November 23, 2006
seating begins
at 4:30 p.m.

•Prix Fixe: $65.00•

Tax and gratuity
not included

For reservations, call
(808) 949-2526

 

Executive Chef
LANCE KOSAKA

Chef de Cuisine
WADE UEOKA

 

APPETIZER SAMPLER

Ahi Tartare with American Caviar
Abalone and Eryngi Mushroom Salad
Foie Gras Torchon with Cranberry Guava Relish
Lobster and Corn Bread Pudding
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CHOICE OF SOUP OR SALAD

Spiced Pumpkin Soup with Seafood Curry Ravioli
or
Ma’o Farms Organic Mix Greens
Applewood Smoked Bacon, Smoked Goat Cheese, Apple Ginger Vinaigrette
x

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CHOICE OF ONE ENTRÉE

Ginger Crusted Onaga
Miso Sesame Vinaigrette, Organically Grown Hamakua Mushroom and Corn

Slow Poached Free Range Turkey Breast
Confit Turkey Leg, Pipikaula Stuffing, Brussel Sprouts, Truffle Gravy

Crispy Moi, KONA PACIFIC THREADFIN
Seafood Stuffing, Red Thai Curry Sauce

“Smoked Ham”
House Smoked Kurubota Pork Chop, Braised Yams and Big Island Smoked Pork

Five Spice Roasted Duck
Wild Rice, Succotash Vegetables and Black Pepper Sauce
x

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CHOICE OF ONE DESSERT

“Pumpkin Pie with All the Trimmings”
Pumpkin and Hawaiian Vanilla Custard Pie, Kabocha and Sage Ice Cream,
Glazed Pecans, Candied Sweet Potato and Yams

Pineapple Polenta Upside-Down Cake
Nozawa Farms Corn Ice Cream, Hawaiian Salt Caramel

“A Cornucopia of Treats”
A Selection of House Made Desserts
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