3-Course Tasting Menu ~35 per person ~15 Supplemental with Wine Pairings Act I ROASTED BEET SALAD with House Smoked Goat Cheese, Ho Farms Tomatoes, Pickled Japanese Cucumbers, Wasabi–Lilikoi Dressing La Marca Prosecco, Italy, N.V Act II SOY BRAISED BEEF SHORT RIB* Unagi Risotto, Waterchestnuts, Honshimeji Mushrooms, Baby Arugula, Lobster Cream Pulenta Estate “La Flor” Malbec, Argentina, 2013 Finalé DESSERT DU JOUR Pastry Chef Cainan’s Nightly Selection • Please ask your Server 5-Course Tasting Menu ~60 per person ~30 Supplemental with Wine Pairings Act I (choice of) ISLAND SALAD Hirabara Baby Greens and Ho Farms Tomato Ferrari “Brut”, Italy, N.V. – or – HO FARMS BUT TERNUT SOUP with Crème Fraîche Mer Soleil “Reserve” Chardonnay, Santa Lucia Highlands, 2012 Act II GRILLED OCTOPUS Local Flavors with Sea Asparagus, Ho Farms Tomato, Spanish Onions, Sesame Oil, Baby Arugula Banfi “San Angelo” Pinot Grigio, Italy, 2013 Act III PAN SEARED AHI* Sautéed Kahuku Corn, Honshimeji Mushrooms, Soy Truffle Butter Soter Vineyards “Planet Oregon” Pinot Noir, Willamette Valley, 2012 Act IV GARLIC AND HERB CRUSTED NEW YORK STEAK* Veal Demi Glace, Baby Vegetables, Yukon Potato Purée Sean Minor Cabernet Sauvignon, Paso Robles, 2012 Finalé DESSERT DU JOUR Pastry Chef Cainan’s Nightly Selection • Please ask your Server No Menu Substitutions. Please inform your Server of any possible allergies or dietary restrictions. * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 7-Course Tasting Menu ~85 per person ~45 Supplemental with Wine Pairings A c t I KONA LOBSTER BISQUE with Truffle Shavings, Crème Fraîche Mer Soleil “Reserve” Chardonnay, Santa Lucia Highlands, 2012 Act II S T A G E HAMACHI SASHIMI* Wasabi Paint, Shoyu “Gelée”, Orange and Wasabi Tobiko, Soy Reduction, Radish Salad Dassai “50”, Junmai Daiginjo Sake, Yamaguchi, Japan Act III “BACON AND EGG”* Applewood Bacon Slab, Custard Egg, Creamy Polenta, Arugula, Ho Farms Tomato Andis Semillon, Amador County, 2013 Act IV M I S OYA K I B U T T E R F I S H * Edamame Purée, Kabayaki, Crispy Rice Cracker Three Sticks “Head High” Pinot Noir, Sonoma Coast, 2012 Act V BEEF TENDERLOIN FILET “OSCAR” Blue Lump Crab, Wasabi Hollandaise, Cabernet Demi Glace, Asparagus Pulenta Estate “La Flor” Malbec, Argentina, 2013 Act VI COLORADO LAMB CHOP* Marcona Almond and Honey Mustard Glaze, Parsley Potato Purée, Roasted Kabocha, Lamb Jus Amavi Cellars Syrah, Walla Walla Valley, 2011 Finalé LILIKOI CREAMSICLE Organic Extra Virgin Olive Oil Shortbread Crust, Strawberry Balsamic Coulis, Fresh Fruits No Menu Substitutions. Please inform your Server of any possible allergies or dietary restrictions. * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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