Effective September 13, 2021, patrons will need to show proof of vaccination or a negative COVID test upon entry (taken within the last 48 hours). For more information about the Safe Access Oahu Program please click here.
By Executive Chef Jonathan Mizukami
$200
Regiis Ova Caviar, Bonito Gelée and Scallion Salad Nicolas Feuillatte, Réserve Exclusive Brut, NV, Champagne
Cucumbers, Shiso, Puffed Rice, and Big Island Goat Cheese Marc Bredif, Vouvray, Loire Valley
Palula and Black Périgord Winter Truffles Neyers, Chardonnay, Carneros
Hawaiian Hearts of Palm, Red Radish, Green Apple and Hass Avocado Purée Kahala ‘Signature’ Riesling, Rheinessen
Butter Poached Keahole Lobster, Creamed Leeks, Taro Leaves and Crispy Shallot Topping Talbott, Logan, Sleepy Hollow Vineyards, Chardonnay, SLH
Gruyère Cheese Pain Perdu, Braised Endive and Maui Onion Jus Château Tournefeuille, Lalande-de-Pomerol
Lilikoi Granite, Crispy Meringue and Vanilla Custard
Hawaiian Red Salt Caramel and Haupia Sorbet Banyuls, Domaine La Tour Vieille Let us choose a wine from our extensive collection to pair with your meal. Service available upon request.
