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

Delicious veggie meatballs served with your choice of sauce.

In a small bowl, mix the ground flaxseed with water and let sit for about 5 minutes until it becomes gelatinous. This will be your binding agent.

Prepare Flax Egg

In a large mixing bowl, combine cooked lentils, grated carrots, finely chopped onion, minced garlic, rolled oats, chopped parsley, salt, black pepper, and Italian seasoning. Add the prepared flax egg and mix well until all ingredients are fully incorporated.

Mix Ingredients

Using your hands, form the mixture into small balls, about 1-1.5 inches in diameter. Place them on a parchment-lined baking sheet.

Form Meatballs

Preheat Oven

Drizzle olive oil over the meatballs and bake in the preheated oven for 25-30 minutes or until golden brown, flipping halfway through.

Bake Meatballs

Serve the veggie meatballs warm with your choice of marinara or barbecue sauce drizzled on top.

Serve

Cooked lentils

Grated carrots

Finely chopped onion

Minced garlic

Rolled oats

Chopped fresh parsley

Ground flaxseed

Water

Salt

Black pepper

Italian seasoning

Olive oil

Marinara sauce

Barbecue sauce