We are proud to be part of the 4th Annual Restaurant Week Hawaii where this is a celebration of the “Cuisine Scene” in Hawaii. Our Executive Chef- Jason Miyasaki has created a special 4-course “Farm to Table” menu featuring some of our NEW and innovative menu items. This menu will be paired with some of our specialty CF wines made by boutique wine makers and our very own Master Sommelier –Chuck Furuya. So please enjoy this culinary experience, EAT OUT and let’s support our culinary schools for their future!
Appetizer:
“LINGURIAN STYLE” PANIOLO SPICED CRISPY SHRIMP
Hiraoka Farms baby bok choy, roasted Ho Farms cherry tomatoes,
ricotta salata, béarnaise sauce.
CF Muller Thurgau, “Eurasia” 2011
This stellar, contemporary wine is crafted by one of the true Masters of
DRY German white wines---Paul Furst of Franconia,
2nd Course:
NALO FARMS BEET TRIO SALAD
Spiced Macadamia nuts, Asian pears, brioche croutons, caramelized shallot vinaigrette, blue cheese crema.
CF Euro-Asian Riesling “Niersteiner Hipping” 2012 (med dry)
The quintessential wine for our style of contemporary foods, produced by Fritz Hasselback of Gunderloch and Master Sommelier –Chuck Furuya.
Main Entrée Choice of :
RED WINE BRAISED KULANA SHORT RIBS WITH
HOUSEMADE FETTUCINI PASTA CARBONARA
House cured bacon lardons; Nalo Farms baby Swiss chard,
grilled Hamakua Ali’i mushrooms, tarragon cream sauce topped with a
local sunny side up egg from Lai’e.
Or
HAMAKUA SPRINGS TOMATO SCENTED
FRESH ISLAND FISH OF THE DAY
Molokai sweet potato, charred Kahuku “Super Sweet” corn, caramelized
Ma’o Farms fennel, Kona crab & Sumida Farms watercress salad.
CF Cabernet Sauvignon 2010
For a change of pace, here is a very elegant & VERY well textured, feminine style of Cabernet handcrafted by Master Sommelier Chuck Furuya & Jim Clendenen
of Au Bon Climat.
Or
Boutari Moschofilero 2010 (Greece)
An indigenous grape varietal from Greece --- A fresh white wine with intense floral and fruity bouquet of white roses, melons and citrus, great compliment to fresh fish.
Dessert:
DESSERT TRIO
Vanilla bean panna cotta with mango compote, Ganache covered Chocolate Decadence Cake, Il Gelato Sorbet of the Day
Coffee or Tea
$50 per person (food only) Add $12.95 per person for wine pairings