MOMA3 Menu
Chef Nathan Saurette
braised pork shoulder, baked beans, cabbage on fried tostada
Chef Richard Toll
sous vide lamb kofta wrapped in leeks, deconstructed tzaziki and hummus
Chef John Lizotte
whisky braised beef brisket, buffalo sausage with hempseed hash, hot mustard sauce
Chef Andrew Hess
beet-cured salmon, parsnip bavarois, grapefruit gelee and Thai basil
Chef Stefan Cherwoniak
pan seared scallop on creamed leek, spiced red cabbage, black tobiko caviar
Chef Luisa Magnan Rizzi
coal lake honey cake, lemon curd and anurakti tea gelee