Chefs: Jesse Perez, Kane, Gerald

Real. Good. Food.

• Bay Scallops from Baja, Jalapeño, Citrus
• Hamachi Crudo and Pork Belly, Soy, Chipotle
• Lamb Chops, Mojo, Kale
• Tuna Tar Tar, Special Sauce, Egg
• Fancy That Cauli and Cheddar Soup with Shrimp
• Big Ass Shrimp, Harissa, More Spices
• Broken Arrow Lamb Leg, Polenta, Roasted Veggies
• Poteet Strawberry Flatcakes, 10X Sugar, Chantilly Cream

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Chefs: Mark “Wildcat” Garcia, Eleanor Iselin, Halston Connella, Miguel

• Amuse Bouche
• Venison Tartare
• Spring Consommé
• Crawfish
• Printanier Navarin
• Intermezzo: Horseradish Granita on a Spoon
• Roasted Mushrooms and Cured Egg Yolk
• Rabbit prepared several ways
• Tobacco Financier, Campari Panna Cotta, Plums

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Chefs: Zach Garza, with Cesar Hernandez, Sabrina Nava, and Brandon McKelvey

• Rum-Compressed Grilled Watermelon
  rind pickles, crispy salmon skin, mojito quark
• Black Drum & Bay Scallop Ceviche
  roasted peach & serrano leche de tigre, garlic chips, marjoram
• Seared Beef Striploin Carpaccio
  charcoal mayo, summer pickles, bitter greens, roasted habanero vinaigrette
• Fig Granita
  tarragon tuile
• Smoked Summer Squash & Pepper Caponata
  toasted pistachios, hoja santa, queso fresco
• Grilled Okra & Heirloom Tomatoes
  pearl onions, pasilla-lime cashew butter, toasted cashews
• Smoked Tofu
  soba noodles, julienne vegetables, aji panca cream, fresh herbs, toasted hazelnuts
• Barbequed Chicken Thigh
  charred tomatillos, grilled corn & avocado salad, crispy skin, cilantro glace
• Deep-Fried Veal Breast
  summer greens, compressed cherries, coriander corn nuts, goat’s milk blue cheese
• Mexican Chocolate Ice Cream
  mezcal-banana mousse, chile morita-basil cookie

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Chefs: Mara Serna, Logan Jung, Steven O’Sullivan

MONGREL (noun): a cross between types of persons or things.

I. pinwheels valentina mayo
II. martini gin dust / onion / lemon
III. elote fried egg mayo / lime / paprika
IV. oyster angostura jam / bbq
V. cactus red bean puree / shrimps / tomato / radish
VI. pescado squash blossom / pickle / charred cream
VII. lamb tar tar / jerky / pringles / yellow / green
VIII. fideo tentacles / cumin / crispy bits
IV. mole duck offals / pepitas / smoked herbs
X. menudo honey comb / hominy / shaved onion
XI. threesome sour patch kids / jung’s concoction / PB shmear

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Chefs: Brandon McKelvey, Halston Connella & Drew Borgstedte

• Orange Sriracha sweet & spicy pecans, duck fat popcorn
• California Club Charcuterie: turkey rillettes, applewood smoked bacon, fresh avocado, English cheddar, pickled cherry tomatoes, aioli, bread points
• Serrano poppers: stuffed with pepper jack, battered & deep fried, charred onion ranch
• Lobster cakes, creole mustard hollandaise, cajun tomato caramel, pickled celery
• Smoked Blue Point oysters. cilantro, lemon
• Braised Akaushi short ribs with shaved chocolate
• Medley of greens: collard, mustard, turnip
• Sprite-Sriracha glazed carrots
• Charred marshmallow chocolate Ovaltine layer cake
• Golden Grahams milkshake

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Chefs: Robbie Nowlin & Joe Gallero

• Butter Poached Pacific Oyster “Pearl”, Fried Mantel, Ossetra Caviar, Chive
• #1 Ahi Tuna “Tartare”, Kecap Scallion Salad, Crispy Garlic Chips, Sauce Gribiche
• P.E.I. Mussels, Spanish Chorizo Baguette
• Whole Roasted Hudson Valley Foie Gras, Citrus Marmalade, Bitter Chocolate, Toasted Brioche
• “Pork and Beans” Potato Chip Crusted Pork Belly, “Baked Beans”, Dijon Mustard
• Local Rabbit Roulade, Glazed Cippolini Onions, Baby Carrots, White Asparaagus
• Grilled Wagyu Strip Loin, Brussels Sprouts, Baby Beets, Pickled Eggplant, Horseradish Crème Fraîche
• Chocolate Tart, Almond Praline, Salted Caramel, Chantilly

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Chef: Mon Shirley of Mon’s Thai Bistro

• Tom Yum Goong
• Shrimp in Wonton Skin
• Tod Mun
• Steamed Fresh Noodle Rolls
• Stir Fried Liver with Chive
• Steamed White Fish with Fresh Ginger & White Bean Sauce
• Pork Belly with Chili Paste & Green Beans
• Crispy Catfish Salad
• Sautéed Green Mussels with Bean Sprout

 
 
 
 
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Chefs: Rudolfo Martinez & Luis Colon

• Brûléed uni & cheese on toast points; salt cod croquette with dehydrated pork fat
• Cold-smoked Gulf shrimp
• “Ham and Eggs”: ham gelée, salmon roe, mustard “glass,” crème fraiche, lavender blossoms
• Deconstructed bahn mi
• Venison heart tartare, mustard green purée, rice chips
• “Oysters” two ways: blue point oyster with bacon vinegar; sautéed oyster mushrooms
• Crispy duck skin with sweet corn pudding
• Duck consommé
• Deconstructed pastrami on rye: duck pastrami, shaved brussels sprouts, rye pudding, mustard paper
• Seared rainbow trout, salsify emulsion, nasturtium
• Seared calamari, golden truffles, cauliflower purée
• Foie gras stuffed pork trotter, mixed berry gastrique
• 48-hour sous vide ribeye smoked over pine, root vegetables, served on a pine block
• Braised pork belly, fried couscous, tapenade
• Foie gras ice cream, pineapple granita, shaved chicharrones
• Banana pudding, orange gelée, strawberry pop rocks, served in a tube
• Lemon verbena sorbet, shortbread, feta, salted cucumber

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