Go beyond the table and experience Quiora like never before with our new multi-course tasting menu, Behind the Pass. This special dinner is a collaboration among our culinary team—each course is personally crafted by one of our talented chefs, offering a unique glimpse into their styles and seasonal inspirations. From vibrant local produce to delicate seafood, Behind the Pass is a celebration of flavors, textures, and storytelling. Guests are invited to enhance their journey with a curated beverage pairing designed to complement and elevate each dish.
Tasting Menu – $100 per guest | Beverage Pairing + $45
(Exclusive of Tax & Gratuity)
COURSE 1 – Appetizer Trio By Chefs Lon Okami & Kama Manglicmot
Scarpaccia
Kahumana Mixed Greens, Zucchini, Salami, Roasted Onion Aïoli, Pistachio Crumble
Marinated Ho Farms Tomato
House-Smoked Mozzarella, Fried Shallots, Balsamic
Salt’in Bocca Roulade
Jidori Chicken Breast, Prosciutto, Chicken Jus, Sage, Parmesan
Pair with: Prosecco · Bisol – Veneto, Italy
COURSE 2 – House Smoked Duck Salad By Chef Camille Dela Cruz
Ho Farms Beets, Grilled Cabbage, Carrots, Pistachio, Duck Crisps, Orange Rosemary Dressing
Pair with: Pinot Noir · Failla – Sonoma Coast, California
COURSE 3 – Seared Bristol Bay Scallops By Chef Egan Okami
Kahumana Arugula, Polenta, Dill, Lemon Brown Butter, Mint Jalapeño Relish
Pair with: Chardonnay · Tyler – Santa Barbara, California
COURSE 4 – Braciole & Herb Risotto Cake By Chef Lowell Godin
Pomodoro, Basil, Pistachio, Gremolata
Pair with: Sangiovese · Volpaia – Chianti Classico, Italy
COURSE 5 – Vanilla Mousse By Pastry Chef Aimee Chock
Berry Compote, Ladyfingers, Marbled Melon, Honeycomb
Pair with: Mini Nona’s Tea Cocktail – Nolet’s Gin, Egg White, Earl Grey Syrup
Behind the Pass is now available during dinner service at Quiora. Limited seating nightly—reserve your table and let our chefs guide your evening.