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)

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 add crab dynamite for $2 more. (nf/ df/ gf)

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)

House made pork, shrimp and scallop mousse finished with ginger gochujang beurre blanc and chili vinaigrette. (nf)

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

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. (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)

Sea bass marinated in miso, honey, sake, gluten free soy, and mirin, broiled to order, settled on hijiki jasmine rice and seasonal vegetables. (nf/gf/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)

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

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

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

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

Brined bone-in pork loin, flame grilled, with hon shimeji mushroom demi-glace, roasted garlic whipped potato and sautéed seasonal vegetables. (nf/gf)

Char grilled chicken breast, linguine pasta, hon shimeji mushrooms, spinach, white wine, garlic, shallots, tossed in creamy tomato sauce. Topped with crispy onions and garlic bread. (nf)

Half chicken braised in Burgundy, mushrooms, onions, and herbs, served with roasted garlic potato and seasonal vegetables. (nf/gf)

Duck leg and breast cooked in lemongrass, coriander, star anise, ginger, garlic, gluten free soy, sherry wine and sake, finished with hoisin shitake mushroom demi, served with broccolini, and roasted garlic whipped potato. (nf/df)

Braised in sweet gluten free soy and sake, finished with unagi demi-glace, alongside whipped truffle potatoes and sautéed seasonal vegetables. (nf/gf)

Pork shank braised in sake, gluten free soy, ginger,garlic, carrots, and onions, finished with pineapple demi sauce, served with roasted garlic whipped potato and sautéed seasonal vegetables. (nf/gf)

Braised in annatto, carrots, and onions, finished with Kabayaki demi over jasmine rice. (nf/gf)

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