Fresh ahi poke, kiawe smoked sea salt, won ton chips, mesclun greens, avocado mousse, pickled ginger juice, wasabi mayo, unagi sauce, tobiko caviar, and furukaki. (nf)

Crispy garlic chili, Siracha mayo, crab, kiawe smoked sea salt, wasabi red tobiko, ogo, scallions, avocado mousse, arare, Chinese taro chips. (nf/gf)

Yukon gold potatoes and parmesan cheese tossed in white truffle oil. (nf/gf )

Peppercorn crusted beef tenderloin, seared rare, thinly sliced, served with roasted garlic aioli, olive oil, red onions, capers, charred crostini, and lemon arugula. (nf/df/gf)

Sliced Japanese Hamachi, rich in omega oil, served with jalapeno, wasabi tobiko, and gluten free soy sauce infused with pineapple juice. (nf)

Creamy triple cream, encrusted with panko, fried golden brown, drizzled with honey and truffle oil served with macadamia nuts, grapes, and baguettes

Fried vegetable spring rolls, bean sprouts, green beans, cabbage, celery, and carrots, served with a pineapple sweet and sour sauce. (nf/df)

Spinach, artichoke hearts, Maui onion, garlic, cream cheese, mozzarella, and parmesan cheeses, stuffed in button mushroom baked to perfection, finished with garlic butter sauce. (nf/gf)

Marinated in Misoyaki honey, flame grilled, settled on coleslaw finished with coconut lemongrass and Kabayaki sauce alongside furukaki rice. (nf/gf/df)

short neck clams, abalone, kalua pork, alae sea salt, chili garlic, Go Chu Jang cream sauce.

Local farmers mix greens, garlic, roasted portobello mushroom, grape tomato, goat cheese, cucumber, lemon balsamic vinaigrette, toasted pine nuts. (gf)

Crisp romaine lettuce, parmesan cheese, crispy parmesan, seasoned focaccia croutons tossed in a creamy Caesar dressing. (nf)

Burrata mozzarella cheese, vine ripened tomato, beets, local farm greens, alae salt, papaya seed dressing accented with red plum and vanilla, basil, extra virgin olive oil served with charred crostini. (nf)

Fresh sashimi grade ahi, thinly sliced, tossed in sesame hoisin vinaigrette, carrots, kale, Kilauea greens, red and green cabbage. (nf/df/)

Ask your server for our delicious plantation style creations.

Kaffir lime leaves, eggplant, hon shimeji and shiitake mushrooms, green beans, baby bok choy, red and green bell peppers, simmered in coconut Olena curry sauce settled on steamed jasmine rice. (nf/df/gf)

Eggplant layered with spinach, portobello mushrooms, artichoke hearts, onions, mozzarella, cream cheese, ricotta, reggiano cheese and pomodoro finished with basil pistou cream sauce, served with garlic bread. (nf/gf with no garlic bread)

Sea scallops, fresh catch, mussels, calamari, crab meat, and shrimp simmered in tomato saffron sauce finished with velouté and crostini. (nf/gf)

Encrusted with parmesan cheese, pan roasted, topped with crab meat and asparagus, served with whipped truffle Yukon potato, finished with hollandaise and truffleyaki sauce. (nf)

Antarctic Glacier Sea bass marinated in misoyaki, oven roasted, settled on wakame, furukaki jasmine rice and seasonal vegetables. (nf/df/gf)

Fresh Island Ahi encrusted with garlic furukaki arare, seared RARE, wasabi soy beurre blanc, kabayaki sauce, shiitake mushroom, soba noodles, and seasonal vegetables. (nf/df)

Day boat scallops pan seared (medium rare) settled on creamy spinach shimeji mushroom orzo risottofinished with white truffle oil. (nf)

Poached sea scallops, shrimp, abalone, and clams tossed in gochujang sauce with carrots, garlic, scallions, onions and udon noodles. (nf)

Red snapper, scallops, lobster meat simmered in coconut milk, taro leaves, capers, ginger, garlic, tomato relish, and Jasmine rice. (nf/gf/df)

Sea of Cortez Shrimp, linguine pasta, pistou, shimeji mushroom, garlic, spinach, served with garlic bread. (nf)

Ask your server for the evening surf and turf. (nf)

Flame grilled, your choice of kalbi style or au poivre, served with red bliss basil potato and sautéed seasonal vegetables. (nf/gf)

Flame grilled beef tenderloin, finished with green peppercorn demi-glace, Maui onion blue cheese, red bliss basil potatoes, and arugula. (nf/gf)

34-ounce bone in angus beef rib eye steak, char grilled, finished with mushroom demi and hollandaise, served with red bliss basil potato and sautéed seasonal vegetables. (gf/nf)

Airline chicken breast, porcini mushrooms sauce, onions, and herbs, served with red bliss basil potato and sautéed seasonal vegetables. (nf/gf)

Duck leg and breast, shiitake hoisin glaze, roasted garlic red bliss basil potato, and seasonal vegetables. (nf)

Braised in soy and sake, finished with hunters sauce, hollandaise, kabayaki, alongside roasted garlic red bliss potato and sautéed seasonal vegetables. (nf/gf)

Brined Pork shank with ginger, garlic, carrots, and onions, finished with pineapple demi sauce, served with roasted garlic red bliss basil potato, and sautéed seasonal vegetables. (nf/gf)

Marinated in kalbi sauce, flame grilled with kabayaki sauce, jalapeno lilikoi papaya pineapple marmalade, jasmine rice, and sautéed seasonal vegetables. (nf/gf)

Marinated in rosemary, thyme, burgundy, flame grilled, served with mint jelly demi, red bliss basil potato and seasonal vegetables. (nf/gf/df)