The Symphonia invites you to “Modernisms in Motion” at the Boca Raton Museum of Art on October 9, 2026!
Enjoy an evening inspired by the visionaries who changed the way we see—and hear—the world.
Price: $150/per person (this includes gratuity)
The Experience
Begin your evening in the Museum’s Ohnell Sculpture Garden with a sparkling aperitif and curated small bites by Potions in Motion. After sunset, enjoy an exclusive after-hours visit to Modernisms: Art from the Manes Collection, accompanied by live music performed by Symphonia musicians.
Guests will receive literature highlighting key works in the exhibition, with insights from Museum docents into the artists, their creative visions, and the artistic movements that shaped the twentieth century. Explore the dynamic tension between Figuration and Abstraction as artists rejected established visual paradigms and developed new ways to express the essential elements of the human experience.
Then, enjoy a three-course Modernism-inspired dinner in the Museum’s Grand Hall, where each course includes a wine and music pairing.
Presentations by the chef, sommelier, Symphonia director, and Museum leadership will enhance the experience, creating connections among the flavors, music, and visual art of the evening.
Program Flow
6:30 PM: Arrival & Garden Welcome
7:00 PM: Gallery Viewing with Live Music
7:40 PM: Seated Dinner Begins
9:00 PM: Closing Toast & Thank You Remarks
Menu
Each course will feature musical selections played by Symphonia musicians.
Cocktail Hour
Goat cheese purse, blackberry, truffle almonds chive oil
Beet smoked salmon vol au vents, citrus, dill, vodka spiced cucumber
Oishii shrimp cocktail, shaved tomato, horseradish, gremolata
Brown butter toasted challah’ton, dijon deviled egg, ossetra caviar, dill flower
Fire roasted watermelon gazpacho shot glasses, pickled cucumber relish
LaMarca Prosecco along with a custom "Spritz Menu" featuring Aperol Spritz, Hugo Spritz, and Limoncello Spritz.
First Course
Deconstructed bright red, white & green salad
whipped buffalo mozzarella cream, slow roasted heirloom tomatoes, petite basil, focaccia crumbles, exotic balsamic caviar
Paired with Cloudy Bay Sauvignon Blanc
Second Course
Seared wagyu cube*, sake compressed purple cauliflower purée, frisée slaw, rosemary demi-glace
Paired with Caymus Napa Cabernet Sauvignon
*An alternative entrée will be available for guests who do not eat meat.
Third Course
Lemon curd coconut sable, Chambord raspberry coulis, brown sugar crumble, mint espuma
Paired with Rinaldi Brachetto D'Acqui Dessert Red Wine
Learn more and reserve your tickets here!
