Stage Restaurant Amuse Wine Bar - Volledige Spijskaarte

rotating selection of local roasts from grok coffee

fried red potatoes, spicy mayo, tobiko, furikake, smoked paprika, katsuobushi

Island ahi, japanese hamachi big glory bay king salmon, shaved black truffle, smoked soy, crispy onion, smoked trout roe, lemon. Wine Pairing: laurent perrier 'la cuvée ' brut, champagne, france nv

rotating selection of flavors

romaine, garlic parmesan miso 'caesar ' dressing, bubu arare, parmesan, applewood bacon powder, grape tomato

spanish onion, feta, house made croutons, creamy red wine vinaigrette

torched big glory bay salmon sashimi, soy reduction, red radish kaiware salad, smoked trout roe, spicy ponzu

daily variety of scoops

tahitian vanilla bean ice cream, olive oil shortbread crust, lilikoi sorbet, strawberry balsamic coulis, fresh fruit

cinnamon oatmeal crumble, horchata ice cream, applewood smoked salted caramel sauce

black sesame ice cream, mixed berry compote, elderflower gelee

Gingerbread ice cream, salted caramel sauce, cookie butter powder. Wine Pairing: badia a coltibuono, vin santo del chianti classico, tuscany, italy 2010

lilikoi li hing mui sorbet, dehydrated strawberry, passionfruit banana mango foam

black chocolate crust, kona coffee ice cream, burnt hazelnut custard, manjari chocolate crunch, vanilla bean whipped cream, nutella powder

ube lavender cream, hawaiian honey crunch, blueberry elderflower compote

chocolate brownie, cookie butter powder, raspberry hibiscus coulis

kona coffee ice cream, candied cocoah nibs, mocha tuile, tahitian vanilla bean whipped cream

spanish marcona almond streusel, bananas fosters sauce, hawaiian honey ice cream

sauteed corn, shiitake, kabayaki, scallion puree

daily selection of treats

toasted house made french bread, garlic herb butter, mozzarella, parmesan

spiced pear, grand marnier, mango, pineapple, egg white

st. george 'nola coffee ', licor 43, tia maria 'dark ', reyka

cognac, ruby port, honey, egg white, chocolate shavings

maui pineapple compote, dijon cream, whole grain mustard, kabocha puree, pickled red cabbage

Choice of sous vide beef tenderloin -or- red wine braised certified angus beef short rib, with maine lobster tail, pan roasted diver scallop, hamakua ali 'i mushroom, asparagus, shiso bearnaise, kabocha puree. Wine Pairing: ridge 'estate chardonnay ' sant

torched kabayaki glazed mushroom, goat cheese, spanish onion, crispy garlic, white truffle essence, chili puree, arugula

torched island ahi, torched house spicy mayo, radish salad, tobiko, kabayaki, bubu arare

uni, smoked soy mustard, scallions, ali'i mushroom

shaved truffles, parmesan risotto, chives

butternut squash, applewood smoked bacon, ewa sweet corn, arugula

dijon herb crumble, apple cider reduction, brussels sprouts, macadamia nuts, kabocha puree

yukon potato puree, roasted garlic, demi glace, broccolini

parsnip puree, honey roasted island carrots, parsley salad

lemon mamaki, sencha, ceylon silver tips, or jasmine phoenix dragon pearls

spaghetti, mentaiko garlic cream, tobiko, crispy garlic, nori, basil, katsuobushi, arugula

garlic herb butter, cauliflower puree, demi glace, parmesan crisp, arugula, baguette

truffled kabayaki mushroom medley, crispy garlic, scallions

daily preparation of fresh catch

butternut squash puree, brussels sprouts, balsamic reduction

daily variety of flavors

fried corn fritters with spicy mayo, kabayaki, nori dust, pickled red onion

kabayaki, truffle, spicy mayo, katsuobushi

goat cheese, honey, quinoa, yuzu olive oil, arugula