Kamuela Provision Company announces a new dinner menu. Known for pairing unmatched sunset views with the Island of Hawai‘i’s bounty, chef Dayne Tanabe’s new menu takes fresh, seasonal ingredients of Hawai‘i and the Pacific in unexpected and exciting directions.
“We’re proud that a majority of the ingredients on our new menu continue to be locally-sourced, and when at all possible, sustainable and organic,” said Tanabe. “We’ve kept some of our fan favorites on the menu, but have added new dishes that offer diners a taste of place delivered at an elevated, fine dining level.”
Courtesy Photo
Some of the new dishes include starters like the Pork Belly Bao Bun where Kamuela Provision Company chefs braise pork belly in Kona Longboard Lager, stock and spices until tender—then serve in a deep-fried bao bun dressed with guava hoisin, pickled red onions, salted cucumber and green onions. For sides, chef Tanabe takes mashed potatoes to a new level with Smoked Truffle Pommes Puree. Yukon gold potatoes are smoked over local kiawe wood, then prepared French-style and finished with fresh-grated black truffles.
From Hawai‘i’s bountiful seas, the Deconstructed Mahi Lau Lau, is a refreshed take from the usual cream sauce preparation. For this dish, chef Tanabe serves fresh, grilled mahi mahi with Moloka‘i sweet potato gnocchi, a lomi Hāmākua tomato medley with taro leaf puree for an elevated, lighter take on the traditional Hawaiian plate. From the land, diners will be treated with the island flavors in chef Tanabe’s Roasted Pineapple Chipotle BBQ Glazed Beef Short Ribs. Inspired by Hawai‘i’s symbol of hospitality, Tanabe created this dish to highlight sweet caramelized pineapple flavors paired with the spice of chipotle and a savory 8 oz. short rib that is braised for three hours. The dish is served with fresh roasted Waimea corn salsa, asparagus tips, yuzu tofu puree and micro celery.
ARTICLE CONTINUES BELOW AD
ARTICLE CONTINUES BELOW AD
Already becoming a star on the menu, the Portobello Mushroom & Porcini Ravioli has great earthy flavors thanks to the ulu (breadfruit) used as the base instead of cream or butter. In addition to ulu cream, the ravioli is served with baby spinach, roasted Kula onions, alii oyster mushrooms, Hāmākua medley tomatoes and basil oil. For dessert, Chef Tanabe serves a Waimea Sweet Corn Mousse, which showcases the diverse flavors of this local crop. The sweet corn mousse balances savory notes of the corn husk meringue, husk powder and spiced corn brittle for a light, perfectly balanced end to the meal.
This comments section is a public community forum for the purpose of free expression. Although Big Island Now encourages respectful communication only, some content may be considered offensive. Please view at your own discretion. View Comments
