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THE

VIEW CLUB NEWSLETTER QUARTER 2 | 2017

clubkonakai.com | 619.819.8176 | 1551 Shelter Island Dr, San Diego, CA 92106


FROM ANDREA

DEAR CLUB MEMBERS, MEET ANDREA LAMBERT Andrea Lambert is a talented hospitality professional with more than 20 years of success in hospitality sales and business development. As Director of Club Membership at Kona Kai Club – historically known as the “club of clubs” – Lambert operates and grows business at the legendary exclusive members-only club. Since 1953, The Kona Kai Club provides access to members’ only events, the pool and fitness center, the Kona Kai private beach, and more. Destined to work in hospitality, Lambert grew up in the hotel business and her first job was at seven years old while sitting on the lap of the switchboard operator at San Diego’s Catamaran Resort Hotel and Spa – a hotel her father managed at the time. Before joining Kona Kai Resort & Spa, Lambert worked for San Diego’s Rancho Bernardo Inn as the Membership Director, where she maximized membership sales, designed and facilitated membership events, identified and pursued target markets, and maintained relationships with the current member base. Lambert holds a Bachelor’s Degree in Psychology. Additionally, she is certified in Life Coaching – her second passion in life – where she can apply her skills in goal setting and personal accountability to build strong, empowered teams, and promote trusting client relationships. Lambert resides in San Diego’s Bankers Hill neighborhood with her husband, and she loves hiking and traveling in her free time.

Hello, I am Andrea Lambert the new Director of Club Member. Please come by my office and introduce yourself to me. I love hearing the stories of long ago and meeting you is very important to me. As the summer is quickly coming upon us I am excited to see more members enjoying the hotel. The “members only” lounge is ready for your enjoyment. A great time for us to meet will be at the Member Mixer which is ALWAYS the last Thursday of the month from 5:30 – 7:30 with a complimentary drink and ordourves. The next one on Thursday, April 27th will be extra special because the managers of the hotel will be there to meet you too! As you know we have weekly events called “Daily Happenings”. These are continuous weekly events for you to enjoy. Ballroom dancing will discontinue in May but new things coming your way! Wine Down Wednesday from 5pm–6 pm is a great place for members to get to know eachother and enjoy some special wines that our F&B Manager has chosen just for you…some nice cheeses as well! Also, join us for the Breakfast Club hosted by our new Welcome Committee, Kelly Meade and myself, the 2nd Friday of each month at 8:00 am. The Welcome Club invites you to meet other Members for coffee, camaraderie and continental breakfast on the 2nd Friday of each month (10 members max). The calendar will be in your mailbox once a month in a newsletter. Keep your eyes open for that. There will be invitations to member only events that I don’t want you to miss. It is important that you RSVP to the events you would like to attend so we have enough food for everyone. Looking forward to meeting you! Andrea Lambert Director of Club Memberships

Kona Kai Club Newsletter | Quarter 2 | 2017

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MEET KELLY MEADE Kelly Meade is a talented hospitality professional with more than 15 years of experience in a membership-orientated atmosphere. Meade boasts a successful background in driving profitability through club event management, internal promotion, maintaining loyal guests and members through superior customer service. As Club Operations Manager at Kona Kai Resort & Spa – historically known as the “club of clubs” – Meade helps to operate and grow business at the legendary exclusive members-only club. Since 1953, The Kona Kai Club provides access to members’ only events, the pool and fitness center, the Kona Kai private beach, and more. Prior to Meade’s current position, she served as Food & Beverage Manager of Kona Kai Resort & Spa, in addition to Argonaut Hotel in San Francisco and Portofino in Redondo Beach – also Noble House properties. Prior to joining Noble House Hotels & Resorts, Meade spent eight years at La Jolla Beach & Tennis Club. A Southern California native, Meade received a Bachelor’s Degree in Marketing from San Diego State University. When not busy working, she loves exploring the outdoors, hiking, traveling, and relaxing at the beach.

