Bloomingdale’s Forty Carrots restaurant continues its intimate Salon Series of dinners tonight, this time themed “The Hunt.”

Inspired by the land that feeds us, executive chef Jon Matsubara partnered with island game purveyors to create a four-course tusk-to-tail menu.

On the menu are Maui Nui venison poke; crispy Kahaluu pork belly with Hawaiian chilies, garlic soy vinegar and tomato; and Niihau axis deer with foie gras, ruby port gastrique, taro-brandy puree and bordelaise sauce. Dessert will be an exotic-fruit plate with the restaurant’s signature yogurt.

The dinner runs from 6 to 8 p.m. Cost is $95, which includes wine pairings. Call 800-3638.