The Chatelaine's Menus

The Chatelaine w(h)ines and dines with peeps ... and naturally fallen angels.

Wednesday, November 23, 2005

HEAVENLY FUSION

SPAGO, MAUI
Chefs Lee Hefter and Cameron Lewark
Nov. 20, 2005


First Course
Spicy Tuna "Poke" In Sesame-Miso Cones

Chili aioli, pickled ginger, Kaiware sprouts & tobiko
With 2002 Graff "Urziger Wurzgarten" Spatlese, Moser-Saar-Ruwer

"Sweet & Sour" Glazed Island Fish in Lettuce Cups
Opakapaka and Opah with Macadamia nuts & ginger vinaigrette
With 2002 Ramey chardonnay, Carneros

Second Course
Steamed Hapu 'Upu'U "Hong Kong" Style

Ginger, chili, garlic, baby bok choy & jasmine rice

Caramelized Pork Chop with Honolulu Bay Pineapple & Papaya
Baby bok choy, Molokai Yams, vanilla and Thai basil

With 1/2 bottle of the 2003 Mitolo "GAM" McLaren Vale syrah

Other
Maui onion bread
Herb & parmesan flat bread
Pellegrino

Dessert
Maui Pineapple Upside Down Cake

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