Chef's Table
Season: First and third Saturday of every month.
From soil to plate, with a seat at the table. Join our chef for a walk through MUSA’s living pantry—the Mandala, learn what’s in season, and explore the herbs, fruits, and native plants we forage and grow on-site. The tour ends where the flavors begin: at the Chef’s Table. A slow, multi-course dinner built around what’s freshest—from garden greens to seasonal proteins, prepared with intention and served in good company. This is MUSA’s version of farm to table: hyper-local, ever-evolving, and rooted in place.