As many of you know, I work with Na`au. In addition to pop-ups, we do private dinners for as little as 2 people to upwards of 20. Our dinners showcase Hawai`i-sourced (foraged, produced, farmed, crafted) products, without overshadowing them with imported luxury ingredients, such as foie gras, truffles, and caviar.
Here is a look at a recent private dinner we did.
Email us at guestrelations@naauhilo.com or visit naauhilo.com for more information.
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| Mauna Kea "Olives" |
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| Venison Heart Pastrami Sandwich |
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| Burnt Miso Liver Pate with `Akala Gel |
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| Hakurei |
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| `Ulu Pa`i `ai |
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| Hawaiian Chili Tomato Water Shooter with Limu `Ele`ele Chip |
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| Ho`i`o and Hapu`u |
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| Braised Abalone |
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| Tako Tinono |
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| Chinese-Style Uku |
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| Roasted Kabocha |
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| 55-Day Dry-Aged Local Grass-Fed Beef |
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| "Lamb Chops" |
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| Pineapple Li Hing Sorbet |
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| Banana Andagi |
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