KONA KAI CLUB

DAILY HAPPENINGS M O N DAY Happy Hour All Day | Members Only Happy Hour Menu

T U E S DAY Treat Yourself Tuesdays

Relieve the stress of a busy week with complimentary upgrades all day long, exclusively for Kona Kai Club members. 9AM-6PM | SpaTerre (619) 819-8154

W E D N E S DAYS “Wine Down” Wednedays

Educational wine tastings every Wednesday evening with Austin Charleston, Vessel’s GM and Sommelier. Discover new blends, mingle with other members, and enjoy. Cheers, this glass is on us! 5PM-6PM | Private Dining Room

T H U R S DAY 30% off all day on Spa Treatments 20% off in Vessel All Day

Not applicable on Prime Rib or Happy Hour menu

F R I DAY Friday Night Flix

Join us at the pool every Friday night for a family-friendly flick! Cozy blankets, fresh popcorn, and lemonade will be provided. 6PM | Pool/Jacuzzi (weather permitting)

SAT U R DAY Sweet Tooth Saturdays

Kids’ appreciation day! Kona Kai Club kids are invited to make their own extravagant sundaes free of charge! 5:30PM-9PM | Vessel Restaurant

S U N DAY Sunday Family Funday

Beach activities and fun in the sun! Ping pong, arts, crafts, and games in the Kids Korner. End the day with complimentary s’mores at dusk. 6PM | Private Beach

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FROM HUGH

DEAR VALUED MEMBERS, We hope you’ve enjoyed the first part of 2017! As you’ve probably noticed, Kona Kai Resort’s expansion and improvement project has officially begun. We are confident that these enhancements will be welcomed by all Kona Kai Club members: • • • • • • •

New swimming pool New jacuzzi Additional Tiki Bar 41 new guestroom suites Enhanced entry and driveway Increased parking stall count Electric vehicle parking

While the expansion project should have little to no impact on our daily lives at the club, we will be sure to keep you updated on timelines and project details as they become available. Everything is going smoothly thus far and we still anticipate a completion date at the end of 2017. We greatly appreciate your patience during this process, and please accept our apologies for the unsightly equipment around the property. If you have any questions or concerns about this project, please feel free to contact me directly. Lastly, I hope you are enjoying the recent improvements at our pool and beach areas—all of which should help ensure an amazing summer at Kona Kai! • • • •

Swimming pool resurfacing Permanent, wind-proof umbrellas Poolside tiki torches Gas fire pits on the beach

Thank you again for your loyalty and support. Hugh Hedin General Manager (619) 819-8111 hhedin@sdkonakai.com Kona Kai Club Newsletter | Quarter 2 | 2017

SUMMER FESTIVITIES As we swim our way into summer, Kona Kai Resort has some amazing events coming your way! This year we are going to be hosting our second annual Father’s Day BBQ! Bring your families and don’t forget the Dads for some mouthwatering food, beer garden, fun games and much more. We are offering specialty pricing for our Club Members starting at $45 for adults and $15 for children, 2-12 years old. Did you know that as a Club Member you receive 10% off Banquet Pricing for private events? Whether you are looking to do a family reunion, an intimate wedding, or celebrating a birthday – consider hosting your event here with Kona Kai and let us take care of your special occasion. Take advantage of your club member benefits now by calling Kadi Duff Director of Catering (619) 819-8139 kduff@sdkonakai.com

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DEAR MEMBERS, What a great year so far‌and summer is just around the corner! I would like to take this time to fill you in on some exciting news coming to Vessel. Executive Chef Roy has been hard at work finishing his new menu for summer. The menu will feature all new items for breakfast, lunch, and dinner! Alongside Chef’s delicious new menu, I have been tinkering around putting the final touches on some amazing new cocktails. I cannot wait to hear what you all think! I look forward to seeing you all very soon up at Vessel and pool-side enjoying that beautiful San Diego weather! Austin Charleston Restaurant GM (619) 819-8155 acharleston@sdkonakai.com

FRIDAY NIGHT FLIX @ T H E K O N A K A I P O O L /J A C U Z Z I (weather permitting)

M OVI E DAT E Frozen May 5th Wreck It Ralph May 12th Finding Dory May 19th Sing May 26th Toy Story June 2nd Ratatouille June 9th Big June 16th 101 Dalmatians June 23th Monsters June 30th Beauty and the Beast July 7th Kung Fu Panda July 14th Little Mermaid July 21st Shrek July 28th Cinderella August 4th The Lego Movie August 11th The Jungle Book August 18th Aladdin August 25th

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A NOTE

FROM THE CHEF We are debuting new menu items this spring in Vessel, particularly our dinner menu, featuring seasonal ingredients like squash blossoms, young corn, strawberries and artichoke. A few of the dishes that the I would like to highlight are Charred Octopus, Sugarcane Shrimp Cocktail and Brussel Sprout Fritto, which incorporate some of the afore mentioned seasonal ingredients with a flavorful twist. We cordially invite you to dine at Vessel and I look forward to seeing you there.

