DINNER MENU

DINNER MENU

Appetizers
dinner menu - appetizers

  • AHI POKE*

    Bigeye tuna, Maui onion, inamona, ogo, yuzu cucumbers, toasted arare, chili oil
    20

  • OYSTERS ON THE HALF SHELL*

    Half-dozen oysters, ponzu gelee, chives
    24

  • OYSTERS Tony*

    Fried oyster, Santa Barbara uni, Regiis Ova caviar, cured octopus, sweet potato puree, tigers milk
    18

  • MAINE SEA SCALLOPS

    Ewa sweet corn rajas poblanas, roasted red bell pepper sauce
    36

  • Grilled Octopus ceviche

    Sensei Farms cherry tomatoes, red onions, crispy corn, tigers milk,
    sweet potato puree, shrimp chip, ikura, avocado crema
    25

  • CRISPY PORK BELLY

    Roasted carrot puree, Marcona almonds, pickled blueberries, adobo sauce
    18

  • Black Miso Aged Duck Breast

    Kale, macadamia nut compressed pears, Oaxacan mol
    35

  • Foie Gras sope*

    Hudson Valley Foie Gras, Santa Barbara uni, cilantro corn tortilla sope, pickled nopales, candied pralines, avocado crema, Hawaiian chili pepper and pineapple jam
    35

  • tomato chevre

    House-made roasted tomato jam, whipped Big Island goat cheese,
    citrus extra virgin olive oil, toasted baguette
    16

  • Kula Baby Romaine Caesar salad

    Parmigiano Reggiano, crepe crumble, truffle peelings, caesar dressing
    18

  • Port Wine Poached Pear Salad

    Waipoli mixed greens, Big Island goat cheese, Sensei Farms cherry tomatoes, candied walnuts, watermelon radish, green onions, Port wine reduction
    18

  • Regiis Ova Caviar

    Regiis Ova ( “Royal Egg” in Latin ) is the caviar company founded by Chef Thomas Keller and Shaoching Bishop, former CEO of Sterling Caviar and Tsar Nicoulai Caviar. This crossbreed of Kaluga and Amur Sturgeon is unique in appearance and taste. Each egg has a gray brown to light golden tone. This beautiful imported caviar is large, and firm and its flavor is pure with a pleasant light after-taste.

    Served with traditional accompaniments and house-made brioche
    30 Grams 195
    50 Grams 295

  • SEAFOOD SHOWCASE*

    Lobster & Santa Barbara uni roll, oysters on the half shell, Maine lobster tail, prawns, ahi sashimi, ahi poke

    Served with cocktail sauce, ponzu, kizami wasabi & soy sauce
    150

Entrees
dinner - entrees

  • CHILEAN SEAFOOD STEW

    Maine lobster tail, scallop, prawns, octopus, local fish, slow-cooked egg, crispy corn, Ewa sweet corn, mild tomato-pepper broth
    65

  • seafood a lo macho

    Local fish, scallops, prawns, aji amarillo sauce, vegetable stir-fry
    55

  • Ora King Salmon

    Almond risotto, fried egg yolk, ikura, tomato-caper sauce
    48

  • Lobster & Uni risotto

    Maine lobster tail, Santa Barbara uni, black winter trufles, Grana Padano
    90

  • Surf – n – Turf

    Sensei Farms arugula crusted calotte de boeuf, sauce Bordelaise, butter poached lobster tail, wasabi tobiko, potato puree, baby carrot, asparagus, Hamakua Ali’i mushroom
    100

  • Barley koji aged prime ribeye

    12oz sous vide prime ribeye, Cafe de Paris butter, blooming shallot, onion sauce
    70

  • filet mignon

    8oz Center-cut filet, Ewa sweet corn rajas poblanas, manchego cheese, yucca, chayote, Small Kine Farms keiki portabello, poblano pepper veloute
    71

  • Lamb Striploin

    7oz lamb striploin, chickpea puree, mint chimichurri, lotus root
    62

  • saffron Pasta

    Orzo pasta, maitake mushroom, broccolini, baby arugula, sun-dried tomatoes, Parmigiano Reggiano
    38

Sides
dinner - Sides

  • BUTTERMILK BISCUIT

    4

  • Mushroom Risotto

    15

  • Saffron Risotto

    20

  • White Rice

    4

  • Potato Puree

    10

  • Truffle Fries

    15

  • French Fries

    10

  • Sauteed Brussels Sprouts

    16

Five Course Tasting Menu
Five Course Tasting Menu

  • $125 per person (+$50 Wine Pairing)
  • First Course

    Grilled Octopus Ceviche

    Sensei Farms cherry tomatoes, red onions, crispy corn, tigers milk, sweet potato puree, shrimp chip, ikura, avocado crema
    + Cune Cava Brut, Spain

  • Second Course

    Seafood a lo Macho

    Local fish, scallop, prawn, aji amarillo sauce, vegetable stir-fry
    + Weller-Lehnert ‘Piesporter Goldtropfchen’ Spätlese, Mosel 2020

  • Third Course

    Black Miso Aged Duck Breast

    Kale, macadamia nut compressed pears, Oaxacan mole
    + Failla Pinot Noir, Sonoma Coast 2021

  • Fourth Course

    Filet Mignon

    8oz Center-cut filet, Ewa sweet corn rajas poblanas, manchego cheese, yucca, chayote, Small Kine Farms keiki portabello, poblano pepper veloute
    + Neal Cabernet Sauvignon, Napa Valley 2016

  • Dessert

    Souffle Cheesecake

    Lilikoi coulis, creme fraiche, blood orange guimauve
    + Kenzo Estate ‘Muku’, Napa Valley 2021

**Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs may increase your risk of foodborne illnesses.

*Menu items and pricing are subject to change.

*To show appreciation to our back of house employees, a 3% kitchen service fee will be added to each check. 100% of that fee goes to the employees.