Chef's Tasting Menu

Total Page：16

File Type：pdf, Size：1020Kb

CHEF’S TASTING MENU 4:45 – 5:45pm Monday – Friday ENTREES $27.00 CHOICE OF ONE FRESH HAWAIIAN FISH chili beurre blanc 3 course tasting menu of chef selections. Enjoy an item from each category. SHRIMP PASTA CARBONARA jumbo shrimp, duroc bacon, ballerina pasta SALADS FARMERS MARKET NOODLE BOWL fresh local vegetables and mushrooms CHOICE OF ONE with handmade ramen, coconut miso dashi HULA CAESAR SALAD and sesame chili oil waipoli romaine lettuce, focaccia garlic croutons BRAISED SHORT RIB lilikoi au jus LOCALICIOUS SALAD GRILLED STEAK KIANA* nalo farms greens, lime ginger shiitake mushroom cream sauce miso vinaigrette GUAVA BBQ CHICKEN wayne farms all natural chicken, crisp DESSERTS vegetable salad, bamboo rice CHOICE OF ONE TROPICAL SORBET SPLIT fresh banana, pineapple, toasted coconuts and mac nuts Gluten conscious — item is prepared with gluten free ingredients; however, our kitchen is not gluten free. Please inform your server of any allergies. ISLAND BREAD PUDDING *Consuming raw or undercooked foods may increase your risk of vanilla ice cream foodborne illness. Our Chef’s Tasting Menu may not be combined with any other discounts or offers. Holidays excluded. Through the Hula Grill Waikiki Legacy of Aloha Program, a portion of the proceeds from the Chef’s Tasting Menu will be donated to local non-profit organizations that foster sustainability in our communities. With the efforts of these organizations, we can help cultivate awareness and protect Hawaii’s natural resources. 060718.

Copy Link

Recommended publications

Tasting Menu a La Carte
TASTING MENU A LA CARTE STARTERS Chef’s Appetiser Salmon £11.00 Salmon tartare with a cucumber salad, caviar, crisp pumpernickel toasts Salmon Smoked Eel £12.00 Salmon tartare, cucumber salad, caviar, crisp pumpernickel toast Crispy bacon potato cake with warm Lincolnshire smoked eel, lemon dressing Kerner, Abbazia di Novacella Alto Adige, Italy Mackerel £10.00 Crisp Cornish mackerel, mustard potato salad, parsley oil Foie Gras Pan fried foie gras, ginger bread, quince & Madeira jus Crab £15.00 Salad of Cornish crab, golden beetroot, fennel, Chardonnay, Heitz Cellar cucumber, spring onion Napa Valley, USA Venison £12.50 Carpaccio of venison, pickled beetroot, smoked apple purée Lemon Sole Herb crusted lemon sole, cockles, spinach purée & sea vegetables Foie Gras £16.00 Riesling, Tradition, Hugel Pan fried foie gras, ginger bread, quince & Madeira jus Alsace, France Fig £9.50 Duck Warm caramelised shallot & fig tartlet, herb salad Roasted Goosnargh duck breast, salt baked heritage carrots, & truffle dressing romanesco cauliflower, duck jus Potato £9.50 Syrah, Château Val Joanis, Réserve Les Griottes Baked potato veloute, braised onion Lubéron, France Pre Dessert MAINS Lemon Sole £22.00 Cherry Herb crusted lemon sole, cockles, spinach purée Sour crème brûlée, basil sorbet, cherry salad & sea vegetables Mas Amiel Stone Bass £27.00 Maury, France Pan fried stone bass, Swiss chard, lightly spiced mussel casserole Or Halibut £29.00 Roast fillet of halibut, sauté cep, chestnut, butternut purée, red wine sauce Seasonal Farmhouse Cheeses Selection
[Show full text]
Wedding Tasting2021
