Themed Dinner Series at Mosaic
Chef-Curated Dining
Photo: Kristina Giasi
This monthly series is inspired by global food traditions and sustainable, seasonal flavors. Each month, Executive Chef Eric Dantis brings his culinary creativity to design a three-course, prix-fixe menu that celebrates each ingredient and its cultural origins. Plan ahead and enjoy a day of art from around the world at the Museum, followed by an unforgettable, one-night-only dinner at Mosaic.
$85 per person; reservations required.
Members receive 10% off. Not yet a member? Join today!
first course
Lemongrass-Cured Hamachi Poke
pickled pineapple, radish, ponzu, furikake, crispy garlic
Lemongrass-Cured Watermelon Poke (vegan option)
pickled pineapple, radish, ponzu, furikake, crispy garlic
second course
Spam Musubi Katsu
apple and chili jam, pickled ginger, hoisin glaze
Tofu Musubi Katsu (vegan option)
apple and chili jam, pickled ginger, hoisin glaze
third course
Huli Huli Chicken
charred pineapple and scallion relish, jasmine rice, sweet soy
Huli Huli Gold Bar Squash (vegan option)
charred pineapple and scallion relish, jasmine rice, sweet soy
dessert
Brown Sugar Tapioca Pudding
burnt coconut, macadamia nuts, kona coffee cake
first course: kenny
Snapper Ceviche
yuzu, plantain chips, cucumber fresno relish
Marinated Cucumber (vegan option)
marinated cucumber, yuzu, plantain chips, cucumber fresno relish
second course: eric
Eggplant Agnolotti
peanut and coconut pureé, long bean atchara
third course: abel
Flat Iron Churrasco
crispy rice, stuffed jalapeño, charred scallion chimichurri
King Oyster Mushroom (vegan option)
crispy rice, stuffed jalapeño, charred scallion chimichurri
fourth course: kristen
Coconut Raspberry Torte
vanilla sponge, raspberry jam, coconut flakes
Upcoming Themes
Reservations will open approximately 60 days in advance.
August 13 | Summer Tropics
September 17 | Late Summer Harvest
October 15 | Filipino American History Month
November 19 | Mosaic Anniversary
December 17 | Feast of the Seven Fishes