Wine Club
Presented every Tuesday by local wine distributors and Brasserie Du Vin. Each week a different selection of wine featured. Served with an artisan cheese plate. $20 per person (plus tax and gratuity). Other popular appetizers available to Wine Club guests at half-off happy hour prices. Seating is limited. Call early to make your reservation.
Tasting starts at 6:00 p.m.
Wine Dinners
Join us for one of this month's intimate wine dinners. Menus designed by Chef Scott Nelson and wine selection by wine steward Tiana Kahakauwila.
$49 (plus tax and gratuity). No menu substitutions. Seating starts 6:00 p.m.
Seating is limited and reservations required. Call 808.545.1115 for more information and to make your reservation.
Presented every Tuesday by local wine distributors and Brasserie Du Vin. Each week a different selection of wine featured. Served with an artisan cheese plate. $20 per person (plus tax and gratuity). Other popular appetizers available to Wine Club guests at half-off happy hour prices. Seating is limited. Call early to make your reservation.
Tasting starts at 6:00 p.m.
Wine Dinners
Join us for one of this month's intimate wine dinners. Menus designed by Chef Scott Nelson and wine selection by wine steward Tiana Kahakauwila.
$49 (plus tax and gratuity). No menu substitutions. Seating starts 6:00 p.m.
Seating is limited and reservations required. Call 808.545.1115 for more information and to make your reservation.
July 20
Salt & Sass: Featuring Artisanal Salts and French Wines
Himalayan Salt-Crusted Tai Snapper and Marinated Fennel and Oranges
Paired with Nicolas Feuillatte Brut NV, Champagne
Roasted Bone Marrow Kona Sea Salt and a Parsley-Tomato Salad
Paired with Lassegue St. Emilion Grand Cru 2006, Bordeaux
Flourless Chocolate Torte with Caramel and Molokai Sea Salt
Paired with Chateau Lafaurie Peyraguey Sauternes 1998, Bordeaux
July 27
A Touch of Thai
Spicy Seafood Soup with Prawns, Fish and Mushrooms
Paired with Huber "Hugo" Gruner Veltliner 2007, Traisen River, Austria
Satay Chicken Skewers Served with a Cucumber Salad and Peanut Sauce
Paired with Dirler Gewurtztraminer 2005, Alsace, France
Steamed Custard in Nectarines with a Papaya Sauce
Paired with Maximin Grunhauser Spatlese Riesling 2003,
Mosel-Saar-Rwar, Germany
