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Christmas Eve Celebration Menu Grand Tasting Slow Cooked Opah Belly Foie Gras Torchon Chaud Froid Maui Trout Veronique Keahole L

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Christmas Eve Celebration Menu Grand Tasting Slow Cooked Opah Belly Foie Gras Torchon Chaud Froid Maui Trout Veronique Keahole L Christmas Eve Celebration Menu Thursday, December 24, 2020 Grand Tasting Slow Cooked Opah Belly Rigiis Ova Caviar, Tender Winter Lettuce and Dill Cream Perrier Jouet, Brut ‘Grand’ Foie Gras Torchon Chaud Froid Hashimoto Persimmon, Spiced English Condiment and Portuguese Sweet Bread Mosel, Dr. Loosen ‘Blue Slate’, Kabinett Maui Trout Veronique Fonitina, Celery, and Black Perigord Truffles Sancerre, Loire Valley, Domaine Michel Redde Keahole Lobster White Hawaiian Canoe Potato, Toasted Macadamia Nuts, and 800 Year Old Curry Chablis Domaine William Fevre, ‘Champs Royaux’ Hand Cut Tagliatelle Confit Goose leg, Wilted Oprah’s Farms Kale, and Black Winter Truffles Patz & Hall Chardonnay, Sonoma Coast Christmas Goose Chestnut Bread Pudding, Portuguese Spice, Melted Leeks and Sauce Cumberland Barbaresco, Piedmont, Elivio Tintero Oprah’s Farm Pumpkin Sorbet Toasted Marshmallow Warm Kulolo Taro Pudding, Caramelized Coconut Ice Cream Chateau Gravas, Sauternes, France $250 Wine Pairing $80 Per Person Whole table must order Prix Fixe Menu B R U N C H A T T H E K A H A L A Christmas Day "TeiHoku" A Teishoku Style Menu at Hoku's STARTERS Celeriac Soup Toasted Macadamia Nuts, Black Winter Truffles GF | EF ASSORTED SASHIMI Ahi (2pc), Hamachi (2 pc), Salmon (1pc) – Soy Sauce, Wasabi NF | DF | EF ASSORTED SUSHI California Roll (2 pc), Ahi Nigiri (1pc), Hamachi Nigiri (1pc) - Soy Sauce, Wasabi NF | DF | EF SHRIMP COCKTAIL & LOBSTER TAIL Shrimp (3 pc), Lobster Tail (half) - Cocktail Sauce, Lemon GF | NF | DF AHI POKE MUSUBI Musubi - Asian Remoulade, Soy Ginger, Petite Salad with House Dressing NF KAHALA THIN PANCAKES Maple Butter NF MAIN WHITE RICE BACON Served with Furikake Two Pieces NF | EF |GF GF | NF | DF | EF SMOKED SALMON CHEDDAR STEAMED KING CRAB LEGS BISCUIT BENEDICT (4 oz) - Drawn Butter, Lemon Tarragon Bearnaise GF | NF | EF NF MISOYAKI BUTTERFISH SHRIMP AND VEGETABLE TEMPURA (2 oz), Kabayaki Shrimp (2 pc), Vegetables (2 pc) NF | EF NF CARVING PLATE GUAVA GLAZED HAM Prune Maui GF | NF | DF | EF HERB CRUSTED RIB ROAST (4oz) Red Wine Jus, Creamy Horseradish GF | NF | DF | EF DESSERT PASTRY CHEF’S SELECTION OF DESSERT Red Velvet Cheesecake, Pumpkin Tart with Brown Butter Crumble, Ginger Snap Cookies, Chocolate Cremeux Adult $110 plus tax & gratuity | Children (6 to 12) $55 plus tax & gratuity GF= gluten free | NF= nut free | DF= dairy free | EF= egg free * consuming raw or undercooked meats, poultry, seafood, shellish or eggs may increase your risk of foodborne illness Christmas Celebration Menu Friday, December 25, 2020 Grand Tasting Slow Cooked Opah Belly Rigiis Ova Caviar, Tender Winter Lettuce and Dill Cream Perrier Jouet, Brut ‘Grand’ Foie Gras Torchon Chaud Froid Hashimoto Persimmon, Spiced English Condiment and Portuguese Sweet Bread Mosel, Dr. Loosen ‘Blue Slate’, Kabinett Maui Trout Veronique Fonitina, Celery, and Black Perigord Truffles Sancerre, Loire Valley, Domaine Michel Redde Keahole Lobster White Hawaiian Canoe Potato, Toasted Macadamia Nuts, and 800 Year Old Curry Chablis Domaine William Fevre, ‘Champs Royaux’ Hand Cut Tagliatelle Confit Goose leg, Wilted Oprah’s Farms Kale, and Black Winter Truffles Patz & Hall Chardonnay, Sonoma Coast Christmas Goose Chestnut Bread Pudding, Portuguese Spice, Melted Leeks and Sauce Cumberland Barbaresco, Piedmont, Elivio Tintero Oprah’s Farm Pumpkin Sorbet Toasted Marshmallow Warm Kulolo Taro Pudding, Caramelized Coconut Ice Cream Chateau Gravas, Sauternes, France $250 Wine Pairing $80 Per Person Whole table must order Prix Fixe Menu New Year’s Eve Celebration Menu Thursday, December 31, 2021 Grand Tasting Butter Poached Hawaiian Sweet Prawn Rigiis Ova Caviar, Watercress Chive Oil and Warm French Cream Cremant d’Alsace, France, Pierre Sparr, Brut Rose Foie Gras Torchon Chaud Froid Sauterne Gelée, Pineapple, Basil Buds, Toasted Pine nuts and Toasted Brioche Mosel, Dr. Loosen ‘Blue Slate’, Kabinett Sweet White Canoe Potato Gnudi House Made Ricotta, Shaved White Alba Truffles Venezia Giulia, Jermann, Pinot Grigio Grilled Japanese Toro Demi Sec Kamuela Tomatoes, Haricot Vert, Endive Sohomare ‘Karakuchi’, Tochigi Butter Poached Kona Lobster Hawaiian Heart of Palm, Winter Citrus Vierge Cotes de Provence, Chateau d’Esclans, ‘Whispering Angel’ Herb Roasted “Dry Aged” Snake River Farms Beef Pommes Anna, Tender Onions, Charred Broccoli Puree and Sauce Perigourdine Stag’s Leap Wine Cellars, ‘Hands of Time’, Napa Valley Big Island Goat Cheese Crottin Kiawe Honey, Figs and Pili Nuts Black Forest Cake Ku’ia Estate Chocolate, Sour Cherry and Macadamia Nut Ice Cream Fonseca 10 Yr Tawny $400 Wine Pairing $80 Per Person Whole table must order Prix Fixe Menu .
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