Sample Menu
Lunch
- Minestrone Soup, Spanish Asparagus and Orange Salad
- Onion and Thyme Tart
Appetizers
- Crab Cakes with Roasted Red Pepper Aioli
- Roasted Tomato and Mozzarella Salad with Basil Dressing
Dinner
- Carrot Cilantro Soup
- Watercress with Strawberries, Goat Cheese, and Toasted Pine Nuts
- Marinated Tenderloin Filet with Soy Demi-Glaze
- Gorgonzola Mashed Potatoes, Garlic-Seared Spinach
- Wines - Washington Cabernet Frank - Australian Shiraz
- Flan (creme caramel)
- Museum Hours
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- extended hours through April 11:
Monday – Saturday: 9:30 a.m. to 5:30 p.m. - Sunday: 11 a.m. to 5:30 p.m.
- Open every day except Christmas Day
- extended hours through April 11:
- Museum Location
- Getting Here
