I know that we're at the tail end of May and that this menu's appearance ends today... but as the last event of the Mrs' B-Day celebration, we were treated to dinner by the S's and since today is a holiday for both of us, the Mrs decided on Hiroshi's.
We started the evening with a round of Prosecco (for the Mrs') and Hugl Gruner Veltliner (for the guys). We then sampled the special of the evening, Mekajiki Sashimi taken from the belly with its higher fat content.
We also sampled the Sizzlin Hamachi Carpaccio (love that finely julienne ginger and truffled ponzu)
We opted out of the wine pairings to order something outside of the box. Since most people immediately think of white wine with seafood, I decided on a red that could complement the meal. Something lighter in body with good acid. How about a bottle of 2007 Robert Chevillon Passetoutgrain? This wine is a blend of Pinot Noir and Gamay (Gamay was the original grape in Burgundy before it got the boot from Pinot Noir). I figured that the cream sauce in the shrimp, the foie gras essence in the ahi and the meatiness of the mekajiki would all stand up to the red wine without being overwhelmed by it.
Hiroshi Eurasion Tapas offers monthly special dinners on Sundays and Mondays and the menu changes every month. For $35 they offer 3 courses plus dessert plus an additional $13.95 if you want the wine pairings. May's menu read like this:
Crispy Kauai Shrimp
choi sum, orzo & miso cream sauce
These crispy fried critters were great! (I enjoyed the heads more than the tails) with the orzo soaking the cream sauce (tasted like there was a touch of Parmigiano in the sauce).
Pepper Seared Ahi
Asian succotash with foie gras ponzu demi sauce and pasta
I always love a good tataki (outer seared) ahi and this one didn't disappoint with the truffle foie gras scented sauce on soba though it does take a while to pick-up every morsel of the succotash with your hashi (chopsticks).
Panko Seared Mekajiki
roasted shiitake mushrooms, zucchini, Hau'ula tomato concasse,
thyme, Thai basil & roasted garlic soy butter
The dish also included shiitake and zucchini with a mini musubi mixed with tsukemono. A nice texture contrast to the mekajiki sashimi we sampled before dinner.
Banana Mousse
caramel sauce & dolce de leche ice cream
Though I love banana desserts, the dulce de leche (caramelized milk) ice cream was the star (I also love caramel flavored desserts). I originally intended on having an after dinner cocktail with D but the richness of the dessert had me down for the count.
If you miss dinner tonight, don't worry a new monthly menu will be on its way next week...
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