Friday, November 10, 2017 thru Sunday, November 19, 2017

We’re proud to be part of the 10th Annual Restaurant Week Hawai’i, a celebration of the

“Cuisine Scene” in our State. Our Executive Chef Adrian Solorzano has created a special

five-course menu featuring some NEW and innovative dishes. It will be paired with some of our specialty CF wines made by boutique winemakers

and our very own Master Sommelier Chuck Furuya.

We KNOW you will enjoy this culinary experience.

A portion of the sales of this menu will be donated to our culinary schools.

DINE OUT and support the students who are our future chefs!


Appetizer – From the Sushi Bar

Contemporary Sake & Kampachi Sashimi*

New Zealand King Salmon, Big Island Amberjack, Hawaiian sea salt, Japanese cucumber sunomono, micro shiso, tobiko, yuzu-citrus emulsion

 WINE: CF Euro-Asian Riesling (Medium Dry) 2015 the quintessential wine for our contemporary food


2nd Course

Tempura Fried, Goat Cheese-Stuffed Squash Blossoms*

li hing mui tropical fruit compote, Nalo farms micro greens

 WINE: Birichino Malvasia Bianca 2014 a versatile white wine that is light and refreshing, delicately fruity and perfumed,

yet dry and lip-smackingly brisk and crisp



Choice of:

Annatto Yuzu Rubbed Pork Chop*

goat cheese polenta, zesty local corn, braised pork belly and shaved Maui onion namasu

WINE: CF Pinot Noir “Santa Maria Valley” 2014 a perfumed, textured, rich and truly superb Pinot Noir from Chuck Furuya and Gary Burke


Pumpkinseed Crusted Fresh Island Catch of the Day*

Kabocha squash puree, Chinese long beans, and miso chili gastrique

WINE: CF Muller Thurgau, “Eurasia” 2015 A dry, effortlessly light, world class white wine from Franken, German



Vanilla Bean Panna Cotta

With pineapple compote and strawberry sorbet.


 $50 per person (food only)


Please add $14 per person for three, two-oz. wine pairings.

(plus tax and gratuity)