Bookmark and Share Email this page Email Print this page Print Feed Feed
Wednesday, December 19, 2012

More Christmas Eve and Christmas Day dinner options in Honolulu

More Christmas Eve and Christmas Day dinner options in Honolulu

Onaga carpaccio, part of Bernini's Christmas dinner

Courtesy of Bernini

Still haven't made reservations for Christmas? Here are some late additions to a previous post on Christmas brunch and dinner options:

There's not a lot traditional about Bernini's Christmas dinner menu, but that could be the delicious appeal. Five courses start with a cucumber soup topped with steamed abalone and an onaga carpaccio stuffed with marinated eggplant and dressed with bottarga. For the primo piatto, choose from blue crab linguine in a tomato cream sauce or a turkey ragu risotto finished with truffle oil. The meat course is chicken wrapped in Savoy cabbage and topped with sautéed foie gras. For dessert: strawberry and champagne gelee set on a white chocolate mousse.
$85, menu offered 12/23 through 12/25, 591-8400

On Christmas Eve, BLT Steak serves a decadent three course prix fixe. To start: a choice of roasted, split bone marrow or a poached lobster tail. For entrees, options include a beef filet Rossini, topped with seared foie gras or a braised lamb shank. For sides, go with the braised oxtail risotto, but for dessert, you're on your own in the face of eggnog bread pudding, cranberry sorbet in a candy cane meringue basket, and chocolate mousse options.
$75, 683-7440

Among the restaurants at Hilton Hawaiian Village, Tropics Bar and Grill offers oceanfront dining and a four course menu ($68) that begins with a Hamakua mushroom bisque and shrimp ceviche and includes seared kampachi or rib eye steak as an entree. At Bali Steak and Seafood, a four course prix fixe ($80) offers even more swank entree choices, including filet mignon, prime rib or Volcano Island honey sesame glazed goose.
Tropics Bar and Grill, 949-4321; Bali Steak and Seafood, 941-2254

Posted on Wednesday, December 19, 2012 in Permalink

Have Feedback? Suggestions? Email us!

About This Column

From five-star restaurants to hidden holes-in-the-wall, Biting Commentary will let you know what’s hot and what’s not. Find out the latest restaurant news—who’s opening, who’s closing, which chef is moving on, where the great special dinners are. Discover the best menu items, fabulous wines, stunning cocktails, hand-crafted beers. Be the first to hear about upcoming food events and festivals.

Food editor Martha Cheng graduated from Wellesley College with degrees in Computer Science and English. She's a former line cook, food truck owner, Peace Corps volunteer and Google techie. Follow her on Twitter @marthacheng.


Enter your email address