Hawai'I Island Goat Dairy, Dick Threlfall; Naked Cow Dairy, Monique Van Der Stroom; Sweet Land Farm, Emma Bello
Remy Martin Louis XIII
Tesseron, "Lot 53" XO Perfection
Remy Martin VSOP
You've Been Shanghaied
You've Been Shanghaied
Remy Martin VSOP, Li Hing Mui, Ginger Ale In the 19th century, U.S clipper ships in the China trade required a great deal of labor to operate. It was a common practice to kidnap sailors while they were at port and overindulging in the bars...when they woke up, they were out at sea and had no way of getting back. This cocktail was created in memory of those who unwillingly set sail for Shanghai. Hence the term "Shanghaiing" or you have been "Shanghaied"
After Dinner Selections
Banyuls, La Tour Vieilles, 2013 France
A Flight "A Taste of the Old World"
Banyuls, La Tour Vieilles, France, 2013
Chateau Roumieu Lacoste, Sauternes, France, 2011
Madeira, "Special Reserve", Rare Wine Co.
Alan's Latest Coffee Concoctions
Locavore Hawaiian Coffee
A play on "Irish Coffee", with a local twist; Homemade Spiced Macadamia Nut Syrup and Maui Rum
Coffees and Teas
All coffees are 100% single estate and are served in a French press
The Big Island - Ka'u
(Pahala, Ka'u) Owner Lorie Obra won the 2010 Outstanding Producer Award from the Speciality Coffee Association of Europe, and 2012 'Coffee of the Year' by the Specialty Coffee Association of America. Very clean and refreshing.Dark Roast
(Pahala, Ka'u) A typical Ka'u coffee – Smooth, well balanced with low acidity. Deep, earthy flavors and very easy to drink
The Rising Sun, Will & Grace Farms*
(Pahala, Ka'u) Specialty Coffee Association of America (SCAA) 2012 'Coffee of the Year' winner, representing Hawaii and the U.S., among (9) predominant coffee-growing countries worldwide, including Colombia, Guatemala and Kenya Dark Roast
a local twist on the iconic margarita. Instead of triple sec and tequila we slotted in passion fruit liqueur and alan wong's awamori from okinawa. Cold press tahitian lime and lilikoi juice from hanaoka farms on the big island, sweetened mangos from makaha - delicious and refreshing!
the "wong way" pineapple martini. Infused svedka vodka with fresh island pineapples
Ho Farms Cucumber Martini
a great libation to start the evening...refreshing and cool using ho farm's cucumbers and gin "muddled and stirred to perfection"
Passion - Fruit Mojito
an alan wong creation - a "re-invention" of the cuban mojito. lilikoi, tarragon, mint, watermelon and cachaca
a twist on a local favorite "pog", lilikoi, orange and guava, a refreshing blended concoction with awamori - a distilled spirit from okinawa
Loca Vore Mai Tai
"orgeat syrup" made from big island macadamia nuts, locally distilled maui rum, fresh local pineapples, organic poamoho farms limes and maui sugar
fresh pineapple, lychee, coconut cream and old lahaina rum
Blueberry Hibiscus Strawberry Sangria
sparkling libation - revitalize the palate with a refreshing blend of strawberry hibiscus nectar, fresh blueberries, mint, basil and fresh island watermelon macerated with brachetto d'acqui
Alan Wong's Soda Fountain Flavors
Watermelon, Blueberry, Yuzu Or Liliko
chef alan's favorites made into tasty, thirst quenching sodas for the "kid" in all of us
By day, the restaurant is a culinary studio experimenting with new flavors and new ideas. Where dishes are tested and born; where brainstorming sessions give rise to innovative methods and partnerships; where staff is trained and goals are set; where meals are shared with the senior citizens of our local community; where preparations are made for large charity event dinners; the center point from which AWR is able to explore, learn and serve. By night, the kitchen orchestrates a buzz of simmering flavors amidst the sounds of sizzling pans, chopping knives and culinarians forewarning hot dishes or an opening oven door.