Janine Antoni is an artist whose work, whether sculpture or performance, has always incorporated a high level of interaction: scrubbing and painting the floor with her long black hair dipped in ink, for example, or walking a tightrope sited to correspond with the horizon in her native Bahamas. Now she is presiding over an unusual combination of art, food, and beauty treatments by producing a three-course feast served by Park Avenue Summer restaurant’s executive chef, Kevin Lasko. The project, titled “In and On,” is part of a yearlong collaboration between Lasko’s Upper East Side restaurant and public art initiative Creative Time, in which four artists present seasonal-fare installations. (Previous collaborators have been Marina Abramovic and Paul Ramirez Jonas; Michael Rakowitz will concoct a menu for fall.) For summer, Antoni and Lasko have staged what they describe as a “food intervention,” where restaurant patrons can order from a specially devised menu that aims to elicit connections between what they eat, where it comes from, and its effects both “in and on” the body.

“It’s the difference between a sweater your grandmother made and one you bought in a store,” says Antoni, who is based in New York. “If you understand the source, not only will you have a unique relationship with it, but you’ll wear it differently.” For this “edible experience,” each of her three signature dishes is accompanied by one of her handcrafted skin-care products—a mist, body scrub and soak—which incorporate most of the same ingredients.

The experience begins with Siren’s Breath, a vodka cocktail packed with thick slices of peaches, cucumbers, May Chang essential oil, black tea leaves and lemon balm. Unlike the drink, the corresponding mist, neatly packaged in a spray bottle by the organic skin-care line Fat and the Moon, is delivered sans vodka shot. There’s more: “Ingest the lemon balm, for instance, and you could help treat sleep disturbances,” says Antoni. “Or sprinkle it on your face for a calming and cooling effect.” For the full effect, explains Lasko, patrons are advised to simultaneously sip and spray. “Balancing the taste and what it does to the body changes your relationship to the food,” she says.

The tangy libations are followed by Scales and Skin, a dish of thinly sliced Hamachi cured in coconut oil, coffee, brown sugar and sea salt, then served with dollops of ginger, cucumbers and pickled plums. The epidermal accouterment for the entrée is a salt-and-sugar scrub, which blankets the hands in the faintest aroma of coffee.

And for the final course, Sown Within, a waiter sprinkles fresh lavender flowers and bumblebee-yellow mustard sauce atop a generous piece of seared tilefish. Accompanying the dish is a small canvas pouch filled with a near-identical dehydrated version of the dressing. Add the concoction to warm water and it becomes a soak. “We tend to our surface more than we tend to our interior,” says Antoni. “Through this work I hope to literally align the inside with the outside.”