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

Toasted Farro Risotto, Baby Squash, Minted Labneh, Lamb Jus (Milk, Sesame, Tree Nuts, Wheat)

In a food processor, combine the shelled pistachios, za’atar spice blend, olive oil, salt, and black pepper. Pulse until the mixture is finely ground but still has some texture. Set aside.

Prepare the Crust

Preheat the oven to 400°F (200°C). Season the Colorado lamb loin with minced garlic, chopped rosemary, and thyme. Rub the herb mixture all over the lamb.

Season the Lamb

Press the pistachio and za’atar mixture onto the lamb loin to create a crust. Place the lamb on a baking sheet.

Crust the Lamb

Roast the lamb in the preheated oven for about 25-30 minutes or until it reaches an internal temperature of 145°F (63°C) for medium-rare. Let it rest for 10 minutes before slicing.

Roast the Lamb

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the rinsed farro and toast it for 3-4 minutes until lightly browned.

Toast the Farro

Add finely chopped onion and cook until translucent. Pour in the white wine and cook until absorbed. Gradually add vegetable broth, one cup at a time, stirring frequently, until the farro is tender and creamy, about 30-35 minutes.

Cook the Risotto

Stir in grated parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste.

Finish the Risotto

Toss the halved baby squash with olive oil, salt, and black pepper. Spread on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

Roast the Squash

In a bowl, combine plain yogurt, chopped fresh mint, and salt. Mix well and refrigerate for at least 30 minutes to allow the flavors to meld.

Prepare the Labneh

In a large pot, combine lamb bones, water, chopped carrots, quartered onion, and thyme sprigs. Bring to a boil, then reduce heat and simmer for 2-3 hours. Strain the liquid and season with salt to taste.

Make the Lamb Jus

pistachios, shelled

za’atar spice blend

olive oil

salt

black pepper

Colorado lamb loin

garlic, minced

fresh rosemary, chopped

fresh thyme, chopped

farro, rinsed

vegetable broth

onion, finely chopped

white wine

parmesan cheese, grated

butter

baby squash, halved

plain yogurt

fresh mint, chopped

lamb bones

water

carrots, roughly chopped

onion, quartered

thyme sprigs