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
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
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)