Dinner Menu

First Course

Chilled Cucumber-Watercress Soup
Yogurt, Trout Roe, Dill, Mint


Lamb Tartare
Lemon, Gochujang, Black Garlic, Pickled Mushrooms


Yellowfin Tuna Crudo
Cucumber, Passion Fruit, Horseradish, Shiso Leaf


Baby Gem Lettuce and Spring Pea Salad
Lemon-Buttermilk Dressing, Parmesan Toast


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


Speck Ham, Talleggio, Roasted Fennel


Organic Field Green Salad
Heirloom Cherry Tomatoes, Red Verjus Vinaigrette


French Mâche and Coach Farm Goat Cheese Salad
Strawberries, Toasted Sunflower Seeds, White Balsamic Vinaigrette


Main Course

Coriander-Honey-Glazed Duck Breast
Rye Berries, Button Chanterelles, Confit Leg, Peach Gastrique


Butter-Poached Maine Lobster
English Pea Cake, Thumbelina Carrots, Pea Greens


Dayboat Halibut Niçoise
Zucchini, Heirloom Tomato, Fingerling Potato, Sweet Onion Jus


Braised Berkshire Pork Belly
Baby Summer Squash, Red Onion Agrodolce, Au Jus


House-Made Bucatini with Bottarga
Zucchini, Yellow Pattypan Squash, Oregano, Pecorino Romano


Roasted Colorado Loin of Lamb and Spicy Merguez Sausage
Falafel, Eggplant Purée, Romesco


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, Cantaloupe-Jalapeño Salsa, and Saikyo Yuzu-Miso.

Skuna Bay Sockeye Salmon
Vancouver, B.C.


Narragansett, RI


Ocean Striped Bass
Montauk, NY




Pickled Corn Salad with Okra and Peppadew
Wild Mushrooms with Garlic and Fine Herbs
Roasted Brussels Sprouts with Toasted Hazelnuts
Broccoli Rabe with Toasted Garlic
Pommes Frites with Nori Sea Salt
Summer Squash with Gratin


Please note that menu items are subject to change.

Executive Chef Fred Sabo

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.