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

Dice the bell peppers and onion into small pieces. Mince the garlic cloves and chop the green onions, separating the green parts from the white parts.

Chop Vegetables

In a bowl, crack the eggs and add milk. Whisk until well combined and fluffy.

Beat Eggs

In a skillet, heat olive oil over medium heat. Add the white parts of the green onions, bell peppers, onion, and garlic. Sauté for about 5-7 minutes until softened.

Sauté Vegetables

Sprinkle Cajun seasoning, salt, and black pepper over the sautéed vegetables. Mix well and cook for an additional 2 minutes.

Season Vegetables

Pour the beaten eggs into the skillet with the vegetables. Stir gently and cook until the eggs are set but still slightly runny, about 3-5 minutes.

Add Eggs

Sprinkle shredded cheddar cheese over the egg mixture and cover the skillet. Let it sit for 2 minutes until the cheese melts.

Add Cheese

Remove from heat, garnish with the green parts of the chopped green onions, and serve hot.

Garnish and Serve

Bell Peppers (mixed colors)

Onion

Garlic

Green Onions

Eggs

Milk

Cajun Seasoning

Salt

Black Pepper

Olive Oil

Cheddar Cheese (shredded)