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Quick Bites: BLT, Alan Wong’s, Du Vin, Hiroshi
COMPILED BY NINA WU / NWU@STARADVERTISER.COM
BLT New Year’s Eve: Chef Johan Svensson is offering a New Year’s Eve prix-fixe menu of seafood and ribs at BLT Steak Waikiki.
Starters include New Zealand salmon sashimi with sea urchin, smoked avocado cream and caviar or braised beef short ribs with seared foie gras and persimmon marmalade.
Main dishes include seared scallops with roasted macadamia or Kulana Ribeye with grilled tomato jam and garlic confit. For sides, order duck confit hash or Okinawan sweet potato puree.
Dessert is a S’more baked alaska with graham cracker ice cream or raspberry and lychee champagne gelee.
Cost is $95 per person. BLT Steak is at the Trump International Hotel, 223 Saratoga Road. Call 683-7440.
Alan Wong’s NYE: Alan Wong’s Honolulu is ushering in the new year with a New Year’s Eve menu that celebrates the best of the year.
The amuse bouche is called “An Ode to James Beard,” composed of loukaniko (Greek word for sausage) with Chinese five-spice Greek yogurt, followed by “Chicken Adobo” a la Bocuse by Next Generation chef de partie Sonny Acosta Jr.
Next, enjoy the Hawaiian Food and Wine Festival “Seafood Salad” made up of ahi, uni, opihi, scallop, shiso and chili vinegar, followed by Alan Wong’s Amasia crab and shrimp, Blackberry Farm’s onaga with kim chee curry sauce and Maui Cattle Co.’s New York strip loin.
Cost is $125 per person ($200 with wine pairings) for dinner, served from 4:30 to 10 p.m. at Alan Wong’s Honolulu, 1857 S. King St., third floor. Call 949-2526.
Du Vin’s NYE: Char Marco Elder created a festive, four-course dinner inspired by the flavors of France for New Year’s Eve at Brasserie Du Vin.
Start the evening with oyster and caviar shooters with a fresh lilikoi and Manoa honey mignonette, followed by ahi tartar on a Kahuku corn pancake with avocado, capers, chives and lemon aioli or smoked duck breast with baby arugula and a mango gastrique.
The third course is a Shinsato pork shoulder braised in a mushroom burgundy broth over pommes duchesses (potatoes) or poached lobster tail over a risotto Provencal and saffron hollandaise.
Dessert is a ginger and lemon verbena creme brulee with chocolate-orange truffle cake.
Cost is $60 per person. Call 545-1115 or visit www.brasserieduvin.com.
Hiroshi’s NYE: Start off your New Year’s Eve dinner with a glass of sparkling wine at Hiroshi Eurasion Tapas, followed by the chef-caught poke of the day.
The second course is lump crab cake with cilantro, orzo and kim chee lemongrass sauce, followed by pan-roasted Chilean sea bass.
For the main course, choose from sous vide of New York steak ($59) or a “Surf, Turf & Sea” combo of sous vide steak, butter broiled lobster tail and panko seared mahimahi ($75).
Dessert is a caramel chocolate quinoa crunch bar and milky panna cotta.
The regular menu also will be available. Call 533-4476 or email Sara at email@example.com.
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