Roasted chicken liver pate with crispy chicken skin and a 63 degree egg. (Jenn Harris / Los Angeles Times)
Sweetbread corn dogs with a caper berry sauce. (Jenn Harris / Los Angeles Times)
The chef’s special course one, a gazpacho with grapes, almonds, sherry vinegar, bread and uni. (Jenn Harris / Los Angeles Times)
The chef’s special course two, the charred octopus with whipped potatoes, lardo, a paprika tomato sauce and fried garlic. (Jenn Harris / Los Angeles Times)
A sweet corn ravioli in a corn butter sauce. (Jenn Harris / Los Angeles Times)
Lamb with carrot puree, garbanzo bean sticks, cauliflower and carrot. (Jenn Harris / Los Angeles Times)
The chef’s special main course, a black cod with purple cauliflower and parsley puree. (Jenn Harris / Los Angeles Times)
Chef’s special dessert course, an almond cake with chocolate ice cream and peaches. (Jenn Harris / Los Angeles Times)
The sorbet salad with peach and melon sorbet, candied orange, figs, berries, peaches and plums. (Jenn Harris / Los Angeles Times)
The stage area where old movies are played during dinner. Eventually this space will house a DJ Thursday through Saturday. (Jenn Harris / Los Angeles Times)