Kona Kai Club Newsletter | Quarter 2 | 2017

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Spicy Tuna Taco

7

Linguini Bolognese

22

Vesse

14

Charred Octopus

25

Cherr

5

Artichoke Ravioli

21

Straw

26

Siren

avocado, chile aioli

Sugar Cane Shrimp

ancho chili and persevered lemon cocktail sauce, little gem

Kona Beef Slider

brioche bun, dijon aioli, avocado, crispy onions, cheddar

Reuben Slider

pretzel roll, corned beef, 1000 island, sauerkraut, swiss

Lobster Slider

brioche, crispy jalapeño

New England Clam Chowder

MON

caramelized onion crostini

Wild Mushroom Flatbread

WED

fontina, mozzarella, arugula, truffle Meatloaf Monday Taco Tuesday

DINNER

5

Short Rib

8

Cornish Game Hen

9

Pork Chop

15

Skirt Steak

marble potato, cipolini onion, baby carrot, parsnip, natural pan jus

THUR

FRIMON

SAT TUES & SUN

mustard-parsley spaetzle, upland cress, caramelized cipollini, sour cherry glace

Spicy Tuna Taco Wedge “BLT”

MON

14 17

7

12

Linguini Bolognese Wild Mushrooms

14

10

Charred Octopus Grilled Asparagus

Vessel Pina Colada

25

Cherry Limeade

sobieski black cherry, houseGame made Hen lime simple syrup, fresh lime juice, cherry bitters 8 13 Cornish Brussle Sprout Fritto

5

grapes, celery, chile-lime dipping sauce

Artichoke Ravioli Lobster Mac &confit Cheese asparagus, lemon, marscarpone, pea shoots en peppercorn cheddar fondue, panko, chives 5 Short Rib

28

marble potato, cipolini onion, baby carrot, parsnip, natural pan jus

SALADS

d brussel8 sprouts, pancetta, beurre rose Cornish Game Hen

white bean, caramelized garlic, ham hock, baby tomato, rosemary

29

9 Pork Chop Wedge “BLT” toes, avocado, wild mushroom,spaetzle, smoked bacon-dijon saucecipollini, sour cherry glace mustard-parsley upland cress, caramelized sugar-braised bacon, jalapeño ranch

27

9

28

24

porcini-dusted, confit peewee potatoes, avocado, wild mushroom, smoked bacon-dijon sauce roasted corn latkes, squash blossoms, dill raita

21 Strawberry-Basil Lemonade Cucumber Mojito 17 Ribeyebelvedere vodka, strawberry-basil purée, lemonade, fried basil cucumber vodka, house lime simple mint pecorino bitters,romano, soda water, fresh mint crispy made yukon, blistered toamto,syrup, green onion, port bordelaise 26 Siren’s Song

32

en onion, romano, 17 pecorino Sea Bass port bordelaise Kale Caesar 14

assorted citrus

Key Lime P

27 Paloma Rosa 12 pink Wild Mushrooms bulleit rye, grapefruit soda, grapefruit bitters avion silver tequila, thyme & rosemary simple syrup, pink grapefruit juice, thyme sprig beurre monte, chives

cashew-graham chantilly cream

9

Seasonal So Chocolate L

17

Key Lime Pie

9

butter lettuce, goat cheese, micro celery, granola, lemon olive oil, white balsamic

12 7

14

5 nd

10 11 12

5 utter 13 8 9

15

12

SIDES LARGE WildPLATES Mushrooms beurre monte, chives

8 8 8

Linguini Bolognese Grilled Asparagus san marzano tomato, grana padano, micro basil Yukon Potato Purée Charred Octopus ancho chili gastrique, pappas Caramelized Kalebravas, baby elote, cilantro garlic emulsion8 bacon,Ravioli spiced apples Artichoke asparagus, confit lemon, marscarpone, pea shoots Cast Iron Carrots 8 Short candied Rib orange, dill, marcona almond marble Brussle potato, cipolini onion, baby carrot, parsnip, natural pan jus Sprout Fritto garlic chips,Hen lemon juice, mustard butter Cornish Game 9 white bean, caramelized garlic,Fries ham hock, baby tomato, rosemary Parmesan Truffle Pork Chop

