Dinner with Elliott Landy: Changing Vibrations Exhibit Opening

This themed dinner recognizes the importance of Landy’s artistic experimentation in France and the fusion of artistic ideas from flower children to fields of wild flowers. Join us for an elegant three-course French Fusion dinner, thoughtfully crafted by our very own Chef Joel Trocino.

Chilled Vichyssoise with Smoked Trout Mousse Crostini

A velvety cold potato-leek soup, finished with crème fraîche and chive oil. Served with a toasted baguette round topped with whipped smoked trout mousse.

Bistro Steak Frites with Red Wine Shallot Butter

4 oz grilled flat iron steak, compound butter with red wine and shallots, and crisp pommes frites served with a petite mâche salad and Dijon vinaigrette.

Lavender Crème Brûlée Tartlet with Yuzu Glaze

Mini tart shell filled with lavender-infused custard, bruléed top, and a thin brush of yuzu glaze.