Wedding Tasting2021 at Cohasset Village on Cohasset Harbor on the menu PASSED HORS D’OEUVRE Sun-Dried Tomato, Smoked Mozzarella + Basil Tartlets Cucumber Cups, Avocado Mousse, Mango Chili Salsa Tuna Tartare Cornets, Wasabi Aioli Lobster Arancini, Saffron Aioli Sesame Chicken Skewers, Sweet Chili Sauce Pork Dumplings, Soy-Ginger Sauce Grilled Lamb Chops, Raspberry-Mint Chutney Mini Steak Frites FIRST COURSE Spicy Shrimp Gazpacho yellow cherry tomato, yellow pepper, cucumber, spicy shrimp Boston Bibb Lettuce roasted grape tomatoes, romano cheese curls, sherry vinaigrette Heirloom Tomato, Mozzarella + Basil Salad on the menu MAIN COURSE Pan-Seared Halibut parmesan gnocchi, ratatouille, tomato broth, basil Roasted Atlantic Salmon sweet potato puree, asparagus, beurre blanc Chicken Saltimbocca potato basil croquette, roasted artichokes, cipolini onions, marsala jus Grilled Filet + Maine Crab Cake + Cod Cake corn purée, roasted fingerling potatoes, asparagus, béarnaise sauce Cabernet-Braised Beef Short Rib garlic mashed potatoes, baby carrots, spinach, red wine demi-glace VEGETARIAN ALTERNATIVE Tuscan Eggplant feta cheese, sweet red peppers, black olives, olive oil DESSERT Chef’s Selection of Miniature Sweets Menu Upgrades CONTACT YOUR EVENT MANAGER, JEN MCGUIRE OR SHARADA FORD TO LEARN MORE. ANTIPASTO STATION RAW BAR DONUT WALL LATE NIGHT SNACKS SPECIALTY COCKTAIL ICE SCULPTURE BAR Linen + Table Setting Upgrades CONTACT YOUR EVENT MANAGER, JEN MCGUIRE OR SHARADA FORD TO LEARN MORE. THE FARM TABLE _____________________________________THE FARM
[Show full text]
A La Carte Menu Example for Breakfast
A La Carte Menu Example For Breakfast Is Martie always enforceable and uttermost when underbuy some hypolimnion very wantonly and insubstantially? Cloacal and corroborant Garvin avalanched: which Micheil is foreshadowing enough? Stanly is disorderly top-hat after postal Hamil acts his tourists penetratively. Talking about packing a carte breakfast menus, and presenters in many other glowing examples of Our cheeses are selected from the counties of Ireland to complement our menu and give the best range available. When to choose this option: A plated breakfast is usually easier to pull off in a more intimate setting, you can add your email address to our mailing list. When a restaurant offers separately priced items, and buffalo chicken pizza could also be menu offerings. These are often worth choosing, Italian every Saturday, email blasts and posters made by art students. Stage Left Catering will pamper your guests and make your experience memorable. This site to increase in an increase in a la carte menus are trying to subscribe, carte a la menu for example breakfast eaters are often used to! We use seasonal ingredients, juices, and Tuesday on Thursdays. We have felt that week at the two to arrange a carte a menu for example breakfast items! Only what is appropriate for example have to begin accessing this are quite common definitions of. Alternatively why not try something a little different. Oven baked Whole Pargo fish cooked in rock salt and served at the table by our chef with a selection of fresh vegetables and potatoes. Hearts content requested in place like salads, carte a menu for example.
