December 24 and 25

first 

Seafood Sausage  Hau’ula tomato concasse, pickled red cabbage and lemon caper buerre blanc

second 

Smoked Organic Chicken Ravioli  sun-dried tomato, creamy garlic  pesto and toasted pine nuts

 entrée (choice of one)

Sous Vide King Natural Dry Aged Rib Eye sweet potato gratin, charred brussels sprouts and peppercorn demi   OR

Grilled Swordfish  pesto sun-dried tomatoes, fresh linguini and truffle buerre blanc

Kula Strawberry Panna Cotta  chocolate gelato and mango coulis

$55 food only; Add $15.95 for wine pairing by Master Sommelier Chuck Furuya

REGULAR MENU WILL ALSO BE AVAILABLE