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 Avocado

Menu

WELCOME COURSE
wood fired hokkaido milk bun | cultured avocado butter + sunflower salsa matcha

FIRST
avocado + baby gem lettuces | olive + citrus+ tarragon+ dolce gorgonzola

SECOND
prawn tartare | avocado mousse + cape gooseberry aquachile+ makrut lime + coconut milk + cucumber+ puffed rice chip+ coriander blossom

THIRD
wagyu short rib | squash blossom + oaxaca cheese + purslane + avocado leaf mole verde + hoja santa jus

SWEET
avocado leaf ice cream | olive oil sponge + avocado foam + yuzu curd + meringue + cucumber + mint

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.

snap + share + connect @kitchenatmcasd I an urban kitchen group concept