New Years 2013/2014 Dinner Menu

newyears2014

Check out Executive Chef Anton Haines’ special New Years 2013/2014 menu for Pacific’o on the beach…

amuse

mushroom soup – wild mushrooms, sourdough, dill   V

hot

lobster ravioli – ricotta, uni, white winter truffle

oysters – yuzu lime, dashi broth, serrano chile, mitsuba parsley

flat bread – caramelized maui onion, arugula, feta, fromage blanc  V

cold

beet – beet confit, namasu pickled veggies, hijiki seaweed, watercress  V

tako – torched octopus, togorashi spices, sweet pea, miso, black garlic

ahi – onion, sea beans, picked ogo, usokuchi soy

main

venison – charred maui onion crusted medallion, pressed potatoes, parsley, heirloom carrots nasturtium greens   98

ahi – espresso rubbed ahi, purple osaka, alii mushroom, daikon, edamame   96

snapper & scallops – potato puree, watercress, tomato soup   96

o’o garden – radish, carrots, shiso, hearts of palm, burnt red miso, quinoa “soil” V  89

pheasant – rutabaga-fennel puree, braised leeks, heirloom carrots, turkey fig,  jus   92

finish

panna cotta – buttermilk panna cotta, kula strawberry, bordeaux cookie, candied lemon

decadence – flourless chocolate cake, framboise ganache, raspberry gel, korean pear

cheese board – cowgirl creamery cheese, rhubarb compote, pickled beets, candied walnuts  V

Executive Chef · Anton Haines                  V · vegetarian

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