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 citrus

MENU

welcome course
panipuri | meyer lemon curd + smoked mussel crémeux + trout roe

first course
beetroot tartare | charred orange + stracciatella + pistachio + mizuna + black sesame chip

second course
citrus cured hokkaido scallop | star ruby grapefruit + carrot ginger granite + white shoyu + allium oil

third course
koji aged duck | budha’s hand citron kosho + black trumpet mushroom + crispy confit + green shiso puree + duck jus

dessert course
mandarin brulee tart | citrus crème fraîche + brown butter almond crumble + lemon verbena gel

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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