mustard-parsley spaetzle, upland cress, caramelized cipollini, sour cherry glace

SAT & SUN

coconut tequila, house made lime simple syrup, fresh lime juice, toasted coconut rim $15 50% bacon, off selected chef roy’s “catch-of-the-day” spiced apples 29 bottled wines Citrus Rye slow-roasted prime rib endless build-your-own new selection Cast Iron Carrots 8 bulleit rye, pink grapefruit soda, grapefruit bitters each week bloody mary bar candied orange, dill, marcona almond $15 24 Seasonal Sangria Brussle Sprout Fritto live entertainment8 assorted citrus & tropical fruits garlic chips, lemon juice, mustard butter 11am - 2:30pm

SWEETS chantilly cream

raspberry sauc

Crème Brul

pistachio bisco

SOMETHING TO SOOTHE

Fries

9

Kona Kai Coffee

9

avion espresso tequila, house made whipped cream, chili powder

Assorted Lo

honeycomb, m seasonal fruit

German Ch

9

SWEETS SOMETHING TO SOOTHE Classic B52 Coffee 99 9 Kona Kai Coffee kahlua, grand marnier, HAND CRAFTED COCKTAILSbailey’s, 12 EACH house made whipped cream

Seasonal Sorbet & Ice 9 KeyCream Lime Pie cashew-graham crust, raspberry, Chocolate Lava Cake 9 9 chantilly cream

avion espresso tequila, house made whipped cream, chili powder

raspberry sauce, whip cream Sorbet & Ice Cream 9 Classic B52 Coffee 22 VesselSeasonal Pina Colada Joy Coffee 8 bailey’s, kahlua, grand marnier, ciroc coconut & pineapple whipped Crème Brulee 9 piña colada mix,Almond Chocolate Lavavodkas, Cake 9maria,cream tia malibu rum, house coconut made whipped cream 8 assorted pistachio25biscotti, berriessauce, whip cream Cherryraspberry Limeade creme Almond Coffee sobieskiCrème black cherry, house made lime simple syrup, fresh de limecacao, juice, cherry Joy bitters 8 Brulee 9 Assorted Local Cheeses 9 maria, malibu coconut rum, house madetiawhipped cream pistachio biscotti, assorted berries 21 Strawberry-Basil Lemonade creme de cacao, honeycomb, marcona almond, belvedere vodka, strawberry-basil purée, lemonade, 9 fried basil 8 Assorted Local Cheeses Zoka Coffee house made whipped cream seasonal26 fruit marcona almond, Siren’shoneycomb, Song Zoka Assorted Hot Coffee Teas seasonal fruitpressed lemon, thyme & rosemary tanqueray gin, fresh simple syrup 8 German Chocolate Waffle 9 Assorted Hot Teas German Chocolate Waffle 9 24 South of the Border Espresso Martini coconut, pecan, dulce de leche, coconut,tequila, pecan,white dulce chocolate de leche, syrup, cold brew zoka coffee avion espresso 9 sour cream sorbet sour cream sorbet 27 Paloma Rosa

99 9

4 44 4

avion silver tequila, thyme & rosemary simple syrup, pink grapefruit juice, thyme sprig

14

28 Cucumber Mojito *Before placing your order, please inform your Server if anyone your fresh party mint has a food allergy. Consuming leek & potato gratinée, marsala-green peppercorn cucumber vodka, house made lime simple syrup, mint soda in water, *Before placing your order, please inform your Server if seafood, anyone in bitters, your party has a food Consuming raw or undercooked meats, poultry, shellfish or eggs may increase yourallergy. risk of food borne illness, Seared Diver Scallops 28 Coconut & Lime especially ifseafood, youMargarita have certain medical 3.5% surcharge been all guest checks to help raw or undercooked meats, poultry, shellfish or conditions. eggs mayA increase yourhas risk ofadded foodtoborne illness, chanterelle mushroom, caramelized brussel sprouts, pancetta, beurre rose coconutcover tequila, house made lime simple syrup, fresh lime juice, toasted coconut rim increasing labor costs and in our support of the recent increases in minimum wage and benefits for our especially if you have certain medical conditions. A 3.5% surcharge has been added to all guest checks to help Sea Bass 29 Citrusdedicated Rye team members. cover increasing laborbulleit costsrye, and our support of the recent porcini-dusted, confit peewee potatoes, avocado, wild mushroom, smoked bacon-dijon sauce pinkingrapefruit soda, grapefruit bittersincreases in minimum wage and benefits for our dedicated team members. Scottish Salmon 24 Seasonal Sangria

