La Cienega Design Week Cocktail Party

niman ranch pork shoulder medianoche on toasted brioche with gruyère, citrus-pickled onions, and grain mustard aïoli

cuban-style croquetas filled with potato, jamon serrano, manchego, mojo criollo salsa

english farmhouse stilton and fig jam tart with caramelized onions, rosemary, and abbamelle

niman ranch beef carpaccio with welsh rarebit sauce (cheddar, stout, and spices) with cornichons and wild arugula on rye toasts

albacore tuna tartare with preserved lemon, chermoula, and green olive on house-made sesame crackers

fresh fava bean hummus crostini with burrata, citrus, and ras-el-hanout spices

tempura of maitake and honshimeiji mushrooms with yuzu, sesame, and shoyu

fish and chips: guinness-battered market fish and herbed fries with cornichon tartar sauce