![\"Carrot](\"https:\/\/i0.wp.com\/mayliang.us\/wp-content\/uploads\/2014\/07\/IMG_2437.jpg\")
<\/a>Foie gras was next on the menu, and it was served three ways: \u201cau naturel\u201d with pickled mango; seared with li hing mui mango tatin; and bavarois, with mango kanten. There was one vote for \u201cau naturel,\u201d two votes for the seared foie gras, and one vote for the bavarois. Even Jim, who doesn\u2019t like mango, loved this dish.<\/p>\n The third course was lobster served with a chorizo taro dumpling, upcountry vegetables, and saut\u00e9ed in tamarind-tapioca jus. The lobster was excellent, without the watery squishy texture you sometimes get, and it was cooked just right, so that it was tender and flavorful.<\/p>\n Duck was next on the menu. It was served with fried Bhutanese rice with black garlic, duck leg bacon, baby carrots, string beans, fennel, and star anise duck jus. I love duck and have high expectations about a duck dish, and this was prepared perfectly, so it was tender and flavorful.<\/p>\n The last meat dish was wagyu beef medallions, served with agave crisped Brussels sprouts, prosciutto, celery root mousse, and essence of pinot noir. There is no more flavorful and tender beef than Kobe beef from Japan, but wagyu beef is a close second, and these beef medallions were melt-in-your-mouth tender.<\/p>\n Our pre-dessert was watermelon in champagne gel\u00e9e (and watermelon sorbet for the one allergic to alcohol). It was a lovely palate cleanser and light prelude to the dessert.<\/p>\n And the actual dessert consisted of chocolate: acai and Waialua chocolate cremeux, tuile crisp and buttermilk sorbet.<\/p>\n All in all, it was a fabulous meal that ensured our returning when we next visit Honolulu.<\/p>\n<\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a>