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

Rinse the green beans under cold water and trim the ends.

Prepare the Green Beans

In a skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for 30 seconds. Add green beans, salt, and black pepper. Cook for 5-7 minutes until tender-crisp.

Sauté the Green Beans

In a medium saucepan, combine brown rice, water, and salt. Bring to a boil over high heat.

Cook the Brown Rice

Once boiling, reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and water is absorbed.

Simmer the Rice

In a large bowl, combine mixed greens, sliced cucumber, and halved cherry tomatoes.

Prepare the Salad Ingredients

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the salad and toss gently to combine.

Dress the Salad

Green Beans

Olive Oil

Garlic

Salt

Black Pepper

Brown Rice

Water

Mixed Greens

Cucumber

Cherry Tomatoes

Balsamic Vinegar