Page 4 - Dining Out - Feb 6, 2022

Cover Story
Dry-aged
Tuna
This local yellowfin ahi is part of the Valentine’s menu, available Feb. 11-13.
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Story by
KYLE GALDEIRA
Photos by
LAWRENCE TABUDLO
W ith Valentine’s Day ap- proaching rapidly, the experienced team at La Vie is preparing to offer a play- ful, modern culinary experience throughout a special set menu craft-
ed 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 mem- orable one.
“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 expe- rience 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 con- sisting of smoky potato leek soup, shaved abalone from Kona and buttery smooth Kaluga caviar that is finished with extra-virgin sunflow- er oil from Maui. Diners may also choose Beef Tartare as their ap- petizer, which is accompanied by pickled mushrooms, dijon aioli and crispy shallots.
Up next is a choice of Maine Diver Scallop with leeks vinaigrette, hazel- nut and black truffle, or Black Win- ter Truffle Tarte, a fragrant duet of
fresh black truffles and nutty chees- es 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.
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 vege- tables and sauce Chiron, a tomato
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Dining Out
/ Feb. 6-12, 2022
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