The Hanohano Room Menu and Prices

chilled sweet shrimp poached in a sake court bouillon with a horseradish cocktail sauce

served with traditional garniture of chopped onion, hard-boiled egg, capers and lemon

our hanohano classic escargot baked in garlic herb butter with macadamia nuts and parmesan cheese

steamed savory custard of beef consommé & hudson valley foie gras

gently seared and served with garlic potato puree in a beurre blanc sauce enhanced with oyster sauce pearls

n.y. steak seared rare in a spicy roasted garlic hoisin & sesame soy vinaigrette

raw miyagi oysters with mignonette, horseradish cocktail, and lemon soy sauces with spiced daikon

crab blended with maui onion topped with baked parmesan cheese served with alpine baguette

delicately sliced or gently seared served with wasabi

jumbo shrimp coated in rice crackers over tsunemono kim chee with a sesame tartar dipping

blend of daily harvested island greens and a fresh citrus vinaigrette

big island greens topped with chilled jumbo shrimp and seasonal fruit with sesame soy vinaigrette

Hanohano Caesar Salad (professionally prepared tableside)

warm spinach salad topped with apple smoked bacon vinaigrette

tenderly roasted island chicken served with a morel cream sauce

prawns marinated in white wine, thyme, basil and tarragon served with oyster sauce beurre blanc

fresh monchong with hamakua mushroom ragout in a roasted tomato butter sauce

steamed hawaiian red snapper, lemon soy sesame vinaigrette sautéed choi sum topped with fresh island herbs

chilean sea bass served with a lobster cream sauce and sauce foyot

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

garlic marinated, dijon mustard encrusted rack of colorado lamb, slow-roasted to perfection in a red wine sage jus

slow-roasted prime rib encrusted

beurre blanc sauce

basil-tarragon butter sauce

garlic infused butter sauce