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