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Chef's Dinner: The Study of Shoots + Sprouts | The Kitchen at MCASD
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 shoots and sprouts in every course, with wine pairings available.
Menu
welcome champagne + dukkah egg + white asparagus + green asparagus + saffron emulsion
FIRST COURSE
strawberry + sunflower sprout + burrata + sunflower seed pesto + celtuce + nasturtium
SECOND COURSE
olive oil poached alaskan halibut + bamboo shoot + pea + pea shoots + meyer lemon + spring herb sprouts
THIRD COURSE
jidori hen ballotine + morel mushroom + goat cheese gnocchi + ramps
FOURTH COURSE
brown butter panna cotta + caramel popcorn + popcorn shoots + yellow corn coulis
Details
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.
Top: Photography: Trinity Pham