Choice of Starters

Continental Luncheon Menu January 24 to February 22, 2018

Choice of Starters Ground Pork Stuffed Roasted Zucchini with Seared Kauai Shrimp Smoked Corn-Black Bean Relish and Melted Tomato-Basil Sauce

Crispy Skin Duck Breast with Wild Rice-Mushroom-Cucumber- Pepper Salad, Braised Cabbage Roll with Duck and Cauliflower Cream, Chervil Vinaigrette

Herb Crusted Kampachi on Creamed Spinach with Red Wine-Shallot Reduction

Pickled Beet Salad with Cauliflower Panna Cotta, Frisee-Sumida Watercress with Lemon Thyme Vinaigrette, Spicy Beet Gastrique, Beet Chips and Parmesan Crisp, Balsamic Pepper Syrup (Lacto-Ovo Vegetarian)

Blackened Spiced Seared Ahi Salad “Nicoise Style” Fresh Ahi Slices, Frisee, Waiawa Greens, Sumida Watercress, Haricot Verts, Kalamata Olives, Caper Berries, Tomato, Quail Egg, Pickled Red Onion, Sweet Basil, Fingerling Potato Chips, Balsamic-Shallot Dressing

SOUP Weekly Special

Choice of Entrée: Chicken Roulade (round onion, garlic sausage, carrots, mushrooms, spinach, olive oil, parmesan cheese) with Butternut Squash-Corn Caponata, Charred Brussel Sprouts, Glazed Batonet of Carrots and Zucchini, Saffron-Tumeric Rice, Roasted Garlic Port Wine Sauce $29

Pan Seared “Island Catch” with Shiitake Mushroom Dust, Macadamia Nut-Shiitake Ragout, Corn-Asparagus-Long Beans- Red Bell Pepper Mix, Pink Peppercorn-Lemon Zest Sprinkle, Spiced Beet Gastrique, Roasted Garlic Potato Puree, Saffron-Tarragon Beurre Blanc $30

Balsamic Herb Marinated Portabella Mushroom with Linguini, Haricot Verts, Roasted Kabocha Pumpkin with Pine Nuts, Brussel Sprout Leaves, Blistered Grape Tomato and Parmesan Crisp, Melted Tomato-Basil Sauce (Lacto-Ovo Vegetarian) $28

Smoked Herb Pepper Brined Grilled Pork Loin with Pistachio-Pork Dumpling Braised Leek-Mushroom-Bacon Compote and Grilled Asparagus, Quenelles of Kalamata Smashed Potato, Port-Madeira Syrup (Cooked to Medium Doneness unless Specified) $30

Grilled N.Y. Strip Loin Steak with Pan Roasted Red Potato-Mushroom Salad with Shrimps, Balsamic-Herb Vinaigrette, Grilled Asparagus, Spicy Pickled Tomato, Onion Jam, Spinach- Watercress Puree, Madeira Sauce $30

Grilled Three Mustard Glazed Lamb Loin with Herb Crust Sprinkle, Ratatouille of Vegetables, Braised Endive, Dauphinoise Potato, Rosemary Lamb Jus Li’e with Fresh Mint Syrup $31

Dessert A Daily Special Dessert Featuring Chef Dan Wetter’s Fundamentals of Baking Class

Beverage: Kona Coffee, Decaffeinated Coffee, Hot Tea or Iced Tea **Menus & prices subject to change without notice** Lunch Prepared By Dining Room Service Desserts Prepared by Chef Warren Uchida Instructor Aaron Chau Chef Dan Wetter & Students & Students & Students