The Applewood Bacon Crusted Onaga with Manila Clams and Corn Ragù, also featured at Makana
Terrace, is a must. It was so popular on our summer 2014 dinner menu, that we’ve left it on our menu.
The dish starts with a bed of corn and leeks that are cooked with key limes, shallots, and garlic in white
wine helping to open up the aromatics. Perched atop is a pan-seared onaga, otherwise known as Hawaiian
Red Snapper, which has been caught in local waters. The fish is crusted in Applewood smoked bacon and
panko breadcrumbs giving the freshness of the fish a smoky taste.
For this dish, the unexpected 2008 Zaca Mesa Roussanne from Santa Ynez Valley would be a perfect
pairing. Roussanne, the famous white grape of Southern Rhône, is finding a cult following in California
where around 300-400 acres of vine are dedicated to this exotic grape. A bright and lively acidity,
reminiscent of old world Chardonnay, this grape brings an inherit roundness and fuller body that
complements the creaminess of the corn ragù. This 2008 vintage has had time to mellow out in the glass
and has haunting aromas of apricot, figs, and honey.