Tel: 808.237.5429

Special Events

James Beard House Dinner

April 11-22, 2017

Wines by Jackson Family Wines with Master Sommelier, Michael Jordan

Executive Chef, Ron de Guzman
Sous Chef, Joy Yamane
Pastry Chef, Cainan Sabey

PRELUDE

Grilled Cheese Toast with Stage Kim Chee
Spicy Hawaiian Ahi* with Furikake, Tobiko, Soy Reduction & Crispy Rice
Kiawe Smoked Jidori Chicken Paté
with Pickeled Red Onions, Bacon Powder, Brioche Toast, Moloka'i Black Salt & Chive

Kalua Pig Aracini with Lū'au Sauce and Lomi Lomi Tomato

Benvolio, Prosecco, Italy N.V.

ACT ONE

Roasted Beet Salad
Sweetland Farms Smoked Goat Cheese, Vine Ripened Tomatoes, Garlic Croutons, Wasabi Liliko'i Vinaigrette, Arugula

Willakenzie, Pinot Gris, Willamette Valley 2015

ACT TWO

Hona Kampachi* Kilawin
Coconut Juice, Mini Thai Basil, Lime Juice, Hawaiian Chili Pepper Water, Big Island Hearts of Palm, Ogo

Stonstreet, Estate Sauvignon Blanc, Alexander Valley 2014

ACT THREE

Big Island Kona Lobster
Scallion Hollandaise, Cauliflower Lemon Puree, Hāmākua Springs Ali'i Mushrooms, Buttered Corn, Longanisa

Freemark Abbey, Chardonnay, Napa Valley 2014

ACT FOUR

Pono Pork Belly Adobo
"Arroz Caldo" Crispy Garlic, Scallions, Lecheon "Crumble" 

Hartford Court, Russian River Valley, Pinot Noir 2014

FINALE

Kona Geisha Coffee Cremeaux
Smoked Banana Pudding, Waialua Dark Chocolate Crunch, Haupia Sorbet, Caramel Macadamia Nut Powder, Hawaiian Vanilla Bean Cloud

Koloa Hawaiian Kaua'i Coffee Rum


Mahalo to our generous vendor ohana; Hawai'i Visitors & Convention Bureau, Jackson Family Wines, D. Otani Produce, Kona Cold Lobsters, Naturally Farmed Pono Pork, Sweet  Land Farm and Matson Lines Hawaii

Please inform your server of any allergies or dietary restrictions.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.