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May 21, 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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•Nalo Farms
Dean Okimoto
[visit website]

•Tea Hawaii & Company
Eva Lee
[website]

•Kuahiwi Contractors
Al Galimba

•Kona Blue Water Farms
[website]

•OTEC/NELHA
[website]

•Honda Tofu
Dennis and Dulcie Honda
[more]

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featuring Dean Okimoto, Eva Lee, Al Galimba,
Kona Blue Water Farms, OTEC/NELHA and Dennis & Dulcie Honda

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TO START
Taro Vichyssoise with Hilo Hearts of Palm

Kona Kampachi
Coconut Yuzu Kosho, Nalo Farms Greens
Henri Billiot, “Brut Reserve”, Grand Cru, NV Ambonnay, Champagne, France

Kona Abalone
Organic Shiitake Mushrooms, Natural Jus Lie
Kubota Manjyu, Daiginjo, Niigata, Japan

“Duck Tofu” with Foie Gras
Wahiawa Honda Tofu
Wegeler, “Wehlener Sonnenuhr”, Riesling Spatlese, Mosel, Germany, 1994

Al Galimba’s Big Island Beef, Pahala, Ka’u
Hamakua Braised Mushrooms, Baby Vegetables, Roasted Garlic Jus
Alvaro Palacios, “Finca Dofi”, Priorat, Spain, 2000

DESSERT BY PASTRY CHEF MICHELLE KARR
“Inspirations from Japan”
Volcano Tea Garden Mauka Black Tea Matcha Panna Cotta,
Jasmine Dragon Pearl and Matcha Mousse Cake,
Green Tea Ice Cream

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