New Year's Eve

Amuse Bouche
Nicolas Feuillatte Brut Rose’, N.V. (4oz)

First Course
Morning Glory Salad
Hirabara Baby Lettuce, Roasted Island Beets, Vine Ripened Tomato, Okinawan Sweet Potato,
Avocado, Goat Cheese, Bubu Arare, Candied Walnuts, Yuzu Vinaigrette
Bodegas Norton Torrontes, Argentina, 2008 (3oz)

Second Course
Warm Pacific Oysters
Cauliflower Veloute, Brown Butter, Chive Crème Fraiche,
Waialua Asparagus,
Avruga Caviar, Togarashi Garlic Croutons
Kamo-Tsuru “Sokaku” Daiginjo (Emperor’s Sake’), Japan (3oz)

Third Course
Butter Poached Kona Lobster
Kahuku Corn Pudding, White Truffle Essence
Failla ‘Keefer Ranch” Chardonnay, Sonoma Coast, 2005 (3oz)

Fourth Course
Crispy Skin Muscovy Duck Breast
Pumpkin Potato Puree, Charred Brussels Sprout Petals, Fuji Apple Compote, Star Anis Jus
Penner-Ash Winery Pinot Noir, Willamette Valley, Oregon, 2007

Fifth Course
Sous Vide of Beef Tenderloin
Crispy Herb Potato Salad, Black Peppercorn Scallion Hollandaise, Braised Ung Choi, Red Wine Demi Glace
Paradigm Winery Cabernet Sauvignon, Napa Valley, 2003

Sixth Course
“Champagne & Chocolate”
“Sakamoto Estate” Kona Coffee Served in a French Press