Hawaii Easter Specials

March 30, 2010

Shaun Chillingworth, Marketing Director,

Image: courtesy of Hau tree lanai

Here is our compilation of some of the special brunch and dinner menus you can find at the following Hale Aina Award-winning Hawaii restaurants to help you and your family celebrate Easter on Sunday, April 4, 2010.

You’ll find listing specials for the following restaurants:

Check back for more updates as they are received, though make sure to make your reservations soon before they are sold out.

A look at the beautiful setting (above) A selection of pastries (below) from Beachhouse at the Moana. Photos courtesy of Beachhouse at the Moana

Beachhouse at the Moana chef de cuisine, Rodney Uyehara, has created an exceptional Easter Sunday brunch buffet to match it’s beautiful oceanfront setting. The brunch buffet will be served from 9 a.m. to 1:30 p.m. on April 4^th, 2010.

Brunch

The Easter Sunday brunch buffet menu will include:

Cold Entrees

International Artisanal and Domestic Cheeses served with Lavosh, Crackers & Sweet Butter; An Array of Cold Served Platters including Ahi ‘Maguro’ Sashimi with Shoyu Mustard, Steamed Shrimp in their Shell, Sliced Tako Poke and Ahi Poke with Ogo Seaweed, Wild Atlantic Salmon with a Light Beechwood Smoke, Mini Bagels, Sour Cream, Capers and Sweet Texas Onions, Assorted Maki, Inari & Nigiri Sushi served with Japanese Horseradish & Soy Sauce

A Selection of Salads

Baby Romaine Caesar Salad with White Anchovies, Shaved Pacific Parmesan and Foccocia Garlic Croutons,
Gingered Free Range Chicken, Lychee, Bok Choy & Won Ton Strips, Hamakua Tomato, Buffala Mozzarella Pearls and Basil Threads, Petals of Spinach with Point Reyes Cheese and Pignolis
Roasted ‘Kunia’ Pepper Salad with Hau’ulu Pencil Asparagus
Spiced Melon Balls & Prosciutto ham with Minted ‘Big Island’ Honey
Fingerling Potato Salad with Slow Roasted Garlic, Olives snipped Chives
Grecian Button Mushrooms, Grape Tomatoes & Golden Peppers

Soup of the Day – Roasted Kahuku Corn & Shrimp Chowder

An Assortment of Freshly Baked Bread Rolls and Hot Cross Buns

Carving Station

Slow Roasted Hawaiian Salted Prime Rib of Beef with Horseradish Cream and Rosemary Pan Jus
Roast Loin of Pork with a Pinwheel of Spinach and Portabella Mushroom & Tri Peppercorn Demi
Roast Rack of Lamb Provencale with a Garlic, Lemon & Fresh Herbed Crust, Minted Pomegranate Reduction

Hot Entrees

Flash-Grilled Atlantic Salmon Filet with Okinawan Sweet Potato Corn Succotash & Yuzu Kosho Ginger Nage
Shrimp and Twice Roasted Garlic in a Lemon Thyme Ravioli, Bell Pepper Confetti & Tomato Basil Coulis
Thai Style Seafood Curry with Rock Shrimp, Hudson Bay Scallops & Manilla Clams
Roast Duck with Hamakua Coast Mushroom Risotto, and Ginger Cointreau Spiked Orange Jus
Herbed Scalloped Potatoes Au Gratin with Aged Gruyere Cheese
Cheese Blintzes with Tahitian Vanilla Sauce
Eggs Benedict with Canadian Bacon & ‘Ka’au’ Orange Hollandaise Sauce
Fluffy Scrambled Eggs
Crispy Applewood Smoked Bacon & Portuguese Sausage
Medley of Fresh Spring Vegetables
Jasmine Scented Rice

Desserts

An Easter Basket of Desserts including, Caramelized Chocolate Macadamia Nut Tart, ‘Heavenly’ Japanese Cheese Cake with Assorted Fruit toppings, Italian Lemon Tart, Dutch Apple Tart, Coconut Chiffon Cake, Black Forest Cake, Chocolate and Strawberry Mousses, Tiramisu, Haupia Torte, Fresh Fruit Tart, Macadamia Nut Cream Tart, Sacher Torte, Raspberry Mousse Cake, Chocolate Whipped Tart, Green Tea & Azuki Bean Roll, Dino’s Apple Banana Bread Pudding with Kahlua Vanilla Sauce and an Array of French Pastries.

