RESTAURANT WEEK HAWAII MENU
4-Course Dinner Menu
Bagna Cauda - Fresh Vegetables Crudités, Warm Anchovy Garlic Dip
Carpaccio di Pesce – Kona Kampachi, Purple Daikon Radish, Fresh Finger Lime & Lemon Dressing
Primi (entrée) choice of:
Garganelle alla Bolognese
Wagyu Beef Bolognese, Fresh House Made Garganelle Pasta
Linguine con Granchio
Blue Crab Meat, Tomato Concasse, Garlic White Wine Olive Oil, Lemon Zest, Fresh House Made Linguine
Risotto al Parmigiano
Creamy Parmigiano Reggiano Risotto, Finished Tableside in Imported Parmigiano Reggiano Cheese Wheel
Crema Catalana – House Made Lightly Frozen Grand Marnier Infused Orange Crème Brulee, Dragon Fruit, Honeydew, Papaya, Meringue
The award-winning Arancino at The Kahala, located in The Kahala Hotel, showcases hybrid Italian cuisine - a modern take on classic Italian dishes made with fine ingredients imported from Italy combined with local products from land and sea. An after dinner menu also featuring dessert creation by our patissier and after dinner drinks are also available for your enjoyment.
Discover and experience the culinary creations of Italy through Executive Chef Daisuke Hamamoto's thoughtfully crafted menu that will feature a wide selection of house-made pastas, brick oven pizzas, gibier (game meat delicacies) and more. In addition, an extensive wine list designed by Shinya Tasaki, winner of the World's Best Sommelier Award in 1995, will feature different premium wines from Italy and Pacific Rim countries around Hawaii.