IT’S RESTAURANT WEEK! — Friday, November 9, 2018 thru Sunday, November 18, 2018

We’re proud to be part of the 11th 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!

First Course

TORCHED PEPPERED AVOCADO* Herb-whipped Di Stefano Burrata, pickled red onions, Mary’s Garden baby arugula, red wine vinaigrette, charred local relish

Birichino Malvasia Bianca 2016 – a versatile white wine that is light and refreshing. delicately fruity and perfumed, yet dry and lip-smackingly brisk and crisp


Second Course

ROASTED GARLIC KABOCHA RAVIOLI* Di Stefano mascarpone, sage butter, prosciutto, fig balsamic vinegar, sage pesto

Eric Chevalier Rose 2015 – an absolutely delicious, medium-dry, remarkably light and ethereal pink wine from France


Main Entrée Choice of:

NATURE’S NATURAL 15 DAY DRY-AGED BONELESS RIBE EYE STEAK (10 oz.)* Herb smashed, twice cooked fingerling potatoes, Mary’s Garden baby arugula, roasted local mushroom medley, gremolata, red wine-peppercorn jus

CF Cabernet Sauvignon 2015 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.


ROASTED GARLIC SAFFRON SEAFOOD STEW* Crawfish, jumbo prawns, saffron gnocchi, prosciutto wrapped catch of the day, charred shishito pepper butter, Mary’s Garden pea tendrils

CF Muller Thurgau, “Eurasia” 2015 dry, effortlessly light and world class white wine from Franken, Germany


Dessert Choice of:

STRAWBERRY PANNA COTTA* with raspberry coulis and fresh fruit




Coffee or Tea


$65 per person (food only)    

Please add $14 per person for three, two-oz. wine pairings.

(plus tax and gratuity)