Welcome to THE PEARL!

THE PEARL restaurant is the marvelous and tranquil dining experience you will ever have. THE PEARL is quietly tucked away on the ocean side of campus and has a beautiful panoramic view of Pearl Harbor and Diamond Head.

Every semester Chef Instructor Ian Riseley and his "Contemporary Cuisines" students prepare delicious appetizers and entrees. The tantalizing desserts will delight your tastebuds. The Pearl is open from 11:30 am to 1:30 pm on Wednesdays, Thursdays, and Fridays. We regret that The Pearl does not accept credit or debit cards for payment. We apologize for any inconvenience this may cause.

For information and reservations: call 455-0475 or 455-0298

Happy New Year! THE PEARL restaurant is now open through Friday, April 25, 2008. Lunch service is on Wednesdays, Thursdays, and Fridays from 11:30am to 1:30pm. The Pearl will be closed for lunch service on March 5, 6, 7, 12, 21; during Spring Break on March 26, 27, 28; and on April 18 for program events and student activities.

Chef Instructor Ian Riseley and his "Contemporary Cuisines" class students will once again
delight you with their culinary artistry and distinctive style. Menus for the semester follow.
The Pearl will feature student menus on February 20, 21, 22 and April 16 and 17th.

Please call 455-0475 for reservations and information. We look forward to seeing you again!

Also...Save the Dates!

The Pearl Spring Buffet I
February 27, 28, 29

The Pearl Spring Buffet II
April 23, 24, 25

Culinary Arts Program Spring Scholarship Brunch
Sunday, Feb. 17, 2008 7:30 - 11:30am

L'ulu - Leeward Culinary Arts Gala (formerly Taste of the Stars)
Saturday, May 10, 2008 6:00 - 9:00pm
Call 455-0298 for tickets and information.

April 2, 3, 4, 9, 10, 11, 2008

Beginnings

Caesar Style
Salad with Parmesan Custard & Balsamic Glaze 4.95

Crispy Moi Musubi 5.95

Main Courses

Pan Roasted Rib
Eye with Red Wine Sauce, Braised Shallots & Butternut Squash 15.95

Fennel Crusted
Salmon with Ratatouille,

Saffron Red
Pepper Jus 14.95

Sautéed Breast of
Duck with Orange Ginger Jus,

Soybean & Sweet
Potato Hash 13.95

Sweet Endings
4.95

Warm Chocolate
Cake with Raspberry Ice Cream

Blueberry &
Truffle Soup

Beverages
1.00

Coffee, Tea, Hot
or Iced

Coke, Diet Coke

Spring Buffet II
- April 23, 24, 25, 2008

SALADS

Mixed Baby Greens with French Vinaigrette

Sliced Vine Ripe Tomatoes with Mozzarella and Prosciutto Roulade and fresh Basil

Baby Red Potato with Dried Apples and Toasted Almonds

Jicama and Orange*

Bay Shrimp and Tobiko with Avocado and Ruby Grapefruit

Asian Savoy Cabbage Slaw

Roasted Beets

German Potato

COLD MEATS

Turkey Pate en Croute with Dried Cranberry Relish

Smoked Rainbow Trout with Swedish Mustard Sauce

ENTREES

Roasted Loin of Pork Stuffed with Apples & Dates

Whole Filet of Salmon Baked with Tarragon Herb Crust

Eggs Benedict with Crabmeat and Mushroom Hash

Selection of Stir Fried Vegetables

Steamed Jasmine Rice

Roasted Garlic Mashed Potatoes

Assorted Bread Rolls and Lavosh

DESSERTS

Chocolate Macadamia Profiteroles

Raspberry Cheesecake

Ginger Crème Brulee

Coffee/Tea

$18.95