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

Cerignola olives marinated in garlic rosemary olive oil

Olives

Start by preheating your grill to medium-high heat (about 400°F or 200°C).

Preheat the Grill

Wash and peel the tri-color carrots. If they are particularly thick, you can cut them in half lengthwise to ensure even cooking.

Prepare the Carrots

In a large bowl, combine the olive oil, salt, black pepper, fresh thyme leaves, and honey. Whisk together until well blended.

Mix Seasoning

Add the prepared carrots to the bowl with the seasoning mixture. Toss well to ensure all the carrots are evenly coated.

Toss Carrots

Place a grill basket or aluminum foil on the grill grates to prevent the carrots from falling through.

Prepare the Grill

Place the seasoned carrots onto the grill basket. Grill for about 15-20 minutes, turning occasionally, until the carrots are tender and have nice char marks.

Grill the Carrots

Remove the carrots from the grill and transfer them to a serving platter. They can be served warm, drizzled with any remaining honey or olive oil if desired.

Serve

tri-color carrots

olive oil

salt

black pepper

fresh thyme leaves

honey