Asparagus with fried oysters, pickled egg whites, deviled egg puree, caviar, black bread crumbs and chile threads. (Jenn Harris / Los Angeles Times)
Santa Barbara spot prawn tartare with market melons, burnt orange oil and pink salt. (Jenn Harris / Los Angeles Times)
Crispy Chicken Thigh with steelcut oats, carrots, and moorish spices. (Jenn Harris / Los Angeles Times)
Chicken liver mousse with mushroom, hazelnut praline, pickled blueberries and toast. (Jenn Harris / Los Angeles Times)
Pecan wood-smoked brisket with hoisin, tiny lettuce and root vegetables. (Jenn Harris / Los Angeles Times)
An amuse-bouche of chopped scrambled eggs on crostini with stewed leeks, chive and melted lardo. (Jenn Harris / Los Angeles Times)