Seasonal Fruits including Melons & Pineapple

Price for adults is $68 per person, or $80 per person including champagne. Children ages 5 – 12 are $34 each.

Dinner

In addition to the brunch specials, the Beachhouse at the Moana chef de cuisine Rodney Uyehara has created a special one-night only menu for Easter. These selections will be available in addition to the a la carte menu and include:

Yuzu Kosho Diver Scallop
Potato crusted scallop, citrus herb buerre blanc, Nalo greens
Hamakua Mushrooms and Escargot
Golden puff pastry, truffle cream, sweet garlic
Kona Abalone Rock a “Braddah”
Cream of sorrel, applewood bacon, wasabi hollandaise
Roasted leg of lamb
Curried cous cous stuffed cabbage, Kahuku eggplant, tempura, natural sauce
Duck kula’orange
Sauteed duck breast, foie gras,saffron rice pilaf, asparagus
Seafood paella
Kahuku prawns, lobster, king crab, clams, mussels, calamari, fish, andouille sausage, cumin chicken, saffron fried rice

Prices vary per menu item.

For reservations or more information on either brunch or dinner options, please call the Dining Reservations Center at (808) 921-4600 or email trdc.waikiki@sheraton.com.

Hawaii Easter Specials continues…

Chef Ryan Loo serves up Easter dinner. Photo: courtesy of Twist at Hanohano

Over at Twist at Hanohano, chef Ryan Loo is creating a special four-course Easter dinner for friends and family to gather and enjoy.

The Easter menu will be served from 5:30 to 9:30 p.m. on Sunday, April 4.

First course
Chilled Waialua asparagus and kona crab soup
Tarragon oil, kahuku corn, osetra caviar

wine pairing: riff pinot grigio, italy
executive wine pairing: chalk hill sauvignon blanc, russian river

Second course
Crispy baby artichokes and hamakua tomatoes
Bacon anchovy emulsion, shaved parmesan cheese

wine pairing: parducci chardonnay, mendocino county
executive wine pairing: sequoia grove chardonnay, napa valley

Third course
Wild mushroom crusted big island red veal
Kona Lobster stuffed zucchini blossoms, truffled fava beans, red onion marmalade

wine pairing: paul dolan cabernet sauvignon, mendocino county
executive wine pairing: mt. veeder cabernet sauvignon, napa valley

Fourth course
Grande Marnier drunken cherry and mac nut clafouti
Maui goat cheese and myer lemon custard, 50 year balsamic

wine pairing: eroica riesling, columbia valley
executive wine pairing: vin de glaciere late harvest riesling, selenium valley

The Easter menu is available for $95, $120 with wine pairings or $145 with an executive wine pairing (plus tax and gratuity).

For reservations or more information, please call the dining desk at 808-921-4600 or send an e-mail to tdrc.hawaii@starwoodhotels.com. Complimentary valet parking and validated self-parking for four hours will be available at Sheraton Waikiki.

A symphony of desserts. Photo: courtesy of 3660 On the Rise

3660 On The Rise will be hosting an Easter Brunch Buffet from 9:30 a.m. – 1 p.m.

Menu highlights include a salad bar, Peel & Eat Shrimp, Omelet Station, Caesar Salad Station with Chicken & Bay Shrimp, Eggs Benedict, a selection of breakfast meats, Furikake Crusted Salmon in a Dashi Butter Suace, Shichimi Seared Chicken in a Soy Citrus Sauce, Roast Pork with Mushroom Gravy and an array of desserts.

There will also be carving stations featuring a Roast Leg of Lamb and Prime Rib of Beef.

The buffet is available for $37.00 (adults) and $16.00 (children 3 – 10). 3660 will be closed for dinner.

For reservations, call (808)737-1177 or visist 3660.com for more information.

At the Hawaii Prince Hotel, both Prince Court and Hakone will be offering special Easter themed buffet options.

Enjoy a Vietnamese pho station at both brunch and dinner buffets. Photo: courtesy of Prince Court

Prince Court will host both a Brunch Buffet from 9 a.m. to 2 p.m. and a Dinner Buffet from 5 p.m. to 9:30 p.m.

The Brunch Buffet will include your traditional selection of breakfast items – pastries, meats, eggs benedict, omelet and waffle stations. It will also feature a dim sum station and a variety of salads and appetizers.

The Dinner Buffet highlights include Shabu Shabu with Condiments, Shrimp & Vegetable Tempura and a number of Seafood Temptations including sauteed shrimp and scallop scampi and steamed clams with white wine, shallots and leeks.

