MENU MONDAY, MAY 18

An evening with Jonathan Gold.
MENU MONDAY, MAY 18
Baco Mercat
Hamachi with Abkhazian spices, zhoug,
bacon & mixed grains
Chichen Itza
Mini tortas de poc chuc
Mesquite grilled pork sandwich
Jar
Char siu pork croissant
Corazon y Miel
Beef taco tartare
Maude
English pea and buttermilk velouté, candied
almonds, pickled ramps, almond espuma
Guelaguetza
Mole negro
n/naka
English pea soup with snow crab
and ikura
Park’s BBQ
Marinated short rib
Rustic Canyon
Deviled cook pigs ranch ham Taco Maria
Suzuki ceviche, meyer lemon,
serrano, nori tostadita Terrine
Braised beef short rib with barley risotto,
ramps & black truffles
Trois Mec
Smoked eel and white chocolate mashed
potatoes
Alimento
Cracked farro salad with raw
vegetables, dried tomatoes, and
young pecorino
Animal
Hamachi crudo, apple ponzu,
serrano chili, seeds, scallion
Jitlada
Green curry with beef and
turmeric tofu fried rice
Marché Moderne
Foie gras terrine / Australian truffle pickled
sweet onion / smoked seas salt / tarine
Meals by Genet
Doro wot, potato carrot green beans, onions
and Ethiopian salad
Ración
Citrus cured salmon with ajo blanco,
cherry, salmon skin and trout roe
Salt’s Cure
Chilled asparagus soup with
housemade cracker and lardo
Shunji
Sweet shrimp tartar mixed with truffles
and topped with uni (sea urchin)
SQIRL
Flower Pots
(baccalá, dehydrated quinoa, flowers)
An evening with Jonathan Gold.
MENU TUESDAY, MAY 19
Barnyard
Portuguese sausage w/ creamy polenta, pickled
vegetable medley, whole grain mustard
Cut
Grilled Double R New York sirloin
with spring peas, pickled wild ramps,
spring onions, meyer lemon
ink.
Foie gras, corn cereal, corn milk
La Casita Mexicana
Azteca cheese fondue (four different Mexican
cheeses filled with poblano chile slices, cactus,
mushrooms and Mexican herb wrapped in
plantain leaves), LA Casita Mexicana hot
sauce, three cheese flan (perfect blend of
Mexican cheeses into a flan - cotija, fresco,
panela cheese)
Lukshon
Sichuan pork dumplings
(with peanuts and sesame) Pok Pok Phat Thai
Hoi thawt: broken mussel crepe with
sri racha sauce
Providence/Connie and Ted’s
Naked cowgirl oyster, fermented radish,
pork belly and lime
Spago
Dungeness crab beignet, leek ash,
horseradish aioli
Terrine
Foie gras terrine, pickled beech
mushroom salad
Alma
Puffed onion with smoked creme
fraiche & caviar Chi Spacca
Cetara anchovy crostini
Manhattan Beach Post
Bacon cheddar buttermilk biscuits
with maple butter
Mantee
Sweet & sour kebab, mantee,
dolma yogurt, sue berag
Nickel Diner
Savory (duck sausage, smoked greens,
tomato-bacon harissa, over polenta), sweet
(cherry jam poptarts with vanilla bourbon
glaze), donuts (maple bacon, Harvey Wallbanger - vodka spiked orange curd, Galliano
glaze, candied anise flowers)
Night + Market
Night + Market creamed corn
Odys + Penelope
Smoked lamb lettuce cups Porridge and Puffs
Braised beek cheek porridge, savory pickle
+ jam porridge, puffs + stuff, Vietnamese
cold brew
Post & Beam/Willie Jane
Smoked pork ribs with black eyed pea
hummus, paw paw BBQ sauce &
crushed peanuts
Pot
Pork belly ssam with kimchi
and soy pickled jalapeño
Redbird
Crispy connolly rock shrimp,
yuzu kosho aioli
An evening with Jonathan Gold.
COCKTAIL MENU
BH Strawberry Julep:
Basil Hayden’s® Kentucky Straight
Bourbon Whisky
Fresh lemon juice
Mint leaves
Simple syrup
Fresh strawberries
Maker’s 46 Bliss:
Maker’s 46® Bourbon Whisky
Dry vermouth
Lemon bitters
Fresh lemon sour
Pineapple
Rosemary
Conservation Martini:
Snow Leopard Vodka*
Dry vermouth
Rosemary sprig for garnish
Strawberry Fields:
Snow Leopard Vodka*
Fresh lemon juice
Muddled strawberries
Agave
Basil for garnish
The Gold Standard:
Snow Leopard Vodka*
Fresh grapefruit juice
Honey
Mint
Grapefruit slice
“Best of Belgium”
Stella Artois
Hoegaarden
Leffe Blonde
Stella Cidre
*15% of all proceeds go directly to Snow Leopard conservation efforts.