Corporate Chef Ken Schloss has created an extra special entrée for Easter dinner at Huggo’s.
The dish features Garlic and Rosemary Roasted Leg Lamb with Poha Berry Horseradish Sauce served with Roasted Garlic Mashed Potatoes and Asparagus.
Chef suggests pairing this entrée with the Sean Minor Four Bears Cabernet Sauvignon from Paso Robles, California, which is available by the glass or bottle.
Huggo’s classic menu also will be available this evening, including our sinfully delicious – and huge – desserts.
We look forward to seeing you!
5 pm, or anything that is open for lunch/ dinner for 4 people on Easter.
Aloha, Bev! Please call us at 808-329-1493 to make reservations.