Christmas Eve, Friday, December 24, 2010
Seating begins at 5.30 PM

Chef Specials

Salad

Winter Salad
Baby frisée, candied walnuts, gorgonzola cheese and grapes tossed with raspberry vinaigrette.

Zucchini Terrine
A grilled Hamakua tomato topped with grilled zucchini stuffed with goat cheese;
Finished with a grilled prawn and basil oil.

Costa Smeralda Salad
Calamari tubes marinated in lemon juice, oregano leaves and chili flakes, finished on the grill;
Served on a bed of organic baby greens.

Appetizers

Bruschetta Cruda
Grilled ciabatta bread topped with Hamakua ripened tomatoes, garlic, basil, olive oil,
Prosciutto Di Parma, shaved parmesan cheese and grilled asparagus.

Tuna Carpaccio
Seared (raw) and thinly sliced ahi tuna;
Served with watercress, capers, orange segments, olive oil and balsamic vinaigrette.

Entrees

Fish of the Day
Fresh catch baked in parchment paper with cherry tomatoes, baby vegetables, fresh herbs,
mushrooms, lemon and extra-virgin olive oil.

Ribeye Steak
Prime ribeye steak grilled to perfection;
Served with veal demi, fingerling potatoes, seasonal vegetables.

Cacciuco
A medley of clams, shrimp, crab legs and calamari, tossed in a garlic and tomato broth.
Served in a bread bowl basket.

Desserts

Panna Cotta
Yogurt custard; Served with fresh berries and mango sauce.

Lava Chocolate Cake
Baked chocolate terrine; Served with raspberry sauce,
creme anglaise and vanilla bean gelato.