Page 3 - Dining Out - Dec 5 2021

ing. The Prime Beef Filet Tartare ($28) is made with 24-month aged Parmigiano-Reggiano, lemon zest, truffle aioli and seasonal truffles. The lightly spiced Lasagnette ($30 lunch; $42 dinner) features fazzo- letti “handkerchief” pasta, prawns, scallops and avocado.
I have also prepared the Crab Lobster Salad ($32), which includes lobster, crab meat, celery, shallot chives, lettuce. It’s mixed in mayo
Lewers Lounge, 8 p.m.-midnight, Fridays and Saturdays, featur- ing pianist Tommy James, former conductor/director of the Duke El- lington Orchestra, who has worked with Grammy Award-winning art- ists such as Maureen McGovern, Roberta Flack, Nell Carter, Melba Moore and Grandmaster Flash.
2199 Kalia Road, Waikiki 808-519-2019 halekulani.com/dining/ orchids
1. Onaga Carpaccio ($28)
2. Lasagnette ($30 lunch; $42 dinner)
3. Hamachi Crudo ($28, dinner appetizer) 4. Crab Lobster Salad ($32)
Restaurant Insider with Anne Lee
and served with mixed greens on a whole wheat croissant.
One of the options on the five- course prix fixe tasting menu is the Branzino alla Mediterranean (sautéed artichoke, pearl onion and veal jus).
For dessert, our signature Halekulani Coconut Cake ($12, a la carte) is a chiffon cake filled with coconut amaretto cream with rasp- berry coulis and crème anglaise.
AL: Can you tell me about the other restaurants?
CT: All of our restaurants and lounges are open. Visit haleku- lani.com or call 808-923-2311 in advance, as hours are subject to change.
House Without A Key, sunset cocktails, 5-8:30 pm., entertainment starts at 5:30 p.m.
La Mer and L’Aperitif (Hawaii’s only AAA Five Diamond and Forbes five-star restaurant), 5:30-8:30 p.m.,
Wednesdays-Sundays. Orchids
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My Favorite dish is the Lasa- gnette ($30 lunch; $42 dinner) — my grandmother’s recipe from Génova — with warm avocado, shrimp and scallops, and very dif- ficult to make.
I also love the squid ink pasta. I am proud that all of our pasta is handmade in house from scratch. We use high-quality flour and eggs, and high-end ingredients.
AL: What did you prepare for us today?
CT: We are starting a two-course lunch menu. Choose your entrée and choice of a starter or dessert. We will also have dinner options like a five-course prix fixe tasting menu (inquire for cost).
Hamachi Crudo ($28, dinner ap- petizer) features citrus-marinated hamachi, orange supreme sea as- paragus and pressed watermelon. The local, fresh Onaga Carpaccio ($28) has Ho Farms tomatoes, jalapeños, chives, red Hawaiian salt and a lemon olive oil dress-
AT THE KAHALA
RESERVATIONS
739.8811 KahalaResort.com
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HANA HOU!
AN EVENING WITH THE MAKAHA SONS
An unforgettable dinner is in store as one of Hawaii’s most beloved
RESERVE NOW
LIMITED SEATING
musical groups makes another special appearance at The Kahala’s Plumeria Beach House. Enjoy an 11oz grilled prime rib eye, broiled misoyakibutterfish,crispywok-friedprawns,orotherKahalafavorites as The Mākaha Sons serenade you with beautiful Hawaiian melodies.
December 15, 5:30-8:30 p.m.
Performance by The Mākaha Sons 7-9 p.m.
PREMIUM TABLES: $45 ticket cover fee
LOWER TERRACE: No cover with $35 minimum order per person
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Dining Out
/ Dec. 5-11, 2021
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