 Presented August, 2007
by Executive Chef Craig Erikson
of Sea House Restaurant
 Your meal begins with Ahi Napoleon ~ Sesame Seared Ahi layered with Wonton Chips and Avocado finished with Wasabi Soy.
The Main Course is Filet & Crab Tiki ~ Sweet Peppercorn-Crusted Tenderloin Layered with King Crab & Asparagus on a bed of Moloka‘i Sweet Potato Mash. Finished with Chive Hollandaise and au Poivre Sauce.
Finally, the meal is complete with Chef Erikson's decadent Pineapple Tiramisu ~ Pineapple Juice Soaked Layers of Cake alternating with layers of Pineapple-Infused Mascarpone Cheese finished with Tropical Fruit Purees and an Island Fruit Relish.
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