17

Ribeye

14

17

12

Skirt Steak

roasted corn latkes, squash blossoms, dill raita

crispy yukon, blistered toamto, green onion, pecorino romano, port bordelaise

assorted citrus & tropical fruits

32

SWEETS

SIDES Wild Mushrooms beurre monte, chives

9

DINNER

SOMETHING TO SOOTHE

Key Lime Pie

9

Kona Kai Coffee

9

Seasonal Sorbet & Ice Cream

9

Classic B52 Coffee

9

cashew-graham crust, raspberry, chantilly cream

avion silver sourteq cr

SWEETS

Vessel Nightly Happenings

classics! a mexican beer 12 porcini-dusted, confit peewee potatoes, avocado, wild mushroom, smoked bacon-dijon sauce meatloaf & $12 parmesan, white anchovy, heirloom tomato, croutons a manhattan ice cream “taco” Scottish Salmon The Noble Garden 13 $15 $4 roastedquinoa, corn latkes, squash blossoms, dill raita tomato, bulgur wheat, arugula, celery, beets, avocado, mint, marcona almonds, lime dressing Ribeye 32 Parmesan Truffle crispyApple yukon, blistered toamto, green onion, pecorino romano, port bordelaise Heirloom 12 cashew-graham crust, raspberry,

Germ Paloma Ros coconu

32

avion espresso tequila, white chocolate syrup, cold brew zoka coffee

FRI

avion espresso

Seasonal Sa

SIDES

THUR

honeyc

South season of th

or coconutraw tequil especia Citruscover Rye in bulleit rye, pin dedicat

coconut tequila, lime syrup, fresh lime juice, toasted coconut rim 24 house made South of simple the Border Espresso Martini

WED

pistach

Siren’s Song Assor tanqueray gin,

*Before Coconut &

Coconut & Lime Margarita tanqueray gin, fresh pressed lemon, thyme & rosemary simple syrup

TUES

raspbe

Strawberry Crèm belvedere vod

cucumber vod

15 Skirt Steak 28 24 Seasonal Wild Arugula 10 Sangria GrilledCucumber AsparagusMojito 8 leek &chevre, potato smoked gratinée,marcona marsala-green cucumber vodka, house made lime simple syrup, mint bitters, soda water, fresh mint almond,peppercorn confit lemon, raspberry vinaigrette ms, dill raita strawberries, assorted citrus & tropical Yukonfruits Potato Purée 8 14 Seared Diver Scallops 28 Coconut & Lime Margarita Field Greens bottomless mimosas Meatloaf Monday Taco Tuesday 11 Wine Caramelized Wednesday Kale Prime Rib Thursday Go Fish Friday 8

MON

ciroc coconut

Cucumber M

28

Cherry Limeade 14 tequila, thyme Scottish avion silver &Salmon rosemary simple syrup, pinksimple grapefruit juice, sprig sobieski black cherry, house made lime syrup, fresh limethyme juice, cherry bitters

mushroom, caramelized sprouts, pancetta, beurre rose roasted chanterelle corn, jicama, piquillo pepper, spring brussel onion, enjoy chardonnay vinaigrette two timeless pork taco, fish taco &

cashew

Seaso Cherry Lim Choc sobieski black

29

Citrus Rye

avion s

SAT &25SUN 8

chanterelle mushroom, caramelized brussel sprouts, pancetta, beurre rose

28

WED

Vesselchantil Pina

22tequila, white Vessel Pina Colada avion espresso chocolate syrup, cold brew zoka coffee 17 Sea Bass ciroc coconut & pineapple vodkas, piña colada mix, whipped cream

Paloma Rosa 25

avion e

9

HAND CRAFTED COCKTAILS 12 EACH

cucumber, soy, avocado

Palom

8

white bean, caramelized garlic, ham hock, baby tomato, rosemary garlic chips, lemon juice, mustard butter Strawberry-Basil Lemonade