Both buffets will feature a Vietnamese pho station with thinly sliced beef or shredded chicken, Thai BBQ chicken with peanut sauce, steamed crab legs, roast pork and kalua pig stations, prime rib carving station and a selection of desserts.

Enjoy a variety of nigiri sushi at Hakone. Photo: courtesy of the Hawaii Prince Hotel

Hakone will feature a dinner buffet from 5:30 p.m. to 9:30 p.m. featuring a variety of nigiri and temaki sushi, beef shabu shabu, shrimp and vegetable tempura and their own prime rib carving station.

Chef Shimoyama will feature three Weekly Specials at the buffet as well.

* View the Menu

All three buffets are available for $50.00/Adults and $25.00 Children (6-10) plus tax and gratuity.

For reservations, call the Hawaii Prince Hotel’s dining reservations line at 808-944-4494.

Hawaii Easter Specials continues…

Big City Diner’s Easter promotion will focus on the kids. Bring them in to any location from now until Easter and you can enter to win one of five of "The World’s Largest Easter Bunnies.

The four foot stuffed bunny includes a basket full of toys or a party package to Jungle River Mini Golf at Pearlridge Shopping Center. The party package includes a round of mini golf, a regular hot dog and 16 oz. soft drink for 10 people.

Plus, you’ll receive a free round of golf (18 Holes) at Jungle River with the purchase of any keiki entrée!

For more information, call one of Big City Diner’s five O‘ahu locations:

KAIMUKI – (808) 738-8855
KAILUA- (808) 263-8880
WARD ENTERTAINMENT CENTER – (808) 591-8891
WAIPIO – (808) 678-8868
PEARLRIDGE – (808) 487-8188

Photo: courtesy of The Willows.

The Willows will host a special menu for Easter brunch. The menu will include a variety of cold items, brunch items, desserts and a carving station with prime rib, ham, lamb chops and a made to order omelet station.

The Easter Bunny will be at The Willows during the brunch and will be hosting an egg hunt two times during the day – the first at 11 a.m. and the second time at 1 p.m. The bunny will also be passing out candy to all the keiki who are at the restaurant.

Cold items for the brunch will include Tossed Greens, Antipasto Pasta Salad, Caesar Salad, Ahi Poke with Maui Onions, Kim Chee Tako Poke, Nu Potato and Fresh Dill Salad, Thai style Shrimp and Long Rice Salad, Chilled Snow Crab Legs and Fresh Sashimi of the Day.

Brunch items include Blue Crab & Lobster Seafood Chowder, Spicy Portuguese Sausage & Bacon Fried Rice, Steamed Garden Vegetables with garlic herb butter, Garlic Country Potatoes with Cheddar Cheese, Warm French Toast, Crispy Bacon, Purity Portuguese Sausage, Honey Pit Ham with Red Eye Gravy and Eggs Benedict with Sauteed Spinach & Peppered Demi-Glace.

The carving and action stations will include Made-to-Order Omelets with condiments, Oven roasted Lamb Chops with Mint Jelly & Balsamic Reduction and Rosemary crusted prime rib w/Au Jus.

Desserts include Fresh Strawberries, Coconut Haupia Cake, Chocolate Mint Pave, Cinnamon & Caramel Flan, Strawberry & Cream Panna Cotta, Coconut & Pineapple Bread Pudding and Chocolate & Vanilla Soft Serve Ice Cream.

The cost for the buffet is $39.95 and will only be available for Easter brunch, which is served between 10 a.m. and 2:30 p.m. on April 4^th.

For more information, please visit www.willowshawaii.com or call (808) 952-9200 for reservations.

Hawaii Easter Specials continues…

Hiroshi Eurasian Tapas will offer a prix fixe four-course Easter Brunch from 10:30 a.m. – 1:30 p.m. The cost of the menu will be determined by your main course choice (either $25 or $27).

Here’s a look at the menu:

First Course
Pepper Seared Ahi
lump crab salad, cilantro, Kahuku avocado, pasta with foie gras ponzu demi

Second Course
Kona Cold Lobster Cake
Hauula tomato concasse, orzo salad with tarragon broth

Main Course
Shrimp Mousse Steamed Chef Caught Mahimahi (menu cost would be $27)
Big Island ginger, Island vegetables stir fry & truffled soy sauce, steamed white rice

Braised Maui Cattle Short Rib “Milanese” (menu cost would be $25)
Kabocha mash, seasonal vegetables, sunny side egg, parmesan cheese & white truffle oil, natural jus

Sweet Course
Chocolate Chantilly Crepe Roll
Fresh fruits, Kuni Maru Farm’s macadamia nuts & dolce de lecce ice cream

For reservations please call 808-533-4476 or email Nicole at nmadosik@dkrestaurants.com.

