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January 28, 2008
Monday
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Menu by
CHEF ALAN WONG

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•Prix Fixe: $75
•with Wine Pairings: $105

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

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Hamakua Mushrooms
[visit website]

xFEATURING HAMAKUA MUSHROOMS

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TO START
Creamy Pioppini and Pepeiao Mushrooms,
Goat Cheese and Black Pepper, Puff Pastry

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FIRST COURSE
Grilled Tako, Shrimp and Scallop
Salad of Assorted Mushrooms, Butter Beans

Riesling, “Wineck Schlossberg”, Grand Cru, Meyer-Fonne, 2005  Alsace,France

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SECOND COURSE
Lobster and Abalone with Alii Mushrooms
Green Onion Oil

Muller Thurgau, Paul Furst, 2006 Franken, Germany

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ENTREE
Maui Cattle Company Beef Filet of Tenderloin
Soy Vinegar Hon Shimeji Mushrooms

Pinot Noir, Papapietro Perry Winery, Russian River Valley, California

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DESSERT
Hawaiian Vanilla Macerated Pineapple
with “Cake and Ice Cream”
Sorry, no mushrooms here.

Muscat de Beaume de Venise, Domaine de Bernardins, 2005  France

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CHEF DE CUISINE WADE UEOKA                    PASTRY SOUS CHEF MICHELLE KARR