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

In a large mixing bowl, combine the green olives, black olives, and Kalamata olives. Toss gently to mix.

Combine Olives

In a separate bowl, whisk together the lemon juice, cocktail sauce, chopped rosemary, olive oil, minced garlic, salt, and black pepper until well combined.

Prepare Marinade

Pour the marinade over the mixed olives and toss gently to ensure all olives are well coated with the marinade.

Combine Marinade with Olives

Cover the bowl with plastic wrap or transfer the olives and marinade to a sealed container. Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.

Refrigerate

Before serving, give the olives a quick stir. Serve chilled or at room temperature as an appetizer or snack.

Serve

Green olives

Black olives

Kalamata olives

Lemon juice

Cocktail sauce

Fresh rosemary, chopped

Olive oil

Garlic cloves, minced

Salt

Black pepper