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

Pat the filet tenderloins dry with paper towels. Rub the olive oil all over the meat. Season generously with salt, black pepper, and garlic powder on both sides.

Season the Meat

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, add the filet tenderloins. Sear the meat for about 3-4 minutes on each side until a nice golden crust forms.

Sear the Filet

Reduce heat to medium. Add butter and rosemary sprigs to the pan. As the butter melts, spoon it over the filets for another 2-3 minutes for medium-rare doneness.

Add Butter and Herbs

Remove the filets from the skillet and let them rest on a cutting board for about 5-10 minutes.

Rest the Meat

Trim the ends of the asparagus and toss them with a tablespoon of olive oil, salt, and pepper. Grill or roast them at 400°F (200°C) for about 10-12 minutes until tender.

Prepare Asparagus

In the same skillet used for the filets, add the cherry tomatoes and balsamic vinegar. Sauté for about 5 minutes until the tomatoes blister and soften.

Sauté Cherry Tomatoes

On a large plate, arrange the asparagus on one side. Place the filet tenderloin in the center and top with sautéed cherry tomatoes. Garnish with shaved Parmesan cheese.

Plate the Dish