Themed Dinner Series at Mosaic
Chef-Curated Dining
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!
Held in conjunction with the exhibition Toshiko Takaezu: Dialogues in Clay.
Hamachi Crudo
ginger ponzu, pickled jalapeño, soy-cured egg yolk puree, cucumber
Vegan Option: zucchini, ginger ponzu, pickled jalapeño, avocado puree, cucumber
Chicken Skin Yakitori
crispy chicken skin, asian pear salad, tare
Vegan Option: maitake mushroom, asian pear salad, tare
Duck Teriyaki
dashi rice porridge, yuzu koshō, braised and pickled daikon
Vegan Option: marinated tofu, ginger rice porridge, yuzu koshō, braised and pickled daikon
Japanese Milk Bread
sweetened condensed milk, brown-butter crumble, miso
Vegan Option: fruit plate
Beverages are excluded from the prix-fixe menu price.
A fresh and flavorful celebration
Squash Carpaccio
arugula, capers, salsa verde, radishes, pumpkin-seed dhukka
Pea Gazpacho
english peas, crispy ginger, wasabi crème fraîche
Lamb
lamb, grilled beans, persian rice, red-wine mae ploy beurre rouge
Vegan Option: eggplant, grilled beans, persian rice, red-wine mae ploy reduction
Strawberry Baked Alaska
orange olive oil cake, strawberry miso ice cream, toasted meringue
Vegan Option: fruit plate
Beverages are excluded from the prix-fixe menu price.
Upcoming Themes
Reservations will open approximately 60 days in advance.
June 18 | A Hawaiian-Inspired Night
July 16 | Meet the Team
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