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Kona Coffee Roasted Rack of Lamb |
 Presented February, 2007
by Chef/Owner Jurg Munch and
Executive Chef Arnulfo Gonzalez
of David Paul's Lahaina Grill
 Begin with Steamed Manila Clams in a white wine and parsley broth, served with herb garlic crostini, Follow with a Bufala Tomato Salad, adorned with Hana tomatoes and bufala Mozzarella with truffle oil and Aged balsamic vinaigrette. The main course: Kona Coffee Roasted Rack of Lamb with a light coffee-cabernet demi-glace and herb infused mashed potatoes. Finish with David Paul's famous Triple Berry Pie, a combination of raspberries, blueberries, and black currants on a cloud of whipped cream.
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