The academy cafe serves a wide variety of multi-cultural cuisine, made fresh, with healthy, seasonal and organic ingredients. In redefining museum dining, the cafe offers delicious and healthy foods using sustainable ingredients. From the raw organic sugar used in our baked goods, to the sustainably farmed local vegetables prepared daily, to the organic, fair trade coffee, every effort is made to support local producers and promote environmentally responsible farming.
Executive Chef Michael Morrison creates the The Moss Room's Modern California menu.
The desserts, from seasonal fruit inventions to organic chocolate indulgencies, are creations of executive pastry chef Rachel Leising.
The Moss Room bar, under the charge of executive beverage director Clay Reynolds and open during lunch and after 4pm on Wednesdays through Sundays, hosts small production spirits, fresh organic juices, local beers, and delicious, interesting wines by the glass.
