Tel: 808.237.5429

Cabernet Inspired Ovation Dinner October 25, 2016

A Pairing Of Country • Cuisine • Wine

Tuesday, 25 October 2016 | 5:30, 6:30, 7:30p seating

4-Course Menu by
Sous Chef, Joy Yamane & Pastry Cook, Alissa Balmoja
Wine Pairings by Wine Specialist Sky Cameron
~60 Inclusive 4 Course Dinner
~30 Supplemental Wine Pairings

Amuse Bouche

SAVORY CREPE
with New Zealand King Salmon Tartar and Shiso Cream, Mari’s Garden Micro Greens
Grandin Brut Rose “Methode Traditionnelle” Non-Vintage, Loire Valley, France

Act One

CRISPY BRUSSELS
Cured Kahumana Farms Duck Egg, Brioche Toast, Balsamic Reduction,
Shaved Pecorino Romano
Nine Hats by Long Shadows Vintners Red Wine, Columbia Valley, Washington State 2014

Act Two

PORK AND PUMPKIN BISQUE “POT PIE”
Crispy Pork Skin Crumbles, Applewood Smoked Bacon, Sweetland Farms Goat
Cheese, Crème Fraîche, Puff Pastry
Banshee Wines Cabernet Sauvignon, Napa Valley, California 2014

Act Three

ROASTED SHOULDER OF LAMB
Sautéed Ho Farms Swiss Chard and Carrots, Creamy Roasted Garlic Potato Puree,
Carmelized Onion and Mustard Jus, Mari’s Garden Micro Greens
“Winemaker Paul Hobbs Cabernet Duo”
Crossbarn by Paul Hobbs Cabernet Sauvignon, Sonoma County, California 2013
and
Vina Cobos by Paul Hobbs “Bramare” Cabernet Sauvignon,
Lujan de Cuyo, Mendoza, Argentina 2013

Finalé

“Flavors of Fall”
Pumpkin Spiced Roulade, Cream Cheese Mousse, Candied Pecan, Caramel Sauce,
Five Spiced Poached Pear,
Cranberry Foam, Tahitian Vanilla Bean Ice Cream.

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