LUAU
March 29, 2017

​Our final dinner with the chef for this season explores the flavors and favorites of the Hawaiian Islands.

FIRST COURSE

Ahi Poke Salad with Sesame Vinaigrette
​Rose of Pinot Noir, Acrobat, Oregon

SECOND COURSE

​Kalua Pork Belly with Island Slaw
​Etude Pinot Noir, Fiddlesticks, STA Rita Hills, CA

ENTREE

Macadamia Nut Encrusted Mahi Mahi
​with Soy Ginger Drizzle and Island Rice
Beringer Sonoma Coast Pinot Noir, CA

DESSERT

Pineapple Upside Down Cake
Bartenura Moscato, Italy

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