Four Seasons Resort Lāna‘i, The Lodge at Koele's The Dining Room is unveiling a new menu that is sure to please the most discerning traveling gourmet. We hear Chef de Cuisine Junior Ulep has fused together his past and his travels to create American cuisine with European style and rustic Hawaiian ingredients.
On the menu: Chef Ulep whips up kona crab and cognac bisque; crispy veal sweetbreads; Waimea heirloom tomato salad; and the Lodge's famous lava rock-seared Lāna‘i venison. Other dishes include black pepper-crusted Hawaiian ahi; Colorado rack of lamb; Keahole lobster; duck breast; and grass-fed and wage beef steaks.
Tip: A four-course tasting menu is offered nightly with optional wine pairing.
For more information visit www.fourseasons.com/koele.