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

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

If using canned artichoke hearts, drain and rinse them. If using frozen, thaw them and pat dry.

Prepare the Artichokes

In one bowl, combine flour, garlic powder, salt, and black pepper. In a second bowl, whisk together the eggs and milk. In a third bowl, add cornmeal.

Set Up the Breading Station

Dip each artichoke heart into the flour mixture, then into the egg mixture, and finally coat with cornmeal.

Bread the Artichokes

In a large skillet, heat oil over medium-high heat until it shimmers.

Heat the Oil

Carefully add the breaded artichoke hearts to the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Artichokes

Serve hot, optionally sprinkled with grated Parmesan cheese.

Serve

Artichoke hearts (canned or frozen)

All-purpose flour

Cornmeal

Eggs

Milk

Garlic powder

Salt

Black pepper

Oil for frying

Parmesan cheese (optional)