Menu focuses on ocean/farm-to-table concept comprised of 100% Hawaiian ingredients
Hawaii, Lana’i, Lodge at Koele, U.S.A. – 2012-12-10 — /travelprnews.com/ — The Dining Room, the acclaimed restaurant at Four Seasons Resort Lanai, The Lodge at Koele, introduces its new menu, which features rustic Hawaiian cuisine with a farm-to-table and ocean-to-table concept. The menu is comprised of 100 percent local and sustainable ingredients found throughout the Hawaiian Islands.
Executive Sous Chef Junior Ulep created the new menu with inspirations from his long-time home of Lanai, commitment in support of local farmers and fishers, and his passion for creating exceptional and flavourful cuisine.
“This menu is one that truly reflects the look, feel and flavours of not just The Lodge, but the flavours of Hawaii,” says Chef Junior Ulep. “The rich tradition of extraordinary dining experiences here is now heading to an even higher level with our sustainable and seasonal concept.”
A spectacular three-course tasting menu is offered, along with an optional wine pairing. The tasting menu will change every couple of weeks, based on availability of the freshest and most seasonal ingredients.
The a la carte menu features appetizers such as Big Island beet terrine, Kona lobster ceviche and North Shore sweet corn bisque. Main courses include Kahua grass-fed tenderloin, Hawaiian snapper, North Kohala lamb loin, and kampachi. Desserts include pineapple crème brulee and gianduja Waialua chocolate tart.
Hotel Press Contact
Michelle Edwards
Director of Public Relations
600 Iwilei Road, Suite 500
Honolulu, Hawaii, U.S.A. 96817
Email Michelle Edwards
T. 1 (808) 275-2157
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Chef Junior Ulep adds the finishing touches to his dish.