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This monthly dinner series is curated by Executive Chef and Partner Tim Kolanko of The Kitchen.
This month's dinner celebrates spring with a unique menu featuring peas in every course, with wine pairings available.
welcome cocktail pea flower power + snap pea + humboldt fog + marigold
FIRST COURSE
chilled yellow split pea soup + curried crab + spring herbs
SECOND COURSE
icelandic cod tempura + crushed english peas + snow pea + white soy + lime + spring herbs
THIRD COURSE
grilled Iberico pork + pork stuffed green pea flour dumpling + heirloom pea broth + pea greens + ginger + mint + black pepper vinaigrette
FOURTH COURSE
white chocolate pea semifreddo + micro sponge + white balsamic pea pod + strawberry fennel sauce
snap + share + connect @kitchenatmcasd I an urban kitchen group concept
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
no museum discounts + promotions are applicable | no menu modifications allowed I prix fixe menu only
vegetarian menu available upon request
menu subject to change based on ingredient availability
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.