Pasta, Not Caviar, at Met Opera's Opening Night

Mercedes Bass, in white, celebrated opening night at the Met with fancy company. David Koch is on the far left, his wife is on the far right, and Oscar de la Renta is to the right of Mrs. Bass, who wore a gown he designed.

"It's a difficult time. That's why Mercedes is not serving caviar tonight," the general manager of the Metropolitan Opera, Peter Gelb, said at the opening night supper last night, referring to one of the Met's board members and big donors, Mercedes Bass.

Indeed, the meal -- catered by Restaurant Associates -- did not include caviar. And no one seemed to mind. (The new production of "Tosca," now that's another story.)

Here is the Met Opera's gala menu:

ANTIPASTI

Artichoke hearts, roasted red and yellow peppers, grilled zucchini, wild mushrooms, heirloom tomaotes with fresh mozzarella, saucisson see, eggplant caponata, salad of baby arugula

In other words: Gve them their vegetables. Healthy patrons give longer!

RIGATE BOLOGNESE WITH SPICY ITALIAN SAUSAGE served with roccoli rabe florets and Reggiano Parmigiano

In other words: Pasta, the classic budget food. Late-night carbo loading aside, this is a mighty comforting dish (and given the time it takes to prepare a real bolognese, might not have been much of a cost-saver over, say, last year's chicken entree).

PETIT FOURS AND ASSORTED GELATI

Limoncello, pistachio, tiramisu, and apricot pastries; amaretto and coconut gelati, grapefruit campari sorbet

In other words: Gone are the days of Baked Alaska. Dessert is considered more an optional trifle than a formal course. The petit four trays barely made the rounds, and servers had trouble unloading heavy trays of the gelati and sorbet, because guests were already out of their seats (wisely, no waiters placed a dish of ice cream unattended, where it would quickly melt).

In general, gala meals seem to be getting smaller and healthier, and most of the people eating these meals are grateful.