The bus trip will take you round trip to the Santa Fe Opera for a production of Bizet's The Pearl Fishers. You will have options for dinner, which you will arrange on your own. Once you have purchased the ticket for the bus trip and opera, you will be sent information on reserving either the Dapples Pavillion buffet or a boxed dinner (dining seating available in the picnic area or on the Twomey Terrace.)
The cost for the bus and the opera ticket is $140 per person. Dinner is in addition with price depending on options selected ($19 to $65 per person).
You have several options for dinner once we have arrived at the Santa Fe Opera. Dinner options can also be viewed and purchased on the SFO website at https://www.santafeopera.org/your-visit/your-night-at-the-opera/opera-dining
Dapple's Pavillion Buffet: Enjoy an opera-themed buffet dinner, including wine, at our open-air cantina on the beautifully landscaped grounds. A speaker will offer a brief introduction to the evening's opera during dessert. At $70 a person, a Preview Dinner is a great way to kick off your night at the Opera. You can purchase the buffet by calling the Santa Fe Opera at (505) 986-5900. Please ensure that your reservation is for August 23rd.
Boxed Dinner: these can be reserved online or by calling (505)986-5900 between 9am and 5pm no later than August 21st. The boxed dinner options are either $19 for a sampler box or $28 for a dinner box.
Spicy petit brie en croute SAMPLER: Apricot habañero jam filled brie wrapped in pastry, mixed fruit, marinated mushrooms, french bread and crostini, petit fours.
Smoked salmon SAMPLER: Smoked salmon, mixed fruit, wild rice and roasted vegetables, bagel chips and crackers, caper cream cheese and lemon dill cream cheese, petit fours.
Quinoa falafel SAMPLER (vegan): Quinoa patties, white bean salad, mixed fruit, gluten-free crostini, vegan cranberry cardamom biscotti.
Salmon DINNER: Grilled & chilled wild salmon with balsamic reduction Arugula, fennel, frisée salad with orange basil vinaigrette, roasted cauliflower steak with garlic, lemon and thyme, cherry espresso chocolate bar.
Vegetarian savory pastry DINNER: Pastry with spinach, feta, mushroom, pepper, garlic and onion, arugula, seasonal greens, red cabbage salad with roasted red pepper dressing, melon and berry salad in honey, lime and mint dressing, cherry espresso chocolate bar.
Beef tenderloin DINNER: Grilled & chilled beef with roasted red pepper and sweet potato, mixed greens, tomato, yellow pepper, cucumber with fresh herb vinaigrette, wild rice and roasted vegetables, chocolate chai latte cupcake.
Chicken breast DINNER: Chilled cilantro lime and cumin chicken breast, romaine, arugula, and seasonal greens with vinaigrette, white bean salad, chocolate chai latte cupcake.