Dinners

Question 1

Kanpachi & Kauai Shrimp

Answer 1

Thai inspired dish with sustainable farm raised Kona Kampachi and Kauai prawns over hapa rice (wild and jasmine with ginger) classic green papaya salad and a green coconut curry provide a slightly spicy, sweet salty profile of the Thai cuisine. Allergens: Fish, Shellfish, Nuts, Coconut. Serve with Fork and Knife.

Question 2

Farro Risotto

Answer 2

A take on the classic risotto using farro english peas, Maui olive oil, seasonal chips and finished with shaved Sweetland Farm Wailua aged Tomme. Allergens: Dairy, Gluten. Serve with Fork and Spoon.

Question 3

Center Cut Filet

Answer 3

7oz Beef Filet is a steak cut that is taken from the pismo tenderloin. Served with yukon gold potato puree, asparagus, grilled onion and shishito peppers. Finished with Bordelaise sauce. Allergens: Beef, Dairy. Served with Fork and Steak Knife.

Question 4

Jidori Chicken Breast

Answer 4

10 - 12oz Boneless skin-on chicken breast with the first wing joint and tender still connected. Stuffed with chicken chorizo pan fried and served with roasted pepper, creamed corn, a mole verde sauce, and lime crema. Allergens: Chicken, Dairy, Seeds, Nuts. Serve with Fork and Steak Knife.