Enjoy five courses, including amuse and dessert, with specialty sake pairings. 

Amuse: Blue Point oyster tempura

First Course: Hawaiin Poke martini

Second Course: Nigiri sampler

Third Course: Steak and potato roll and seared scallop with celeriac wasabi puree

Dessert: Assorted sorbets by Indigo Road pastry chef Kinsey Sattane