Here are two menus from the weekend, catered dinners in private homes, one involving the above plate:
10.22 for 15
yellowtail on cucumber, cilantro, jalapeno
braised leeks, idiazabal, toasted walnuts, wrapped in Serrano ham, with saba
crostini with roasted figs, valdeon, chives
seared scallop, seared cucumber, murcott tangerine, watermelon radish, oil-cured olive, preserved lemon, shallot
market greens, herbs, crème fraiche dressing
short rib, roasted carrots and little onions, polenta, gorgonzola, greek oregano
vegetarians: chick pea stew with roasted squash, turnips, cauliflower, onion sultanas, polenta, almonds, herbs, lebneh
plum upsidedown cake, plum conserve, runny whip
cheese plate: red Leicester, taleggio, aged mahon; rhubarb mostarda, roasted grapes, pickled golden raisins
10.23 for 12
arugula, lettuces, roasted yellow beets, pickled red onion, toasted walnuts, gorgonzola, tangerine-cumin vinaigrette
pork chop, braised radicchio, cippolinis, roasted figs, marcona almonds, jus
same dessert as 10.22