Page 5 - Dining Out - Feb 5, 2023

Cover Story
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1. Lobster Carbonara
2. Red Wine Braised Short Rib
3. Pickled Strawberry and Roasted Beet Salad
4. Caprese
Note: All items are part of the Buon San Valentino Menu ($125 per person)
special menu comprising housemade spaghetti, pan- cetta, roasted tomato, Par- mesan and local egg. For the fourth course, guests have a choice of alluring entrées: Red Wine Braised Short Rib with red cabbage, polenta, roasted Brussels sprouts, baby carrots and gremola- ta; Pan-Roasted Mahi Mahi with asparagus, corn, caviar butter sauce and chile crisp; and Wild Mushroom Risotto coupled with mixed mush- rooms, black truffle, Parme- san and lemon-basil oil.
For dessert, diners are treated to Mixed Berry Ti- ramisu with white chocolate mascarpone cream, lady fin- gers and Brachetto coulis.
“From the special Valen- tine’s Day exclusive menu, the Lobster Carbonara will certainly be a guest favor- ite, as this is a reimagined take on an Italian classic,” Murakawa says. “Combin- ing a decadent component like lobster with a satisfying comfort food like carbonara is something I think all fans of Italian cuisine will love. Our guests will be able to come back to enjoy each of these
Quiora
The Ritz-Carlton Residences, Waikiki Beach 383 Kalaimoku St. eighth floor, Honolulu 808-729-9757 quiorawaikiki.com
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dishes individually as they become staples of the new 2023 Quiora menus.”
As Murakawa notes, be- ginning March 1, Quiora will launch its new menu program that includes a revamped wine list and cocktail offerings. Fans of Quiora’s business lunch will also have new items and beverages to choose from. Expect a wide range of de- licious and authentic Italian dishes, including keiki menu selections, that are sure to tantalize the taste buds of customers on a budget.
The new menu is a result of the collaboration between
Quiora’s talented culinary team featuring Murakawa and executive chef Eric Oto, as well as local farmers, fishermen and suppliers, to bring the freshest and high- est quality ingredients to the table.
With a focus on mindfully sourced ingredients, the re- freshed menu offers a range of dishes that celebrate the flavors of Italy and Mediter- ranean regions.
“We are beyond excited to have chef Jared Murakawa join the team and can’t wait for everyone to experience his craft through his special menus,” Oto says.
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Dining Out
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