Restaurant Week Hawaii Menu
KUNIA VINE RIPENED TOMATO & WAIMANALO BASIL PANZANELLA SALAD*
Nalo Farms baby arugula, marinated mozzarella, pickled red onion, sour dough croutons, shaved parmesan cheese, caramel balsamic dressing
My Essential Rose 2015
An absolutely delicious, med-dry, remarkably light and ethereal pink wine from Provence France made by superstar Master Sommelier Richard Betts.
SEARED DAY BOAT SCALLOPS*
Sweet Kahuku corn ragout, cauliflower puree, yuzu-caper butter
CF Muller Thurgau, “Eurasia” 2014
Dry, effortlessly light & World Class white wine from Franken, Germany
PEPPER SEARED FRESH ISLAND AHI “STEAK & EGGS”*
sunny side up fresh local egg, potato-Brussels sprouts hash, kizami wasabi bearnaise
CF Pinot Noir “Santa Maria Valley” 2014
A perfumed, textured, rich & truly superb Pinot Noir from Chuck Furuya & Gary Burke.
15 DAY DRY AGED PETITE BONELESS KING NATURAL RIB EYE*
Roasted Small Kine Farms cremini mushroom jus, kiawe smoked fingerling potatoes, Nalo Farms herbed bone marrow butter
CF Cabernet Sauvignon 2011
For a change of pace, here is a very elegant and a VERY well-textured, feminine-style of Cabernet handcrafted by Master Sommelier Chuck Furuya and Jim Clendenen of Au Bon Climat.
PASTRY CHEF CHERIE PASCUA’S “NEOPOLITAN” CAKE
chocolate chiffon cake, strawberry and vanilla mousse
Il Gelato Sorbet or Gelato*
Coffee or Tea
$65 per person (food only)
Please add $13.95 per person for wine pairings
Plus tax and gratuity
*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
A classic American steakhouse with a "Hawaii Regional Cuisine" influence, overlooking one of the world's most famous beaches and offering in-house dry aged steaks.