LARGE PLATES

27 14 Charred Octopus Calamari Frito ress, caramelized cipollini, cherry glace ancho chilisour gastrique, pappas bravas, baby elote, cilantro garlic emulsion

27

bottomless mimosas 8 $15 21 8 endless build-your-own bloody mary bar 26 $15 8 live entertainment 11am - 24 2:30pm

brioche,bulgur crispywheat, jalapeño quinoa, arugula, celery, beets, avocado, tomato, mint, marcona almonds,

rouille, tomato shellfish emulsion, fine herbs, grilled sourdough

South

22

lime dressing New England Clam Chowder Pork Chop one, pea shoots belvedere9 vodka, strawberry-basil fried basil Parmesanpurée, Trufflelemonade, Fries caramelized onion crostini mustard-parsley spaetzle, upland cress, caramelized cipollini, sour cherry glace Heirloom Apple 12 butter lettuce, goat cheese, micro celery, granola, lemon olive oil, white balsamic 26 Siren’s15Song Wild Mushroom Flatbread Skirt Steak fontina, mozzarella, & potato gratinée, marsala-green peppercorn carrot, parsnip, natural pan arugula, jus truffle tanqueray gin, freshleek pressed lemon, thyme & rosemary simple syrup Mussels Seared Diver Scallops 24 South 14 of the Border Espresso Martini

Linguini Bolognese m hock, 7 baby tomato, rosemary Tuna Tataki san marzano tomato, grana padano, micro basil

tanque

SWE HANDKeyCL

san marzano beurretomato, monte,grana chivespadano, micro basil

22

21

belved

24

crispy yukon, blistered toamto, green onion, pecorino romano, port bordelaise

ancho chili and persevered cocktail sauce, little gem ancho gastrique, pappas bravas, elote, cilantro garlic Go emulsion strawberries, chevre,lemon smoked marcona almond, confit lemon,Monday raspberry vinaigretteTaco Tuesday Meatloaf Winechili Wednesday Prime baby Rib Thursday Fish Friday Yukon Potato Purée enjoy two timeless pork taco, fish taco 50% off selected chef roy’s “catch-of-the-day” Kona Beef 5 &11 Artichoke Ravioli Kale FieldSlider Greens Caramelized classics!vinaigrette a mexican beer bottledconfit wineslemon, marscarpone, slow-roasted prime rib new selection brioche bun, dijon aioli, avocado, crispy onions, cheddar asparagus, pea shoots roasted corn, jicama, piquillo pepper, spring onion, chardonnay basil ciroc$12 coconut & pineapplebacon, vodkas, piña colada mix, whipped cream each week spiced apples meatloaf & Reuben Slider 5 12 Short Cast Rib Iron Carrots Kale Caesar a manhattan ice cream “taco” pretzel roll, corned beef, 1000 island, sauerkraut, swiss marble potato, cipolini onion, baby carrot, parsnip, natural pan jus parmesan, white anchovy, heirloom tomato, croutons $15 $4 candied orange, dill, marcona almond

s, baby elote,Lobster cilantro garlic Slider The Nobleemulsion Garden

sobies

28 Cucu leek & potato gratinée, marsala-green peppercorn cucum Monday Taco Tuesday mimosas Wine Wednesday bottomless Prime Rib Thursday GoMeatloaf Fish Friday Seared Diver Scallops 2850% off selected Coco enjoy two timeless pork taco, fish $15 taco & chef roy’s “catch-of-the-day” chanterelle mushroom, caramelized brussel sprouts, pancetta, beurre rose a mexican beer coconu classics! bottled wines endless build-your-own slow-roasted prime rib new selection meatloaf & $12 Sea Bass 29 Citru bloody mary bar a manhattan cream “taco” each week porcini-dusted, confit peewee potatoes, avocado, wild mushroom, smokedice bacon-dijon sauce bulleit $15 $4 $15 Scottish Salmon 24 Seaso live entertainment roasted corn latkes, squash blossoms, dill raita assorte 11am 2:30pm Ribeye 32

LARGE PLATES Happenings SIDES Vessel Nightly HAND TUES CRAFTED WEDCOCKTAILS THUR 12 EACHFRI