Dim Sum selection.
Photo: courtesy of Hee Hing.

Hee Hing Restaurant will feature both an Easter Sunday Brunch and dinner buffet.

Brunch will be served from 9 a.m. to 2 p.m. It features an International assortment of salads, ahi poke and Hawaiian Luau. A Hong Kong Dim Sum Bar including Spring Rolls, Char Siu Manapua and more. Also enjoy entree selections like Roast Leg of Lamb, Roast Beef Carving, Roast Pork, Pepper Salt Shrimp, Szechuan Eggplant and more. For desserts choose from fresh Baked Custard Pie, cakes, almond float and more.

The cost is $22 for Adults, $21 Seniors and $11 for keikis 4 to 12.

Dinner will be available from 4 p.m. to 9 p.m. and in addition to the items found at the brunch you can find Baked Ham, Prime Rib Carving, Steamed Crab Legs, Mongolian Beef, Seafood Black Bean, pumpkin pie and other suprises.

The dinner buffet cost is $25.95 Adults, $24.95 Seniors and $12.95 keikis 4 to 12.

Hee Hing will also feature a special Easter Sunday Set Menu for a large group. It includes: Chinatown Roast Meat Platter, Imperial Scallop Soup, Maine Lobster on Lo Mein, Pot Roast Chicken, Braised Boneless Beef Shortribs, Peipa Tofu on Spinach, Sweet and Sour Whole Fish, Steamed Rice and Mango Tapioca. It’s served for $259.50 for a table of ten.

For more information or for reservations, call (808) 735-5544.

Hawaii Easter Specials continues…

Hau Tree Lanai at the New Otani Kaimana Beach Hotel will feature an Easter Brunch from 10 a.m. to 2 p.m. offering a beautiful setting to celebrate with your friends, family and loved ones.

Enjoy an award-winning outdoor setting to celebrate your Easter. Photos: courtesy of Hau Tree Lanai.

Assorted Danish

Muffins, Danish Pastries
Breakfast Breads

Salad Station

Salmon Tofu Salad
Hawaiian Egg Salad
Roasted Potato Salad
Roasted Bell Pepper & Asparagus
Mixed Island Greens with Dressings
Char Grilled Portabella Mushrooms
Grilled EggplantBuffolla Cheese Salad

Fresh Seafood Selection

Tako Poke
Fresh Fish Poke
Assorted Sushi Platter
Poached Shrimp Cocktail
New Zealand Mussel Poke
Smoked Fish Platters, Rainbow Trout, Peppered Smoked Mackerel, and Norwegian Salmon

Hot Entree Station

Nishime
Eggs Benedict Kaimana
Macadamia Nut Coconut French-Toast
Steamed Snow Crab Legs with Pernod Butter
Bacon, Links Sausage & Portuguese Sausage
Herb Roasted Chicken with Lemon Caper Supreme Sauce
Spinach Crab Crusted Salmon with Braised Fennel Cream Sauce
Herb Roasted Rack of Lamb with Wild Mushroom Provencal Sauce

Pasta Station (Choice of Tomato or Cream Sauce)

Seafood Penne Pasta
Clams Linguine

Starch

Garlic Herb Roasted Fingerling Potatoes,
Steamed Tamaki Gold Rice, and Breakfast
Potatoes

Dessert and Fruit Station

Petite Fours
Assorted Fresh Fruits
Chocolate Dip Strawberries
Assortment of Cakes and Pies

The buffet will also feature a Carving Station with Pineapple Raisin Honey Mustard Glazed Ham and Carved Slow Roasted All Natural Harris Ranch Prime Rib with Au Jus as well as a Made to Order Omelet Station with a Variety of Seafood, Meat and Fresh Vegetables.

Assorted juices (guava, pineapple, orange) also included.

The cost of the buffet is $39 Adult & $19 Children(5-12 yrs.)

For reservations, call (808) 921-7066.

Formaggio Grill in Kailua will have a special all-you-can-eat buffet featuring some of the restaurant’s favorites.

