DINNER MENU
Appetizers

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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

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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

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BUTTERMILK BISCUIT
4
-
Mushroom Risotto
15
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Saffron Risotto
20
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White Rice
4
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Potato Puree
10
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Truffle Fries
15
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French Fries
10
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Sauteed Brussels Sprouts
16
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
*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.