Soupe Glacee Vichyssoise
Chilled leek and potato soup with fresh chives.
Nine Dollars

Terrine De Canard Maison La Graine De Moutarde
Homemade duck country pate with old fashioned grain mustard.
Ten Dollars

Les Aubergines Et Tomates Du Pays Roties Au Four Et Herbes De Provence
Oven roasted eggplant and olowalu tomatoes with provence herbs.
Nine Dollars

Bloc De Foie Gras De Canard
Imported duck liver terrine, accompanied with toasted brioche.
Twenty - Eight Dollars

Caviar De Beluga Sur Glace Vive
One once beluga caviar served on ice with classic garnishes.
Ninety - Five Dollars

Hors D’Oeuvres Chauds
Hot Appetizers

Cappuccino De Bisque De Homard Au Cognac
Cappuccino of lobster bisque with cognac.
Ten Dollar

Gratinee A L’Onion
The classic french onion soup.
Nine Dollars

Les Escargots De Bourgogne
Traditional burgundy escargots in their shell with melted garlic butter.
Twelve Dollars

Pithivier De Champignons Sauvages, Fromage De Brie, Sauce Au Vieux Porto
Wild mushrooms and Brie cheese baked in a flaky puff pastry served with a vintage port wine sauce.
Twelve Dollars

Crevettes Du Pays A La Nicoise
Sautéed prawns with tomato, basil, safron, nicoise olives, and white truffle essence.
Sixteen Dollars

Foie Gras Frais De Canard Sauté Aux Fruits De Saison
Sautéed fresh duck foie gras.
The preparation is delightful but will depend upon the mood of our Chef.
Twenty – Six Dollars
 

Salade de Mesclun Au Croutons Chauds De Fromage De Chevre, Vinaigrette A L’ Huile D’Olive Vierge
Warm goat cheese bruschetta on upcountry greens with a classic extra virgin olive oil vinaigrette and roasted pine nuts.
Eight Dollars

Salade De Crevettes, Artichauts Et Mangues Vinaigrette Aux Fines Herbes
Shrimp and artichoke salad with mangoes and a fine herb vinaigrette.
Sixteen Dollars

Les Belles Tomates D’Olowalu Au Basilic
Slices of fresh village tomatoes with a basil shallot vinaigrette.
Eight Dollars

Petite Salade Du Volcan Aux Poires Et Fromage D’Espagne
Volcano greens, shaved Spanish manchego cheese, poached Asian pears, raspberry mustard vinaigrette.
Nine Dollars

Saumon Du Pacific Au Grand Marnier Et Soja
Shoyu and grand Marnier Caramelized Pacific Salmon with a simple citrus beurre blanc.
Twenty - Nine Dollars

Thon Des Alentours A L’Escabeche Et Coulis De Poivrons
Hawaiian “Ahi” tuna with sweet peppers and onions served with a roasted red bell pepper coulis.
Thirty Dollars

Poisson Des Isle Au Champagne
Chez Paul’s classic preparation of fresh island fish poached in champagne with leeks and capers.
Thirty - Six Dollars

Homard De Kona A La Facon Du Chef
Two generous pounds of Kona lobster served out of the shell.
Availability is depending on the market and the season.
The preparation is always delightful and creative, but depends upon the chef’s mood.
Market Price

Tournedos Aux Trois Poivres
Sautéed prime cut of filet mignon with a green, pink and black peppercorn brandy cream sauce.
Thirty - Eight Dollars

Carre D’Agneau Paniolo Chutney De Fruits Exotiques
Rack of Colorado lamb accompanied with a paniolo marinade and exotic fruits chutney.
Thirty - Nine Dollars

Canard Au Cassis
Crispy slow-roasted duck, almost boneless with a black currant sauce.
Thirty - Six Dollars

Coq Au Vin
Chicken baked in a cast iron pot with red wine, mushrooms and bacon.
Thirty – Two Dollars