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

Cerignola olives marinated in garlic rosemary olive oil

Olives

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Your choice of hummus or zaalouk. Served with falafel, grape leaves, pita bread, and taziki sauce.

Rinse and drain the canned chickpeas. If using dried chickpeas, soak them overnight and then cook until tender.

Prepare Chickpeas

In a food processor, combine the chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and water. Blend until smooth.

Blend Hummus

Add more water if needed to reach your desired consistency. Taste and adjust salt if necessary.

Adjust Consistency

Peel and chop the eggplants into small cubes. Salt them and let sit for 30 minutes, then rinse and drain.

Prepare Eggplants

In a pan, heat olive oil over medium heat. Add chopped eggplants and cook until softened. Add chopped tomatoes, garlic, cumin, paprika, and salt.

Cook Vegetables

Cover and simmer for about 20 minutes until all vegetables are tender. Stir occasionally.

Simmer

Stir in chopped fresh parsley before serving.

Finish Zaalouk

Rinse and soak dried chickpeas in water overnight.

Soak Chickpeas

In a food processor, combine soaked chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, and salt. Blend until coarse.

Prepare Falafel Mixture

Shape the mixture into small balls or patties.

Form Falafel Balls

In a deep pan, heat vegetable oil. Fry the falafel until golden brown on all sides. Drain on paper towels.

Fry Falafel

Rinse the canned grape leaves under cold water and drain. Drizzle with lemon juice.

Prepare Grape Leaves

Warm the pita bread in a dry skillet over medium heat for a few minutes or wrap in foil and heat in the oven.

Warm Pita

Grate the cucumber and squeeze out excess moisture.

Prepare Cucumber

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and salt. Mix well.

Mix Ingredients

Let the tzatziki sauce chill in the refrigerator for at least 30 minutes before serving.

Chill and Serve

Canned chickpeas

Tahini

Garlic cloves

Lemon juice

Olive oil

Cumin powder

Salt

Water

Eggplants

Tomatoes

Paprika

Fresh parsley

Dried chickpeas

Onion

Coriander powder

Baking powder

Vegetable oil

Canned grape leaves

Pita bread

Greek yogurt

Cucumber

Dill