Dry-aged Tuna This local yellowfin ahi is part of the Valentine’s menu, available Feb. 11-13.
With Valentine’s Day approaching rapidly, the experienced team at La Vie is preparing to offer a playful, modern culinary experience throughout a special set menu crafted to help mark the occasion.
The highly anticipated “La Saint-Valentin” prix fixe dinner will be served Feb. 11-13 with seatings from 5 to 8:30 p.m. for $149 and an additional $99 with wine pairings. And, with the exquisite cuisine being served in the restaurant’s open-air setting on the eighth floor of Ritz-Carlton Residences, Waikiki Beach complemented by stunning views, the meal is sure to be a memorable one.
Caviar Vichyssoise, part of the Valentine’s menu
“The common thread we hear from our repeat guests is noticing the high level of knowledge and service as well as the thorough and thoughtful approach to the food,” says La Vie chef de cuisine Patrick Collins. “We are a French-inspired restaurant serving a prix fixe menu that highlights local and seasonal specialties. Our goal is to provide an attentive and welcoming experience that can be custom tailored to each guest.”
The Valentine’s menu begins with a first course of Caviar Vichyssoise, a rich and savory chilled starter consisting of smoky potato leek soup, shaved abalone from Kona and buttery smooth Kaluga caviar that is finished with extra-virgin sunflower oil from Maui. Diners may also choose Beef Tartare as their appetizer, which is accompanied by pickled mushrooms, dijon aioli and crispy shallots.
A selection of wines are available at La Vie.
Up next is a choice of Maine Diver Scallop with leeks vinaigrette, hazelnut and black truffle, or Black Winter Truffle Tarte, a fragrant duet of fresh black truffles and nutty cheeses as wild mushrooms are roasted to create a Parmesan crust along with a soft cheese curd and bacon marmalade before being topped with a creamy Gruyere fondue, an organic egg yolk for silky richness and, of course, a generous portion of shaved truffles.
Black Winter Truffle Tarte, part of the Valentine’s menu
The menu’s third course includes a selection of Dry-aged Tuna, a local yellowfin tuna loin aged seven days, crusted with herbs de Provence and served at a juicy medium rare with garnishes of Provençal-style vegetables and sauce Chiron, a tomato spiked hollandaise — essentially, a fish lover’s answer to a roasted strip steak. Sonoma Duck Breast is another option for this course as La Vie’s take on the iconic dish duck a l’orange, which features a hybrid of classic French duck breast and Chinese style Peking duck as the crackling crisp skin and rich meat pairs beautifully with savory Belgian endive, sweet Thumbelina carrots and orange jus.
Celebrate Valentine’s Day early with an array of elegant bites
The final choice for one’s foray in the menu’s third course is A5 Miyazaki wagyu, as the world-famous, marbled beef is accompanied by pomme purée, roasted maitake mushrooms and a bordelaise sauce.
To end the memorable meal on a sweet note, diners are treated to Baked Alaska for Two.
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