Dessert and After-Dinner Drinks Menu


Chocolate Manjari Torte
Orange-Scented Strawberries, Crème Chantilly


Raspberry Panna Cotta
Butter Shortbread, Chocolate Sauce, Candied Pistachios


Key Lime Meringue Pie
Balsamic Blackberries


Meyer Lemon Cheesecake
Poached Blueberries


Seasonal Fruit
Fruit Sorbet


Dessert Wines

Noval, Black Porto
Fonseca, "Late Bottled Vintage" Unfiltered Porto, 2007
Sandeman Amontillado Sherry
La Cilla Pedro Ximenez Sherry
Sauternes, Château Laribotte, Bordeaux, France, 2008
Pacific Rim, Vin de Glacière Riesling, Washington State, 2010


Cognacs and Scotches


Rémy Martin, VS Petite Champagne Cognac
Courvoisier, Cognac VS
Macallan, Single Malt Scotch, 18 Years
Lagavulin, Single Malt Scotch Whisky, 16 years


Please note that menu items are subject to change.

Pastry Chef Randy Eastman

Members Dining Room, The Metropolitan Museum of Art

Join us on Friday and Saturday evenings throughout October to enjoy a seasonal menu inspired by the exhibition Assyria to Iberia at the Dawn of the Classical Age.

Totoya Hokkei (Japanese, 1780–1850) | Food in a Lacquer Box, with Design of egoyomi (Pictorial Calendar) (detail) | The Metropolitan Museum of Art, New York, H. O. Havemeyer Collection, Bequest of Mrs. H. O. Havemeyer, 1929 (JP2011)

On Saturday, October 25, the Members Dining Room will be offering an exceptional dinner of sake and Japanese cuisine, hosted by Executive Chef Fred Sabo and sake sommelier Hiromi Iuchi.

Private Celebrations, The Members Dining Room

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