“Permanent Vacation” Saturday, May 15, 2021

opening cocktail Hurricane popcorn "Huaka'i" cocktail: hibiscus infused rum, calamansi and palm sugar syrup

one Poke Bigeye tuna, ogo, inamona, shoyu, sweet onion and chili Tensei "Endless Summer" Tokobetsu Honjozo

two Pipi Kaula Paniolo style air dried beef with pickled mango Austin Eastciders Pineapple Cider

three Cruzan Kallaloo conch, crab, ham, okra, greens Creme Sel Chardonnay, France

four Tinola Chicken wing and broth with green papaya, ginger and pepper leaf

five Pa'i'ai Crisped taro mochi, island herbs, patis, cane vinegar, toasted rice powder Kona Brewing Hanalei IPA

six Kalua Pork smoked in banana leaf, banana lomi, rice Tozai "Night Swim" Futsu

seven Lilikoi Chiffon Tart Miso shortbread, passionfruit curd and sweet cream Mamaki Tea

Menu and beer/wine pairings developed and prepared by: Chefs Matthew and Jessica Owen, Owners, Vagabond Catering