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For special occassions, or just an evening with friends,
a special selection of menus for your
dinner parties:
Tasting Menu I
First Course
Seared Foie Gras ~ with roasted mangoes, mache, Muscat reduction
Second Course
Yukon Gold Potato Soup ~ with caramelized leeks, truffle oil & chive emulsion
Third Course
Kilauea Sweet Corn & Arugula Salad ~ with smoked tomato oil, Romano-Reggiano & cherry tomato vinaigrette
Fourth Course
Pan Roasted Lobster Tail ~ with Big Island mushrooms, potato puree, lobster nage & tarragon butter
Tasting Menu II
First Course
Island Ahi Carpaccio ~ with roasted garlic chips, fresh thyme, fried capers, olive oil, lemon & micro basil
Second Course
Lobster Risotto ~ with rock shrimp, crab, sweet corn, & smoked tomato oil
Third Course
Antipasta of Grilled Portabello Mushroom & Fresh Mozzarella ~ with vine ripened yellow tomatoes, il Vincotto, crostinis, prosciutto wrapped asparagus & olive tapenade
Entree
Fresh Thyme Seared Veal Medallions ~ with basil mashed potatoes, pine nut crusted eggplant & roasted garlic Pinot Noir reduction
Tasting Menu III
First Course
Seared Diver Sea Scallops with parsnip puree, ~ Big Island wild mushroom ragout & sage butter sauce
Second Course
Roasted Butternut Squash Soup ~ w/ gorgonzola tortellini & candied pecans
Third Course
Truffled Risotto ~ with Dungeness crab, asparagus tips & shaved romano
Fourth Course
Tristan Lobster Tail ~ with tarragon-Italian parsley puree & lobster nage
Fifth Course
Proscuitto Wrapped Veal Medallion ~ with marscopone cheese polenta, Marsala demi-glace
Tasting Menu IV
First Course
New Wave California Sushi ~ “Stack” of Kauai farmed shrimp, crab, avocado, enoki mushrooms, tempura nori & spicy sesame aioli
Second Course
Ravioli of Tristan Lobster Tail & White Truffle ~ tomato nage, tarragon foam & osetra caviar
Third Course
Petite Filet Mignon Medallion ~ with Big Island Kea Han Smegii mushrooms, foie gras & fresh thyme-Oregon Pinot Noir reduction
Fourth Course
Intermezzo of Chilled Mango Champagne “Soup” ~ with star fruit, fresh mint & sweet chili
Fifth Course
Ginger Seared Diver Sea Scallops ~ with micro shiso & passion fruit beurre blanc
Sixth Course
Basil-Olive Oil Poached Heirloom Tomato “Tower” ~ buffalo mozzarella, crispy romano, Nalo Farmed micro greens & 20 year old balsamic reduction
Seventh Course
Seared Venison Medallions ~ Big Island poha berry relish, purple sweet potatoes,
port wine bing cherry demi glace & baby African basil
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