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

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.

Prepare the Brussels Sprouts

In a large skillet, cook the bacon slices over medium heat until crispy. Remove the bacon from the skillet and let it drain on paper towels. Once cooled, crumble the bacon into small pieces.

Cook the Bacon

In the same skillet with the bacon grease, add the trimmed Brussels sprouts. If needed, add olive oil to ensure they are well-coated. Sauté for about 5-7 minutes or until they are golden brown and tender.

Sauté the Brussels Sprouts

Add salt and black pepper to the sautéed Brussels sprouts and stir well to combine.

Season the Brussels Sprouts

Add the crumbled bacon and balsamic vinegar to the cooked Brussels sprouts. Stir gently until everything is well mixed.

Combine Ingredients

Transfer the Brussels sprouts to a serving dish and sprinkle with Parmesan cheese if desired. Serve warm.

Serve

Brussels sprouts

Bacon

Olive oil

Balsamic vinegar

Salt

Black pepper

Parmesan cheese