By Executive Chef Jonathan Mizukami
$200
Regiis Ova Caviar, Crème fraîche, Dill, Caraway Melba and Maui Olive Oil
Big Island Goat Cheese, Mountain View Farm Cucumbers, Shiso, Croutons and Tomato Dashi
Palula and Périgord Truffles
Roasted Hearts of Palm, Mushrooms, Meyer Lemon, Puffed Rice and Smoked Fumet
Coconut Oil Poached Keahole Lobster, Creamed Leeks, Taro Leaves and Crispy Shallot Topping
Braised Caraflex Cabbage, Fork Crushed Potatoes and Thousand Island Gastrique
Lilikoi Granite, Crispy Meringue and Vanilla Custard
Hawaiian Red Salt Caramel and Haupia Sorbet