SMALL PLATES SALADS

ciroc c

Vessel Night

white bean, caramelized garlic, ham hock, baby tomato, rosemary

50% off selected 14 bottled wines 17

cheddar fondue, panko, chives

, micro

asparagus, confit lemon, marscarpone, pea shoots

Wine Wednesday

Mussels enjoy two timeless pork taco, fish taco & rouille, tomato shellfish emulsion, fine herbs, grilled sourdough classics! a mexican beer Tuna Tataki meatloaf $12 cucumber, soy,&avocado a manhattan ice cream “taco” Calamari Frito $4 grapes,$15 celery, chile-lime dipping sauce Lobster Mac & Cheese

Sugar Wild CaneArugula Shrimp

ancho chili gastrique, pappas bravas, baby elote, cilantro garlic emulsion

Vessel Nightly Happenings

TUES

avocado, chile aioli bacon, jalapeño ranch sugar-braised

san marzano tomato, grana padano, micro basil

avion espresso tequila, house made whipped cream, chili powder

7

coconut, peca sour cream so

*Before placing raw or underco especially if you cover increasin dedicated team


Father’s Day BBQ & BEER GARDEN 12pm – 4pm | Sunday, June 18th, 2017

FROM THE GRILL & SMOKER Tri-Tip Bratwurst ½ lb. Angus Burgers Garden Burgers Kosher Dogs Beer Can Game Hen Smoked Pork Shoulder Street Corn Vegetable Kababs Barbequed Beans smoked ham hock

CHILLED OFFERINGS Heirloom Melon Salad Strawberry Salad Hummus & Vegetable Bar Chipotle Potato Salad Macaroni Salad Ceviche Salsa & Oyster Bar*

C H E F S S W E E T TA B L E Selection of seasonal

Fruit Pie, Cake & Cobbler

C L U B M E M B E R S / 4 5 | A D U LT S / 5 5 *Includes beer garden CHILDREN / 15 12 and under

|

Please inform your Server if anyone in your party has a food allergy. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. These items may contain raw or undercooked ingredients. Kona Kai Club Newsletter | Quarter 2 | 2017

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RECIPE

LOBSTER MAC N CHEESE For this dish we will be featuring lobster, four cheese fondue, conchiglie pasta, dry roasted corn, dry aged jack and a garlic tomato lobster roll. Prior to making this dish we will need to do a little prep work, starting with the cheese sauce.

FOUR CHEESE FONDUE Heavy cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1qt Monterrey jack shredded . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 cups Gruyere shredded . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 cups Mozzarella shredded . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup Provolone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 cups Unsalted butter soft . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 oz AP flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2oz Cholula sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1/2 tbsp Kosher salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . to taste 1. 2.

Heat cream in heavy bottomed sauce pot. Make a roux with 4oz butter and 4oz flour. When cream comes to a simmer, whisk in roux and continue to simmer for 5 minutes stirring constantly. Whisk in cholula and then all the cheeses to a smooth consistency. Add remaining butter for a nice sheen.

Once the cheese fondue is made let cool, while cooling cook the conchiglie until al dente and cool also coating it with extra virgin olive oil so it does not stick and refrigerate covered until ready to use so it will not dry out. For the lobster meat we are using a pre-cooked claw and knuckle meat that you might find frozen, however if that is scarce at the local market lobster tail will do and is far superior, its just our methodology of putting this dish together will change slightly. If you can not find dry roasted corn, grilled corn kernels make an excellent substitute.

To start this dish off we will start by sautĂŠing the lobster meat until cooked if using raw, then we add a few ounces of heavy cream, season with salt add the cheese fondue base depending on how much you would like to serve and the desired viscosity of the cheese sauce you would like to coat the noodles with. Note: 1# of dry conchiglie when cooked will present four healthy servings. Once you have the sauce to the desired consistency in the sautĂŠ pan add the noodles and stir to coat. Taste the dish, adjust the seasoning, add the corn, adjust the acid with sherry vinegar and fresh squeezed lemon juice (a few drops of each). Transfer the dish to the appropriate serving vessel. I like to top the lobster mac with toasted bread crumbs (preferably panko), shaved dry aged jack cheese, and chives. Then serve and enjoy. I served this dish on top of a lobster roll ( a fancy hot dog bun) as an open face sandwich, of which I toasted the bun first and then rubbed it with fresh garlic and cut tomato before pouring the lobster mac over it. 9


FIRST CLASS U.S. P O S TA G E PA I D A M S

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Kona Kai Club Newsletter | 2017 Quarter 2