Dinner Menu

First Course

Parsnip-Pear Soup*
Toasted Almonds, Riesling


Organic Field Greens Salad*
Heirloom Cherry Tomatoes, Red Verjus Vinaigrette


Tuscan Kale and Delicata Squash Salad*
Kohlrabi, Pomegranate Vinaigrette


Nantucket Bay Scallop Crudo
Preserved Lemon, Avocado, Cucumber, Lily Bulb


Sundried-Tomato Rustido, Herb Ricotta, Basil, Asiago Cheese


Endive, Grilled Radicchi, and Shaker Blue-Cheese Salad
Toasted Walnuts, Fuji Apples, Cider Vinaigrette


Grilled Mediterranean Octopus
Arugula, Potato Purée, Kalamata Olives, Pickled Onions, Harissa Oil


Main Course

Brown-Butter-Poached Maine Lobster
Cauliflower Polenta, Romanesco, Salsify, Cocoa


Pan-Roasted Guinea Hen
Black Kale, Black Mission Figs, Pressé Confit Leg


Seared Yellowtail Hamachi
Kabocha Squash, Maitake Mushrooms, Ginger-Dashi Broth


Grilled Pork Tenderloin and Boudin Noir
Baby Squash, Black-Garlic Potato Purée, Piperade Confit, Mustard Jus


Creekstone Farms Sirloin Steak
White Turnips, Red Kuri Squash, Sage Späetzle, Madeira Sauce


Housemade Pasta

Kabocha Gnocchi
Chanterelle, Hen of the Woods Mushrooms, Brussels Sprout Leaves, Sage Brown Butter


Buffalo Mozzarella, Heirloom Tomatoes, Basil


Mezze Rigatoni
Fennel-Spiced Pork Sausage, Arugula, Asiago


Plancha Specials

The plancha is a highly polished, mirror-like griddle heated to a precise temperature for searing fish and shellfish. Using the smallest amount of olive oil, this method for cooking seafood locks in flavor, freshness, and moisture, making it the perfect healthy-cooking technique.

Served with a selection of the chef's signature creations: Piperade, Sauce Verte, and Saikyo Yuzu-Miso.

Block Island, NY


Wild Striped Bass
Montauk, NY


Sea Scallops
Nantucket Lighthouse, MA


Red Snapper
Destin, FL




Baby Pumpkin with Fregula and Sweet Corn
Wild Mushrooms with Garlic*
Roasted Brussels Sprouts with Toasted Hazelnuts*
Autumn Ratatouille with Fines Herbes*
Pommes Frites with Nori Sea Salt*
Zucchini and Yellow Squash au Gratin
Mashed Potatoes with Chives, Garlic Chips, Air, and Espelette


*Suitable for Vegans

Please note that menu items are subject to change.

Executive Chef Fred Sabo
Chef de Cuisine Jason Huang

In honor of the exhibition China: Through the Looking Glass, Executive Chef Fred Sabo has crafted a menu inspired by fusion cuisine and the influence of Chinese cuisine on Western chefs.

Private Celebrations, The Members Dining Room

The Metropolitan Museum offers elegant private spaces and unforgettable dining experiences for your next event.