Shrimp wrapped in shredded phyllo dough, quick fried, served with wasabi plum 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)

Sashimi grade ahi thinly sliced tossed with carrots, bell peppers, red and green cabbage with hoisin vinaigrette, finished with toasted sesame seeds. (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)

Quick fried Brussels tossed with applewood smoked bacon, goat cheese, raisins, caramelized onion, honey, balsamic syrup, and pine nuts. (gf)

12-hour 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)

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

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

Burrata Mozzarella cheese, vine ripened tomato, local farm greens, Alae Hawaiian Salt, balsamic reduction basil, extra virgin olive oil served with charred crostini. (nf)

Ask your server for our delicious plantation style creations.

Served Daily (nf)

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

Burrata cheese, Grape tomato, arugula, zucchini, yellow squash 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 Blue 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 cilantro, scallions, ginger, sesame oil, hot oil and soy sauce, served with Jasmine rice and root vegetables. (nf/df/gf)

Pan roasted sea scallop, shrimp, fresh catch, tossed with seasonal vegetables and annatto risotto, finished with soy glaze. (nf/gf)

Shrimp, applewood smoked bacon, grape tomato, white wine, garlic shallots, spinach, Alii mushroom, linguine, tossed in herbed bechamel sauce and eggs, served with garlic bread. (nf/gf with gf bread additional $3)

House aged rib eye steak, flame grilled, your choice of kalbi finished with lemongrass butter sauce or au poivre style, 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)

Brined bone in pork loin, pan roasted served with demi – glace, blue cheese, red grapes, Okinawan purple sweet potato and sauteed seasonal vegetables. (nf/gf)

Brined chicken breast and leg quarter, poached in champagne, settled on ginger scallion risotto finished with Alii mushroom cream sauce. (nf/gf)

Duck leg confit, pan seared duck breast cooked to your specification, finished with balsamic gastrique, settled on ginger scallion risotto, served with fried brussel sprouts tossed in Kauai honey and golden raisins. (nf/gf/df)

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

Braised lamb, red wine tomato demi-glace, carrots, onions, mushrooms, whipped truffle potato, seasonal sautéed vegetables(nf/gf)

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