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

Wash and slice the zucchini, bell peppers, eggplant, and red onion into bite-sized pieces. Halve the cherry tomatoes and set all the vegetables aside in a large bowl.

Prepare the Vegetables

Drizzle the olive oil over the vegetables in the bowl. Add the salt, black pepper, garlic powder, and fresh herbs. Toss everything together until the veggies are evenly coated with the oil and seasoning.

Season the Vegetables

Preheat a grill or grill pan over medium-high heat for about 5 minutes.

Preheat the Grill

Place the seasoned vegetables on the grill. Cook for about 8-10 minutes, turning occasionally, until they are tender and have nice grill marks.

Grill the Vegetables

Remove the grilled vegetables from the grill and serve warm as a side dish or over a bed of grains for a hearty meal.

Serve

Zucchini

Bell peppers (mixed colors)

Eggplant

Red onion

Cherry tomatoes

Olive oil

Salt

Black pepper

Garlic powder

Fresh herbs (such as thyme or rosemary)