vert, Herbed Polenta and Wild Mushroom Ragout
Napoleon of Fresh Strawberries and Meyer Lemon Curd with Crisp Sugared Fillo Dough
Feb. 18 (Tuesday)
National Symphony of Ukraine
Salad of Roasted Asparagus, Proscuitto and Fresh Mozzarella with Roasted Red Pepper Puree and Balsamic Reduction
French Cut Breast of Chicken with Yukon Gold – Smoked Bacon Mash, Roasted Baby Carrots and Sage Veloute
Flourless Chocolate Torte with Raspberry Puree
March 2 (Monday)
The Color Purple
Salad of Local Kale - Crisp Country Ham, Roasted Baby Beets, Wine Braised Pearl Onion and a Warm Wholegrain Mustard and Sorghum Vinaigrette
Pork Tenderloin - Braised Mustard Greens, Potato Hash , Balsamic Demi Glacé
Apple Gratin - Salted Caramel Sauce, Maple Ice Cream, Local Berry Reduction
April 28 (Tuesday)
An American In Paris
Grilled Heart of Romaine with Pickled Red Onion, Parmesan Crisp, Roma Tomato and Whole Grain Mustard Dressing
Sliced Tenderloin of Beef with Lobster Mashed Potatoes and Roasted Asparagus
Banana Cream Tart with Almond Tuile