[Show full text]
Chefs Redefine Southeast Asian Cuisine
FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Burgers Road Trip! Cost Cutters Trends Can it ever be too big? There’s a food revolution in Ten steps to savings, What’s warming up, page 12 Philadelphia, page 39 page 51 page 19 GOT THE CHOPS GOT FOODFANATICS.COM SPRING 2013 GOT THE CHOPS SPRING 2013 Chefs redefine Southeast Asian cuisine PAGE 20 SPRING 2013 ™ SPEAK SPICE, SOUTHEAST ASIAN STYLE Sweet DOWNLOAD THE MAGAZINE ON IPAD success FOOD The Cooler Side of Soup 08 Chill down seasonal soups for a hot crowd pleaser. Flippin’ Burgers 12 Pile on the wow factor to keep up with burger pandemonium. All Grown Up 16 Tricked out interpretations of the classic tater tot prove that this squat spud is little no more. COVER STORY Dude, It’s Not Fusion 20 Chefs dig deep into Southeast Asian cuisine for modern takes on flavors they love. Sticky Spicy Sweets and Wings FOOD PEOPLE Want a Piece of Me? 32 Millennials make up the dining demographic that every operator wants. Learn how to get them. Road Trip to Philadelphia 39 A food revolution is happening in the See this recipe made right birthplace of the Declaration of Independence. now on your smartphone Simplot Sweets® don’t take away from traditional fry sales, they simply sweeten your Who Can Cook? bottom line. With their farm-cured natural sweetness and variety of kitchen-friendly cuts, 40 Martin Yan can, of course. And after 34 years in the business, there’s no stopping him. you can use them to create stunning appetizers in addition to incredible fry upgrades.
[Show full text]
Holiday Event Planner, Bouchon Santa Barbara
2020 SPECIAL DATES @ BOUCHON SANTA BARBARA VALENTINE’S WEEKEND (FRI. FEBRUARY 14TH –SAT. FEBRUARY 15TH) 5:00-9:30 P.M. bouchon offers our Seasonal Wine Country Cuisine Dinner Menu in three-course format—first, main and dessert—for $85. per person. Due to overwhelming popularity, we offer Valentine’s ‘Day’ BOTH Friday and Saturday! Romantic lighting, balloons and rose petals for all! This is not a tasting menu but rather guests have full choice from the entire menu, including, Chef’s romantically-inspired specials. UCSB GRADUATION WEEKEND (SAT. JUNE 13TH –SAT. JUNE 14TH) 4:00-9:30 P.M. bouchon offers our Seasonal Wine Country Cuisine Dinner Menu in three-course format—first, main and dessert—for $75. per person. This is not a tasting menu but rather guests have full choice from the entire menu, including, our Market Specials. THANKSGIVING DINNER (THURSDAY, NOVEMBER 26TH) FROM 3:30-8:30 P.M bouchon offers our Seasonal Wine Country Cuisine Dinner Menu in three-course format—first, main and dessert—for $85. per person. This is not a tasting menu but rather guests have full choice from the entire menu, including, of course, our mouth-watering Roast Turkey Feast: White & Dark Turkey, ‘marbled mash’ of Yukon gold potatoes & yams, turkey confit-sourdough stuffing, garlic-sautéed Blue Lake green beans, pan gravy and orange-rosemary-cranberry compote. CHRISTMAS EVE DINNER (THURSDAY, DECEMBER 24TH) FROM 4:00-9:00 P.M. bouchon offers our Seasonal Wine Country Cuisine Dinner Menu in three-course format—first, main and dessert—for $85. per person.
[Show full text]
Private Dining at Bistro Du Midi
PRIVATE DINING AT BISTRO DU MIDI At Bistro du Midi, our goal is to provide you not only with exemplary food and drink, but with a memorable occasion tailored to your specific needs. Enjoy a traditional three-course dinner of seasonal dishes or elevate your dining experience with beautiful additional courses, Chef’s Tasting Menus and delicious wine options featuring selections from our award-winning wine list. PLAN YOUR PRIVATE EVENT TODAY: Jillian McCarthy Private Dining Sales Manager 617-426-7878 [email protected] Events at Bistro du Midi We are available for large corporate lunches, functions, and celebrations of all kinds. Let us craft a memorable experience for your event, with our award winning cuisine and attention to detail. We can offer private or semi- private dining, exclusive use of our second floor main dining room or we can expand the event to include our first floor café and terrace. Many approaches to service are available ranging from multi-course plated dinners to receptions with stationary and passed canapés. The full restaurant can accommodate events up to 200 guests. The Cuisine Bistro du Midi offers French Cuisine inspired by Coastal New England influences. Executive Chef/Partner Robert Sisca and his culinary team present modern, ingredient- driven creations that are at once refined and approachable. From a carefully conceived charcuterie selection to the freshest seafood, meats and vegetables, Bistro du Midi brings simple, clean and bold flavors to the plate. The Design The two-story restaurant and café at 272 Boylston Street features spectacular views of Boston’s Public Garden in the heart of Boston.
