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Aloha from Hawaii
America’s 50th state is known for water, warm weather, volcanos and, of course, interesting cuisine. A fusion of foods brought by immigrants from China, Japan, Puerto Rico, Korea, the United States and many other countries, Hawaiian food covers the gambit. But from poi to poke, the cuisine served on the island includes something to please every palate. The Greenbrier’s talented chefs provide some of the island’s most popular flavors in this unforgettable tribute to Hawaiian foods and beverages.
Pricing
Dinner $125 | Wine Pairing $45
Gratuity, tax, and Historic Preservation Fund are additional.
Policies & Must-Know Information
- Reservations must be canceled at least 24 hours before the time of the activity. Guests will be charged the full cost of the activity if cancellation occurs within 24 hours of the start of the activity.
- This event is open to all registered overnight guests and members. Guests under 21 may not include the wine pairing.
- Menus are subject to change based on availability of ingredients and other factors.
Menu
Canapés
Spicy Ahi Tuna Poke
Crispy Rice Cake, Nori, Onion, Tobiko
Hawaii BBQ Pâté en Croûte
Korean Brisket, Beer Gelee, Longanisa, Bacon, Citrus Chicken, Herb Yuzu Salad, Mango Mustard
Malasada
“Portuguese Doughnut”
Char Sui Oxtail, Haupia Jus, Hot Soy Sauce
Soup
Okinawan Sweet Potato Vichyssoise
Cured Hamachi, Lime
Salad
Virginia Farms Artisan Greens
Drunken Blueberries, Mango, Candied Macadamia Nuts, Lilikoi Vinaigrette
Fish
Seared Seabass
Creamy Miso Orzo, Bok Choy, Sautéed Mushrooms, Black Garlic Beurre Blanc
Game
Nori Spiced Venison Filet
Coconut Luau, Kimchi Pancake, Gochujang Cream Sauce
Desserts
Pineapple Upside Down Cake
Butter Mochi
Hawaiian Vintage Chocolate Crunch Bars
Beverages
Enhance your dining experience with a curated wine pairing, thoughtfully selected to complement your meal. Available for an additional $45+++ per guest.
Canapés
Paired with Raimund Prum Essence, Riesling
The Raimund Prum Essence Riesling delivers a vibrant acidity to cut through the richness of the pate`, with a touch of sweetness to cool the palate and a perfect amount of fruitiness to enhance the freshness of the Ahi Tuna.
Soup & Salad
Paired with Pine Ridge, Chenin Blanc + Viognier White Blend
The Pine Ridge Chenin Blanc with its notes of citrus, honeydew and green apple complement the creamy texture and subtle sweetness of the Vichyssoise. For the salad, the Pine Ridge’s lively acidity dances with the tang of the vinaigrette dressing, refreshing the palate, while also delivering tropical fruit notes to echo the mango.
Main Course
Paired with Siduri, Pinot Noir, Willamette Valley
The Siduri’s silky red fruit, balanced acidity and subtle earthy undertones pair beautifully with the Seared Sea Bass. The wine’s elegance won’t overwhelm the delicate fish, while its earthy notes complement the sauteed mushrooms. With the Venison Filet, this Pinot Noir’s light to medium body and vibrant cherry and berry flavors are a smart match for tender venison. The Pinot’s subtlety lets the unique coconut and cream flavors shine without clashing.
