Menu

Thin slices of grade A Ahi with Shiso, sprouts, green onions, jalapeño Cilantro-Mirin Vinaigrette

with Micro sprouts, Green onion, and Tobiko in a Won Ton Pi Cup Sweet-Sake Glaze and Scallion Oil 

Shrimp, Hilo Ginger, Green Onions, Oyster sauce then Flamed with Irish Whiskey 

with Sweet-Chili Butter Sauce and Chive - Truffle Oil 

with Cilantro-Mirin Vinaigrette drizzled with White Truffle-Oil 

on Potato Cake, Frisee lettuce, Garlic-Soy aioli, Sweet Chili Sauce, Scallion Oil and Parmesan Crisp

Crusted with a Spicy Asain Aioli then served with Kabayaki Sauce and Tomato-ogo Greens

Mixed with Waimea Strawberries, Local Oranges, Puna Goat Cheese, and Prosciutto Crisps drizzled with Champagne Vinaigrette 

with Macadamia Nuts, Toasted Coconut Flakes, Tomato, Shaved Parmesan Cheese with Scallion Garlic Dressing

Vine Ripened Kamuela Tomatoes, J.J. Farms Mixed Greens, Carrot Curls with Black Pepper and Herb Dressing

Layers of Tomato, Hamakua Mushrooms, Seared Eggplant, Mozzarella Cheese, Mixed Greens, Fresh Basil, and Parmesan Crisp Drizzled with a Pomegranate Balsamic Reduction and Basil Oil 

on WoW Farms Heirloom Tomato Carpaccio, Endive, Arugula, Burrata, and served with a Fresh Herb and Peppercorn Vinaigrette's 

with Hamakua Mushrooms drizzled with Cabernet Demi Glacé, Sautéed Asparagus and Garlic Smashed Potatoes

with Japanese Eggplant, Fried Green Onions horseradish, Ginger-Garlic Mash Potato, and Sake-Ginger Demi Glacé 

served with Asparagus and Hamakua Mushroom, Garlic-Thyme smashed potato and Veal Jus Reduction

with Kamuela Haricot Verts, Hamakua Mushroom Risotto

and Baby Bok Choy with Hilo Ginger Demi Glacé and Lemon Grass Scented Jasmine Rice

Breast with Coconut Ginger Sweet Potato Mash, Sugar Snap Peas and Lemon Grass Red Curry Cream Sauce

with Scallion Buerre Blanc, Medley of Farmer's Market Vegetables, and steamed Bamboo rice 

Clams, Scallops, Shrimp, and Fresh Fish in a light tomato sauce. Seasonal Vegetable Garlic Mash Potatoes

 Sautéed Shrimp in Garlic Butter Sauce and Creamy Mushrooms and Tomato Risotto 

with Baby Bok Choy, light Mirin Sake Glaze steamed Black Forbidden Rice 

with Hamakua mushrooms, Baby Bok Choy, Waimea Spinach all in a white truffle Asian broth and Bamboo Rice 

with Asparagus, Sun-dried Tomatoes, Leeks Tomato Sauce, and Angel hair pasta 

with Hilo ginger, scallions, Oyster Sauce then flamed with Irish Scotch Whiskey, Japanese egg plant, Baby Bok Choy and Kaffir lime scented buttered jasmine rice 

with Fresh season berries and Vanilla Bean Ice Cream 

with Kahlua Liqueur Anglaise, warm ganache, and fresh season berries

served with Hawaiian Vanilla bean Anglaise

with Vanilla Bean Ice Cream and Midori Liquor Reduction

with Maceratedc fresh season berries and Creme Anglaise