Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

If using canned artichoke hearts, drain and rinse them. If using frozen, thaw them completely and pat dry.

Prepare the Artichoke Hearts

In a bowl, whisk together flour, cornmeal, salt, and black pepper. In another bowl, beat the eggs and mix in the milk. Dip each artichoke heart into the egg mixture, then coat with the flour mixture.

Batter the Artichoke Hearts

In a large pot, heat the vegetable oil to 350°F (175°C). Fry the coated artichoke hearts in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Artichoke Hearts

artichoke hearts (canned or frozen)

all-purpose flour

cornmeal

eggs

milk

salt

black pepper

vegetable oil