Vigillia di Natale

fresh dungeness crab and roasted red pepper soup with “crab cake crouton” creme fraiche, chives

confit potato, bagna verte, piquillo pepper puree

kona shrimp, jumbo scallops, pacific squid, fennel, celery and orange

besciamella sauce, cremini & ali’i mushrooms, mozzarella, gorgonzola, spinach, rosemary, truffle o

lightly fried and tossed, aged balsamic, colatura, calabrian chile, parmigiano, honey, garlic

big Island grassfed beef & duroc pork meatballs, tomato passata, whipped ricotta, bruschetta

grilled focaccia, hamakua goat cheese, waimea tomato, micro basil, mac nuts, aged balsamic, pesto

waimea tomato, pesto, aged balsamic, evoo, candied pistachio, smoked guava sea salt

potato-fennel-artichoke hash, seasonal vegetables, rosemary lemon butter sauce, salsa verd

Lobster, kona shrimp, calamari, fresh catch, black mussels, aromatic tomato fennel broth

squid ink pasta, wild caught white shrimp, spicy pomodoro, breadcrumbs

roasted fennel- tomato -cream

aromatic meat sauce, veal, beef and pork

prosciutto, hamakua and crimini mushrooms, onions, tomato, vodka and cream

lightly breaded all natural chicken, arugula salad, sicilian lemon caper sauce, parmigiano

lightly breaded veal tenderloin, buffalo mozzarella, parmigiano, pomodoro, buttered tagliolini

luxardo black cherry sauce

kona espresso and rum soaked lady fingers, mascarpone, cocoa powder, cocoa nibs

candied orange peel, mini chocolate chips, ricotta, pistachio

Italian custard laced with limoncello, topped with luxardo maraschino

caramel sauce, frangelico, tahitian vanilla gelato