Tel: 808.237.5429

New Year’s Eve Menu 2016

5:30, 6:30, 7:30p seatings

7 Course New Year Celebration Dinner by
Executive Chef, Ron de Guzman & Pastry Chef, Cainan Sabey
New Years Eve Entertainment by “Twelve Noon and Midnight”
$120  7-Course Menu
$60 Supplemental Wine Pairings

Amuse Bouche

CAVIAR
Caviar, Saffron Toast, Cream
Bollinger Special Cuvee, Champagne, France, N.V.

First Course

HAMACHI SASHIMI
Pickled Fennel, Avocado, Ikura, Crème Fraiche, Basil
Big Island Hearts of Palm, Yuzu-Olive Oil
Jozen Ginjo White Junmai Ginjo, Niigata Prefecture, Japan

Second Course

HUDSON VALLEY FOIE GRAS
Persimmon duo-Jam and Bruleed, Butternut Puree, Basil “Powder”
Chateau Gravas Sauternes, Bordeaux, France, 2010

Third Course

KONA LOBSTER TEMPURA
Hirabara Watermelon Radish, Spicy Mayo, Buttered Corn,
Soy “Pearls”
Handley Gewurztraminer, Anderson Valley, California, 2014

Fourth Course

CHILEAN SEA BASS
Apple Wood Bacon Dashi, Alii Mushrooms, Brussels Sprout,
Cauliflower Puree
Domaine Chanson Mersault Chardonnay, Burgundy, France, 2013

Fifth Course

BRAISED PORK
“Lecheon” Crisp, Scallion, Crispy Garlic, Porridge
Capiaux Chimera Pinot Noir, Russian River Valley, California, 2013

Sixth Course

A5 JAPANESE BEEF
Arugula Puree, Truffle “Dust”, Duchess Potatoes, Parmesan Reggiano
Soubise, Leeks
Domaine Chanson Clos des Mouches 1er Cru Pinot Noir, Burgundy, France, 2011

Dessert

“SMOKE BOMB”
Dark Chocolate Shell, Mesquite Wood Smoked, Republica
Del Cacao Ecuador Dark Chocolate Guinness Extra Stout
Cake, Cookie Butter Ice Cream, Salted Doce De Leche
Creme, Brown Butter Banana Beignets.
Need to reserve a table? Give us a call at (808) 237-5429, or
use our Reservation Request Page and we will gladly assist you.

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