Alan Wong's Restaurant - Permanently Closed

Menu Tasting

Prix Fixe Dinner: $75 per Person; with Wine Pairings: $115 per Person

First Course

Choice of:

• Chef's Soup of the Day

• Soup and Sandwich

  Chilled Tomato Soup, Grilled Foie Gras, Kalua Pig, Mozzarella Cheese Sandwich. Wine Pairing: Veuve Fourny et Fils, "Alan Wong's" Blanc de Blancs, Premier Cru, Brut, NV, France

• Kawamata Farms Whole Tomato Salad

  Cucumber, Li Hing Mui Ume Vinaigrette. Wine Pairing: Riesling, "Alan Wong's", Gunderloch, Rheinhessen, Germany, 2010

• Otsuji Farms Romaine Kalua Pig Salad

  Wine Pairing: Albariño, Pazo Barrantes, Rías Baixas, Spain, 2018

• Shrimp and Pork Hash Won Tons

  Truffle Butter Nage, Parmesan Cheese. Wine Pairing: Chardonnay, Landmark, "Overlook", Sonoma County, California, 2018

Second Course

Choice of:

• Ginger Crusted Fish of the Day

  Miso Sesame Vinaigrette, Mushroom, Kahuku Corn. Wine Pairing: Riesling, "Alan Wong's", Gunderloch, Rheinhessen, Germany, 2010

• Miso Marinated Butterfish

  Pickled Ginger. Wine Pairing: Riesling, "Alan Wong's", Gunderloch, Rheinhessen, Germany, 2010

• New Zealand King Salmon Ochazuke Risotto

  Ikura Tsukemono Relish, Bubu Arare, Green Tea. Wine Pairing: ASAO, "Alan Wong's", Junmai Daiginjo, Miyagi, Japan

• Kauai Shrimp, Clams & Fish in Soupe de Poisson Broth

  Wine Pairing: Rose, Chateau Miraval, "Cotes de Provence", Provence, France, 2018

Third Course

Choice of:

• Twice Cooked Short Rib, Soy Braised and Grilled "Kalbi" Style

  Gingered Shrimp, Kochu Jang Sauce. Wine Pairing: Gamay Noir, Chateau Thivin, Cote de Brouilly, Beaujolais, France, 2018

• Pork Tenderloin Katsu

  Miso Vincotto Sauce, Shredded Cabbage. Wine Pairing: Zinfandel, "Alan Wong's", Neyers, Borden Ranch, California, 2018

• Harris Ranch Prime New York Steak 10 oz

  Mushrooms, Peppercorn Sauce ($10 Supplemental Charge). Wine Pairing: Cabernet Sauvignon, Tournesol, "Proprietor's Blend", Napa Valley, California, 2012

Dessert

Choice of:

• Coconut Ginger Tapioca

  Haupia Sorbet, Frozen Pineapple Slush, Compressed Mint Watermelon. Wine Pairing: Moscato d'Asti, Rinaldi, "Bug Juice", Piedmont, Italy, 2018

• Chocolate Rush

  Chocolate Pudding, Chilled Chocolate Latte, Rum Sabayon, Italian Meringue, Chocolate Crunch Bar, Mudslide Cookie. Wine Pairing: Porto, Smith Woodhouse, Late Bottled Vintage, Portugal, 2008

• Okinawan Purple Sweet Potato Cheesecake

  Haupia Whipped Cream. Wine Pairing: Kracher, "Auslese Cuvee", Burgenland, Austria, 2011