Marisol Restaurant and Bar Museum of Contemporary Art

Seasonal Soup with ciabatta toast

Little gem lettuce, apple, dill, macadamia, pecorino, and “natural food dressing” from the MoMa Artists’ Cookbook (1977)

Celery, green grapes, rye croutons, ossau iraty cheese, lovage caesar

Orange, turmeric, thumbelina carrot, golden beet, celery root, apricot, curly endive, mixed grains

Roast Turkey, walnut, celery, gouda, apple, Werp greens, PQB multigrain and a side of house chips

Salmon rillettes, tomato, pea tendrils, cucumber cream, house focaccia and a side of house chips

Crispy rushing waters trout, sauce gribiche, bacon, tomato, Werp greens, PQB seeded rye and a side of house chips

havarti, pickle, secret sauce, challah and a side of house chips