April 21, 2012 | Royal Hawaiian Hotel, A Luxury Collection Resort
1st Course: Big Island Mixed Green Salad, Waialua Cherry Tomatoes, Grilled Asparagus, Ginger-Chive Balsamic Vinaigrette 2nd Course – CHOICE OF: Braised Hawaiian Rancher Short Ribs with Hamakua Mushroom & Alderwood Bacon Ragout, Kabocha Pumpkin Puree served with Twin Bridge Yukon Gold Potato Confit Spiced Spinach-potato and Chickpea Cake On a Tandoori-Ho Farm Tomato Lentil Stew Topped with Baby Vegetables Chef’s Choice – Gluten Free Entree 3rd Course: Warm Apple Custard Tart with Vanilla Bean Ice Cream Coffee & Assorted Teas