DINNER MENU

DINNER MENU


Starters

  • REGIIS OVA CAVIAR 30 Grams / 50 Grams

    Served with creme fraiche, chopped egg whites, egg yolk, red onions, chives, house-made brioche
    195 / 295

  • CHILLED SEAFOOD SHOWCASE*

    Lobster tail, ahi poke, prawns, Big Island abalone, oysters, ahi sashimi, hamachi sashimi Served with cocktail sauce, chili pepper water, kizami wasabi & soy sauce
    115
    Add 30 Grams REGIIS OVA CAVIAR 195
    Add 50 Grams REGIIS OVA CAVIAR 295

  • 53’s POKE*

    Big eye tuna, spicy soy, diced cucumbers, jalapenos, rice crackers
    19

  • HAMACHI CEVICHE*

    Sliced hamachi with soy, lime & sesame sauce, red onions, jalapenos, crispy shallots, cilantro
    18

  • OYSTERS ON THE HALF SHELL*

    Chili pepper water gel, compressed cilantro, jalapeno
    24

  • HONEY MACADAMIA NUT SHRIMP

    Crispy fried tiger shrimp with macadamia nut honey glaze, sautéed choy sum
    20

  • CRAB CAKES

    Blue crab, Japanese pickled vegetable relish, caper aioli
    18

  • SINGAPORE INSPIRED CLAMS

    Manila clams, lup cheung, cilantro, green onions, chili sambal sauce
    17

  • GOAT CHEESE BRUSCHETTA

    Hawaii Island Goat Dairy chevre mousse, tomato jam
    12

  • SEARED FOIE GRAS

    Foie gras, li hing orange marmalade, macadamia nuts, Hawaiian sweet bread
    26



Soup

  • LOBSTER BISQUE

    Lobster meat, milk foam, crostini
    18

  • FRENCH ONION SOUP

    House-made beef broth, caramelized onions, croutons, Gruyere cheese
    16



Salads

  • FARMERS MARKET SALAD

    MA’O Organic Farms sassy mix with Ho Farms cherry tomatoes, cucumbers, heart of palm, radish, sliced almonds, pomegranate vinaigrette
    10

  • STEAKHOUSE INSPIRED SALAD

    Kula baby romaine lettuce with Ho Farms cherry tomatoes, red onions, bacon, egg,
    sliced almonds, creamy blue cheese dressing
    15

  • SENSEI FARMS CAESAR SALAD

    Sensei Farms baby romaine, house-made garlic croutons, anchovy dressing
    15

  • WARABI SEAFOOD SALAD*

    Hana Herbs warabi, hamachi, Big Island abalone, Ho Farms tomatoes, onions, lemon soy dressing
    26



Seafood

  • CIOPPINO

    Atlantic lobster tail, scallop, Manila clams, mussels, prawns, local fish, garlic tomato broth
    58

  • PAN SEARED AHI STEAK

    Ahi steak, stir fried vegetables, watercress relish, “truffle-yaki” sauce
    40

  • PAN ROASTED NEW ZEALAND KING SALMON

    New Zealand king salmon, Nueske’s bacon, fingerling potatoes, sautéed kale, eryngi mushroom relish
    38



Meat

  • SWEET & SAVORY BRAISED SHORT RIB

    6oz Braised short rib, mushrom risotto, pickled carrot & daikon, nuoc cham caramel
    40

  • PAN ROASTED FILET

    8oz Filet mignon, asparagus, Maui onions, eryngi mushrooms, mashed potatoes, veal jus
    58
    Add 4oz LOBSTER TAIL 25
    Add 2oz FOIE GRAS 24

  • GRILLED RIBEYE

    12oz Ribeye, onions, mushrooms, mashed potatoes, soy shallot compound butter, veal jus
    58
    Add 4oz LOBSTER TAIL 25
    Add 2oz FOIE GRAS 24



