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

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

crab meat, caviar, lavender red wine jelly.

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the saucepan, remove it from heat, and let it sit for 12 minutes.

Boil the Eggs

After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, gently tap the eggs on a hard surface to crack the shells, and then peel off the shells.

Cool and Peel

Slice each peeled egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside.

Prepare the Egg Yolks

To the bowl with the yolks, add the crab meat, mayonnaise, Dijon mustard, lemon juice, salt, pepper, and paprika. Mix until well combined and creamy.

Mix the Filling

Using a spoon or a piping bag, fill each egg white half with the crab and yolk mixture.

Fill the Egg Whites

Top each filled egg with a small dollop of caviar and a drizzle of lavender red wine jelly. Sprinkle with paprika and chopped chives for garnish.

Garnish

Arrange the deviled eggs on a serving platter and serve immediately, or refrigerate until ready to serve.

Plate and Serve

large eggs

crab meat

caviar

lavender red wine jelly

mayonnaise

Dijon mustard

fresh lemon juice

salt

black pepper

paprika

chives