By the last Sunday in November, most of us have had our fill of turkey, stuffing, and pie, and the mountain nights are only getting colder. So for this month’s Chef’s Table, we’re trading the leftovers for somewhere a little warmer.
This menu draws from the local cooking of Hawaii, a cuisine shaped by Polynesian, Japanese, Chinese, and Portuguese traditions coming together on the islands. It’s everyday island food, the kind found at plate lunch counters, noodle shops, and backyard grills, with a few touches of Chef’s own Appalachian roots worked in along the way.
Join us for a thoughtfully paced, seven course experience that brings some island warmth to the hills. Consider it a short vacation from Thanksgiving.
~ Seating is limited and reservations are required.
~ Optional wine pairing available for an additional cost.
~ Our staff will contact you to confirm your reservation.
~ Gift cards are NOT honored at Chef’s Table events.
The Menu ~ $125 per person
First Course ~ Garlic Shrimp
Shrimp sautéed in lemon, garlic, and butter over chili rice.
Second Course ~ Hawaiian Slider
Shaved ham, caramelized onion, Swiss, and honey mustard mayo on a soft garlic poppy seed roll, with macaroni salad.
Third Course ~ Saimin
Wheat noodles in dashi broth with vegetables and char siu, finished with green onion.
Fourth Course ~ Seared Ahi Poke Bowl
Pan seared ahi tuna over sake cilantro rice with radish, cucumber, shaved carrot, and avocado, finished with lemon soy chili mayo and pineapple ginger turmeric sauce.
Fifth Course ~ Dragon Fruit Sorbet
Sixth Course ~ Huli Huli Chicken
Glazed with teriyaki ginger over grilled vegetables, finished with lemon tahini sesame sauce.
Seventh Course ~ Hawaiian Tarts
Pineapple preserves and coconut custard in a tender crust, alongside a fresh sugar crusted doughnut with vanilla cream.
Private Events
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.
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Party size
1 ticket