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Page two (2) of recipes.  

Here, Executive Chef Mongiello creates a blend of true Hawaiian cuisine.  Blending Polynesian,  Hawaiian-American, Korean, Portuguese, Chinese and Japanese ingredients, he sought to fully represent some of the dominant cultures in Hawaii.  Having lived in Japan and Hawaii, and in traveling Asia, he prepared a 

Black Tip Shark over Taro Radish Sprouts, Japanese Pickled vegetables and mandolin cut Korean Roots with an invigorating Banana, Asian Pear and Angostura Bitters Macadamia Nut Mash.

"Hawaii - where East meets West in cold fusion"

Click the small photos to view them larger

Fall Harvest Roasted Vegetables with Hand Fed Baby Milk Veal and Orzo Porcini Stuffing

Poached Pear in Champagne with Gorgonzola, Almond Points and Dried Cranberries.  Served with a Vanilla Bean Infused, Poppy Seed Vinaigrette.

A holiday Gingerbread House, White Chocolate Snowman Cookies, Christmas Wreath cookies and Apple Slice cookies

The making and serving of an American Squash and Pumpkin soup with fresh Cranberry Port Wine Syrup Swizzle Reduction

Pumpkin Cheesecake with Sour Cream Sweet Topping, Burnt Sugar Crisp, Calvados Drenched Baby Apple and Hand Rolled Marzipan Pumpkins with Vines

Numerous Hor de Oeuvres, including Smoked Scottish Salmon on fresh made cracker, Heart shaped Dill Bread with Robin's Egg Boursin and Caviar,  The middle two are a hot Cheese and Raisin, Nut Fillo Dough Strudel appetizer.  The bottom row, two on the right, are round European crisps with a slivered Red Potato, Goat Cheese, Caviar, Caper and British Whortleberry.

A Pumpkin Cheesecake Torte with Gingersnap Butter crust!  Yummin in Tummin!  Also, please not the making of the Marzipan Pumpkins and vines.

A stacked Napoleon of braised Asparagus, Roasted Red Peppers, Sautéed Cepi's and Truffles with dueling sauces of Roasted Red Pepper and Green Onion.  A lightly salted Sweet Potato Mandolin chip sits up on top. 

Three-star dining on America's traditional Thanksgiving dinner.  White House Cran-relish with fresh Berries and Oranges, hot piped Sweet Potato mash, hand traced and baked Pie Dough leaf and roulade of Turkey with Southern style Cornbread dressing and Spinach leaf.

Continue on to page three (3) - coming soon

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