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)

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Jamón Ibérico de Bellota

Jamón Serrano

PDO Aged Feta, Kumato Tomato, Cucumber, Greek Mountain Oregano, Kalamata

Wash all the vegetables thoroughly. Cut the Kumato tomatoes into wedges, the cucumber into half-moons or quarters, and slice the red onion thinly.

Prepare the Vegetables

Pit the Kalamata olives if necessary and set them aside.

Prepare the Olives

Crumble the PDO Aged Feta into bite-sized pieces.

Prepare the Cheese

In a large salad bowl, combine the prepared Kumato tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta.

Combine Ingredients

Sprinkle the Greek mountain oregano and freshly ground black pepper over the salad. Adjust the seasoning with sea salt according to taste.

Season the Salad

In a small bowl, whisk together the extra virgin olive oil and red wine vinegar until well combined.

Prepare the Dressing

Pour the dressing over the salad and gently toss to combine all the ingredients evenly.

Dress the Salad

Serve the Horiatiki Greek Salad immediately, garnished with additional oregano if desired.

Serve

Kumato tomatoes

Cucumber

Red onion

PDO Aged Feta

Kalamata olives

Greek mountain oregano

Freshly ground black pepper

Extra virgin olive oil

Red wine vinegar

Sea salt