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

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Peel the organic potatoes and cut them into equal-sized chunks (about 1-2 inches).

Prepare the Potatoes

Place the chopped potatoes in a large pot, cover with cold water, and add salt. Bring to a boil over high heat.

Boil the Potatoes

Once boiling, reduce heat to medium and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Cook the Potatoes

Drain the potatoes and return them to the pot. Add the unsalted butter and heavy cream. Mash until smooth and creamy. Season with additional salt and black pepper to taste.

Drain and Mash

In a saucepan over medium heat, melt the unsalted butter.

Melt the Butter

Once melted, whisk in the all-purpose flour and cook for 1-2 minutes until it turns golden brown.

Make the Roux

Slowly whisk in the vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer.

Add the Broth

Add the soy sauce, garlic powder, onion powder, salt, and black pepper. Stir well and let it simmer for another 5-7 minutes until the gravy thickens.

Season the Gravy

Organic Potatoes

Unsalted Butter

Heavy Cream

Salt

Black Pepper

All-Purpose Flour

Vegetable Broth

Soy Sauce

Garlic Powder

Onion Powder