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

Season the ribeye steak with olive oil, garlic powder, salt, and black pepper. Let it rest for at least 15 minutes to absorb the flavors.

Prepare the Steak

Preheat your oven according to the instructions on the frozen French fries package. Spread fries on a baking sheet and season with paprika and salt. Bake until golden and crispy.

Prepare the Fries

While the fries are baking, chop the mixed salad greens, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Combine these ingredients in a large bowl.

Chop the Vegetables

Heat a skillet over medium-high heat. Add a little olive oil and sear the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for a few minutes before slicing.

Cook the Steak

Once the fries are golden brown and crispy, remove them from the oven and set aside.

Finish the Fries

In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and honey. Season with salt and black pepper to taste.

Make the Dressing

Slice the rested steak and add it to the salad bowl with the mixed greens and vegetables. Top with the crispy fries and drizzle the dressing over the top. Toss gently to combine.

Assemble the Salad

Mixed Salad Greens

Cherry Tomatoes

Cucumber

Red Onion

Ribeye Steak

Olive Oil

Garlic Powder

Salt

Black Pepper

Frozen French Fries

Paprika

Balsamic Vinegar

Dijon Mustard

Honey