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

Filled with gyro meat, onions, green peppers, tomato, and feta.

Dice the onion, green bell pepper, and tomato into small pieces. Set aside.

Chop the Vegetables

If the gyro meat is not pre-cooked, cook it in a skillet over medium heat until heated through, then chop it into smaller pieces.

Prepare Gyro Meat

In a bowl, whisk together the eggs, salt, and black pepper until well combined.

Whisk the Eggs

In a non-stick skillet, heat the olive oil over medium heat until shimmering.

Heat the Pan

Pour the egg mixture into the skillet, tilting the pan to ensure even coverage. Cook for about 2-3 minutes until the edges begin to set.

Cook the Eggs

Evenly distribute the chopped gyro meat, onion, green bell pepper, tomato, and feta cheese over one half of the omelette.

Add the Filling

Carefully fold the omelette in half over the filling. Cook for an additional 2-3 minutes or until the inside is cooked to your liking and the cheese is slightly melted.

Fold and Finish Cooking

Slide the omelette onto a plate and serve hot. Enjoy your classic gyro-filled omelette!

Serve

Eggs

Salt

Black Pepper

Olive Oil

Gyro Meat

Onion

Green Bell Pepper

Tomato

Feta Cheese