RESTAURANT WEEK HAWAII
FOUR-COURSE LUNCH MENU
Antipasto
Kona Kampachi Carpaccio
Kampachi (Amberjack) carpaccio with pear vinaigrette, microgreens and local ogo
Pasta choice
Mentaiko
Spaghetti with cod roe, mixed mushrooms and shiso topping with Japanese seaweed
OR
Siciliana
Spaghetti with homemade beef ragu sauce, lightly spiced, spinach, garlic, hint of balsamic
Main
Prime Filet Mignon
USDA Prime tenderloin, grilled vegetables with balsamic reduction
Dolce
‘Fantasia’
Chef Hiro’s Seasonal dessert
$35 per person
RESTAURANT WEEK HAWAII
“TRINACRIA COLLECTION”
A FIVE-COURSE DINNER MENU
Inizia
“Beginning”
Sweet corn mousse, consummé jelly, seared fresh sea urchin finished with Osetra caviar
Antipasto
“Odyssey”
Herb crusted Kona abalone with anchovy lemon butter
Primo Piatto
(Please select one pasta from below)
Granchio
Fresh pasta fettuccine crab meat in a lightly spiced tomato cream sauce
OR
Tartuffo fresco
Fresh fettuccine carbonara with seasonal truffles, pancetta, mixed mushrooms, poached egg
Second Piatto
USDA Prime Tenderloin with balsamic reduction
Dolce
“Grand Finale”
’Fantasia’ Chef Hiro’s Seasonal dessert
$75 per person
