Local caught tuna dusted with Madame Pele's heat, wrapped in pastry dough, quick fried, drizzled with masago caviar, wasabi mayo, ikura, sweet chilli and unagi sauce. (nf)

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

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 Japan Hamachi, rich in omega oil, served with Jalapeno, wasabi tobiko, cucumber namasu and soy sauce infused with pineapple juice OR add crab dynamite for $2 more (nf/ df/ gf)

Pacific blue point oysters on the half shell served raw with Salmon caviar and kiawe smoked soy sauce OR oysters Rockefeller finished with Hollandaise sauce (nf/ df/ gf)

Creamy Triple cream, encrusted with panko, fried golden brown, drizzled with honey, 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)

Braised pork belly in sake, soy sauce, star anise, ginger and lemongrass, finished with hoisin glaze, settled on arugula, steamed Jasmine rice topped with furukaki. (nf/gf/df)

House made pork, shrimp and scallop ravioli finished with ginger gojujang beurre blanc and chili vinaigrette.

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 cheese, roasted beets, grape tomato, local farm greens, Aloha spice Alae Hawaiian Salt, papaya seed dressing, basil, charred crostini and extra virgin olive oil. (nf)

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

Add: Chicken $ 7 /Grilled or Miso Fish $10 / Avocado $ 3 / Kalua Pork $ 6 / furikake fries $7/anchovy $2. Choice of Dressings: Ranch, Lemon Balsamic, Tangy Papaya Seed, Miso Mustard Vinaigrette, Sesame Hoisin Vinaigrette, Caesar dressing

Ask your server for our delicious plantation style creations.

Served Daily (nf)

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. (v/df/gf/nf)

Burrata cheese, Grape tomato, arugula, zucchini, yellow squash, Shimeji mushroom, and baby bok choy sautéed in garlic butter tossed in linguine pasta and lemon juice, served with garlic bread.

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

Fresh Island catch 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)

Fresh catch stuffed with shrimp hash, steamed to perfection, finished with shitake mushroom salad, cilantro, scallions, ginger, sesame oil, hot oil and soy sauce, served with Jasmine rice and broccolini. (nf/df/gf)

Poached sea scallop, shrimp, abalone, clams, fresh catch, tossed in a garlic cream with seasonal vegetables and orzo pasta. (nf)

House aged Prime grade New York steak, flame grilled, your choice of kalbi style OR au poivre, served with whipped truffle potato and sauteed local vegetables.. (nf/gf)

Flame grilled beef tenderloin, finished with green peppercorn demi-glace, blue cheese, rissole potato, and arugula. (nf/gf)

34-ounce bone in rib eye steak, char grilled to your specification, finished with shiitake mushroom demi and Hollandaise, served with rissole potato and Brussel sprouts (perfect for two). (gf/df/nf)

Brined bone in pork loin, pan roasted served with hon shimeji mushroom demi – glace, roasted garlic mashed potato and sauteed seasonal vegetables. (nf/gf)

Char grilled chicken breast, linguine pasta, applewood smoked bacon, hon shimeji mushrooms, spinach, grape tomato, garlic shallots, white wine, tossed in a herbed bechamel sauce, eggs, served with garlic bread. (nf)

Duck oleg and breast cooked in lemongrass, star anise, ginger, garlic, gluten free soy, and sake, finished with hoisin demi, served with broccolini, mushrooms and garlic mashed potato. (nf/gf/df)

Tender beef short ribs braised in sweet soy and sake , finished with demi-glace and hollandaise sauce, served with truffled whipped potato and sautéed seasonal vegetables. (nf/gf)

Pork shank braised in Sake, soy, ginger, garlic, carrots, and onions, finished with pineapple demi sauce, served with roasted garlic mashed potato and green beans. (nf/gf)

Lamb shank braised in coconut milk and peanut butter, eggplant, carrots, onions, along whipped truffle potato, seasonal sautéed vegetables. (gf)

Ask server for details. Changes daily. (nf/gf)

Brined chicken breast and leg quarter, poached in champagne, finished with mushroom demi, settle on Yukon gold roasted garlic whipped potato and seasonal vegetables. (nf)(gf)