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)

Cerignola olives marinated in garlic rosemary olive oil

Olives

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

Served with diced tomatoes, diced jalapenos, queso pour over.

Cut the top and bottom off the fresh pineapple to create a stable base. Stand it upright and carefully slice off the outer skin, removing all the eyes. Once peeled, cut the pineapple into thick slices (about 1 inch thick).

Prepare the Pineapple

In a bowl, mix the ghost pepper sauce, olive oil, and salt. Brush this mixture onto both sides of the pineapple slices, ensuring they are evenly coated. Let them marinate for about 15 minutes for maximum flavor.

Marinate the Pineapple

Preheat your grill to medium-high heat. Once hot, place the marinated pineapple slices on the grill. Grill for about 3-4 minutes on each side, or until nice grill marks appear and the pineapple is caramelized.

Grill the Pineapple

While the pineapple is grilling, dice the tomatoes and jalapenos. Set them aside in separate bowls.

Prepare the Toppings

In a small saucepan over medium heat, warm the queso until it’s smooth and creamy. Stir occasionally to prevent it from sticking to the pan.

Heat the Queso

Once the pineapple is grilled to perfection, remove it from the grill and place it on a serving plate. Top each slice with diced tomatoes, diced jalapenos, and a generous pour of warm queso.

Assemble the Dish

Serve immediately while hot. Enjoy the sweet and spicy combination of flavors!

Serve

Fresh Pineapple

Ghost Pepper Sauce

Olive Oil

Salt

Diced Tomatoes

Diced Jalapenos

Queso (cheese sauce)