St. Regis Princeville

Close

Children per room

This information enables us to identify the rooms that will best accommodate your party and to prepare for your arrival.

See room terms and details for information about rollaway and/or extra person charges.

Please note that at most Starwood hotels, guests 17 and under are considered children. All other guests are considered adults. You will be told of any hotel-specific differences in this policy on the following page.

Close

Packages

Taste of Romance

The island of Kaua'i is almost as famous for its tastes as for its sights. At The St. Regis Princeville Resort, we take great pleasure in combining the very best of both. The piquant, floral zing of hand-picked mango, the crispy, peppery bite of fresh lemon grass, the delicate flavor and texture of ocean-caught Opakapaka – such are the intriguing flavors of Kaua'i and the building blocks of The St. Regis Princeville Resort's menus. Presided over by an award-winning culinary team, the kitchens of our five-star restaurants and banquets are dens of masterful culinary creativity, each featuring ingredients farmed or produced on Kaua'i to create meals of striking originality. Whether you prefer candlelit private dining or the understated elegance of fi ve dining venues, every meal becomes a memorable occasion.

Astor Midnight Supper Menu

  • Amuse Bouche: Sweet pea bisque, ham hock foam
    • Wine Pairing: Huia, Pinot Gris, Marlborough, NZ 2006
  • Second Course: Butter poached lobster ravioli, asparagus, Kunana Farms goat cheese, Maui vanilla
    • Wine Pairing: Charles Krug, Sauvignon Blanc, Napa Valley 2006
  • Third Course: Foie gras torchon, Koloa rum cherries, red 'alaea sea salt, house made brioche
    • Wine Pairing: Sonoma Cutrer Chardonnay, "Russian River Ranches" 2006
  • Entrée: Dry aged NY strip steak, truffle pommes duchesse, patty pans, purple cauliflower,
    • black truffle jus. Wine Pairing: Liberty School, Paso Robles 2005
  • Intermezzo: Granny smith apple sorbet, apple chip
    • Wine Pairing: Chateau de Cosse, Sauternes 2005
  • Dessert: Deconstructed chocolate candy bar
    • Wine Pairing: Bodegas Olivares "Dulce" Jumilla Spain 2005