Make your reservations today!
New this Season! Join your fellow audience members at the US Grant Hotel for San Diego Opera's private, convenient dinners prior to the Tuesday and Friday performances, or brunch prior to the
Sunday performances. You'll enjoy a delectable buffet, great conversation, and a short, entertaining presentation from a surprise guest who'll give you the last minute scoop from behind-the-scenes.
Best of all, the buffets are reasonably priced and will get you to the opera on time!
| Cost: | $50 per person (includes tax and gratuity; no host bar) |
| Attire: | Formal, fancy or just fun - any style is acceptable! |
| Where: | The US Grant Hotel
326 Broadway, Downtown San Diego 92101 |
| Parking: | If you’ve parked at the theatre, we recommend walking across the street to the US Grant. Valet parking is also available for a fee at The US Grant. Enter off 4th Avenue just past C Street. Click here for directions |
| Questions: | Call Patron Services at 619-533-7000 or email tickets@sdopera.com |
THE DAUGHTER OF THE REGIMENT
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Supper Club: Tuesday, January 29, 2013 at 5:00pm
Supper Club: Friday, February 1, 2013 at 5:00pm
Bistro Brunch: Sunday, February 3, 2013 at 12:00pm
- Vegetable Crudité & Flatbreads with Red Pepper Hummus & Aioli
- Butter Lettuce with Pecans, Blue Cheese, Herb Mustard Dressing
- Braised Chicken, Honey Gastrique
- Seared Salmon, Champagne Buerre Blanc
- Roasted Root Vegetables
- Farro and Dried Apricots
- Sliced Artisan Breads, Rolls, Grilled Flatbread & Sweet Butter
- Pastry Chef’s Selection of Sweets
SAMSON AND DELILAH
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Supper Club: Tuesday, February 19, 2013 at 5:00pm
Supper Club: Friday, February 22, 2013 at 5:00pm
Bistro Brunch: Sunday, February 24, 2013 at 12:00pm
- Young Field Greens, Sweet Grape Tomates, Fennel and Artichoke, Champagne Vinaigrette
- Grilled Flatbread, Pita & Flavored Lavosh, Hummus, Tzatziki Sauces
- Harissa Rubbed Hanger Steak, Demi-Glace, Black Olives & Caper Berries
- Seared True Cod, Lemon Caper
- Grilled Eggplant, Braised Swiss Chard, Wiser Farms Carrots
- Dried Fruit Cous Cous
- Pastry Chef’s Selection of Sweets
MURDER IN THE CATHEDRAL
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Supper Club: Tuesday, April 2, 2013 at 5:00pm
Supper Club: Friday, April 5, 2013 at 5:00pm
Bistro Brunch: Sunday, April 7, 2013 at 12:00pm
- Vegetable Crudité & Flatbreads with Red Pepper Hummus & Aioli
- Arugula, Endive, Roasted Vegetables and Beets, Herb Goat Cheese, Marsala Vinaigrette
- Grilled Basil Chicken with Roasted Cippolini Onions, Oregano, Sundried Tomatoes, Black Olives
- Penne with Smoked Shrimp, Italian Black Cabbage, Radicchio, Tomato Pomodoro
- Grilled Garlic Flatbreads, Rustic Artisan Breads, Sweet Butter
- Grilled Vegetables, Basil and Balsamic
- Assorted Italian Pastries
AIDA
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Supper Club: Tuesday, April 23, 2013 at 5:00pm
Supper Club: Friday, April 26, 2013 at 5:00pm
Bistro Brunch: Sunday, April 28, 2013 at 12:00pm
- Grilled Asparagus Salad, Red Onions, Portobello Mushrooms & Broccolini
- Panzanella Salad, Brioche Croutons
- Braised Beef with Sunchoke Puree, Mustard Sauce, Herb Gremolata
- Seared White Fish, Preserved Lemon and Mint
- Seasonal Vegetables
- Basmati Rice
- Pastry Chef Selection of Sweets
