La Cienega Design Week Cocktail Party
passed appetizers
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