Restaurant Week Hawaii Menu

RESTAURANT WEEK!
(Sorry, No discounts are applied to this special menu.)

Monday, November 17, 2014 thru Sunday, November 23, 2014

We are proud to be part of the 7th Annual Restaurant Week Hawaii where this is a celebration of the “Cuisine Scene” in Hawaii. Our Executive Chef- Albert Balbas has created a special
4-course “Farm to Table” menu featuring some of our NEW and innovative menu items. This menu will be paired with some of our specialty CF wines made by boutique wine makers and our very own Master Sommelier Chuck Furuya. So please enjoy this culinary experience,
EAT OUT and let’s support our culinary schools for their future!

Appetizer:
KAUAI PRAWN & ROASTED SMALL KINE FARMS CREMINI MUSHROOM DUXELLE ON FLAKY PUFF PASTRY*
garlic scampi escargot, nalo farms micro basil, hamakua springs tomato concasse,
shaved parmesan cheese

CF Muller Thurgau, “Eurasia” 2013
This stellar, contemporary wine is crafted by one of the true Masters of
DRY German white wines Paul Furst of Franconia and Master Sommelier Chuck Furuya.

2nd Course:
CAPRESE NAPOLEAN
layers of herbed mozzarella, hamakua springs vine ripened tomatoes & nalo farms basil pesto, baby arugula-italian parsley salad, crispy shaved maui onions, peppered croutons

Birichino Vin Gris 2013 (Dry Rose)
This is a delicious, dry rose from California made with Grenache from the high elevation vineyard in the Sierra Foothills & 125 year old Cinsault from Lodi. This is a “Provencal-inspired” rose and is very food friendly.

Main Entrée Choice of :
GRILLED VINTAGE NATURAL STRIPLOIN*
roasted cauliflower-brussel’s sprouts ragout, small kine farms cremini mushrooms,
baby heirloom carrots, potato-chive fondue, nalo farms rosemary jus

CF Cabernet Sauvignon 2011
For a change of pace, here is a very elegant & VERY well textured, feminine style of Cabernet handcrafted
by Master Sommelier Chuck Furuya & Jim Clendenen of Au Bon Climat.

OR

PAN ROASTED HEAD ON KAUA’I PRAWNS*
“fresh” kahuku corn polenta cake, house cured bacon, confit of hamakua ali’i mushrooms, asparagus, housemade shinsato farms sausage “country” gravy, charred corn-jalapeno relish

Ca’ Donini Pinot Grigio 2013
Fresh, refreshing, perfectly balanced Italian white wine, perfect with seafood!

Dessert:
MOLOKA’I GOLD KIAWE HONEY CITRUS CAKE
il gelato’s tahitian vanilla bean gelato, rum whipped cream, marinated fresh berries

Coffee or Tea

$60 per person (food only)
Add $12.95 per person for wine pairings

*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

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