Small Plates

Warm mixed olives with garlic, lemon, and toasted bread

6

Baked herbed goat cheese

7

Crab cake with pimenton aioli

8

Duck confit and arugula salad with honey Dijon vinaigrette

9

Choice of one of the following served with each entrée

Maui onion soup with parmesan and crustini

Roasted kabocha and apple soup with fried sage

Romaine and chicory Caesar with crispy anchovies and Grana Padano cheese

Frisse with mandarin oranges, gorgonzola, hazelnuts, and balsamic dressing

Entrees

Kiawe roasted Prime Rib of Beef

Served au jus with fire roasted potatoes, Yorkshire pudding, and Kula vegetables

40

Fennel and herb stuffed Pork Loin

Served with salsa Verde, fire roasted potatoes, and Kula vegetables

34

Grilled spiced Duck Breast

Served with celery root puree, Foie Gras emulsion, and Kula vegetables

36

Crispy skin Fresh Fish

With Kula corn and Lima bean succotash, and sherry vinaigrette

40

Tureen of winter Vegetables

Served with Kula herb sauce, and celery root puree

32