| Sake Poached Shrimp Cocktail |
$13.00 |
chilled sweet shrimp poached in a sake court bouillon with a horseradish cocktail sauce |
| Norwegian Smoked Salmon Rosettes |
$13.00 |
served with traditional garniture of chopped onion, hard-boiled egg, capers and lemon |
| Escargot Hanohano |
$15.00 |
our hanohano classic escargot baked in garlic herb butter with macadamia nuts and parmesan cheese |
| Foie Gras Royale |
$14.00 |
steamed savory custard of beef consommé & hudson valley foie gras |
| Pan-Seared Sea Scallops |
$16.00 |
gently seared and served with garlic potato puree in a beurre blanc sauce enhanced with oyster sauce pearls |
| Seared N.Y. Beef Tataki |
$18.00 |
n.y. steak seared rare in a spicy roasted garlic hoisin & sesame soy vinaigrette |
| Fresh Miyagi Oysters |
$18.00 |
raw miyagi oysters with mignonette, horseradish cocktail, and lemon soy sauces with spiced daikon |
| Pacific Blue Crab Gratin |
$16.00 |
crab blended with maui onion topped with baked parmesan cheese served with alpine baguette |
| Ahi Sashimi or Seared Ahi |
$15.00 |
delicately sliced or gently seared served with wasabi |
| Rice Cracker Shrimp |
$16.00 |
jumbo shrimp coated in rice crackers over tsunemono kim chee with a sesame tartar dipping |
| Big Island Green Salad |
$10.00 |
blend of daily harvested island greens and a fresh citrus vinaigrette |
| Composed Shrimp and Seasonal Fruit Salad |
$15.00 |
big island greens topped with chilled jumbo shrimp and seasonal fruit with sesame soy vinaigrette |
| Hanohano Caesar Salad (professionally prepared tableside) |
$24.00 |
Hanohano Caesar Salad (professionally prepared tableside) |
| Hanohano Wilted Spinach Salad (professionally prepared tableside) |
$26.00 |
warm spinach salad topped with apple smoked bacon vinaigrette |
| Garlic and Rosemary Roasted Chicken |
$31.00 |
tenderly roasted island chicken served with a morel cream sauce |
| Jumbo Prawns |
$32.00 |
prawns marinated in white wine, thyme, basil and tarragon served with oyster sauce beurre blanc |
| Pancetta Wrapped Monchong |
$36.00 |
fresh monchong with hamakua mushroom ragout in a roasted tomato butter sauce |
| Steamed Hawaiian Onaga |
$35.00 |
steamed hawaiian red snapper, lemon soy sesame vinaigrette sautéed choi sum topped with fresh island herbs |
| Sauteed Chilean Sea Bass |
$37.00 |
chilean sea bass served with a lobster cream sauce and sauce foyot |
| Hanohano Stuffed Tournedos |
$42.00 |
tournedos of beef stuffed with island baby spinach, blue cheese and maui onion topped with seared hudson valley foie gras in a truffled port wine sauce |
| Colorado Reserve Rack of Lamb |
$42.00 |
garlic marinated, dijon mustard encrusted rack of colorado lamb, slow-roasted to perfection in a red wine sage jus |
| Prime Rib |
$27.00 - $34.00 |
slow-roasted prime rib encrusted with hawaiian salt, rosemary and cracked pepper |
| Prime Rib |
$29.00 |
slow-roasted prime rib encrusted |
| Filet Mignon |
$32.00 - $41.00 |
|
| New York Steak |
$38.00 |
|
| Hanohano Special 'Dry-Aged Prime' N.Y. Strip Steak |
$44.00 |
|
| Sautéed Onaga |
$36.00 |
beurre blanc sauce |
| Sautéed Prawns |
$38.00 |
basil-tarragon butter sauce |
| Tristan Lobster Tail |
$52.00 |
garlic infused butter sauce |
| Bananas Foster |
$13.00 |
|
| Cherries Jubilee |
$13.00 |
|
| Seasonal Fruit Flambé |
$13.00 |
|
| NY Style Cheesecake with Seasonal Berries and Raspberry Sauce |
$8.00 |
|
| Trio of Sorbets |
$8.00 |
|
| Chocolate Lava Cake |
$9.00 |
|
| Triple Chocolate Mousse |
$9.00 |
|
| Hanohano Crème Brulée |
$9.00 |
|
| Strawberry Sabayon |
$9.00 |
|
| Imported and Domestic Cheeses |
$12.00 |
|
