Museum of Contemporary Art San Diego

Join our unforgettable monthly dinner series curated by Executive Chef and Partner Tim Kolanko of The Kitchen. Each evening celebrates the season with a five-course presentation, featuring seasonal ingredients paired with luxury proteins.

This evening's theme is apple

MENU

First
chicken ‘foie’ torchon mille feuille | savory pastry + spiced gravenstein apple butter

Second
farmers market chicory | mountain rose apple + apple chip + aged manchego + pepita + cider anchovy dressing 

Third
smoked steelhead trout | granny smith apple + mustard + celery leaf + trout caviar + buttermilk + chive oil 

Fourth
guinea fowl | caramelized crab apple + sausage + crispy crackling + tokyo turnip + calvados jus 

Fifth
apple cider donut | dulce de leche + salted cinnamon ice cream + honeycrisp apple + brown butter streusel 

menu subject to change based on ingredient availability | no substitutions

no museum discounts + promotions are applicable | no menu modifications allowed I prix fixe menu only

a 3.95% surcharge will be added to each check. this charge helps support increased wages and benefits for our team members on the front line and in our kitchens and allows us to continue to provide the URBAN KITCHEN GROUP hospitality and service you have come to enjoy

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

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