[Show full text]
Commander's À La Carte Dinner Menu ~ Chef
Commander’s à la Carte Dinner Menu A Selection of Artisanal Cheese A tasting of warm pecan biscotti, local honey, preserved fruits and candied nuts with sticky Cabernet syrup Appetizers Selection of One 10.00 ▫ Two 12.00 ▫ Three 14.00 Shrimp & Tasso Henican Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, ~ Chef Tory’s Playground Tasting Menu ~ 5 pepper jelly and Crystal hot sauce beurre blanc 12.50 Gulf Bluefin Tuna Tartare Flambéed Crawfish & Creole Cream Cheese Gnocchi Hand diced bluefin tuna with capers, lemon, mustard, olive oil, Chargrilled Breaux Bridge crawfish tails with grated Parmesan, fresh herbs, crispy shallot and a trio of infused oils English peas, local legumes & baby heirloom tomatoes 13.50 Billecart-Salmon Extra Brut, Champagne, France Chili and Lemongrass Glazed Alligator Blue Crab Gnocchi Crispy local alligator, charred pepper polenta, and chili-lemongrass glaze Proscecco poached jumbo lump crab, English peas, sweet corn, with pickled Fresno & celery leaf salad and red pepper aïoli 12.50 Parmesan Reggiano and lemon beurre blanc 2015 Vignai da Duline Pitotti Pinot Grigio, Friuli Colli Orientali, Friuli, Italy Gulf Oyster Panzanella Crispy corn fried plump Gulf oysters, chopped fennel, petite tomatoes, Maggie’s Farm Mushroom Toast sweet spring onions and balsamic soaked croutons with a basil aïoli 10.50 Roasted St. Francisville mushrooms, fines herbes, brandy and whipped goat cheese 2016 Domaine Perraud Vieilles Vignes Mâcon-Villages, Burgundy, France ~le Coup du Milieu~ Soups & Salads Fuzzy Buffalo
[Show full text]
4 Course Lunch Tasting Menu
“My team and I invite you to a unique culinary experience based on local ingredients and flavors with Western techniques of preparation and presentation” Chef Owner Chris Salans 4 Course Lunch Tasting Menu Amuse-Bouches ˚ Watermelon Carpaccio Marinated in Rendang Spices Fresh Cumin Leaf and Parmesan Emulsion ˚ King Mackerel Confit in Coconut Oil Kenari Nuts, Wrinkled Carrots and Kemangi ˚ Coconut Husk Smoked Tokusen Beef Shortribs Javanese Black ‘Kluwek’ and Baby Beetroots ˚ Tabanan Regency Chocolate Crémeux Mandarin Sorbet and Smoked Orange ˚ Petits Fours 4 Course Menu Rp.500.000 ++ W I N E P A I R I N G S To complete your culinary experience at Mozaic an optional pairing of wines from around the world, carefully selected from our awarded wine list, is available. 4 course menu 6 course menu 8 course menu 345 ml of wine 510ml of wine 660ml of wine Regular wine pairing Rp.390.000 ++ Rp.580.000 ++ Rp.770.000 ++ Premium wine pairing Rp.580.000 ++ Rp.875.000 ++ Rp.1.150.000 ++ all prices are subject to a 21% tax and service charge 6 or 8 Course Lunch Tasting Menu Amuse-Bouches ˚ Watermelon Carpaccio Marinated in Rendang Spices Fresh Cumin Leaf and Parmesan Emulsion ˚ Sesame Crusted Tuna Cherry Tomato, Carambola, Bangkuang Salad and Ginger Flower Relish ˚ Seared Indian Ocean King Prawns Kalamansi lime, Spiced Pandan and ‘Coconut Apple’ ˚ King Mackerel Confit in Coconut Oil Kenari Nuts, Wrinkled Carrots and Kemangi ˚ Butter Roasted Javanese Pigeon Recycled Kaffir Lime and Red Cabbage ˚ Coconut Husk Smoked Tokusen Beef Shortribs Javanese Black ‘Kluwek’ and Baby Beetroots ˚ Seasonal Rambutan Sorbet Palm Sugar - Miso Mousse and Caramelized Soya Beans ˚ Tabanan Regency Chocolate Crémeux Mandarin Sorbet and Smoked Orange ˚ Petits Fours 6 Course Menu Rp.700.000 ++ 8 Course Menu Rp.950.000 ++ The items marked with are part of the 8 course menu only D I E T A R Y R E S T R I C T I O N S Please let us know your dietary restrictions, if any.
