An evening with Jonathan Gold.

MENU MONDAY, MAY 18

Baco Mercat Hamachi with Abkhazian spices, zhoug, bacon & mixed grains Jar Char siu pork croissant Maude English pea and buttermilk velouté, candied almonds, pickled ramps, almond espuma 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

Chichen Itza Mini tortas de poc chuc Mesquite grilled pork sandwich Corazon y Miel Beef taco tartare Guelaguetza Mole negro 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 Wall-banger - 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 RedbirdCrispy connolly rock shrimp, yuzu kosho aioli

An evening with Jonathan Gold.

COCKTAIL MENU

BH Strawberry Julep:Basil Hayden’s® Kentucky Straight Bourbon WhiskyFresh lemon juiceMint leavesSimple syrupFresh strawberries

Maker’s 46 Bliss:Maker’s 46® Bourbon WhiskyDry vermouthLemon bittersFresh lemon sourPineappleRosemary

Conservation Martini:Snow Leopard Vodka*Dry vermouthRosemary sprig for garnish

Strawberry Fields:Snow Leopard Vodka*Fresh lemon juiceMuddled strawberries Agave Basil for garnish

The Gold Standard: Snow Leopard Vodka*Fresh grapefruit juice HoneyMint Grapefruit slice

“Best of Belgium” Stella ArtoisHoegaardenLeffe Blonde Stella Cidre

*15% of all proceeds go directly to Snow Leopard conservation efforts.