The Wolvesmouth collection

Squid ink noodles served with potatoes and mascarpone, clams, candied lemon jelly, pork sabayon and concentrated parsley oil. (Julian Fang / Wolvesmouth)

Aug. 28, 2013 11:45 AM PT

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Dishes created by chef Craig Thornton of Wolvesmouth, the pop-up dining experience.

Halibut with beet, cabbage, green apple, Brussels sprout, horseradish and buttermilk. (Julian Fang / Wolvesmouth)

Ribeye cap, broccoli purée, Pink Lady apple, Hooks cheddar, jalapeño and broccoli stalk slaw, broccoli flower and broccoli tempura. (Julian Fang / Wolvesmouth)

“The fox is in the hen house” -- guinea hen, beet, yuzu kosho-black sesame creme fraiche, calendula, carrot and wasabi pea. (Julian Fang / Wolvesmouth)