Main Course

Question 1

Kona Kompachi & Clams

Answer 1

5 oz. seared Kampachi (skin on)
Kampachi belly
Clams (10)

Served in a

Lemongrass, ginger dashi broth

With:

Bok choy, cabbage, tomato

Grilled baguette with a garlic sambal (chili) spread

Allergy:

Fish, gluten, garlic, shellfish, nightshade

Question 2

Mahi/Ono

Answer 2

6 oz Seared Mahi (or Ono)

Roasted cauliflower
Local squash/zucchini (medley)
Yellow curry, onion soubise (bechamel with onion)

Topped with:

Pineapple chutney
(Lemongrass
Kaffir lime
Ginger)

Pickled Fresno peppers garnish

Allergy: fish, onion, dairy, nightshade

Question 3

Scallops

Answer 3

3 Pan seared u10 Massachusetts diver scallops

Seasoned with

Harissa (Tunisian chili pepper paste)
Cayenne
Served on a bed of

Carmelized corn puree (onion, garlic, milk)

With a corn/cherry tomato/fregola salad with turnips and chives

Corn butter sauce

Topped with micro sunflower

Allergy:

Shellfish
Allium
Nightshade
Dairy

Question 4

Crab parpadelle

Answer 4

House made pasta

With Dungeness crab in a beurre blanc (white wine & butter emulsion)

Shallots
Garlic
Chili
Cherry tomato
Maitake mushrooms 

Topped with fried ginger hay

Question 5

NY Strip

Answer 5

Local 8 oz. NY
Seared in butter & rosemary

Served with Molokai purple potato & broccolini hash

Brown butter jus (chicken)

Anchovy cilantro, parsley, lemon salsa verde
(Charred lemon & capers)

Allergy:
Shellfish, egg, cilantro

Question 6

Lamb

Answer 6

2 split double rack Colorado lamb
chops

Mediterranean spice rub
Honey & Zataar roasted heirloom carrots

Over a bed of creamy polenta

Lamb jus