Vegetarian

  • PAN ROASTED MAITAKE MUSHROOM STEAK

    Maitake mushrooms, truffled mushroom risotto, fried kale, puffed quinoa
    30



Five Course Tasting

  • $95 per person + $45 Wine Pairing
  • 53’s POKE

    Big eye tuna, spicy soy, diced cucumbers, jalapenos, rice crackers
    + Grandin Brut Sparkling, Loire Valley NV

  • FARMERS MARKET SALAD

    MA’O Organic Farms sassy mix with Ho Farms cherry tomatoes, cucumbers, heart of palm, radish, sliced almonds, pomegranate vinaigrette
    + Dr. Hermann ‘Urzinger Wurzgarten’ Riesling, Kabinett 2018

  • PAN ROASTED NEW ZEALAND KING SALMON

    3oz New Zealand king salmon, Nueske’s bacon, fingerling potatoes, sautéed kale, eryngi mushroom relish
    + Michel Gros ‘Bourgogne Rouge’ Pinot Noir, Burgundy 2017

  • SWEET & SAVORY BRAISED SHORT RIB

    3oz Braised short rib, mushroom risotto, pickled carrot & daikon, nuoc cham caramel
    + L’Ecole Merlot, Washington 2017

  • HONEY LAVENDER CHEESECAKE

    Mascarpone, lavender meringue, honeycomb, local honey
    + Chateau De Rayne Vigneau, Sauternes 2018


*No substitutions on tasting menus. Entire table participation required for six course and seven course tasting.


Six Course Tasting

  • $125 per person + $60 Wine Pairing
  • HAMACHI CEVICHE

    Sliced hamachi with soy, lime & sesame sauce, red onions, jalapenos, crispy shallots, cilantro
    + Grandin Brut Sparkling, Loire Valley NV

  • HONEY MACADAMIA NUT SHRIMP

    Crispy fried tiger shrimp with macadamia nut honey glaze
    + Smoke Tree Rose, California 2019

  • LOBSTER BISQUE

    Lobster meat , milk foam, crostini
    + Sea Sun Chardonnay, California 2016

  • PAN SEARED AHI STEAK

    3oz Ahi steak, stir fried vegetables, watercress relish, “truffle-yaki” sauce
    + Dr. Hermann ‘Urzinger Wurzgarten’ Riesling, Kabinett 2018

  • PAN ROASTED FILET

    4oz Filet mignon, asparagus, Maui onions, eryngi mushrooms, mashed potatoes, veal jus
    + Post & Beam by Far Niente Cabernet Sauvignon, Napa Valley 2018

  • HONEY LAVENDER CHEESECAKE

    Mascarpone, lavender meringue, honeycomb, local honey
    + Chateau De Rayne Vigneau, Sauternes 2018


*No substitutions on tasting menus.


Seven Course Tasting

  • $150 per person + $70 Wine Pairing
  • HAMACHI CEVICHE

    Sliced hamachi with soy, lime & sesame sauce, red onions, jalapenos, crispy shallots, cilantro
    + Grandin Brut Sparkling, Loire Valley NV

  • CRAB CAKE

    Blue crab, Japanese pickled vegetable relish, caper aioli
    + Domaine Laroche Chardonnay, Burgundy 2017

  • LOBSTER BISQUE

    Lobster meat , milk foam, crostini
    + Sea Sun Chardonnay, California 2016

  • SEARED FOIE GRAS

    Foie gras, li hing orange marmalade, macadamia nuts, Hawaiian sweet bread
    + Kenzo ‘Muku’ Napa Valley 2019

  • CIOPPINO

    Half lobster tail, scallop, Manila clams, mussel, prawn, local fish, garlic tomato broth
    + Smoke Tree Rose, California 2019

  • PAN ROASTED FILET

    4oz Filet mignon, asparagus, Maui onions, eryngi mushrooms, mashed potatoes, veal jus
    + Post & Beam by Far Niente Cabernet Sauvignon, Napa Valley 2018

  • HONEY LAVENDER CHEESECAKE

    Mascarpone, lavender meringue, honeycomb, local honey
    + Chateau De Rayne Vigneau, Sauternes 2018


*No substitutions on tasting menus. Entire table participation required for six course and seven course tasting.


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