Restaurant Week Dinner Menu

First Course
Choice of:

Ahi “Poke”
Avocado, Spanish Onions, Marcona Almonds,
Orange Tobiko, Wasabi, Yuzu Olive Oil
Stella Artois Draft Lager, Belgium
Or
“BLT” Salad
Apple Wood Smoked Bacon, Hirabara Baby Romaine,
Hamakua Springs Tomato
Red Wine Vinaigrette, Green Onion Coulis
Huber “Hugo” Gruner Veltliner, Austria

Second Course
Choice of:

Pan Seared Garlic Ahi
Indonesian Style Black Pepper Sauce, Sake Braised Spinach,
Shiitake Mushrooms and Fennel Salad
Caymus “Conundrum”, California
Or
Misoyaki Butterfish
Asian Inspired Orzo Pasta, Tsukudani, Furikake, Yukari, Spinach,
Braised Shiitake, Daikon and Gobo
Gunderloch “Jean Baptiste” Riesling, Germany
Or
Grilled New York Steak
“Wafu” Style, Daikon Oroshi, Roasted Mushrooms,
Roasted Garlic Aioli, Togarashi, Sesame Ponzu Sauce
Turley “Juvenile” Zinfandel, California

Third Course
Choice of:

“Asian Sundae”
Frozen Green Tea Custard, Coconut Tapioca Pearls,
Kinako-Walnut Caramel, Mixed Berry-Yuzu Compote,
Whipped Cream
Or
Kona Coffee Flan
Manjari Chocolate Crumble, Nutella Syrup,
Coconut Sorbet, Toasted Hazelnuts
Domaine Mumm “Brut Rose”, Napa Valley