Chef Elmer's Plated Dinners
A Gourmet Affair
Hand Passed Appetizers
Broiled Oysters on the ½ Shell with Smoked Bacon and Chili Pepper Butter
Tofu Portabello Melt
Petite Fried Blue Crab Cake with Hawaiian chili pepper remoulade, pickled namasu and chive oil with homemade chiso pesto
The Dinner Experience
First Course
Japanese Spice Jumbo Sea Scallops
Served with Edamame Lobster Relish, Micro Chiso and a Truffled Shellfish Nage
Second Course
Slow Roasted 5-spice Duck Breast Salad with frisee, radicchio, greens, orange segments, creamy citrus tarragon dressing and toasted macadamia nuts
Third Course
Grilled Prime Rib of Beef Infused with Rosemary paired with Thai Inspired Broiled Half Lobster Tail, Sweet Corn Relish, roasted fingerling potatoes with essence of white truffle oil,
charred honshemiji mushrooms and roasted garlic reduction
Simply Elegant
The Dinner Experience
First Course
Japanese Spiced Jumbo Sea Scallop served on edamame sweet corn relish, fried chiso and truffled lobster nage
Second Course
“Duck Salad” crispy confit duck wonton with mesclun greens, orange segments, crumbled feta cheese, crisp sesame noodles tossed in a mango hoisin dressing
Third Course
Grilled 8 oz. New York Strip Steak on island style baked potato mashed, roasted honshemiji mushrooms and finished with veal demi infused with tarragon
Forth Course
Assorted Bubbies Mochi Ice Cream
Served with rolls and seasoned butter
Palate Paradise
COCKTAIL HOUR
Shell & Fish Bar
“Parfaitini” Layered with Sushi Rice, Smashed Avocado, Spicy Ahi, Tobiko and Blue Crab Salad
Chinese Influenced (Lupcheong, Ginger, Fermented Blackbeans) Broiled Oysters on the ½ Shell Topped with Garlic Butter
Island Style Shoyu Ahi Poke Tossed with a Soy-Sesame Sauce
The Dinner Experience
Amuse Bouche: Chilled Truffled Crab and Asparagus Shooter
First Course:
Chop Chop Salad with Grape Tomato, Avocado Tossed with Honey Mustard Dressing
Second Course:
Blackened Maguro Ahi Sashimi Served with Papaya Relish, Micro Greens and Drizzled with Soy Lime Sauce
Third Course: *
Grilled Filet of Beef Infused with Rosemary Paired with Baked Ginger Scallion Crusted Salmon
Served with Braised Choi Sum and Roasted Garlic Mashed Potato, Essence of Kahuku Sweet Corn
Fourth Course:
Earl Grey Chocolate Mouelleux (Soft Chocolate Cake)
Kirsch Flavored Ganache, Port Wine Glazed Cherries, Hazelnut