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

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

In a bowl, combine the olive oil, fresh thyme, minced garlic, salt, and black pepper. Mix well to form the marinade.

Prepare the Marinade

Toss the roasted vegetables in the marinade until evenly coated. Let them sit for at least 15 minutes to absorb the flavors.

Marinate the Vegetables

Preheat the oven to 400°F (200°C). Spread the marinated vegetables on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

Roast the Vegetables

Pour the Mount Veeder Cabernet Sauvignon into a decanter or directly into glasses. Serve alongside the roasted vegetables and crusty bread.

Serve with Wine

Mount Veeder Cabernet Sauvignon

Olive Oil

Fresh Thyme

Garlic Cloves

Salt

Black Pepper

Roasted Vegetables (carrots, bell peppers, zucchini)

Crusty Bread