The Grand Tier Restaurant

The Pre-Theater Menu is served from 5:30 pm to 7:30 pm. Three Course Prix Fixe, select a First Course, Second Course, and Dessert.

Sauternes gelee, toasted baguette, persimmon marmalade and warm spices.

Black garlic aioli, avocado, yuzu kosho, ponzu vinaigrette, enoki mushroom $5 supplement.

Wild mushroom and black truffle espuma, shaved hazelnuts, brioche crouton, chervil add black truffle $10 supplement.

Baby greens, house-made ricotta, candied walnuts, fourme d'ambert and truffle vinaigrett.

Organic applewood-smoked salmon, coriander, classic accompaniments and whole wheat crisp.

White wine beurre blanc,whole grain mustard, mache and lemon $5 supplement.

Roasted fingerling potatoes, castelvetrano olives toasted pine nuts, rosemary aioli and glazed lemon.

Glazed baby fennel, smoked potato gnocchi, roasted leeks, burnt orange, lobster broth add black truffle $25 supplement.

Roasted pumpkin, braised veal breast, piave vecchio and natural jus.

Pomme puree, roasted wild mushrooms, scallop and black truffle mousse, vin jaune sauce, osetra caviar $35 pf supplement.

28 day dry-aged, smoked gouda croquettes, creamed spinach, roasted autumn mushroom and veal jus $15 pf supplement.

Pencil cob grits, housemade sausage, braised greens, cornbread croutons and smoked chicken jus.

Small pearl, light fruitiness and golden brown hue.

Medium pearl, buttery flavor and mirror-like finish.

Medium pearl, mild nutty flavor and dark green hue.

Style:blue origin: Germany, Aligau region Milk: Cow's A triple cream, brie style blue. This creamy blue cheese is made with a bloomy rind in the style of brie. It is mild, nutty, and slightly sweet, making it a perfect blue for after dinner or dessert.

Style: Gouda Origin: Holland Milk: Sheep's This aged Gouda has a firm, almost crumbly texture with nice, crunchy crystallization.The flavor is very nutty, with hints of grass, and is slightly sweeter than most Goudas due to the fat from the sheep's milk.

Style: Brie Origin: France, Lyon (Rhône Valley) Milk: Sheep's This creamy, sheep's milk cheese is aged with annatto, giving the rind an orange color and an earthy flavor. The inside is extremely soft, almost runny, with a tangy, buttery and mushroom flavor.

Style: Tomme Origin: France, Rhône Valley Milk: Unpasteurized cow's Tomme is a family of cheeses from the French and Swiss Alps. The Savoie region is in the northwestern French alps. This semi-firm cheese is grassy, with notes of citrus and mild nuttiness with a thick, gray rind.

Style: Alpine Origin: Italy, Veneto Region Milk: Cow's This hard aged Alpine cheese has a smooth and nutty flavor profile. It is named after the Piave river, near where the cattle are raised. It is sweet, with tropical, fruity undertones, and has a slight bitterness of raw almond.

Toasted Meringue, vanilla ice cream, raspberry sorbet, lemon creme anglaise and angel food cake.

Caramelized chocolate mousse, praline glaze and hazelnut crema.

Pistachio cake, tropical curd, coconut molleaux, passionfruit coulis, mango lassi mousse, candied pistachio, pineapple and lime.

A combination of either three ice cream or three sorbet flavors, one scoop of each.

A combination of either three ice cream or three sorbet flavors, one scoop of each.

Seasonal selection including: chocolate hazelnut tart, pumpkin almond crostata, macaron, coconut rocher and cheesecake tart.

Medium pearl, buttery flavor and mirror-like finish.

Medium pearl, buttery flavor, mirror-like finish.

Medium pearl, mild nutty flavor and dark green hue.

Vanilla scented yogurt, coconut granola, pineapple jam, banana and macadamia nuts.

Burrata, heirloom tomato, focaccia crouton and sicilian olive oil.

Mustard beurre blanc, white wine, shallots $5 pf supplement.

Baby greens, house-made ricotta,candied pecans, fourme d'ambert and truffle vinaigrette.

Baby arugula, fresh figs, roasted delicata squash, pine nuts and black pepper vinaigrette.

Organic salmon, applewood, coriander and classic accompaniments.

Sicilian escarole, rosemary aioli, crushed potato, meyer lemon, castelvetrano olives $12 pf supplement.

Aged carnaroli rice, wild mushrooms, autumn pumpkin, pancetta and radicchio.

House smoked salmon, melted leeks, gruyere, toasted baguette and black truffle.

Poached eggs, anson mills cornbread, maple sage sausage, herb potatoes and hollandaise.

Roasted honey crisp apples, whipped mascarpone and walnuts.

Stone ground polenta, charred treviso, glazed figs, foie gras jus $12 pf supplement.

Sea salt and herbsl.