Holiday Dinner Menu 2009

Amuse Bouche
Domaine Mumm Brut Rose’, Napa N. V. (4oz)

First Course
Ahi Sashimi
Avocado “Pudding”, Red Radish Salad, Chili Soy Reduction, Japanese Cucumber, Chive Oil, Ikura, Yuzu Cream
Kubota “Manju” Junmai Daiginjo Sake’, Niigata, Japan (3oz)

Second Course
Slow Butter Poached Lobster
Waialua Asparagus, Green Onion “Butter”,
Fluer de Sel, Parsnip Puree
Mer Soleil Chardonnay, Monterey County, 2006 (3oz)

Third Course
Crispy Skin Muscovy Duck Breast
Braised Gobo Root, Shiitake Mushrooms, Misoyaki Paint,
Port Wine Reduction
Belle Glos (Caymus) “Taylor Lane Vineyards” Pinot Noir, Sonoma Coast, 2007 (3oz)

Fourth Course
Braised Beef
Caramelized Onions, Haricot Vert, Yukon Herb Mashed Potatoes,
Kahuku Corn Puree, Bleu Cheese Butter, Red Wine Jus
Chateau La Fleur du Barril, Bordeaux, France, 2000 (3oz)

Fifth Course
Chocolate Ganache
Crispy Meringue, Raspberry Caramel,
Candy Cane Ice Cream
Les Clos de Paulilles Banyuls, France, 2004 (3oz)