Though we haven't had our annual Christmas dinner for the past 1 or 2 years, we finally scheduled a dinner this year at Cafe Miro. It's been several years.. several long years since we last dined here. Mainly because of the trek since Kaimuki is a little more than a stones throw from K-Town. Cafe Miro currently offers their usual ala carte menu or a three course for $47 or a four course for $58.
We first started with a round of cocktails with the Mrs choosing the Kir Royale ($9).
While I selected the Campari and soda ($7).
Since it's been a while - both dining here and our annual dinner, the Mrs and I both selected the four course. Their menu lists your options but they pretty much let you select any appetizer, any seafood dish and any entree including from the nightly specials - some selections do come with an additional cost but it's worth it if you want to splurge.
To start, there was an amuse bouche of Chilled Asparagus Soup
The Mrs started with the special Tataki Beef with finely sliced Maui onions and paprika garlic soy sauce...
While I chose the Appetizer Sampler
which included the Ahi Carpaccio
the Crab Croquette
the Shrimp Aspic
the Broiled Oyster
And the Cured Salmon
We ordered a bottle of 2012 Calera Central Coast Chardonnay to pair with the appetizers.
The Mrs then sampled the special Opah with citrus beurre blanc...
While I sampled the Scallop and Kona Abalone with mushroom fond de veau sauce ($12 extra)
Others had the Pan Fried Hokkaido Scallop with honey curry vin blanc sauce...
the Pan Fried Seafood Medley with orange vinaigrette...
the Steamed Mussels with garlic cream sauce...
Or the Proscuitto and Mozzarella Salad with honey and walnuts...
For our mains, I uncorked a bottle of 2009 Brewer Clifton Cargasacchi Pinot Noir ($20 corkage)
The Mrs sampled the special Bone-In Pork Chop Charcuterie (forgot to get a photo) while I had the 4oz Tenderloin with foie gras and truffle sauce ($20 extra)
We also uncorked a Kosta Browne Pinot Noir with our mains while others at the table had the Ribeye Steak with red wine wasabi cream...
Roasted Rack of Lamb with shiitake mint sauce...
And Roasted Duck Breast with balsamic vinegar reduction sauce...
The dessert course was either the Cheese Platter or the Assorted Dessert Plate so we sampled both.
I almost forgot how good Cafe Miro was... though a return trip to Kaimuki also means re-sampling Chef Kenney's menu at town along with his new Kaimuki Superette...
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