Join Chef Tony Esnault for an Island infused collaboration dinner featuring dishes and beverage pairings inspired by our Hawaiian Jr. sous pastry chef, Kahea, and our Filipino general manager, Celeste.
Friday, June 20th
Saturday, June 21st
Limited Seating Available
$295 per person with optional beverage pairing
23% Service Charge added to every check
ALL ALLERGIES MUST BE PRESENTED AT TIME OF RESERVATION
LUMPIA ginger, mushroom, onion
TOKWA uni, marinated fried tofu, sesame, soy
POKE
cured hawaiian kanpachi, ono shrimp chip, chili aioli, cucumber
KINILAW
chilled coconut soup, scallop, razor clams, heart of palm
PANCIT KARE-KARE
egg noodle, peanut, black vinegar, garlic crumble
LAU LAU
banana leaf wrapped sheephead fish, plantain, jackfruit, porridge
HULI HULI CHICKEN
heritage farms, okinawa potato, spinach
AMERICAN WAGYU LOCO MOCO
snake river farms eye of the rib, egg, osetra caviar
SHAVED ICE
li hing mui, mochi, ube ice cream
HAUPIA
mango, passionfruit, yuzu sorbet, coconut tuille
LYCHEE MOCHI
MACADAMIA SHORTBREAD
GUAVA PATE DE FRUIT