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

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Chop the onion, celery, and carrots. Peel and dice the potatoes. If using fresh corn, cut the kernels off the cob.

Prepare the Vegetables

In a large pot over medium heat, add a splash of oil. Once hot, add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until softened.

Sauté the Vegetables

Stir in the corn kernels and diced potatoes. Cook for an additional 2-3 minutes.

Add Corn and Potatoes

Pour in the chicken or vegetable broth. Add salt, black pepper, thyme, and paprika. Stir well to combine.

Add Broth and Seasonings

Bring the chowder to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.

Simmer the Chowder

Once the potatoes are tender, stir in the whole milk. Allow the chowder to heat through but do not let it boil.

Add Milk

Ladle the chowder into bowls. Garnish with chopped parsley and crumbled bacon if desired. Serve warm.

Garnish and Serve

Fresh corn kernels

Potatoes, peeled and diced

Onion, chopped

Celery, chopped

Carrots, chopped

Chicken or vegetable broth

Whole milk

Salt

Black pepper

Thyme, dried

Paprika

Chopped fresh parsley

Crumbled bacon (optional)