Even a Grinch Needs to Eat!

The Grinch may steal Christmas, but he will fall in love with the delicious menu that Leatherby’s Executive Chef Ross Pangilinan has planned for the holidays. In fact, to honor the arrival of DR. SEUSS' HOW THE GRINCH STOLE CHRISTMAS! THE MUSICAL at Segerstrom Center from December 10 – 14, Leatherby’s Café Rouge in the Center’s Renée and Henry Segerstrom Concert Hall has a very special festive three-course prix fixe menu that will turn even the grinchiest Grinch into a pussycat. To take a peek at the special menu or to purchase tickets to DR. SEUSS' HOW THE GRINCH STOLE CHRISTMAS! THE MUSICAL, click here.

DR. SEUSS' HOW THE GRINCH STOLE CHRISTMAS! THE MUSICAL

DECEMBER 10 - 14

FIRST

Welcome, Christmas

Butternut squash soup with gifts – vanilla foam, sage, cranberry tempura, 

star anise crouton, parsnip chip, amaretti crumble, hazelnut soil

MAIN

Roast Beast

House porchetta, confit sweet potatoes, roasted market vegetables,

cranberry salsa verde, natural jus

DESSERT

Santa for a Day

"Milk and cookies"

45 per person 3 course menu

64 with wine pairing

MAKE YOUR RESERVATION | 714 429 7640

Executive Chef Ross Pangilinan

Menu subject to change

The Search for a Legendary Meal Stops at Leatherby's Café Rouge

In the Tony Award®-winning musical PIPPIN, the story is guided by the Leading Player as the young Prince Pippin searches for meaning and significance. This famous show in its new Broadway production comes to Segerstrom Center to open the 2014 – 2015 Broadway Series November 11 – 23. To help celebrate the occasion and to give meaning and significance to your culinary life, the leading player at Leatherby’s Café Rouge, Executive Chef Ross Pangilinan, has created a special menu inspired by the show. The three-course prix fixe menu is magic. To learn more about the PIPPIN menu and other special menus prepared by Chef Pangilinan for the other shows in the Center’s Broadway and Curtain Call Series, click here.

PIPPIN

NOVEMBER 11 - 23

FIRST

Magic to Do

Molecular beet salad, orange sphere, balsamic caviar, 

goat cheese gelée, pistachio powder, olive oil sorbet, beet air

MAIN

Prayer for a Duck

Muscovy duck breast, polenta cake, poached quince, pomegranate seed,

brussels sprout petals, truffle vinaigrette

DESSERT

Simple Joys

"Catherine royale," cinnamon swirl vanilla cake,

pumpkin ice cream

45 per person 3 course menu

64 with wine pairing

MAKE YOUR RESERVATION | 714 429 7640

Executive Chef Ross Pangilinan

Menu subject to change