APPETIZERS

 
SPICY AHI TUNA “POKE” IN SESAME-MISO CONES
  Chili Aioli, Pickled Ginger and Tobiko
15

 VINE RIPE KAMUELA TOMATO SALAD
  Island Feta, Maui Onions, Yuzu-Balsamic and Basil
17

SASHIMI OF BIG ISLAND AHI & HAMACHI
 Wasabi, Yuzu Ponzu and Pumpkin Seed Oil
20

THAI COCONUT-GALANGAL SOUP
 Kaffir Lime, Chili, Lobster and Chicken
13

 FRESH HANA HEARTS OF PALM
  Baby Romaine, Waimea Tomatoes and Creamy Lemon-Garlic Dressing
13
 
“UP-COUNTRY” GREENS WITH WARM MAUNA KEA GOAT CHEESE
  Baby Beets and Maui Onions
15

 FRESH ANGEL HAIR PASTA
 Tomato Sauce, Basil and Garlic
16

 ISLAND SEAFOOD RISOTTO
  Opakapaka, Shrimp, Scallops and Parmigiano-Reggiano
19
 
HOUSE SMOKED SALMON PIZZA
 Dill Crème Fraiche, Chives and Ikura
20

 “TEMPURA” KAUAI PRAWNS & ISLAND GROWN VEGETABLES
 Ginger Vinaigrette, Daikon Ponzu and Marinated Cucumbers
19
 
Chef’s Taste of the Island Menu For The Entire Table 39 (per person)

Wine Pairing Available 22 (per person)

ENTREES

 
AHI TUNA GRILLED ‘RARE’
 Wasabi Butter with Julienne Stir-Fry Vegetables
38
 
GRILLED SALMON WITH PINEAPPLE-GINGER BBQ
 Sweet Maui Onions, Shiitake Mushrooms and Grilled Pineapple
34
 
PAN ROASTED MAHI MAHI
 Lobster Crushed Potatoes and Lobster “Sauce Americaine”
41
 
BAKED OPAKAPAKA WITH MACADAMIA NUT CRUST
 Molokai Yams and Cabernet-Black Pepper Sauce
43
 
SEARED DIVER SEA SCALLOPS
 Chinese Garlic Pepper Sauce, Pohole Ferns and Thai Basil
35

  ROASTED CANTONESE DUCK
Pineapple Relish, Ginger, Star Anise and “Stir-Fry” Glass Noodles
34
 
GRILLED “CHINOIS” STYLE LAMB CHOPS
 Hunan Eggplant with Chili-Mint Vinaigrette
46
 
CARAMELIZED PORK CHOP WITH “LOMI LOMI” TOMATOES
Creamy Sage Polenta, Spinach and Fried Garlic
33
 
PAN ROASTED “FREE RANGE” CHICKEN
 Potato Puree, Blanched Garlic and Preserved Lemons
32
 
GRILLED PRIME “COTE DE BOEUF” STEAK
 Braised Celery, Armagnac, Peppercorns and Horseradish Potatoes
50

 

Chef De Cuisine, Adam Condon                  General Manager, Michael Lowney