Dinner Menu

• Cold Appetizers

  Two Courses And Dessert $95.00, Three Courses And Dessert $125.00, Four Courses, Cheese And Dessert $140.00, Menu Degustation $165.00

• Thinly Sliced Spanish Iberico Bellota Ham

  with chive mash potato and a petit salad with fresh truffle.

• Roasted Quail

  served with a micro green salad and yellow tomato vinaigrette

• Tartares Of Onaga

  scottish salmon and big eye tuna

• Big Island Lobster Medallions

  with a carpaccio of yellow beets and a warm lobster soup

• Lobster Gelée

  with sea urchin and caviar from aquitaine

• Caviar From Aquitaine

  with blinis, crème fraîche and traditional accompaniments

• La Grande Assiette Gourmande (for 2 Persons)

  a selection of la mer’s favorite creations to be shared big eye tuna tartare, smoked salmon, sautéed shrimp basque style, anchovy, sautéed foie gras, smoked duck, beef tartare, scallop risotto, mussel soup and lobster soup

• Warm Appetizers

  Two Courses And Dessert $95.00, Three Courses And Dessert $125.00, Four Courses, Cheese And Dessert $140.00, Menu Degustation $165.00

• Sautéed Foie Gras

  presented with green and white asparagus

• Provençale Style Vegetables

  stuffed with escargot in a hazelnut-garlic butter

• Seared Scallop And Scampi

  on a parmesan polenta galette

• Rock Lobster

  accented with aquitaine caviar and steamed leeks in a warm shallot vinaigrette

• Monaco Style Fish Soup

  gratinée with rouille and parmesan

• Fish

  Two Courses And Dessert $95.00, Three Courses And Dessert $125.00, Four Courses, Cheese And Dessert $140.00, Menu Degustation $165.00

• Crispy Skin Onaga

  on a warm potato terrine with pork confit and truffle jus

• Chilean Sea Bass And “kurobuta” Pork Belly

  on alsatian choucroute with sun-dried tomatoes and parsley potatoes

• Dorade Baked

  in a rosemary salt crust presented tableside

• Bouillabaisse La Mer Style

• Big Island Lobster

  with a bouquet of fresh garden vegetables and an elbow macaroni gratin

• Meat & Poultry

  Two Courses And Dessert $95.00, Three Courses And Dessert $125.00, Four Courses, Cheese And Dessert $140.00, Menu Degustation $165.00

• Roasted Duck Breast Accented

  with sea salt and lavender honey on butternut squash

• Medallions Of Milk-fed Veal

  on a confit of beans and fresh tomato, broccoletti and roquefort sauce

• Roasted Colorado Lamb

  with provençale style vegetables, gratin potatoes and tarragon jus

• Filet Mignon Of Venison

  served with red wine poached pear, caramelized endive and salsify croquettes

• Desserts

  Two Courses And Dessert $95.00, Three Courses And Dessert $125.00, Four Courses, Cheese And Dessert $140.00, Menu Degustation $165.00

• Painter’s Palette

  almond florentine with five sorbets, fresh cut fruit and puréed coulis

• Island Flavors

  sesame financier on thinly sliced roasted pineapple with fresh coconut milk sorbet and rum foam

• Strawberry Dream

  flourless strawberry crêpes filled with vanilla bean crème fraîche, strawberry sorbet and aged balsamic vinegar

• Fruits Of Hawaii

  sabayon over pineapple, caramelized apple banana tart and a kula strawberry mirin nage with lychee

• Macadamia Nut Jivara

  jivara chocolate mousse with macadamia nut caramel, vanilla bean crème brûlée and dark chocolate ganache with gianduja ice cream

• Our Selection Of Soufflés

  banana, coconut, chocolate, grand marnier and lilikoi

• Passion For Chocolate

  valrhona chocolate ganache tart on orange segments with chocolate sorbet, gianduja hazelnut milk chocolate sandwich and crème anglaise foam topped with salted popcorn

• Symphonie “la Mer”

  a composition of la mer’s most popular desserts