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

Prepared Sous Vide, pan seared & served with house made herb gnocchi, sweet corn, kale, bacon, and house smoked onion & maple purée

Season chicken breasts with salt and black pepper and vacuum seal in a bag. Sous vide at 145°F (63°C) for 1.5 hours.

Prepare the Chicken

After sous vide, heat olive oil in a skillet over medium-high heat. Add chicken and sear for 3-4 minutes on each side until golden brown.

Sear the Chicken

Boil potatoes until tender, then mash and cool. Combine with flour, egg, and salt to form a dough. Roll into ropes and cut into gnocchi pieces.

Make the Gnocchi Dough

Boil gnocchi in salted water until they float, then remove and set aside.

Cook the Gnocchi

In a skillet, cook chopped bacon over medium heat until crispy. Remove bacon and set aside.

Cook Bacon

In the same skillet, add sweet corn and kale, sautéing until tender. Return bacon to the skillet and mix well.

Sauté Vegetables

In a saucepan, cook diced onion in water until soft. Add maple syrup and blend until smooth.

Prepare the Purée

On a plate, place the sautéed vegetables and bacon, top with gnocchi, and slice the seared chicken. Drizzle with onion & maple purée.

Plate the Dish

Chicken breasts

Salt

Black pepper

Olive oil

Potato

All-purpose flour

Sweet corn kernels

Kale, chopped

Bacon, chopped

Onion, diced

Maple syrup

Water