Summer Menu by Phillippe Striffeler of the Hotel Nikko
July 16, 2008 by · Leave a Comment
Appetizer - Foie Gras Chawan Mushi
Entrée - Roasted Kurobuta Pork Tenderloin, Wasabi Uni butter sauce. Japanese Sweet Potatoes and stuffed Shishito peppers
Dessert - Passion Fruit mousse, blood orange chocolate sauce
Description & Ingredients: Read more
Summer Menu by Chef Tim Luym of Poleng Lounge
June 24, 2008 by · Leave a Comment
Appetizers: Grilled Edamame with garlic & sea salt
Entrée: BBQ Miso Sesame Tri-Tip Eggplant & Pineapple
Dessert: Strawberry Thai Basil & Mint Mojito
Recipes;
Big Island Abalone with Crab Salad by Chef Ty Mahler
November 18, 2007 by darrinsander · Leave a Comment
Flash Seared Big Island Abalone with Crab Salad and Hawaiian Vanilla Vinaigrette
Rice Vermicelli w/ Mushroom Trio by Chef Andy Wai
November 18, 2007 by chaulam · Leave a Comment
Rice Vermicelli with Trio of Mushrooms
Kakuni Pork
March 19, 2007 by chaulam · Leave a Comment
Kakuni Pork
By Tsuchida Ritsuo of Blowfish Sushi To Die For