Reception

Assorted Pacific Rim Oysters with Mignonette, Chilled Hawaiian Prawns
Warm Sashimi of Tasmanian Salmon,
Australian Pepperberry Crusted Ahi with Pomegranate Molasses
Domaine Chardon, Blanc de Noir

Amusée

Stuffed King Crab Tail Medallions

First Course

Poke of Blue Marlin
Kajiki, Maui Onion,  Shoyu, Rock Salt
2005 Montiore Pinot Gris

Second Course

“Dutch” Red Curry Broth
Alaskan Red King Crab,
Shiitake Mushrooms, Japanese Eggplant, Coconut Milk
2006 Simi Sauvignon Blanc

Third Course

Charred Watermelon and Mizuna Salad
Cucumber Relish, Mint Vinaigrette

Intermezzo

Vodka Frozen Grapes

Fourth Course

Deconstructed Luau
Triptych Study of Berkshire Pork with Taro, Pineapple, and Smoke
Native Vegetable Timbale, Big Island Sweet Buns
2006 Rosenblum Petit Sirah, Heritage Clones

Cheese Course

California Artisan Cheeses

Dessert

Chocolate-Macadamia Crousillant
Peaberry Crème Anglaise and Wattleseed Foam
Fonseca LBV 2001 Port

Friandises
Kona Coffee Service

Michael P. Salvatore III, CEC   Executive Chef, Sysco Metro NY/NJ
Ryan Foo, CEC  Executive Chef, Shackamaxon Golf & Country Club