Plate-by-plate of chef Curtis Stone’s Michelin-starred steakhouse, Gwen, on Thursday, April 9, 2026.
Scotched Pig | Scotch, black strap ham, digestif ($21).
Small bites to start: shiso beef tartar, gougère with ham, asparagus soup.
Sea Bream Crudo | tomatillo aguachile, cactus sorbet cilantro ($26).
Oysters on the Half Shell | house fermented hot sauce, lemon ($5 each).
Lamb Ribs | pomegranate molasses, pomegranate créme fraiche, crispy grains ($29).
Chicken Liver Mousse | mole, pickled red onions, cilantro blossom ($28).
House Made Charcuterie | selection of cured salami, whole muscles, and spreads ($40).
Select your knife. (The one on the far right with the round, dark wood handle and textured blade spoke to me.)
Creekstone Farms 28-ounce, 21-day dry-aged short loin T-bone ($280).
Garganelli | guanciale, parsnip, crispy sage ($26).
English Peas | Shrimp mousse morels, Parmesan foam, pea tendrils ($32).
Banoffee Pie | Passion fruit, banana cream, toasted graham ice cream ($18).
Seasonal sorbet: Cherimoya sorbet, hibiscus foam, blood orange gelee ($10).
Guava bonbons.
