Go beyond the table and experience Quiora like never before with our multi-course tasting menu, Behind the Pass. This special dinner is a collaboration among our culinary team—each course is personally crafted by 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 | Mocktail Pairing +$30
(Exclusive of Tax & Gratuity)
COURSE 1 – By Aimee Chock
Baba Ghanoush Tartlet
Ho Farms Eggplant. Candied Beets. Mint
Pair with: Demi Cocktail – By Lead Bartender Katie Bonvicino
COURSE 2 – By Kama Manglicmot
“Meat Pie”
Mauka Meats Ground Veal. Yukon Potato Salad. Seasonal Vegetables
Pair with: Sangiovese · Volpaia – Chianti Classisco, Italy
COURSE 3 – By Camille Dela Cruz
Tofu Watercress
Grilled Watercress. Ahi. Italian Scallion. Soy Marinated Tofu.
Pair with: Rosé · Cantine Elvio Tintero – Piedmont, Italy
COURSE 4 – By Lon Okami
Hamachi “Livornese”
Braised Kale. Olive Tapenade. Tomato. Fried Yams. Chili Oil.
Pair with: Exclusive Riesling · Selbach-Oster · Wehlener Sonnenuhr Kabinett – Mosel, Germany
COURSE 5 – By Lowell Godin
Butternut Squash & Short Rib Raviolo
Seasoned Ricotta. Prosciutto. Herb Crisps.
Pair with: Garnacha · Bodegas Care ‘Nativa’ – Cariñena, Spain
COURSE 6 – By Egan Okami
Pumpkin Rolled Crepe Cake
Pumpkin Cheese. Rosemary Whip. Apple Chutney. Walnut Graham Crumble.
Pair with: 1 oz. Badia A Coltibuono · Vin Santo Del Chianti Classico Volpaia – Tuscany, Italy
Seats are limited—reserve your spot today and experience the art of dining, reimagined.