DINNER MENU

DINNER MENU

Appetizers
dinner menu - Seafood Showcase

  • REGIIS OVA CAVIAR

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

  • SEAFOOD SHOWCASE*

    Lobster & Santa Barbara uni roll, oysters, ahi poke, Atlantic lobster tail, prawns, ahi sashimi,
    served with cocktail sauce, ponzu, kizami wasabi & soy sauce
    150
    Add 30 grams Regiis Ova caviar 195
    Add 50 grams Regiis Ova caviar 295

  • AHI POKE*

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

  • OYSTERS ON THE HALF SHELL*

    Ponzu gelee, chives
    24

  • OYSTERS Tony*

    Kusshi oyster, Santa Barbara uni, Regiis Ova caviar
    18

  • GRILLED PULPO CEVICHE

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

  • MAINE SEA SCALLOPS

    Ewa corn, black corn true, roasted red bell pepper sauce
    36

  • CRISPY PORK BELLY

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

  • TRUFFLE FRIES

    True butter, parmigiano reggiano
    15

  • Foie Gras sope*

    Hudson Valley Foie Gras, Santa Barbara uni, black corn tortilla sope, pickled nopales, candied pralines, avocado crema, Hawaiian chili pepper and pineapple jam
    30

  • 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, candied walnuts, cherry tomatoes, heart of palm, watermelon radish, green onions, Port wine reduction
    18

Entrees
dinner - Duck Duo

  • Surf and turf

    8oz center-cut let, blue cheese gratin, veal jus, Atlantic lobster tail, Saikyo miso, wasabi tobiko, Ewa corn, black corn truffle, potato puree, roasted Hamakua mushroom, baby carrots, asparagus
    115

  • seafood a lo macho

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

  • Ora King Salmon

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

  • LOBSTER risotto

    Atlantic lobster, Maine sea scallop, truffle butter, Grana Padano
    90

  • saffron risotto

    Farro risotto, maiitake mushrooms, Broccolini, baby arugula, sun-dried tomatoes, Parmigiano Reggiano
    38

  • Barley koji aged prime ribeye

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

  • filet mignon duo

    8oz center-cut let, Manchego cheese, black corn truffle, pickled nopales, yucca, oyster mushroom, poblano pepper veloute
    71

  • Lamb Striploin

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

  • chicken piccata

    Caper crusted chicken, plantain wild rice, cured lemon sauce
    48

Five Course Tasting Menu
Five Course Tasting Menu

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

    grilled pulpo 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

    maine sea scallops

    Ewa sweet corn, black corn truffle, roasted red bell pepper sauce
    + Domaine Laroche ‘Bourgogne’ Chardonnay, Burgundy 2018

  • Third Course

    seafood a lo macho

    Local fish, scallop, prawn, vegetable stir fry, aji amarillo sauce
    + Dr. Hermann ‘Urzinger Wurzgarten’ Kabinett, Mosel 2020

  • Fourth Course

    Filet mignon

    4oz center-cut filet, Manchego cheese, black corn truffle, pickled nopales, yucca, oyster mushroom, poblano pepper veloute
    + Freemark Abbey Cabernet Sauvignon, Napa Valley 2018

  • Dessert

    souffle cheesecake

    Lilikoi coulis, creme fraiche, blood orange guimauve
    + Kenzo ‘Muku’ Napa Valley 2020

HOLIDAY SPECIALS
53 By The Sea Christmas Special Course Menu
Christmas Prix Fixe Dinner Menu
  • $95 per person (+ Wine Pairing TBA)
  • First Course

    Scallop Tiradito

    Big Island heart of palm, cilantro emulsion, cancha corn, yuzu pickles

  • Second Course

    Smoked Ham Velouté

    Kilauea tomato, rosemary essence, Manchego cheese

  • Third Course

    Black Miso Aged Duck Breast

    Corn truffle tamal, lavender gastrique

  • Dessert

    Eggnog Paris-Brest

    Cranberry mascarpone, pistachio buttercream, eggnog ice cream

*This menu is served on 12/24 and 12/25 with advance reservation only.
*No substitutions or ala carte available on the evenings.

Make a Reservation

New Year’s Eve Prix Fixe Dinner Menu
  • $125 per person (+ Wine Pairing TBA)
  • Amuse

    Pina Colada

    Coconut-compressed pineapple, crystalized mint, luxardo cherry

  • First Course

    Chayote Squash & Crab Salad

    Marcona almond, Fernet panna cotta, Sensei Farms cherry tomatoes

  • Second Course

    Cassava & Leek Soup

    Matsutake mushroom, cilantro oil, cassava crumbs

  • Third Course

    Surf-n-Turf

    Spinalis filet, lobster tamal, poblano veloute, corn truffle, manchego cheese

  • Dessert

    Cocktail cake “Salty dog”

    Cream cheese mousse, grapefruits & gin caviar, yuzu gelee

*This menu is served on 12/31 with advance reservation only.
*No substitutions or ala carte available on the evening.

Make a Reservation

**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.

Seasonal Takeaway
Takeaway Menu

  • New Year’s Osechi Box

    Multi-layered box of assorted traditional Japanese New Year foods that easily serve three people.
    225

Order Online