CHEW ON THIS
Restaurant Report

SAM CHOY'S Shellfish over shave ice is a Wednesday special at Sam Choy's Diamond Head.

Sam Choy’s salutes
seafood and mangoes

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Star-Bulletin Staff

Sam Choy's Diamond Head is celebrating summer with two promotional tributes: to the fruits of the sea and the fruit off a tree.

"Shellfish Wednesday" through July and August will feature special menu items such as Shellfish Shave Ice, an arrangement of prawns, oysters, crab claw, clams in the half-shell and mussels served over shave ice with a Hawaiian chili cocktail sauce.

Entrees include several surf-and-turf plates pairing lobster or jumbo sea scallops with steak, or "shell-and-fish" plates which combine lobster or prawns with grilled island fish. A nightly seafood tasting menu will offer three courses plus dessert for $45, or $60 with wine pairings.

Sam Choy's Diamond Head is also celebrating the Hayden mango season with special salad, entree and dessert items through July.

The menu includes two dishes smoked over mango wood -- a duck breast salad with mango vinaigrette and Atlantic salmon with mango salsa and mango buerre blanc -- plus a 1-pound Mango-Glazed Bumbucha Pork Chop. Desserts include Mango Soufflé and Mango Charlotte (ladyfinger shell filled with a mango mousse, chopped mango and mango sauce, served with mango ice cream).

Call 732-8645.

Tour de France

Ian Blackburn of Kobrand Fine Wines & Spirits demystifies the wines of France -- Burgundy, Bordeaux, Champagne, Rhone and Sancerre -- in a dinner at Indigo Eurasian Cuisine, 6:30 p.m. July 17.

Chef Glenn Chu's four-course menu includes Kahala Sashimi (with Michel Redde Sancerre 2000), Grilled Wild Salmon on Golden Saffron Tomato Nage (Monopole, Domaine Louis Jadot Santenay Clos de Malte 1999), rack of lamb (Chateau Marbuzet St. Estephe 1996) and Roasted Fruit in Banana Leaf (Alize).

Cost is $65. Call 521-2900.

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