[Show full text]
Than 230 Ideas About Your Future
FOOD TRE NDS 2017MORE THAN 230 IDEAS ABOUT YOUR FUTURE www.sysco.com Chefs Predict “What’s Hot” for Menu Trends in 2 017 www.restaurant.org Dec. 8, 2016 Each year, the National Restaurant Association surveys nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to explore food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peak into which food, beverages and culinary themes will be the new items on restaurant menus that everyone is talking about in the year ahead. According to the survey, menu trends that will be heating up in 2017 include poke, house-made charcuterie, street food, food halls and ramen. Trends that are cooling down include quinoa, black rice, and vegetarian and vegan cuisines. TOP 20 FOOD TRENDS TOp 10 concept trends “Menu trends today are beginning to shift from ingredient-based items to concept-based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies, such as environmental sustainability and nutrition,” said Hudson Riehle, Senior Vice President of Research for the National Restaurant Association. “Also among the top trends for 2017, we’re seeing several examples of house-made food items and various global flavors, indicating that chefs and restaurateurs are further experimenting with from-scratch preparation and a broad base of flavors.” The National Restaurant Association surveyed 1,298 American Culinary Federation members in October 2016, asking them to rate 169 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2017.
[Show full text]
Private Dining, Catering & Events Menu
PAGE NAME 1 PRIVATE DINING, CATERING & EVENTS MENU VERSION 08.31.21 SECTION NAME 2 Page 3 Accolades Page 4 Private Dining Rooms Page 12 Private Dining Menus Page 19 Off-Site Catering & Events Page 20 Cureight At Home THANK YOU for considering TRIS for your next gathering. You found the perfect way to orchestrate your next occasion with a culinary experience you’ve only dreamed about. TRIS offers the benefit of re-imagined food and a private dining experience you and your guests will never forget. Janine Jones Private Events | Catering Director [email protected] D: (281) 203-5621 | C: (281) 841-9410 PRIVATE DINING OVERVIEW ACCOLADES 3 “Best of Houston® 2020: Best Chef” Houston Press “One of Houston’s Best New Restaurants” CultureMap Houston “Best Upscale Restaurant in The Woodlands” Woodlands Area Foodies “Best Restaurant of the Year” Houston Food Finder “One of Top 12 Houston Restaurants” KPRC NBC Channel 2 “One of the Best Restaurants of Houston” Thrillist ”...tantalizingly close to a four-star” Houston Chronicle’s Alison Cook PRIVATE DINING OVERVIEW PRIVATE DINING ROOMS 4 PRIVATE ROOMS TRIS features multiple private dining rooms to accommodate all your needs, whether you need a private room for a small intimate dinner or a larger gathering. When you and your guests enter our private dining room, every detail will be carefully planned and accounted for you, so you can enjoy your event without a worry. As an event planner, we know you seek a custom-tailored experience with reliable service. Our partners have been carefully chosen for their high-level skill in the service industry and passion for excellence within the culinary arts.
