CanoeHouse Menu
STARTER
AHI TUNA NAPOLEON
LAYERED WITH THIN WAFERS, HARICOT VERTS, TOMATO BASIL ESSENCE
ROSÉ, CHATEAU D'AQUERIA, TAVEL, FRANCE 2007
FRESH KONA PRAWNS
COCONUT POLENTA, SPICED POPCORN, SAUTERNES
CHARDONNAY, CRAGGY RANGE "KIDNAPPERS VINEYARD", NEW ZEALAND 2007
DAY BOAT SCALLOPS
WAKAME BUTTER, AMERICAN CAVIAR, MEYER LEMON
MUSCADET, DOMAINE DE L'ECU "EXPRESSION DE GNEISS", LOIRE VALLEY, FRANCE 2006
CRUDO TASTING
SELECTION OF DAYBOAT FISH AND SHELLFISH
SAKE, HORIN JUNMAI DAIGINJO, JAPAN
WAIMEA BEETS AND HONOKAA GOAT CHEESE RAVIOLI
CANDIED WALNUTS, ORGANIC WHITE HONEY, ARUGULA
SPARKLING ROSÉ, WOLFBERGER, CREMANT D'ALSACE, FRANCE MV
HUDSON VALLEY FOIE GRAS
TORCHON, LOCAL FIG COMPOTE, WHITE PORT GELEE
VOUVRAY (CHENIN BLANC), CHAMPALOU, LOIRE VALLEY, FRANCE 2007
SOUP AND SALAD
KABOCHA SQUASH SOUP
BACON, SMOKED CREAM, GARLIC CROUTON
GRUNER VELTLINER, HUGL, AUSTRIA 2008
GAZPACHO SOUP
BALSAMIC CREAM, RICOTTA CHEESE
SPARKLING ROSÉ, WOLFBERGER, CREMANT D'ALSACE, FRANCE MV
ALASKAN KING CRAB
HEARTS OF ROMAINE, AVOCADO, TRUFFLE VINAIGRETTE
CHARDONNAY, CRAGGY RANGE "KIDNAPPERS VINEYARD", NEW ZEALAND 2007
HIRABARA FARMS BABY LETTUCES
SHAVED MARKET VEGETABLES, FRESH HERBS, TOMATO CONFIT
SAUVIGNON BLANC, BABICH, NEW ZEALAND 2008
HAMAKUA HEIRLOOM TOMATOES
WATERMELON, MICRO BASIL, SHERRY VINAIGRETTE
PINOT GRIGIO, CORTENOVA, ITALY 2008
KAI
AHI
FURIKAKE CRUSTED, GREEN PAPAYA, KA'U ORANGE REDUCTION
ROSÉ, CHATEAU D'AQUERIA, TAVEL, FRANCE 2007
MOI
TAMARI GLAZED, ROUGIÉ FOIE GRAS, AVOCADO CREAM
RIESLING, SELBACH OSTER KABINETT, GERMANY 2008
HAPU'UPU'U
PHYLLO CRUSTED, VEGETABLE COUSCOUS, PRESERVED LEMON
PINOT GRIGIO, CORTENOVA, ITALY 2008
OPAKAPAKA
HERB BOUILLON, BRAISED ARTICHOKES, MEYER LEMON
SANCERRE (SAUVIGNON BLANC), REVERDY, LOIRE VALLEY, FRANCE 2008
MAHI MAHI
HERB MARINATED, NAPA CABBAGE, LEMONGRASS EMULSION
CHARDONNAY, TESTAROSSA "CASTELLO", CENTRAL COAST 2007
BIG ISLAND SHELLFISH BOWL
PRAWNS, SCALLOPS, CLAMS, MUSSELS, LIGHT SPICY COCONUT BROTH
GRUNER VELTLINER, HUGL, AUSTRIA 2008
KEAHOLE LOBSTER
SPAGHETTI, OVEN DRIED TOMATOES, ASPARAGUS
CHAMPAGNE, POMMERY, BRUT, FRANCE N.V.
'AINA
NEW YORK STRIP LOIN
FINGERLING POTATOES, HERB SALAD, TRUFFLE VINAIGRETTE
CABERNET SAUVIGNON, JUSTIN, PASO ROBLES, CALIFORNIA 2007
COLORADO RACK OF LAMB
POTATO PANCAKE, GLAZED MARKET VEGETABLES
CHINON, (CABERNET FRANC), DOMAINE DES ROUET, LOIRE VALLEY, FRANCE 2007
BEEF SHORT RIBS
SLOW BRAISED, WARMED WHITE BEAN SALAD, CIPOLLINI ONIONS
INSOGLIO (SYRAH/CABERNET FRANC/MERLOT), TENUTA DI BISERNO, TUSCANY, ITALY 2006
KUROBUTA PORK CHOP
RED CABBAGE, PINEAPPLE RELISH, POTATO PURÉE
COTES DU RHONE (GRENACHE/SYRAH), CHATEAU MONT-REDON, FRANCE 2006
SHELTON FARMS ORGANIC CHICKEN
ROASTED BREAST, ALI'I MUSHROOM RAVIOLO, BRUSSELS SPROUTS
MERLOT, FERRARI CARANO, SONOMA COUNTY, CALIFORNIA 2006
HAMAKUA MUSHROOM RISOTTO
ASPARAGUS , TRUFFLED MASCARPONE, SHERRY FROTH
PINOT NOIR, REX HILL, OREGON 2007
DESSERT
BANANA BROWN BUTTER TART WITH BLACK SUGAR ICE CREAM
CHOCOLATE LAVA CAKE
KAHLÚA CREAM
LAVENDAR HONEY ICE CREAM
SWEET POTATO BEIGNET WITH PUNA GOAT CHEESE SNOW
KONA COFFEE ICE CREAM
WAIMEA STRAWBERRIES WITH ORANGE BLOSSOM WATER
AGED BALSAMIC, CRÈME CHANTILLY, CANDIED LEMON ZEST
FRESH BERRY SHORTCAKE, CRÈME ANGLAISE
ICE CREAM WITH CHOCOLATE DIPPED SHORTBREAD COOKIE
SORBET
CHOICE OF: EXOTIC FRUIT, COCONUT, LIME BASIL
MENU BY: Executive Chef Sandy Tuason & Executive Sous Chef James Ortiaga
Issued: July 25, 2010 ~ Subject to change
Open 6:00 pm - 9:00 pm Tuesday - Saturday



