Wild Mushroom Vol Au Vent

Black Trumpets, Hedgehog, Morels,Herbs

Salad Lyonnaise

Local Lettuce, Bacon, Egg, Banyuls Truffle Vinaigrette

Quenelles de Brochette

Fresh Catch, Fish Mousseline, Sauce Nantua

Cassoulet de Canard

Confit of Duck, Flageolet, Sausage

Chefs Choice Dessert

$115 Per Person / BYOB

(possible 2nd seating at 7:30pm)

Menu crafted by Master Sommelier Chuck Furuya + Chef Jason Kiyota

Trio of Appetizers

Salad Nicoise

Coriander Peppercorn Crusted Ahi, Nicoise Olive Tapenade, Quail Egg, Snow Peas, Yukon, Banyuls Vinaigrette

Slow Roasted Pork Belly

Sauce Piperade, Piment d’Espelette

Whipped Feta

Prosciutto, Toasted Walnut Relish, Aged Balsamic, Dukkah

Scherrer Dry Rose

Charred Hawaiian Octopus

White Bean Stew, Sausage, Vadouvan

Scherrer Zinfandoodle

Pinot Noir Wild Mushroom Risotto

Short Rib, Pancetta, Reggiano

Scherrer Pinot Noir, Sonoma Coast

Chefs Choice Dessert

Join us for our first-ever Cocktail Pairing Dinner with EP Bar! Experience unique EP craftsmanship alongside Chef Jason Kiyota's culinary mastery at this inaugural cocktail event!

Hot & Sour Coconut Fish Soup

Kona Kampachi, Thai Aromatics & Herbs, Tomato, Alii Mushrooms, Galangal

“Bangkok Nights”

Green Chili Vodka, Lime Leaf, Coconut, Essence of Lime

Jumbo Garlic Prawn Phad Thai

Black Tiger Prawns, Bean Curd, Salted Radish, Chive

“He Kuleana Ko Kakou"

Kuleana Rum, Thai Tea, Lemon, Soda

Eleven Spice Pork Belly

Panang Curry, Cilantro Lemongrass Pesto, Yukon, Thai Spices

“Not So Old Fashioned”

Bourbon, Warm Spice, Bitters

Chefs Choice Dessert

$149 Per Person

$135 per person if booked by June 1 : use code ‘EARLYBIRD’