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This time around we've got three completely new dishes available just for our VIPs. Let us know if you really dig the dishes because they could become regular items in the future. You guys get to be gatekeepers!
We do request that you make a reservation in advance and please note on the reservation if you'll be ordering the LauLau Wellington. It's a bit time intensive to make and we want to make sure we're prepared for you.
For an appetizer we've got a fun Seared Salmon Poke. We take a large chunk of Ora King Salmon, marinate it overnight in our zesty koji sauce, torch it hard on one side, and plate it with a traditional poke-style relish (pico de poke?!) that includes Ogo (Hawaiian seaweed harvested from Monterey Bay), sweet onion and Inamona (ground, roasted kukui nut).
We've got a hearty little Farro salad; Umami-infused Farro, Ogo, Sliced Cherry Tomatoes, and Scallions all tossed in a lemon-sesame vinaigrette.
And finally, we're proud to announce the culmination of a lot of dreaming, brainstorming and testing: A LauLau Wellington. LuaLau is a traditional Hawaiian dish where pork is cooked wrapped in Luau (taro leaf- it's where Hawaiian feasts get their name), and then further wrapped in Ti Leaf and steam cooked (traditionally underground, but nowadays mostly in the oven). We've had it on a special menu once. Once. It's super tasty, but not the prettiest dish by SF standards and we've been trying to come up with a better presentation approach since before we opened! Enter the Wellington! We slow cook the pork, hard cook the Luau separately with pork trimmings, combine the cooked Luau with a duxelle and then wrap it all in a puff pastry. It's realllly good and quite pretty. We're very pleased with ourselves and can't wait for you to try it!
Happy Holidays and
Thank you so much for being a part of our VIP Club!
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