Four Seasons Resort Lanai, The Lodge at Koele Kicks Off the New Year with New Flavours at its Restaurants

Published on : Thursday, January 16, 2014

Four-Seasons-Resort-300x168Four Seasons Resort Lanai, The Lodge at Koele rings in the new year with new, fresh food and beverage offerings. At The Dining Room, the Resort has revamped its dinner menu and launched a new blindfolded culinary experience guided by Chef Eren Guryel. The Terrace has also introduced a completely new dinner menu – a grill concept featuring flavourful cuts of meat and a chef-selected fresh catch of the day. The Terrace also added a craft beer selection, which can also be enjoyed at The Bar at The Lodge at Koele.

“Our food and beverage focus continues to showcase the diversity of Lanai and Hawaii through locally-sourced ingredients from island purveyors,” says Tom Roelens, general manager of Four Seasons Resorts Lanai. “Hawaii is a rich agricultural region with diverse food traditions and we want to continue to offer guests a culinary experience true to the destination while keeping things fresh and new.”

Known for its upcountry, Hawaii-influenced cuisine guided by a nature-to-table concept, The Dining Room’s revamped menu continues to showcase local, sustainable ingredients sourced from throughout the Hawaiian Islands. New items include: Molokai venison loin with red cabbage and pear and mushroom ivory sauce seared on a volcanic rock tableside; and Big Island goat cheese with pumpkin seed crust, braised radish and pumpkin seed dressing. More adventurous diners can opt for Chef Eren’s blindfolded, four-course tasting menu for USD 95.00, or USD 140.00 with wine pairing.

The new menu at The Terrace features American home-style classic dishes with a Hawaii flare. Prime cuts of meat are prepared with keen attention to proper handling, seasoning and preparation. A chef-selected catch of the day is served with kalua-style pork, lomi lomi, ahi poke and more for a fresh and distinct taste of place. Menu items include Koele mixed grill, marlin and mahi mahi kebab, kalbi rib, venison sausage; and black pepper snapper, edamame, crispy potato salad, pickle ginger, radish aioli. The new craft beer menu features selections from Belgium, Scotland, Japan, Germany, England, and the US including Harviestoun from Alva, Central, Scotland, an imperial porter style brew, and Hitachino from Ibaraki, Japan, a Belgian-style witbier brewed with coriander, orange peel, and nutmeg.

Guest can also unwind with a specialty cocktail or hot chocolate at the Great Hall fireplace while enjoying live Hawaiian entertainment.

Source:- Four Seasons Resort


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