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Hudson Valley Foie Gras and Black Truffle Parfait, Black Mission Fig Glaze
Pan-Seared Diver Scallop, Sweet Spring Pea Blini, Green Pea Nage
Lava Rock-Seared Venison – Prepared Table Side, Green Apple, Celery and Candied Nut Salad with Cranberry Relish
Big Island Lobster Savoury Crêpe with Mascarpone and Caviar, Carrot and Ginger Infusion
Pacific Moi Carpaccio with Lime-Sesame Crème Fraîche, Green Payapa and Red Radish Salad
Lana'i Organic Greens with Toasted Pumpkin Seeds, Meyer Lemon Vinaigrette
Crispy Skin Onaga with Kona Crab and Creamy Leek Fondue, Pommery Mustard Jus
Whole Maine Lobster with California Osetra Caviar, Braised Salsify and Crispy Lobster Brandade, Hollandaise Sauce
Grilled Grain-Fed and Dry-Aged Tenderloin, Smoked Bone Marrow and Black Trumpet Fricassee with Cippolini Onion, Truffled Mashed Potatoes
Oven-Roast Colorado Lamb Loin, Crusted with Provençal Herbs, Roasted Baby Artichokes and Tomato Confit Ragout, Black Olive Tapenade
Oven-Roast Washington Squab, Parmesan Cheese Polenta Savarin and Confit Leg, Griotte Cherry Infusion
Roasted Lana'i Pineapple with Coconut Rum Ice Cream Parfait
Warm Bittersweet Valrhona Cake with Roasted Apple Bananas, Kona Coffee Ice Cream
Fresh Red Berries Pâté De Fruit with Lemon Crème Fraîche Sorbet
Valrhona Caraibe Chocolate Ice Cream Truffle with Chocolate Breton Cookie, Milk Chocolate Baileys Shooter, Hazelnut Financier with Chocolate Orange Cream
Valrhona Chocolate, Raspberry or Grand Marnier
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