SMALL PLATES

PUMPKIN BISQUE SOUP 10 shrimp, sour cream

COPPER FRIES gf 8 truffle, parmesan

COPPER BUFFALO WINGS 16 SASHIMI & SUSHI house buffalo sauce, bleu cheese or ranch WILD AHI SASHIMI* gf 20 CALAMARI 16 cabbage slaw, sriracha aioli ORGANIC KING SALMON SASHIMI* gf 17

GRILLED OCTOPUS 19 SASHIMI SAMPLER* gf 32 ulu, radish, roasted beets, romesco sauce ahi, salmon, kanpachi gf EDAMAME 8 KONA KANPACHI TATAKI* gf 18 sweet and sour sauce ginger truffle ponzu, chili thread

KFC v 18 CALIFORNIA ROLL* 19 korean fried cauliflower, crispy garlic avocado, cucumber, crab

THICK CUT BACON gf 13 VOLCANO ROLL* 25 szechuan peppercorn dust shrimp tempura, unagi, topped with spicy ahi, GREEN BEANS v 7 jalepeno, bubu arare, black tobiko, spicy aioli, unagi sauce szechaun sauce, almonds SPICY TUNA MAKI* 22 MASHED POTATOES gf 4 spicy tuna, tamagoyaki, asparagus, wasabi tobiko, spicy aioli PINEAPPLE COLE SLAW gf 8 GREEN FLASH ROLL v 21 citrus vinaigrette pickled daikon, cucumber, asparagus, topped with avocado, vegan aioli BROCCOLINI v 7 sautéed, crispy garlic PLUMERIA ROLL* 28

CAPRESE SALAD gf 14 spicy tuna, avocado, pickled daikon, topped with salmon, kanpachi, ahi, garlic aioli rustic croutons, basil, balsamic, terracuza RED DRAGON ROLL* 24 BUTTER LETTUCE SALAD gf 15 crab mix, tamagoyaki, avocado, topped with asian pear, manchego torched ahi, yuzu tobiko, garlic aioli, unagi sauce white balsamic vinaigrette, candied walnuts

HEARTS OF PALM SALAD gf 14 v VEGAN

gf mix green lettuce, goat cheese, grapefruit GLUTEN FREE macadamia nuts, caper citrusette gv GLUTEN FREE & VEGAN CAESAR SALAD 14 CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, baby romaine, parmesan, croutons, anchovy SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE LET YOUR SERVER KNOW IF THEREARE ANY ALLERGIES TO PRODUCTS OF WHICH WE SHOULD KNOW. SALAD ADDITIONS: CHICKEN 7, SHRIMP 10, FISH*12, SCALLOPS*12 A service charge of 18% will be added for all parties of 6 or more. LARGE PLATES

DAILY FISH* MP 6 oz. chefs daily fresh fish feature

GRILLED 12 OZ. RIBEYE* gf 43 DINNER yukon gold mashed potatoes, baby carrots and broccolini, gorgonzola, demi glace

PARKER RANCH GRASS FED BURGER 24 brioche bun, wasabi aioli, shiitake, horseradish cheddar, fries BRICK OVEN FLATBREADS ADD: BACON 2, AVOCADO 4

SEARED DIVER SCALLOPS* gf 38 MARGHERITA 22 bacon risotto, scallion pesto, green beans, fresh mozzarella, kamuela tomato, basil paprika oil HAMAKUA MUSHROOM 22 VEGETABLE LAKSA gf 25 truffle sea salt, three cheese blend, rice noodle, cabbage, bean sprouts, white sauce green bean, coconut curry COCHON 23 ADD: KONA SHRIMP 12 wild boar sausage, prosciutto CRISPY PORK BELLY 29 three cheese blend, bacon steamed rice, tomato-onion relish, ROASTED PINEAPPLE 23 pipinola shoot salad three cheese blend, wild boar sausage BABY BACK RIBS 35 green onions adobo dry rub pork ribs, mauna kea honey-bbq sauce, sauteed braising greens, BUILD YOUR OWN crispy fingerlings potato HULI-HULI CHICKEN 34 STARTING 17 garlic fried rice, atchara, spicy citrus-soy ADDITIONAL TOPPINGS 2

SAUCE: béchamel (white), marinara, pesto

VEGETABLES & PROTEIN: bell pepper, onion, tomato, mushroom, pineapple pepperoni, bacon, prosciutto, chicken, sausage

Parker Ranch cattle graze the natural volcanic grasslands on the slopes of the majestic Mauna Kea and Kohala Mountains. Grass fed Parker Ranch beef delivers a unique flavor and tenderness. Parker Ranch Paniolo (cowboys) have over 170 years of ranching traditions and land stewardship, and many Paniolo spent their evenings at Parker Pavilion here on Kauna’oa Bay. We are proud to offer this superb, ‘Mea ‘Ono’ (good tasting) Parker Ranch beef.

DIRECTOR OF RESTAURANTS SOUS CHEF Michael Hofstedt II, [email protected] F. Mark Agustin, [email protected]