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THE ART OF PAIRING FOOD & WINE
Sample Menus
(a la carte available)
three courses
MARBLED TAKO
finely sliced octopus, ponzu sauce, salmon roe, green papaya salad
LEASINGHAM, 2004
RIESLING, CLARE VALLEY, AUSTRALIA
"Asian flavor friendly, crisp, floral and refreshing"
roasted kurobuta pork
roasted loin, crispy pressed shank with sansho jus, apple quinoa, savoy cabbage gribiche
Palmina, 2003 barbera “bien nacido vineyard,” santa maria valley, california
“very
well balanced, raspberry and black currant, intense, match this pork recipe ”
or,
our sommelier rare wine selection,
VINCENT GIRARDIN, 2002 POMMARD 1ER CRU LES EPENOTS, BURGUNDY, FRANCE
"black berry, wild berries, strong but very elegant"
figs poached in burgundy wine
candied walnuts,
cinnamon wine reduction, Hawaiian Vanilla Vineyard mascarpone parfait
maculan
estate, 2004 dindarello, italy
“orange, tangerine,
caramel, honey, rich perfect complement for the figs”
four courses
maitake
mushroom salad
crispy
artichoke chips, sun-dried black olives, baby arugula
domaine
bouchard, 2002 beaume du château 1er cru, white burgundy, france
“mineral, earthy, lemon, lime, crisp acidity, this wine likes
artichoke”
Day-Boat
Catch
poached filet, sago-coconut
nage, thai herbs, pousse-pied seaweed, lime froth
truchard, 2004 roussanne “carneros,” california
“tropical, floral, we find in the wine the same toasted coconut flavors than in the nage"
SNAKE RIVER FARM "KOBE-STYLE BEEF BAVETTE
red beet-shallot
fricassee with horseradish foam, fried white polenta,
Sumida Farm watercress, sauce poivrade
ABEJA, 2003 CABERNET SAUVIGNON, COLUMBIA VALLEY, WASHINGTON
"plum and black fruit, a robust wine
for a robust dish"
or,
our sommelier rare wine selection,
les pagodes de cos, 2002 saint
estephe, bordeaux, france
"stoney mineral, black fruits, masculine, great beef wine”
LILIKOI MALASADAS
guava
coulis, pineapple-coconut ice cream
BLANDY'S, MALMSEY MADEIRA, 5 YEAR, PORTUGAL
"spicy, pear, happy to find his friend from Portugal"
tasting menus
chef's table
all our dishes, eleven courses in quarter portions, for the whole table only
six courses
sautÉed Hudson Valley
Foie Gras
poha berries, spiced kabocha bread, braised leeks, balsamic-foie gras glaze
kerpen, 2003 riesling spätlese, mosel- saar- ruwer, germany “ripe apple, pear, lime, crisp with a hint of sweetness, no doubt
German Rieslings love foie gras"
ONAGA FILET
marinated with fennel, "Big Wave" tomatoes, vegetables
a la Grecque, sauce raite"
DOMAINE BARON, 2004 SAUVIGNON, TOURAINE, FRANCE
"crisp acidity, lime, gooseberry, grassy, balances the subtle
acidity of the vegetables"
KEAHOLE LOBSTER A LA COQUE
Kahuku corn cake with lobster
coral, cucumber glazed with essence of mint,
pomegranate yogurt
sauce
lynmar,
2004 chardonnay, russian river valley, california
“floral,
citrus, apple, buttery, honey, very predictable pairing”
or our sommelier rare wine selection,
michel colin-deleger, 2001 chassagne-montrachet 1er cru “les vergers,” burgundy, france
“the
French one”
ar anise-tamarind nage, summer vegetables, taro
croquette
LEEUWIN ESTATE, 2004 CHARDONNAY, "PRELUDE VINEYARDS," MARGARET
RIVER, AUSTRALIA
"toasty vanilla, lemon, apple, ripe fruit, chardonnays are
a lobster's best friend
or, our sommelier rare wine selection,
MICHEL COLIN-DELEGER
& FILS, 2001 CHASSAGNE-MONTRACHET 1ER CRU-LES VERGERS,
BURGUNDY, FRANCE
"the French one"
ROASTED "MOUNTAIN MEADOW" LAMB CHATEAU
medallions crusted with
cepe dust, eggplant
with ajwain thyme accent,
baked alii mushroom,
confit tomato, lamb jus
badia
a coltibuono, 2000 chianti classico, riserva, italy
“black
cherry, truffle, vanilla, hint of licorice, exceptional chianti
very comfortable with this
Provence inspired recipe”
or,
our sommelier rare wine selection,
HUbert de boüard de laforest,
2000 lalande de pomerol “la fleur de boüard,” france
“plum, blueberry, earthy, firm”
BIG ISLAND GOAT CHEESE "TATIN"
li hing mui caramelized apples,
upcountry baby greens
LA SPINETTA, 2005 MOSCATO D’ASTI, BRICCO QUAGLIA, ITALY
"orange blossoms, tangerine, light and refreshing,
makes the li hing mui look Italian"
CHOCOLATE AUX EPICES
spiced chocolate bavaroise wrapped in mochi, licorice
ice cream, black current sauce
RAMOS PINTO, 1998 LBV PORT, PORTUGAL
"full, round, ripe red fruits, chocolate, vanilla, licorice, classic combination"
GOLDEN OSETRA CAVIAR
from Caspian Sea, served
with blinis and crème fraiche
CHAMPAGNE VEUVE A. DEVAUX, DEVEAUX GRANDE RÉSERVE, FRANCE
"medium body, chalky, brioche, apple, tiny bubbles..."
chef Mavro
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