Make your Spivey Hall concert experience even more enjoyable and convenient with pre-concert dinners! Fine food in a pleasant atmosphere, with unbeatable convenience for only $40 per person. Drive to Spivey Hall, park once (getting a great parking spot), and walk a few steps to the Harry S. Downs Continuing Education Center, just two buildings away from Spivey Hall, to join fellow concert-goers for a satisfying sit-down meal with china and tablecloth service in a private room with a view of Swan Lake.

Concert dinners are served buffet-style and include salad, one hot entree, side dishes, bread & butter, and beverages – all for just $40 per person. Pre-Concert Dinner Times: Dinner service starts at 5:45 PM, prior to the select Saturday evening beginning at 7:30 PM and following the 3:00 PM performance on select Sundays, allowing you plenty of time to enjoy your meal and be seated for the performance.

 The deadline for purchasing concert dinners is 12:00 PM on the Monday prior to the concert. Advance purchase is required, and no dinners may be purchased the day of concert, so please call ahead! Purchases of concert dinners are non-refundable, and are not eligible for subscriber or other discounts. For additional information about pre-concert dinners, or to purchase dinner tickets, call the Spivey Hall Box Office at (678) 466-4200. 2014-2015

 

Pre-Concert Dinners

 

SUNDAY, OCTOBER 18, 2015
Angela Hewitt (Post-concert)

GLUTEN AND DAIRY FREE

Roasted Beets, Feta, Avocado
and Toasted Pumpkin Seeds

Roasted Salmon with Lemon-Olive Oil Sauce
and Cauliflower Puree

Vegetarian: Risotto (dairy-free)
and Steamed Asparagus

Poached Pear, Candied Nuts
and Red Wine Reduction

SATURDAY, JANUARY 30, 2016
Chanticleer

Pear and Blue Cheese

Chicken Cordon Bleu w/ Creamy Mashed Potatoes
in a demi-glace sauce
and Roasted Asparagus in Hollandaise

Vegetarian: Squash au Gratin

Apple Upside-Down Cake with Cinnamon
and Ginger Cream

SATURDAY, FEBRUARY 20, 2016
Igor Levit

Kale, Cranberry and Pepita Salad

Cider Roasted Chicken with Butternut Squash Risotto

Vegetarian: Harvest Vegetable Curry and Rice

Pumpkin Panna Cotta

SATURDAY, APRIL 30, 2016
Bryn Terfel

Fennel, Arugula and Ricotta Salad

Top Round of Beef
with Peppercorn Brandy Sauce

w / Sautéed Spinach w / Caramelized onions

Vegetarian: Wild Mushroom Risotto

Chocolate Pots De Crème

SATURDAY, MAY 7, 2016
Behzod Abduraimov

Tropical Summer Salad with Strawberries,
Candied Pecans & Mandarin Oranges

Pork Porterhouse with Ginger Pear Chutney
w/ Sweet Potato Mash
and Steamed Broccoli

Vegetarian: White Cheddar Parsnips
& Potatoes

Champagne Cake