Our annual Dickens' Dinner is a fan favorite among State Room guests, and we look forward to welcoming you to the restaurant this year for an English-inspired celebration!
Join us on Wednesday, Dec. 8 for a festive menu prepared by Senior Executive Chef Mike Clyne, featuring seven courses of delicious cuisine and spirits. During the meal, guests will also hear seasonal music performed by the Someko Singers from Okemos High School.
Dickens' Dinner Menu
Smoking Bishop | Red wine, port, oranges, spices
Terrine of Smoked Salmon Pastrami | Chevre, capers, pickled cucumber and micro greens
(Olema Chardonnay, Sonoma, California)
Roasted Butternut Squash Bisque | Crisp pancetta toasts and crème fraiche
Roast Pork Belly | Apple and caramelized walnut salad
(Les Illustres IGP Coteaux d’Enserune, France)
Mojito Sorbet | Rum, lime and mint
Rioja-braised Lamb Shanks | Chorizo, garlic and aromatics
(Merryvale Merlot, Napa, California)
Panettone, Chocolate and Cherry Trifle | Crème fraiche and marsala
(Poulet & Fils Tradition, Clairette de Die, France)
Add something extra special to your night with a half glass of Dumenil Champagne to start or a taste of Martell Cordon Bleu Cognac to finish this exquisite meal. Both available for an additional fee at ticket checkout!
This is a pre-paid event and seating is available on a first-come, first-serve basis. Guests must be at least 21 years old to attend. For any questions, please call the State Room at 517-432-5049.
Restaurant will be closed to the general public for this special event night!