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

(nf) Blue crab meat, cream cheese, mozzarella, parmesan, fresh herbs, served with crispy won tons

Creamy Triple cream, drizzled with honey, truffle oil served with macadamia nuts, red grapes, and baguettes.

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

(nf/gf w/out crostini’s) Peppercorn crusted beef tenderloin, seared rare, thinly sliced, served with Hawaiian salt, olive oil, roasted garlic aioli, red onions, capers, crostini, and lemon arugula.

(nf) Yukon gold potatoes and parmesan cheese tossed in white truffle oil, served with roasted garlic aioli

Add: Chicken $7 / grilled fish $mp / avocado $ 3 / kalua pork $ 6 / anchovy $2
‍
Choice of Dressings: ranch, lemon balsamic, tangy papaya seed, miso mustard vinaigrette, sesame hoisin vinaigrette, Caesar dressing

(nf) Flame grilled Bison on brioche bun, smoked gouda, roasted garlic mayo, truffleyaki sauce, arugula, vine ripened tomato, grilled pineapple, and red onion.

(nf) Flame grilled beef patty, choice of cheese, caramelized onion, butter lettuce, red onion, and vine ripened tomato on a brioche bun.

(nf) Oven roasted garlic mayo, portobello mushroom, topped with triple cream brie, caramelized onion, and white truffle oil, served with lettuce, tomato and onion on toasted brioche bun.

(nf/df) Slow roasted pork, passion fruit barbeque sauce, grilled onions, garden slaw, on brioche bun.

(nf/df) Fresh Catch of the day in miso and sake, oven roasted, wasabi mayo, red onion, vine ripened tomato, finished with coconut lemongrass sauce, and pickled ginger on a brioche bun.

(nf) Flame grilled zucchini, onions, eggplant, red and yellow bell peppers, Havarti cheese, balsamic reduction, extra virgin olive oil, on ciabatta bread, served with sweet potato fries.

Battered chicken breast on Brioche bun, truffle honey mustard and L.T.O.

Slow sake braised beef boneless short rib, Havarti cheese, creamed horseradish, tucked in ciabatta bun, served with au jus.

(nf/gf/df) 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.