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• Hors d’Oeuvre
  • Puff Pastry–Wrapped Escargots and Shrimp à la Bourguignonne
  • Kona Crab Beignets with Local Mango Mustard and Sumida Farm Baby Watercress
  • Smoked Duck Rillettes with Li Hing Cherries, Gingered Apricot Gel, and Peppered Almonds
  • The Five Mother Sauces with Assorted Sides
  • Vine Cliff Winery Los Carneros Chardonnay 2009
  • Vine Cliff Winery Oakville Estate Cabernet Sauvignon 2007
• Dinner
  • Big Island Abalone Confit Poke with Uni, Morels, Waialua Asparagus, and Meyer Lemon
  • Champagne Armand de Brignac Brut Gold NV
  • Homard aux Aromates
  • Butter-Poached Kona Maine Lobster with Tarragon Beurre Blanc, Waipoli Island Greens, and Champagne–Vanilla Bean Vinaigrette
  • Hartford Court Russian River Valley Chardonnay 2010
  • Slow-Cooked Hawaii Kampachi with Lapsang Souchong, Lime Pickle Purée, Kiawe White Honey, Lavender, Buttermilk, Ka‘u Orange, and Ho Farms Tomato Marmalade
  • Laroche Petit Chablis 2010
  • Peach Carpaccio with Lemon–Basil Sorbet
  • Foley Steel Chardonnay 2009
  • Tournedos Rossini
  • Beef Fillets with Foie Gras, Truffle–Madeira Sauce, Molokai Sweet Potato Balls, Buttered Peas, Wailua Asparagus, and Braised Manoa Lettuce
  • E. Guigal Crozes-Hermitage 2007
  • Point Reyes Blue Cheese Soufflé with Date Chutney and Hazelnuts
  • Edmeades Perli Vineyard Late Harvest Zinfandel 2006
  • Classic Strawberry Brioche Birthday Cake with Strawberry Sorbet
  • Schramsberg Crémant Demi-Sec 2007