winter 2013 vegetarian menu

the art of pairing food & wine


 “fresh perigord truffles – flown in from france”
 sliced tableside over truffle-friendly dishes
(t) truffle friendly                    add 27.00 per dish        

                             * vegan


*  vegetable – declinaison
fricassée, island avocado, kahuku sweet corn, basil
ceviche, upcountry veggie, lime juice, rocoto chili, chulpe corn
escabeche, maui onion, fennel, baby carrot, coriander
fiddlehead cellars, 2010 sauvignon blanc, santa ynez valley
citrus & fresh cut pear; restrained, fruity long finish”

egg – truffle (t)
from peterson’s upland farm, truffle “osmose,” potato mousseline, chervil
jean-marc brocard, 2010 chablis premier cru “montée de tonnerre”
 “complex flavors of peach & wet stone, flinty dense finish”


 * radicchio – potato mochi (t)
burgundy wine braised radicchio, spinach, potato mochi, raïto sauce
château d’esclans, 2012 côtes de provence rosé
“refreshing flavors of peach, redcurrant & cherry, with subtle mineral & white pepper notes”

* monegasque – sarriette (t)
layers of confit onion, eggplant, zucchini & tomato
flavored with summer savory
sumida farm watercress with aϊoli dip
donnafugata, 2009 tancredi, sicily
“elegant morello cherry, spice & leather notes; cabernet sauvignon & nero d’avola blend
our sommelier selection
château la nerthe, 2009 châteauneuf-du-pape
“delicious blend of grenache, syrah, mourvedre & cinsault; spicy cherry, blackberry & thyme”


 feta cheese – persimmon (t)
hawaii island fried feta cheese, layered with country bread tuiles
salad of pickled persimmon, sea asparagus, green peppercorn, li hing mui
rare hawaiian organic white honey
château de montifaud, pineau de charentes “jeune blanc”
unique blend of cognac & unfermented grape juice; slightly sweet, hints of melon, caramel & spice”


creamsicle – lilikoi
passion fruit & vanilla “creamsicle,” sauternes gelée
anise coconut froth, macaroon crisp
la spinetta, 2012 moscato d’asti “bricco qualia”
“floral & citrus notes with hints of oranges &  pears, slightly sweet & refreshing”
* chocolate – black sesame (t)
waialua estate chocolate cremeux, black sesame seed caramelized rice
orange meringue, hazelnut dragées, butterscotch crisp & sauce
taylor fladgate, 10 year tawny port
aromatic notes of ginger & citrus; lush finish of chocolate & spice

4 courses 85.00
with truffles on chef’s selections add 48.00
wine pairings 55.00
add 17.50 to pairings per sommelier selection

6 courses 128
with truffles on chef’s selections add 87.00
wine pairings 63
add 9.50 to pairing per sommelier selection

wine by the glass
from the selection 18.50 (5oz)
from our sommelier selection 39.00 (5oz)
dessert wine 15.00 (2.5oz)