Dinner Menu
Two Courses And Dessert
$95.00
Three Courses And Dessert
$125.00
Four Courses, Cheese And Dessert
$140.00
Menu Degustation
165.00
$Cold Appetizers
Thinly Sliced Spanish
iberico bellota ham with chive mash potato and a petit salad with fresh truffle (additional $20.00).
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 Gelee
with sea urchin and caviar from aquitaine.
Caviar From Aquitaine
with blinis, creme fraiche and traditional accompaniments (additional $120.00).
La Grande Assiette Gourmande
(for 2 persons). a selection of la mer's favorite creations to be shared big eye tuna tartare, smoked salmon, sauteed shrimp basque style, anchovy, sauteed foie gras, smoked duck, beef tartare, scallop risotto, mussel soup and lobster soup (additional $36.00).
Warm Appetizers
Sauteed Foie Gras
presented with green and white asparagus.
Provencale 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
gratinee with rouille and parmesan.
Fish
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
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 provencale style vegetables, gratin potatoes and tarragon jus.
Filet Mignon Of Venison
served with red wine poached pear, caramelized endive and salsify croquettes.
Desserts
Painter's Palette
almond florentine with five sorbets, fresh cut fruit and pureed coulis.
Island Flavors
sesame financier on thinly sliced roasted pineapple with fresh coconut milk sorbet and rum foam.
Strawberry Dream
flourless strawberry crepes filled with vanilla bean creme fraiche, 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 creme brulee and dark chocolate ganache with gianduja ice cream.
Our Selection Of Souffles
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 creme anglaise foam topped with salted popcorn.
Symphonie "La Mer"
a composition of la mer's most popular desserts.
Vegetarian Menu
Vegetarian Menu
$75.00
Goat Cheese And Herb Quenelle
with french green lentil remoulade.
Strudel Of Portobello Mushroom
and hamakua tomatoes, mesclun salad with asparagus vinaigrette.
Eggplant With Provencale Vegetables
sweet potato macadamia nut gnocchi.
Dessert Selection
la carte des desserts vous sera propose, choisissez le sur notre carte de dessert.
Course Menu I
Selections (eight or more guests).Menu I
$95.00
72 hours advance notice required.
Scallops With Red Beets
in macadamia nut crust, and a petite salad in raspberry vinaigrette.
Sauteed Medallion Of Veal
with truffles. accompanied with spinach and a bouquet of vegetables.
Island Flavors
sesame financier on thinly sliced roasted pineapple with fresh coconut milk sorbet and rum foam.
Course Menu II
Menu II
$115.00
Serrano Ham And White Asparagus
on manoa lettuce, with roquefort cheese and a walnut vinaigrette.
Seared Sea Scallop
on a bed of risotto with lobster tarragon coulis.
Filet of Certified Angus Beef
served with fresh seasonal vegetables and a red wine reduction.
Dessert Of The Evening
Course Menu III
Menu III
$120.00
72 hours advance notice required.
Lobster Vichyssoise
with caviar d'aquitaine and whipped cream.
Fillet Of Hawaiian Onaga
in a rosemary salt crust with ogo jus.
Roasted Colorado Lamb
with provencale vegetables, gratin potatoes and tarragon jus.
Trilogy Of Chocolate Mousse
with raspberry chambord coulis.
Course Menu IV
Menu IV
$140.00
Carpaccio Of Tuna
with lemon curd and marcona almonds marinated salmon, aquitaine caviar, and beetroot mostarda.
Duo Of Foie Gras
with rice flake, candied rhubarb, maraschino cherries, and pistachio.
Fillet Of Opakapaka
heirloom tomato and basil tartare, black olives and artichoke a la barigoule.
Veal Cheek Braised In Red Wine
with sweetbreads, mushroom duxelles and ravioli nicoise.
Selection Of French Cheese
Chocolate And Wild Hibiscus
with hot cocoa butter and champagne sauce.
Menu Degustation
Gastronomical tour through the award-winning cuisine of "la mer".Carpaccio Of Tuna
with lemon curd and marcona almonds marinated salmon, aquitaine caviar, and beetroot mostarda.
Duo Of Foie Gras
with rice flake, candied rhubarb, maraschino cherries, and pistachio.
Poached Lobster Tail
served with watercress veloute and fine herbs.
Fillet Of Opakapaka
heirloom tomato and basil tartare, black olives and artichoke a la barigoule.
Veal Cheek Braised In Red Wine
with sweetbreads, mushroom duxelles and ravioli nicoise.
Lime Gelee
with roquette grape must and olive oil.
Selection Of French Cheese
Chocolate And Wild Hibiscus
with hot cocoa butter and champagne sauce.
Mignardises
Cold Appetizers
Crevette Rafrakhi, Sauce Epicee au Curcuma, Gelee de Concombre
Shrimp, turmeric vinaigrette, japanese cucumber jelly
Ballottine of Poultry
Papaya and lilikoi chutney, tapioca pearls
Cured Mackerel Salad
Coconut and anchovy sauce
Beef Tartare
Heart of palm, watercress puree and aquitaine coviar
Wann Appetizers
Poached Oysters
Baby leeks, kona coffee jelly and shellfish essence
Seared Duck Foie Gras
Balsamic vinegar and yuzu essence, daikon julienne
Lobster Bisque
Shellfish mousse, shaved truffle
Pork Trotter Ravioli
Artichoke vfloute
Fish
Hawaiian Red Snapper
Fennel mousseline, sea asparagus and shellfish
Opakapaka
Squid Ink rovioli filled with zucchini and basil, tofu, olive oil and lemon emulsion
Slow Cooked Big Island Abalone Spanish Style
Meat and Poultry
Seared Lamb Loin and Spiced Shoulder Conjit
Chickpeas puree, raisin lamb jus
Chicken Breast Wi'apped in Choi Sum
Shaved truffles, sauce albufera
Roasted Duck Fillet
Apple and calvados marmalade, marco polo pepper sauce
Squab
Grilled royal trumpet mushrooms, natural jus
Main Course
Duck Foie Gras
Mango chutne star anise, liubarb compote
Roasted Scallop
Cuttlefish leaf, orange-scented caviar butter sauce
Poached Kona Lobster
Confetti of celery and squash, lemon confit
Filet of Beef
Foie gras, trujfle mousseline, lbmmes soujfli!s, sauce ntigueux
Cheese Charriot
Carrot Parfait
Milk chocolate espuma
Guava
Lychee fell lilikoi sherbet, coconut and almond powder
Dessert
Peanut Butter Mont Blanc Raspberry and Hibiscus Essence
Tainori Chocolate Mousse
Kiawe smoked hazelnuts, baoana, molokai coffee syrup
Apricot and Beetroot Sorbets
Jasmine chantilly, green apple croquant, pandan cake
Macadamia Nuts
Poha berry cremeux, bahibe milk chocolate gelato, chocolate sponge
Makaya Dark Chocolate Chips
Coconut, mango, spiced rum sauces
Cheese Chariot
La Mer Specialty
Island of Hawaii
Island of Hawaii Koa
Island of Hawaii, Rusty's Hawaiian
Menu for La Mer is provided by findrestaurantmenu.com
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