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)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Boil the ravioli according to package instructions until al dente. Drain and let cool.

Prepare the Ravioli

In separate bowls, place flour, beaten eggs, and breadcrumbs. Dredge each ravioli in flour, dip in eggs, and coat with breadcrumbs.

Set up Breading Station

Heat oil in a deep pan over medium heat. Fry the breaded ravioli until golden brown, about 2-3 minutes on each side. Remove and place on paper towels to drain excess oil.

Fry the Ravioli

In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in crawfish tails and cook for another 2-3 minutes.

Prepare Crawfish Cream Sauce

Pour in heavy cream, stir in Parmesan cheese, Cajun seasoning, salt, and pepper. Simmer until sauce thickens, about 5-7 minutes.

Finish the Sauce

Plate the fried ravioli and drizzle with crawfish cream sauce. Serve hot.

Serve

Ravioli (store-bought or homemade)

All-purpose flour

Eggs

Breadcrumbs

Oil (for frying)