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July 23, 2008
Wednesday
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Menu by
CHEF ALAN WONG

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•Prix Fixe:
$75.00
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•with Wine Pairings:
$105.00

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Tax and gratuity
not included
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For reservations, call
(808) 949-2526

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•TroutLodge
[website]

•Kona Blue Water Farms
[website]

•Big Island Abalone
[website]

•Poamoho Farms
[website]

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featuring Jackie Zimmerman and Jim Parsons of TroutLodge
and products from Kona Cold Lobsters Ltd., Kona Blue Water Farms,
Big Island Abalone and Poamoho Farms

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TO START
Kona Cold Lobster and Dungeness Crab Soup
with Curry Foam

 
A Raw Taste of O.T.E.C
Kona Kampachi, Big Island Butterfish, Halibut, Big Island Abalone
Lanson, Brut Rose, Champagne, France, N.V

 
Seared Kona Kampachi
Ogo “Furikake”, Oil Poached Big Island Abalone, Tokyo Negi Salad
Albarino, Cambiata, “Estate”, Monterey, California, 2007

 
Butter Poached Kona Lobster
Dungeness Crab Pasta
Cassis, Clos Ste. Magdelaine, Cassis, France, 2005

 
Pancetta Wrapped Big Island Butterfish
Red Wine Braised Oxtail
Syrah, Girasole, “Eagle Point Ranch”, Mendocino County, California, 2002

 
DESSERT BY PASTRY CHEF MICHELLE KARR
Poamoho Farms Mango Trio
Hayden Mango Cheesecake, Kaffir Lemongrass Pirie Mango Sorbet
and Rapoza Mango Crisp
Moscato d’Asti, “Bug Juice”, Rinaldi, Piedmont, Italy, N.V

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