Dia de San Valentin
- Bacon-wrapped, 21-day wet-aged fillet with Kauai shrimp, potato gratin with Spanish olive oil and manchego cheese
- Roasted Jidori chicken breast stuffed with kale and goat cheese on cilantro risotto with lemon garlic sauce
- Herb-crusted day-boat fish with seafood fideos
- Mexican chocolate pot de creme
We will be featuring Beckman wines and cocktails to spice up the evening! We’ve are even pairing up with some of our new neighbors here in Kailua, Island Olive Oil and Manoa Chocolates, to help tickle the taste buds. Make your reservation today for Wednesday, February 14th!
Also, in honor of St. Valentine’s Day, check out the latest Hawaii Watercolor Society installation in our dining room, titled “Opposites Attract.”
Boys & Girls Club Fundraiser
We’re proud to support our local Boys & Girls Club at their annual fundraiser, Saturday, March 3rd, at the Mid-Pacific Country Club! We’ll be joined by our fellow Kailua restaurants Kalapawai Cafe, Nico’s, Buzz’s, Prima, & Crepes No Ka Oi!
For more information, tickets to the event or ways to support, please contact the Windward Boys & Girls Club at 808-263-0555.
Origin of the Chilean Clam Bake…
This is trip back in time and a vivid reminder of a tried and true cooking process still used today. The city of Ancud is located on the northern coast of the island of Chiloé, off the central coast of Chile. It is home to an archaeological treasure of a 6,000 year old curanto, a cooking pit with stone rocks, and is filled with evidence of meats, mussels, abalone, surf and razor clams. To this day, the people of Chiloé still prepare their characteristic dish of clams, other shellfish, pork, and potatoes, and this style of cooking can be found throughout the pacific rim: Tahiti’s anima’a, Maori’s hangi, Papua New Guinea’s mumu, Samoa’s umu, and even Hawaii’s imu!
Join us for dinner and enjoy our version of the Chilean Clam Bake!