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)

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)

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)

Mozzarella cheese, vine ripened tomato, local farm greens, Aloha spice 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, Alii mushroom, green beans, baby bok choy, red and green bell peppers, simmered in coconut Olena sauce settled on steamed Jasmine rice. (v/df/gf/nf)

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 baby bok choy and annatto risotto, topped with tobiko caviar and crispy onion. (nf/gf)

Shrimp, applewood smoked bacon, white wine, garlic, shallots, spinach, Alii mushroom, linguine, tossed in herbed cream sauce, garlic bread. (nf)

Butter poached lobster meat sautéed with garlic and shallots, tossed in gnocchi, parmesan cheese and creamy basil Bechamel sauce, served with garlic bread. (nf)

House aged rib eye steak, flame grilled, finished with lemongrass cream alongside your choice of kalbi 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, whipped truffle potato and arugula. (nf/gf)

Brined bone in pork loin, pan roasted served with demi – glace, blue cheese, Okinawan purple sweet potato, 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)

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)

Pan roasted Beef Tournedos finished peppercorn sauce alongside sautéed seasonal vegetables, oven roasted lobster, drawn butter, whipped truffle potato and sautéed vegetables. (nf/gf)