Twin Palms restaurant in Pasadena

Roasted chicken liver pate with crispy chicken skin and a 63 degree egg.   (Jenn Harris / Los Angeles Times)

Sweetbread corn dogs with a caper berry sauce.   (Jenn Harris / Los Angeles Times)

The chef’s special course one, a gazpacho with grapes, almonds, sherry vinegar, bread and uni.   (Jenn Harris / Los Angeles Times)

The chef’s special course two, the charred octopus with whipped potatoes, lardo, a paprika tomato sauce and fried garlic.   (Jenn Harris / Los Angeles Times)

A sweet corn ravioli in a corn butter sauce.   (Jenn Harris / Los Angeles Times)

Lamb with carrot puree, garbanzo bean sticks, cauliflower and carrot.   (Jenn Harris / Los Angeles Times)

The chef’s special main course, a black cod with purple cauliflower and parsley puree.   (Jenn Harris / Los Angeles Times)

Chef’s special dessert course, an almond cake with chocolate ice cream and peaches.   (Jenn Harris / Los Angeles Times)

The sorbet salad with peach and melon sorbet, candied orange, figs, berries, peaches and plums.   (Jenn Harris / Los Angeles Times)

The stage area where old movies are played during dinner. Eventually this space will house a DJ Thursday through Saturday.   (Jenn Harris / Los Angeles Times)