'Elua

Name: 'Elua
Address: 1341 Kapiolani Blvd., 96814, HI, 96814
Telephone: 808-955-3582

1341 Kapiolani Blvd., Honolulu, HI 96814, US

• Monday: 11:30AM-9:30PM •Tuesday: 11:30AM-9:30PM •Wednesday: 11:30AM-9:30PM •Thursday: 11:30AM-9:30PM •Friday: 11:30AM-9:30PM •Saturday: 11:30AM-9:30PM •Sunday: 11:30AM-9:30PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: French, Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Spring Menu – Philippe Padovani

Appetizers

Terrine of Foie Gras of Duck (Hudson Valley)

Chef Philippe’s special Terrine of Foie Gras, served with Asparagus & Haricot Vert Salad

Tart of Pan-Fried Foie Gras of Duck (Hudson Valley)

Sautéed Seasonal Mushrooms, Confit of Onions & Mesclun Salad

Sautéed Pacific Blue Shrimp, Hearts of Palm Salad

Sautéed Shrimp, on a Bed of Fresh Hearts of Palm, Haricot Vert & Maui Onion Salad

Dungeness Crab in Fresh Artichoke Hearts

With a Parfait of Avocado

Ravioli of Crottin de Chavignol Cheese & Herbs

Ravioli of Crottin de Chavignol Cheese in a Broth of Seasonal Mushrooms, Tomatoes & Asparagus

Vine-Ripened Tomatoes Stuffed with Escargots (20 min)

Fresh Pasta & Basil Porto Cream Sauce

Salads

Fresh Artichoke Hearts, Asparagus & Haricot Vert Salad

Maui Onions, Jerez Vinaigrette

Hawaiian Salad

Avocado, Papaya, Mango, Hearts of Palm, Macadamia Nuts, Balsamic Vinaigrette

Maui Onions & Vine-Ripened Tomatoes

Mesclun Salad, Jerez Vinaigrette

Entrées

Pan-Fried Weke, Seasonal Mushrooms & Vegetable Á La Grecque

Fresh local Weke with Assorted Mushrooms & Vegetables Cooked in Olive Oil & Lemon Juice, Flavored Coriander

Pan-Fried Scallops & Foie Gras of Duck (Hudson Valley)

Ragout “Lentils du Puy” & Vegetables Vinaigrette, Fresh Herbs

Ragout of Maine Lobster, Capers & Chives Jus

Couscous of Shiitake Mushrooms & Fresh Asparagus

Roasted Muscovy Duck Breast, Sweet & Sour Ginger Jus

With Compote of Spiced Apple & Sweet Potato Purée, Braised Endive

Pan-Fried Veal Chop, Périgueux Sauce

Milk-fed Veal Chop in a Rich Sauce of Madeira & Truffles Roasted Fingerling Potatoes, Confit of Onions & Seasonal Vegetables

Pan Fried Tenderloin of Beef

Red Wine - Shiitake Mushroom Sauce, Confit of Shallots & Seasonal Vegetables

Spring Menu –Donato Loperfido

Appetizers

Carpaccio di Tonno

Fresh Ahi Tuna carpaccio with Sea Urchin, Hearts of Palm, Hawaiian seaweed and Maui onions

Prosciutto di Parma con Melone

Thinly sliced Parma cured ham with fresh melon

Asparagi alla Parmigiana

Fresh Asparagus au gratin with cream and Parmigiano cheese.

Soups and Salads

Minestrone alla Milanese

Fresh spring vegetables soup with pesto

Arugula Salad

Waimanalo Arugula, Toasted Walnuts, Crispy Pancetta & Gorgonzola, Lemon Vinaigrette

Insalata di Spinaci Novelli

Baby spinach salad with oven roasted tomatoes, roasted garlic and topped with a warm goat cheese dressing

Pasta, Risotto and Entrées

Gnocchi al Ragù Toscano

Fresh in house made Potato Gnocchi with Tuscan meat ragout and truffle essence

Risotto ai Carciofini

Arborio Rice with fresh baby artichokes and pancetta

Nodino di Maiale

Pan Roasted Double Cut Kurobuta Pork Loin Chop Stuffed with Speck and Montasio Cheese in a Red Wine Truffle Sauce

Bistecca di Manzo

Grilled 22 oz. Certified Angus Beef Rib Eye with garlic confit and roasted potatoes

Stinco di Agnello Brasato

Braised Colorado spring Lamb Shank with Porcini mushrooms, served with garlic Yukon mashed potatoes

Filetto di Moi

Crispy skin Filet of Moi, served on a bed of marinated grape tomatoes Puttanesca style