FOR IMMEDIATE RELEASE
Oct. 12, 2017
HONOLULU, HAWAI‘I—The popular Honolulu Museum of Art Café launches a new lunch menu Oct. 12. In addition, with the museum extending hours on Sundays, the café will start brunch service on Nov. 12.
Executive chef and food and beverage director Jacob Silver has updated the creative, hearty salads, sandwiches, and pastas the restaurant is known for, and also adds a new section of beautifully composed entrées such as chimichurri-topped pan-seared salmon with farro salad and his take on a French entrecote Bordelaise—a charbroiled New York strip minute steak in the classic shallot-and-red-wine sauce, served with creamy polenta.
At lunch, the museum’s open-air café is a who’s who of the art and business communities—they come for the creative yet casual contemporary dishes with European flair. Silver, whose experience includes positions at such landmark eateries as Alain Ducasse’s Le Louis XV in Monaco and The ‘21’ Club in New York City, has been trying out new dishes as specials for the last few months, and the hits made the final cut.
Regulars will be happy to know some favorites, such as chilled soba noodles with grilled island mahi and curried turkey salad, remain on the menu. Otherwise they have a slew of new dishes to explore.
THE NEW MENU
Starters
HoMA soup selection $6.50
HoMA mixed greens $6.50
Asiago cheese
and walnuts with red wine vinaigrette
Caesar salad $7.50
Waipoli romaine
and Parmigiano Reggiano
Burrata cheese and Hau‘ula tomatoes $12
Balsamic
reduction and fresh herbs
Grilled rosemary focaccia $2.50
Salads
Grilled chicken Caesar $20
Fresh
herb-grilled chicken breast with Waipoli romaine, Parmigiano Reggiano and white
anchovies
Chilled soba noodles with grilled island
mahi $22
Waipoli romaine
and ginger-mint relish and shoyu-lime dressing
Grilled shrimp salad $21
Waipoli greens,
avocado, orange and strawberries with ginger-shallot vinaigrette
Curried turkey salad $18
House-roasted
turkey, mixed greens, berries and cashews with sweet plum vinaigrette
Greens and grains $17
Waipoli greens,
farro, shaved vegetables and sourdough toast with white balsamic vinaigrette
Sandwiches
All sandwiches
served with HoMA greens. To substitute soup for greens $1.50
Herb-grilled chicken breast $17
Crisp maple
bacon, avocado, and melted fontina with caper aioli on house baked bun
BBQ kalua pulled pork $17
Celery seed
coleslaw, and fresh cilantro on house baked bun
Grilled portobello mushroom $16
Roasted red
peppers, caramelized onions and melted fontina on house baked bun
Grilled piadina $18
Fresh melted
mozzarella, prosciutto di Parma, honey-lemon goat cheese, roasted red peppers
and fresh basil. Served warm on grilled Italian flatbread.
Classic piadina $18
Fresh
mozzarella, prosciutto di Parma, roasted garlic, basil pesto, Hau‘ula tomatoes,
baby arugula, and balsamic vinegar. Served cold on grilled Italian flatbread
House-roasted turkey breast $15
Lettuce, tomato,
and Swiss on sliced wheat bread, served with cranberry relish
Entrées
Pan-seared North Atlantic salmon filet $22
Mediterranean
farro salad, baby arugula and fresh herb chimichurri
Black Angus New York minute steak $26
Charbroiled with
creamy herb polenta and roasted shallot bordelaise
Penne pasta with pan-seared shrimp $22
Hau‘ula
tomatoes, garlic, olive oil, white wine and capers with fresh basil
Grilled long eggplant $16
Chili goat
cheese, basil oil and focaccia
Grilled market vegetables $18
Selection of
herb-grilled vegetables
With
herb-grilled chicken or pan-seared salmon $24
SUNDAY BRUNCH AT THE MUSEUM COULD BECOME
NEW ISLAND TRADITION
This month the
museum tweaked its schedule by extending hours on Sunday. On Sundays, the
museum is now open 10 a.m. to 4:30 p.m. To accommodate visitors’ hunger pangs,
the Honolulu Museum of Art Café will now offer a brunch menu on Sundays, 11
a.m. to 1:30 p.m. Chef Silver is still working on the menu, which will be
announced closer to the launch of brunch.
ABOUT THE HoMA CAFÉ
The open-air
café, situated in the museum’s Luce Pavilion area, bordered by the contemporary
art gallery, temporary exhibition gallery and the Museum Shop, is a
transporting, relaxing place for lunch. It’s never too loud to hear dining
companions.
New hours are 11 a.m. to 2 p.m., Tuesday through Sunday.
Seating times are at 11 a.m., 11:15 a.m., 11:30 a.m., 11:45 a.m., noon, 12:15 p.m., 12:30 p.m., 12:45 p.m., 1 p.m., 1:15pm, 1:30 p.m., 1:45 p.m.
Reservations are a must at the Honolulu Museum of Art Café. Guests can book tables by calling 532-8734.
ABOUT JACOB SILVER
Originally
from Brooklyn, New York, Silver’s impressive resume includes stints at the
opulent Alain Ducasse New York (now closed) and Le Louis XV in Monaco, as well
as landmark Manhattan eatery The ‘21’ Club. He has also done stages in France
at Michelin-starred restaurants Les Prés d’Eugénie and Hostellerie de
Levernois. Before starting at the museum in 2015, he was executive chef and
banquet chef at the Hawai‘i Convention Center, where he learned to cook for thousands
and beefed up his management skills.
Silver sees a direct correlation between food and art. “The power of food is its ability to make people feel happy, satisfied, and entertained,” says Silver. “It’s an artistic craft in that it touches people—that’s what art is for me. My and my staff’s goal is to enhance the museum visit by bringing a level of dining experience that matches what people spend the day doing here—opening their eyes to things.”
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Locations:
Honolulu Museum of Art: 900 S. Beretania Street
Honolulu Museum of Art Spalding House: 2411 Makiki Heights Drive
Honolulu Museum of Art School: 1111 Victoria Street
Honolulu Museum of Art at First Hawaiian Center: 999 Bishop Street
Honolulu Museum of Art Doris Duke Theatre: 901 Kinau Street (at rear of museum)
Website: www.honolulumuseum.org
Phone: 808-532-8700
Hours:
Honolulu Museum of Art: Tues–Sun 10 am–4:30pm; closed Monday.
Honolulu Museum of Art Spalding House: Tues–Sun 10am–4pm.
