Restaurant Week takes place November 15-21. Dozens of restaurants across the state are offering special discounts and menus. Proceeds go to the Culinary Institute of the Pacific at Diamond Head. Every day on Sunrise, we'll profile a different restaurant and its menu.
The dinner buffet at Prince Court is sure to satisfy even the pickiest eaters. The selection spans dozens of dishes and flavors from across the globe.
"We have what we call an international buffet. We have all types of offerings, from local food to Eurasion island medley," said director of food and beverage Jeff Marcello.
Seafood lovers will love this weekend's offering: the seafood dinner buffet. It's got fresh sashimi and poke, steamed clams with white wine…the list goes on.
"We have oysters on the half shell, mussels, shrimp cocktail," said Marcello.
Don't forget all the crab legs you can eat!
If you're more of a meat eater, Prince Court has that too. Check out this week's special: a blackened oolong tea New York strip loin. Executive chef Khamtan Tanchaleun mixes his own blend of oolong tea leaves and Cajun spices.
"Add oolong tea, make it the tea flavor, and it's really good with the beef," said Tanchaleun.
He sears the meat and finishes it in the oven.
The beef is served over a bed of miso-shiitake mushroom risotto, with a creamy ginger Madagascar sauce.
"I have garlic, shallot inside, Madeira wine, veal stock and touch of cream," said Tanchaleun.
He tops it off with a sprinkle of crispy fried onions.
They also have a sushi station with fresh nigiri or temaki made to order. It's like having your own person chef! And when you think you can't eat anymore there's a giant tray of desserts just begging to be sampled.
"Ninety-five percent of the guests that come here come for the buffet," said Marcello. "Mainly because of the variety that we offer."
This dinner would normally set you back $45. Mention Restaurant Week and you'll pay just $33! And remember, you're eating for a good cause.
"One thing about cooking local is understanding what we have here," said Marcello. "When the students are able to do that, that's the future of our hotel."