Canlis Recap... Sort of

WHAT WE DRANK/ATE:

Halekulani Cocktails (Bourbon, pineapple, lemon, orange, grenadine, bitters)
Amuse bouche of chilled pepper, goat cheese, and truffle oil soup
Peter Canlis Prawns (Sauteéd in dry vermouth, garlic, red chilies, and lime)
Dungeness Crab Cake (Lightly crisped, with farro, corn, and lobster coral)

Teriyaki Tenderloin (Flash seared with broccoli and gomashi)
Truffle Fries (with fine herbs and fleur de sel)
Forest Mushrooms (sherry, garlic, and thyme)

Yellow Fin Tuna (Sashimi, carpaccio and tartar, with pickled radish, yuzu and haricots vert)
The Canlis Salad (Romaine, Romano cheese, bacon, mint, oregano, and a dressing of lemon, olive oil, and coddled egg)

Bottle of Bruno's Blend red wine
Grand Marnier Soufflé with crème anglaise

........

I think I will write a full "review" of the experience on Pleasure & Necessity. So stay tuned for that!