DINNER MENU

DINNER MENU

Appetizers
dinner menu - appetizers

  • SEAFOOD Platter*

    2 pc King Crab Legs, 4 pc Kauai Shrimp, 4 pc Oysters, Whole Lobster
    Served with Finadene Sauce, and Cocktail Sauce
    150
    + Add ahi “Poke” 16

  • Hot Seafood Showcase

    Grilled whole lobster, 4 pc grilled tiger prawns 4 pc grilled Maine Sea scallops
    Served with garlic butter, cocktail sauce
    125

  • AHI “POKE”*

    Locally caught ahi, soy, sesame oil, onion, inamona, ogo, scallion, avocado puree, bubu arare
    26

  • OYSTERS ON THE HALF SHELL*

    Chives, finadene sauce
    35

  • maine sea scallops

    Inamona crusted Maine Sea scallops, asparagus puree, black garlic, hearts of palm emulsion
    34

  • Pork “Lechon”

    Crispy skin sous vide pork belly, tomato concassé, pickled onions,
    adobo sauce, cilantro
    18

  • Mushroom Tempura

    Tempura battered Hamakua Ali’i mushrooms, vegan X.O. sauce, micro greens
    18

  • EGGPLANT SOUFFLE

    Roasted eggplant enrobed with yellow and green squash, mascarpone cheese cornelle, caper pomodoro
    25

  • House Salad

    Shaved Brussels sprouts, Waipoli mixed greens, pickled grapes, feta cheese, roasted curried Hamakua Ali’i mushrooms, yuzu & ume granite
    16

  • BURRATA SALAD

    Burrata cheese, prosciutto, black garlic emulsion, crispy baguette, tomato relish, Lehua honey & truffle drizzle, micro greens
    20

  • Kalua Pig “Caesar”

    House kalua pig, Kula Farms baby romaine, Caesar dressing, house-made croutons, parmigiano reggiano
    25

Entrees
dinner - entrees

  • Seafood Coconut Curry

    Half lobster, Kauai shrimp, Maine Sea scallops, black mussels, Manila clams, taro, kabocha squash
    65

  • CRAB STUFFED MAINE LOBSTER

    Whole lobster, crab fondue, roasted vegetables, potato puree
    85

  • SEAFOOD AQUA PAZA

    Locally caught fish, black tiger prawns, Maine Sea scallops, black mussels Manila clams, sundried tomato, fried ogo, brown butter caper meuniere
    65

  • CATCH OF THE DAY

    Smoked locally caught fish, steamed bok choy & choy sum, baby squash, cucumber namasu, cilantro chimichurri, garlic & lemon oil
    48

  • Seafood Risotto

    Maine Sea scallops, Atlantic lobster tail, local mushrooms, crispy lotus root, pesto
    80

  • GRANCHIO PASTA

    Maine Sea scallops, Kauai shrimp, blue crab-tomato cream sauce
    55

  • BOLOGNESE PASTA

    House-made tenderloin & ribeye ragù, garlic bread, grana padano
    42

  • PAN SEARED RIBEYE

    12oz prime grade ribeye, rotatoes au gratin, red wine gastrique, sautéed asparagus
    85

  • Filet Mignon

    8oz prime-grade beef tenderloin, baby carrots, asparagus, broccolini, fingerling smashed potatoes, red wine shallot butter, sauce Bordelaise
    100
    + Add Hudson Valley foie gras 30

  • GRILLED PORK CHOP

    Bone-in grilled pork chop, creamy polenta, vegetable du jour, shiitake marsala cream sauce
    55

  • SEARED EGGPLANT

    Ginger scallion, crusted eggplant, vegan miso sesame aioli, vegetable du jour, couscous
    32

Sides
dinner - Sides

  • Matsuri White Rice

    4

  • Potato Puree

    10

  • Potato Gratin

    10

  • Mushroom Risotto

    15

  • HEART OF PALM PUREE

    12

  • CREAMY POLENTA

    8

  • Parmesan Truffle Fries

    15

  • Seasonal Sautéed Vegetables

    12

Chef’s Tasting Menu
Five Course Tasting Menu

  • $175 per person
    + $60 Wine Pairing
    ++ $110 Premium Wine Pairing
  • First Course

    Ahi Tartare*

    Santa Barbara uni, Regiis Ova caviar, cured egg yolk, arugula, crispy baguette
    + Cune Brut Cava, Penedes
    ++ Charles Heidsieck Brut Réserve, Champagne

  • Second Course

    Seared Scallops

    Maine Sea scallops, citrus gastrique, purple cabbage puree, roasted parsnips, pomegranate seeds
    + Clos Henri Sauvignon Blanc, Marlborough 2022
    ++ Kenzo Estate ‘Asatsuyu’ Sauvignon Blanc, Napa Valley 2021

  • Third Course

    Catch of the Day

    Locally caught fish, hearts of palm pappardelle, uni panna cotta, squid ink tuille, cilantro-Hawaiian chili pepper puree
    + Z.D. Wines Chardonnay, California 2021
    ++ Peter Michael ‘Belle Cote’ Knights Valley Chardonnay, Sonoma 2021

  • Fourth Course

    Filet Mignon

    Prime grade beef tenderloin, garlic fingerling potatoes, vegetable du jour, local mushroom bordelaise, foie gras-miso compound butter
    + J. Moss Cabernet Sauvignon, Napa Valley 2018
    ++ Bevan Cellars ‘Tench Vineyard, EE’ Cabernet Sauvignon Blend, Napa Valley 2017

  • Dessert

    Waialua Chocolate Bombe

    Mixed berry coulis, cacao tuille
    + Braida Brachetto d’Acqui, Frizzante 2022
    ++ Broadbend 10y Malmsey Madeira, Portugal

* No substitution on tasting menu. Entire table participation is required.

**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.