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 stone fruit

Menu

WELCOME COURSE
chilled shigoku oyster
apricot + champagne mignonette + chive blossom

SECOND
pluot variations
local buratta + black sesame + chili crunch + mizuna + crispy lavash

THIRD
yellowtail tiradito
pickled white nectarine gari + yuzu + radish + cucumber + charred fresno chili oil

FOURTH
cherry wood grilled quail
pickled cherry + onion soubise + oyster mushroom stuffing + cherry tare

SWEET
pavlova + cherry sorbet + lemon verbena mousse + apricot curd + fresh stone fruit mix + pistachio

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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