Chef's Menu Tasting Download the pdf

Prix Fixe    ~75 per Person   ~35 Supplemental Beverage Pairing

Hamakua Springs Tomato Salad
Feta Cheese, Red Onion, Haricot Vert, Crouton, Red Wine Vinaigrette
Ruffino Prosecco, Italy, N.V.
Ahi Sashimi
Yuzu-Mustard, Kabayaki, Togarashi, Radish Salad
Dassai "50" Junmai Daiginjo Saké, Yamaguchi, Japan
Lobster Chawan Mushi
Creamy Savory Custard, Kahuku Corn, White Truffle Essence
Jordan Chardonnay, "Russian River", Sonoma County, 2009
Steak and Onion
Grilled New York Steak, Scallion Purée, Togarashi Spiced Crispy Shallots, Potato Purée
Raymond Vineyards Cabernet Sauvignon, Napa Valley, 2008
Honey Mustard & Marcona Almond Crusted
Grilled Colorado Lamb Chop
Parsley Potato Purée, Charred Brussels Sprouts, Demi Glace
Amari Winery "Walla Walla Valley" Syrah, Washington, 2009
Stage Sampler
Sweet Delights from our Pastry Chef

 

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