Hilton's Kamuela Provision Company takes great pride in highlighting the diversity of Hawaii on its menu, which is why its latest round of dishes can be traced back to the islands local purveyors.
“At Kamuela Provision Company, the majority of the ingredients on our menu have always been locally sourced, and sustainable and organic when possible,” said Dayne Tanabe, chef of Kamuela Provision Company. “We source our fresh greens from Hirabara Farms in Waimea, and our famous kampachi and lobster dishes come from Kona Cold Lobsters. The new menu combines these flavors of Hawaii to reflect our diners’ request for more of what we do best—steak and fresh seafood with a distinct sense of place.”
New additions include a heaping tower of seafood comprised of Keahole lobster, tiger prawns, ahi poke, pacific oysters and king crab served alongside charred lemon, wasabi tomato sauca nd yuzu kosho vinaigrette.
You'll also find seared diver scallops served with lobster dashi butter, edamame, smoked salmon roe and lomi tomato; and a Kona kampachi tostada served on crispy gyoza and topped off with soy syrup, wasabi aoli, chive and tobiko; double lamb chops dish served with roasted Kula onion puree, Asian chimichurri, herb fingerling potatoes and roasted garlic jus; prime ribeye poke appetizer is served rare with daikon, grated ginger, bean sprouts, smoked ponzu, fried garlic and green onion; and “kalbi” beef short ribs with kimchi cucumber, pickled daikon, garlic potato salad and a gochujang vinaigrette.
Old favorites, including the mahi lau lau, grilled mahi mahi and ginger monchong served Chinese-style, make an appearance on Kamuela Provision Company's seasonal menu too.