Amuse Bouche
Kiawe Smoked King Salmon, Pastrami, Ma‘o Farm’s Organic Beets,
Caviar and Dill Crème Fraiche, Big Island Meyer Lemon Essence
Regular Wine Pairing: Riff Pinot Grigio, Italy
Executive Wine Pairing: Louis Latour Pouilly Fuisse, France
Appetizer
Ka‘u Orange and Rosemary Glazed Duck
Pancetta Braised Aloun Farms Cabbage, Foie Gras and Apples, Fig Demi
Regular Wine Pairing: Parducci Pinot Noir, Medocino County
Executive Wine Pairing: Au Bon Climat Pinot Noir, Santa Maria Valley
Intermezzo
Tropical Fruit and Champagne “Ravioli”
Entrée
Herb Roasted Prime Rib Roulade, Black Truffled and Kona Lobster “Fondue”
Waimanalo Tarragon Infused Buttered Winter Vegetables
Regular Wine Pairing: Paul Dolan Cabernet Sauvignon, Medocino County
Executive Wine Pairing: Heitz Cellars Cabernet Sauvignon, Napa Valley
Dessert
Vanilla-Scented Maui Gold Pineapple and Kula Strawberry “Romanoff”
Pistachio Nut and White Chocolate Mousse, 50 Year Old Balsamic
Regular Wine Pairing: Eroica Reisling, Washington
Executive Wine Pairing: Vin de Glaciere Reisling, Columbia Valley
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