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

Wash and peel the russet potatoes. Cut them into small cubes, about 1/2 inch in size.

Prepare the Potatoes

Dice the bell pepper and onion into small pieces. Mince the garlic cloves.

Chop the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cubed potatoes, sprinkle with salt, black pepper, paprika, and dried oregano. Cook for about 15-20 minutes, stirring occasionally until the potatoes are golden brown and tender.

Cook the Potatoes

Once the potatoes are cooked through, add the diced bell pepper, onion, and minced garlic to the skillet. Stir and cook for an additional 5-7 minutes until the vegetables are soft and fragrant.

Add the Vegetables

Serve the breakfast potato hot, garnished with chopped parsley, shredded cheese, and a dollop of sour cream if desired.

Garnish and Serve

Russet potatoes

Bell pepper (any color)

Onion

Garlic

Paprika

Salt

Black pepper

Dried oregano

Olive oil

Chopped fresh parsley

Shredded cheese (cheddar or your choice)

Sour cream