Vegetarian

spring summer vegetarian menu

the art of pairing food & wine

                             * vegan

appetizer

* mushroom
salad of maitake mushrooms, heart of palm, poha berries
sea asparagus tempura, baby arugula, madras curry dressing
domaine huet, 2007 vouvray demi-sec “le mont,” loire valley
“slightly sweet flavors of peach, quince & honey with balanced acidity”

* upcountry vegetables
upcountry root vegetables, tamarind-tapioca nage
bodegas botani, 2012 moscatel seco, malaga
“aromatic nose of melon, orange blossom & peach; vibrant clean finish”

entrée

* bhutanese rice
fried bhutanese rice, black garlic, spring vegetables, fried tofu
donnafugata, 2009 tancredi, sicily
“elegant cherry, spice & leather notes; cabernet sauvignon & nero d’avola blend”

* monegasque
layers of confit onion, eggplant, zucchini & tomato
flavored with summer savory, braised fennel with extra virgin olive oil emulsion
sumida farm watercress with aϊoli dip
henri bourgeois, 2011 sancerre, “la côte des monts damnés,” loire valley
“lively flavors of lemon curd, chamomile flowers & white peach”
or
our premium wine selection
tenuta sette ponti, 2010 oreno, tuscany
“full bodied bordeaux blend; richly textured flavors of currant, cedar, cherries & oak”

* taro
taro puff filled with leeks, celery root purée, crispy brussels sprouts
chimichurri sauce
bodegas del palacio de fefinañes, 2012 albariño, rias biaxas
” bright citrus fruit & floral aromas, with refreshing acidity & mineral notes”
or
our premium wine selection
louis jadot vignoble, 2009 puligny montrachet, premier cru, “clos de la garenne”
” white peach, lemon & hazelnut aromas with citrus, mineral & butterscotch flavors”

cheese

goat cheese
hawaii island goat cheese with lemon & chive
confit kumquats, molokai ogo, rare hawaiian organic white honey
albert boxler, 2010 gewürztraminer reserve, alsace
“intense aromas of rose petal & lychee; sweet, spicy finish of grapefruit and white flowers”

dessert

guava
guava “déclinaison” of confit, chiboust, & sorbet
white peppercorn pavlova, hibiscus shave ice, vodka coulis
“braida” di giacomo bologna, 2010 brachetto d’acqui, piedmont
“sweet, slightly sparkling notes of wild berries and lavender; refreshing finish”

chocolate
waialua chocolate “marquise,” brick crunch, candied mac nuts, dulce de leche
sea salt caramel flan, crème fraiche, lilikoi coulis
ramos-pinto, 20 year tawny port “quinta do bom retiro”
“bold honeyed flavors of toffee & candied fruits; long, smooth finish ”

4 courses 90.00
wine pairings 59.00
add 17.50 to pairings per sommelier selection

6 courses 128
wine pairings 70
add 9.50 to pairing per sommelier selection

wine by the glass
from the selection 19.00 (5oz)
from our sommelier selection 39.00 (5oz)