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Quick Bites: Mother’s Day 2013

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COMPILED BY NINA WU / nwu@staradvertiser.com

Petit filet for mom: Wolfgang’s Steakhouse is offering a three-course set menu for Mother’s Day from 11 a.m. to 10 p.m. Sunday.

The highlight is executive chef James Dono­hue’s Petit Filet au Poivre with garlic mashed potatoes. For appetizers, choose from jumbo lump crab cake, sizzling bacon Caesar salad or a Beverly Hills chopped salad.

Dessert is Junior’s cheesecake from New York with a jumbo strawberry.

The meal costs $59.95. Wolfgang’s Steakhouse is at the Royal Hawaiian Center, Building C, Level 3. Call 922-3600 or go to www.opentable.com.

Mother-daughter team: Chef Lee Anne Wong is preparing an “Everything I Learned I Learned from My Mother” brunch at Taste from 9:30 a.m. to 3:30 p.m. Sunday.

Both Wong and her mother will prepare the brunch, which offers an appetizer plate of Hawaii fruits with macadamia yogurt, house-made granola, smoked local fish and black-pepper cream cheese on a minibagel, plus crispy paiai with goat cheese and wildflower honey.

The main course is a choice of crispy pork belly or roasted local fish with sides.

Dessert is a crispy coconut French toast with bananas and Koloa rum sauce. A keiki menu is also available.

Cost for the meal at Taste, 667 Auahi St. in Kakaako, is $62 per person ($35 for keiki 11 and under). Reservations available at mamawongbrunch.eventbrite.com.

Mavro for moms: Chef Mavro is offering a special dessert — “lemongrass name­laka” (Japa­nese term for creamy texture) — during Mother’s Day weekend from today to Sunday.

The four-course menu includes a special asparagus dish, steamed day boat catch with ratatouille and Berkshire pork loin, along with the dessert.

The four-course menu is $85, with more options available.

Chef Mavro is at 1969 S. King St. in Moiliili; 944-4714, www.chefmavro.com.

Brunch and dinner: Hiroshi Eurasion Tapas is offering both a Mother’s Day brunch and dinner Sunday.

Brunch, offered from 10:30 a.m. to 1 p.m., includes an appetizer of chilled seafood salad and main course choice of sautéed monchong ($39), pan-roasted shrimp ($37) or brie cheese-torched Kua­hiwi Ranch beef meatloaf ($36). Dessert is a caramel panna cotta with fresh fruit.

Dinner from 5:30 to 9 p.m. is more elaborate — a four-course menu starting with chilled lobster salad, followed by steamed New Zealand tai snapper, then choices of sous vide New York steak with teriyaki butter sauce ($58), sautéed monchong with bubu­arare, takana rice and sai­kyo miso kim chee sauce ($56), pan-roasted shrimp with sansho peppercorn-scallion ragout, shrimp beurre blanc and fettuccine ($58), or pan-roasted mahimahi with tomato ogo lomi, homemade fuku­jin­suke and takuan with cauliflower bacon sauce ($55). Dessert is a duo of brulées.

Hiroshi is at Waterfront Plaza, 500 Ala Moana Blvd., www.hiroshihawaii.com. For reservations, call 533-4476 or email svilliers@dkrestaurants.com.


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