Huggo’s Chef Ken has the answer — his contemporary take on an all-time classic! Tonight’s special combines the best of both worlds: Petite Filet Mignon and Kona’s own Keahole Lobster Tail. Topped with Bernaise, these delicious — and perfectly prepared — proteins are served with sauteed Waialua asparagus and garlic mashed potatoes.
Bring your appetite and enjoy, but be sure to reserve early to avoid disappointment. We suggest pairing a New World wine varietal with this dish. Perhaps a Robert Sinskey Napa Valley Pinot Noir, Turley Old Vine Zinfandel or the Nice Malbec from Argentina.
After dinner, kick back in the lounge and catch Hawaii Island entertainers performing nightly. Among the acts, Lee Stewart’s jazz at the piano bar, Keith Teves on guitar and the Pacific Fusion dance band. Check out the weekly schedule on Huggo’s website.