2017 RESTAURANT WEEK — Friday, November 10, 2017 thru Sunday, November 19, 2007
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 Albert Balbas has created a special
four-course “Farm to Table” 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!
COMPRESSED WATERMELON CAPRESE SALAD*
crispy fried herbed mozzarella cheese balls, marinated Ho Farms fiesta tomatoes,
balsamic vinegar, Nalo baby arugula, shaved Maui onion, mint and basil
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
ROASTED GARLIC-CHIVE & PEPPER GHOCCHI GRATIN*
aged Cheddar béchamel, Small Kine Farms cremini mushrooms, charred broccoli
WINE: My Essential Rose 2015 an absolutely delicious, medium-dry, remarkably light and ethereal pink wine from Provence, France made by superstar Master Sommelier Richard Betts
KING NATURAL FILET MIGNON*
with herbed blue cheese fondue, balsamic marinated Maui onions, bay leaf chimichurri, red wine jus
WINE: CF Cabernet Sauvignon 2012 For a change of pace, here is a very elegant and a VERY well-textured, feminine-style of Cabernet handcrafted
by Master Sommelier Chuck Furuya and Jim Clendenen of Au Bon Climat
PROCUITTO WRAPPED FRESH CATCH OF THE DAY*
tomato-caper lobster cream, rock shrimp basil risotto, lemon EVOO
WINE: CF Muller Thurgau, “Eurasia” 2015 dry, effortlessly light and world class white wine from Franken, Germany
CHOCOLATE DECADENCE CAKE
Served warm with vanilla Ice Cream
Il Gelato Sorbet or Gelato*
Coffee or Tea
$65 per person (food only)
Please add $14 per person for three, two-oz. wine pairings.
(plus tax and gratuity)
*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness