Frommer's Review
The former Formal Dining room has been revamped under the Four Seasons management and has a new menu. However, they did retain the relaxing setting, with a roaring fire, bountiful sprays of orchids, sienna-colored walls, and a team of waitstaff serving in hushed voices. The menu highlights American favorites. The appetizer menu is so tempting you could make a meal from it: seared diver scallops with cauliflower purée, foie gras torchon with a toasted broche and roasted pineapple and vanilla compôte, or the lava-rock-seared Lanai venison. The entrees vary according to the season but might include Maui lavender-honey-roasted duck breast, mustard-and-herb-roasted lamb rack, or Big Island lobster. Service is impeccable.
Note: This information was accurate when it was published, but can change without
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planning your trip.
