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 corn

MENU

welcome course 

crispy empanada | heirloom blue corn masa + huitlacoche + poblano + oaxaca cheese + pickled shallot + avocado mash + tomatillo salsa 

first course 

corn + panachée fig salad | cucumber + fennel + urfa biber + freckles lettuce + cornmeal cracker + corn juice vinaigrette 

second course 

caramelle pasta | corn mousse + ricotta salata + sunburst squash + hazelnut + lime + vanilla bean butter 

third course 

pork secreto | white hominy succotash + cavolo nero + maitake mushroom + corn crackling + smoked ham hock jus 

dessert course 

chocolate tamal | toasted tortilla ice cream + brûléed banana + cajeta sauce + corn and cacao nib crumble 

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