MemoirsHawaii.com

Udon mizuna salad
Shabu-shabu pork and enoki with bold pimento dressing

Foie Gras Three ways
Creme brule with cranberry, terrine truffle ball, seared with ume glaze over celeriac puree

Seared scallops with port butter crust
Hon-shemeji mushrooms in a chive brandy glaze

Pig on the reef
Smokey pulled pork over steamed market catch fish with truffle teriyaki glaze and seasonal mushrooms

Cinnamon poached pear
Jamaican rum soaked cake with Tahitian vanilla sauce