Page 5 - Dining Out - Nov 21, 2021
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1. Poke Sampler with Sashimi, Cocktail Shrimp, Oysters and chef-crafted sauces, second course
2. Blueberry Scone & Chef’s Choice Amuse, first course
3. Chef’s Selection of Dessert Trio, fourth course
(All dishes are part of the Brunch for All Seasons, $79.)
global health and safety
program that sets out
clear procedures that
educate and empower
employees to take care of guests and each other. Through “Lead with Care,” Four Sea- sons Resort Oahu at Ko Olina focuses on enhancing cleanliness, guest comfort and safety, and employee training.
“Like many restaurants, we have reimag- ined our Sunday brunch from a buffet-style approach to a thoughtfully curated prix fixe menu featuring our most popular dishes,” Cao says. “Our culinary team is honored
by the continuous accolades surrounding the Brunch for All Seasons. While we have reimagined the concept since the resort re- opened in March, the brunch continues to be a favorite among our resort guests and the local community.
“The menu selection, featuring chilled seafood and sashimi, prime rib, lob- ster, chef ’s Benedict, and much more is a fa- vorite and has been described as pure indul- gence. Also, since brunch is a wonderful time
to get together with family and friends, our guests appreciate the kids prix fixe menu, which is also available with the same courses, but in smaller portions; or, guests can se- lect from a separate
Sushi Trifecta Special
SASHIMI: AHI | SALMON | JAPANESE HAMACHI
NIGIRI: AHI | KIZAMI WASABI | SALMON | IKURA | HAMACHI | NEGI RAINBOW ROLL: SHRIMP TEMPURA | RED ONION | SHISHITO PEPPER | OGO CENTER
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keiki menu.”
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