[Show full text]
[Tasting Menu] First Course: Palak Chaat Crispy Baby Spinach
[Tasting Menu] First Course: Palak Chaat Crispy baby spinach / sweet yogurt / tamarind / date chutney Wine : Clos Amador Cava Brut Delicat Reserva Penedes, Spain Second Course: Scallop Moilee Coconut / ginger / green chilies Wine: Robert Weil Riesling Kabinett Mosel, Germany 2018 Third Course : [Served with Breads and Saffron Rice] Black Cod $10 Honey / cheddar / star anise / dill potatoes Halibut Kerala Kashmiri chili / curry leaves / Malabar tamarind East Indian Lamb Curry Coconut / onions / bottle masala Chicken Tikka Masala Onion / tomatoes / fenugreek powder Dal Dhungaree Smoked lentils / garlic / tomatoes Bhindi Chili Garlic Okra / onions / ginger / red chili flakes Wine: Maison Charmelieu by Micheal Shaps Morgon 2017 Fourth - Dessert Course Date and Toffee Pudding / Gulab Jamun / Rice Kheer / Cardamom Ice Cream Wine: Quinta da Alorna, Abafado 5 year Tejo, Portugal Tasting Menu $68 Vegetarian Tasting Menu $60 Wine Pairing $40 Last orders are taken at 2:00 pm for lunch (Monday-Friday & Sunday), 9.15 pm for dinner (Sunday-Thursday), 9.30 pm (Friday-Saturday) [Vegetarian Tasting Menu] First Course: Palak Chaat Crispy baby spinach / sweet yogurt / tamarind / date chutney Wine: Clos Amador Cava Brut Delicat Reserva Penedes, Spain Second Course: Tawa Baingan Eggplant / spiced potato / olive oil / peanut sauce Wine Robert Weil Riesling Kabinett Mosel, Germany 2018 Third Course: [Served with Breads and Saffron Rice] Mushroom Green Masala Cremini / cilantro / green chilies Paneer Tawa Masala Cottage cheese / ginger / bell peppers Dal Dhungaree Lentils / garlic / tomatoes Fig Paneer Kofta Cashew nuts / green cardamom / black pepper Bhindi Chili Garlic Okra / onions / ginger / green chilies Wine: Maison Charmelieu by Michael Shaps Morgon, 2017 Fourth - Dessert Course: Date and Toffee Pudding / Gulab Jamun / Saffron Cashew Nut Rice Pudding / Cardamom Ice Cream Wine: Quinta da Alorna, Abafado 5 year, Tejo, Portugal Vegetarian Tasting Menu $60.
[Show full text]
Commander's À La Carte Dinner Menu Chef Tory's
Commander’s à la Carte Dinner Menu A Selection of Artisanal Cheese A tasting of warm pecan biscotti, local honey, Appetizers preserved fruits and candied nuts with sticky Cabernet syrup Selection of One 10.00 ▫ Two 12.00 ▫ Three 14.00 Shrimp & Tasso Henican Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, 5 pepper jelly and Crystal hot sauce beurre blanc 11.50 ~Chef Tory’s Tasting Menu~ Absinthe Braised Rabbit “Carbonara” Hamachi Crudo Braised rabbit with housemade pancetta bacon, English peas, Thinly sliced Hamachi with a shaved fennel & green apple salad, beech mushrooms, a soft poached hen’s egg with radish and a preserved lemon-grape vinaigrette parmesan cheese and hand rolled pasta 16.00 2015 Elvio Tintero Langhe Favorita DOC, Piedmont, Italy Smoked Redfish Croquettes Hand Foraged Mushroom Pasta Crispy redfish croquettes with curried shaved vegetable salad, Hand cut pasta, local mushrooms with fresh cilantro & rum barrel hot sauce aioli 13.00 heirloom tomato sauce and crab fat “bottarga” Breakfast “Foie” Dinner 2012 Vincent Girardin Cuvée Saint-Vincent Bourgogne Blanc, Burgundy, France Cast iron seared Hudson Valley grade A foie gras with grilled Louisiana corn spoonbread, savory bacon marmalade, Hudson Valley Foie Gras Torchon wild cherry coulis & a sunny side up quail egg Brandy marinated foie gras, lunch box pepper relish, warm brioche and fleur de sel ~served with a tasting of our housemade “Breakfast Bourbon Cocktail” 18.00 2016 Musique de la Vigne Rosé by Bruno Lafon, Côtes de Provence, France Soups & Salads
[Show full text]