The Bull & The Pearl, a pop up dinner series helmed by former Batanga chef Ben McPherson, kicks off with a feast that focuses on what's currently in season in the Gulf Coast and in local farms.

The menu includes baked oysters with bone marrow butter, pecorino and salsa verde; crawfish pie with avocado, morito chili remoulade and mâché; beet cappelletti pasta with golden beets, Texas olive oil, green garlic, blackberry vinegar and pecorino; wagyu beef crudo with smoked oysters, celeriac-horseradish salad, mint and creme fraiche; and Blessington Farms strawberries with buttermilk biscuit, cajeta, peanut brittle and roasted meyer lemon ice cream.