Choose from:

Carved Steamship Beef
Omletes made to Order
Crabcake Egg Benedicts
Frittatas
Salmon Lox
Pancakes & More

The Easter Brunch will take place from 10 a.m. to 1 p.m. and is available for $29.99 for adults and $12.99 for kids under 12.

Call 808-263-2633 for reservations.

Hawaii Easter Specials continues…

Chef Goran Streng. Photo: courtesy of Tango Contemporary Cafe

Tango Contemporary Cafe will feature a special brunch menu to celebrate the occassion. Chef Goran Streng has put together a delicious menu of breakfast favorites or lunch entrees for you to choose from. All items will come with hot cross buns to put a sweet treat on your plate for the Easter occassion.

The brunch will be available from 8 a.m. to 2 p.m. Menu highlights include a slow roast prime rib, beef stroganoff and kobe pastrami, which are all special items that are featured just for the day.

Breakfast features include (menu prices included):

Crab Hash Benedict – $16.95
Crab Hash on English Muffin, Hollandaise Sauce
Traditional Eggs Benedict – $14.50
Canadian Bacon, English Muffin, Hollandaise Sauce
Smoked Salmon Benedict – $15.50
Smoked Salmon on English Muffin, Hollandaise Sauce
Spinach Swiss and Grilled Vegetable Quiche – $14.50
Baby Mixed Greens
Country Style Corned Beef Hash With Two Eggs “Any Style” – $15.50
Daily Potato
“Pytt I Panna” Swedish Style Potato, Ham and Sausage Hash – $14.50
Chef recommends Sunny Side Eggs……
Finnish Style Pancake – $12.00
Strawberry Compote and Whipped Cream

All Breakfast Features will be served with a fresh fruit plate and hot cross buns.

A Tasting portion of the Duck Confit was served at last year’s HRA Hall of Fame Dinner. Photo: Delography

Entree Features include:

Pacific King Salmon Coulibiac – $19.50
Dill Hollandaise
Big Island Kobe Pastrami Sandwich on Rye Bread, with Sauer Kraut and Swiss Cheese – $17.50
Beef Stroganoff – $18.50
Mushrooms and Confit Pearl Onion
Scallops and Jumbo Shrimp in Lobster Cream 17.50
Seasoned Brown Rice
Hamakua Mushroom Risotto – $17.50
Garlic Shrimp or Grilled Chicken
Lobster and Goat Cheese Ravioli – $17.50
Lobster Sauce and Pesto
Duck Leg Confit – $17.50
Mashed Potato and Asian Slaw, Foie Gras Demi Glace
Hawaiian Salt and Herb Crusted Prime Rib of Beef – $22.50
Mashed Potato, Horseradish and Au Jus

All entree choices include your choice of lobster bisque or salad and hot cross buns.

Also enjoy a selection of desserts and special beverages including Bloody Marys and Mimosas, available on the brunch menu.

Tango will serve it’s normal dinner menu that evening.

Reservations are highly recommended and can be made by calling 808-593-7288 .

The Dining Room. Photo: courtesy of Wolfgang’s Steakhouse

The Petit Filet. Photo: courtesy of Wolfgang’s Steakhouse

Wolfgang’s Steakhouse by Wolfgang Zwiener will celebrate Easter with a special pre-fixe menu for brunch on Sunday, April 4th.

“We look forward to seeing old and new friends this Easter,” said Bill Nickerson, General Manager. “We are honored that both kama‘aina and visitors have made Wolfgang’s Steakhouse their tradition for holidays throughout the year!”

The special brunch menu is offered for $35 per person and includes your choice of:

BRUNCH COCKTAIL

Champagne
Mimosa
Bloody Mary
or
Bellini

APPETIZER

Soup of the day
Chopped Salad
Caesar Salad
or
Melon & Berries

ENTRÉE

Wolfgang’s Eggs Benedict
French Toast
Omelette
Classic Sirloin Burger
Rigatoni Bolognese
or
Petit Filet Mignon* (for an additional $10)
Au Poivre or Mushroom Sauce

BEVERAGE

Coffee
DeCaf
or
Tea

The regular brunch and dinner menus will also be available.

Wolfgang’s Steakhouse will be open on Easter from 11:00 a.m. to 10:30 p.m. Receive a free 3 hours validated parking at Royal Hawaiian Center when you dine at Wolfgang’s Steakhouse.

Reservations are highly recommended, but walk-ins are welcome on space available basis. For reservations, please call 808-922-3600, or you can make them online via Open Table.