For reservations, call (866) 716-8112 or visit www.moana-surfrider.com and ask for Rate Plan 110BDAY.
Courtesy Moana Surfrider
The hotel is marking its 110th anniversary from 11:11 a.m. to 11:11 p.m. March 11 with an “Eleven”-themed program of festivities to mark eleven decades of history that have graced the hotel dubbed “The First Lady of Waikiki.”
Through 11:11 p.m. that day, The Beach Bar will be offering four half-priced anniversary cocktail specials from the Signature Moana Menu. They are the Moana Mai Tai, Tropical Itch served with a Moana backscratcher, Paradise Peach Cooler served in a bamboo cup, and Moana Coconut served in a signature coconut shell.
At the Beachhouse at the Moana, executive chef Rodney Uyehara will cook up a 110th anniversary four-course Tasting Menu, offered from 5:11 to 9:11 p.m. daily through March 31, featuring a first course of pan-seared prosciutto scallop and’Nalo greens with poi vinaigrette. The second course is Mayer Farms Steak Diane served with Big Island baby spinach and Oregon morels, a main course of roasted veal Oscar served with foie gras and King Crab tempura, and dessert will be a dark rum creme brulee. The cost is $110 per person, not including tax or tip. To reserve, call 921-4600.
To close the day, from 6:11 to 9:11 p.m., the hotel has partnered with Rosenthal Wines and Southern Wines & Spirits to host a tasting reception and wine pairing on the Diamond Lawn, featuring modern interpretations of menu items popular at the Moana Surfrider over the past 11 decades. There will also be entertainment by Amy Hanalii Gilliom, Jeff Peterson and Chino Montero, and the Kamaka Fernandez Trio. Tickets are $110 per person and VIP tables are available for an additional cost. Call 923-2861.
Dishes from the decades-inspired menu are as follows:
1900: Veal cheeks with applewood bacon polenta, Nalo micro greens and natural jus.
1910: Risotto station with chicken and asparagus, and lobster with sweet Kahuku corn and gourmet Hamakua mushrooms.
1920: Kurobuta pork sliders with Thai chili mango relish and candied apples topped with Maui pineapple jus.
1930: Pan seared onaga, saffron basmati rice pilaf with Figaro sauce and ikura.
1940: Duck breast a l’orange with gingered Goji berries and taro scallion pancakes.
1950: Filet Steak Diane flambé with fine herbs buttered gnocchi.
1960: Filet of mahimahi on warm Okinawan sweet potato salad topped with caviar cream.
1970: Roasted rack of lamb with tomato apricot chutney, garlic pommes puree, and minted demi.
1980: Shrimp and scallops “Newburg Style” vol au vent, North Shore prawns, and corn sprouts.
1990: Canapés with minted cantaloupe, and honeydew and watermelon pearls in a green tea-infused essence. Beggars purse with pipikaula, smoked salmon, crabmeat on mushroom caps, and Thai ahi tartar with baby squash and baby shrimp on cucumber.
2000: Ahi nicoise tasting with sashimi grade ahi, olives, and fingerling potatoes with wasabi aioli.
2011: Crepe Suzette Station with flambé crepes, Ka‘u orange Grand Marnier, black cherry jubilee sauces, and vanilla ice cream. Westin “Heavenly” cheesecake with assorted fruit toppings, assorted macaroons, French pastry style guava chiffon, tiramisu, coconut and chocolate cake, chocolate éclairs, cream puffs, chocolate operas and raspberry mousse cake.
