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Starters Salads starters lobster bisque shot 3 bowl 6 seared hudson valley foie gras 22 with crème fraîche seared hudson valley foie gras, mango-chili jam, brioche, pangasinan sea salt cheese platter 19 assortment of domestic and imported duck confit 16 cheeses, candied nuts, fresh fruit, big steamed charcoal buns, scallion threads, island bee honey, baguette watercress, plum sauce, hoisin, szechuan salt-n-pepper charcuterie platter 19 assortment of domestic and imported adobo chicken wings & crackers 15 meats, house pickled vegetables, extra 1 lb braised then fried chicken wings, virgin olive oil, baguette chicken skin ‘crackers’, and garlic-chili vinegar dipping sauce summer rolls 15 local pork belly, prawns, daikon, carrots, salt-n-pepper local prawns 17 cilantro, mint, romaine, nuoc cham sauce 4 quick fried local prawns, garlic confit, or peanut dipping sauce szechuan salt-n-pepper, cilantro, negi dungeness crabcakes 18 pork belly buns 14 braised local greens, yuzu butter, tobiko, 3x cooked local pork belly, atchara, aioli, namasu banana ketchup, and kecap manis (indonesian sweet soy sauce) salads local mixed lettuce greens 10 red and yellow beets 15 local produce, ho farms tomatoes, and spanish sherry, local goat cheese, arugula, carrot and cucumber ribbons shallots choice of dressing: soy-shallot vinaigrette, green goddess, hawaiian isles, coconut grilled local baby romaine & treviso 15 balsamic, or lemon-anchovy asparagus, prosciutto di parma, manchego cheese heirloom tomatoes 15 fresh mozzarella, basil, sea salt, aged sansho peppercorn crusted tuna 19 balsamic vinegar, extra virgin olive oil, soba noodles, ponzu, enoki mushrooms, balsamic caviar pea sprouts, pickled vegetables, edamame, tempura shiso from the raw bar tuna sashimi 17 diamond head seafood tower 90 watermelon gelée, pickled radish, ogo, half lobster tail, half dungeness crab, soy-jalapeño sauce, and micro shiso poached prawns, a dozen oysters, and 3 styles of poke big island kampachi tiradito 17 garlic chips, nuoc cham sauce, sriracha, oysters on the half shell - daily selection aioli, local micro greens, charred half-dozen (6 oysters) 22 pineapple-aji amarillo sauce one dozen (12 oysters) 44 served with mignonette, cocktail, and charred tako 17 horseradish sauce slow cooked octopus, eggplant, pico de • kualoa oysters from kualoa farms, oahu gallo, arugula, and fried shallots • kumamoto oysters from taylor farms waikiki seafood tray 45 poached prawns, half a dozen oysters, and 3 styles of poke poke: classics & modern seafood cocktails tuna 14 local prawns 16 two types: classic or modern crab 20 spicy kampachi 14 lobster 20 salmon 14 tako (octopus) 14 prawns 14 yellowtail 14 trio - 3 choices 19 rotisserie & grill a-5 wagyu new york strip loin 60 ludovico farm chicken 30 durham ranch 6 oz steak, grilled sweet roasted local half chicken, lemon, garlic, onions, local mushrooms, and demi-glace rosemary, and braised local greens sauce basalt burger 18 rib eye steak 39 8 oz makaweli beef burger, boi-gah sauce, 12 oz corn-fed beef, wilted greens, and lettuce, tomato, and onion on a house-made creamed corn brioche bun. served with french fries add foie gras +18 rack of lamb 49 add avocado or bacon +3 grilled herb marinated california lamb, add grilled local mushrooms +3 tomato, eggplant, onion, and lamb demi add bleu cheese (papillon, france) +3 onion rings, tots, or toga fries +3 porchetta 32 local pork, sweet filipino sausage, arroz caldo, watercress, and pickled papaya seafood uni with house-made pasta 33 seared hokkaido scallops 28 fresh sea urchin, egg and charcoal ikura, edamame, wasabi, and potato purée linguine, cracked black pepper, caviar, and meyer lemon zest salt-n-pepper local prawns 29 add black truffles +15 8 quick fried local prawns, garlic confit, szechuan salt-n-pepper, cilantro, negi, lobster risotto 39 watercress, garlic fried rice butter poached “kona cold” big island half lobster tail, arborio risotto, mascarpone, tai snapper 35 tomato confit, bottarga (cured fish roe) aromatics, chinese black beans, cilantro, green onions, sesame oil, and baby bok choy kasu marinated alaskan black cod 32 onigiri (rice ball), savoy spinach, chili oil, and soy-mirin glaze sides baby carrots 7 white / brown rice 6 with local honey, ginger, and vadouvan garlic fried rice 7 yukon gold mashers 7 local swiss chard 7 baby bok choy 7 with lemon and sweet onions cream of corn 7 beverages iced tea 5 hawaiian soda 5 strawberry, guava, or passion fruit ono pops 100% hawaiian 4 kine lime or ono pops 100% hawaiian kula strawberry lemonade 4 regular, guava, or passion fruit fountain drinks 4 fresh squeezed juice 4 non-alcoholic ‘mocktails’ are available orange, grapefruit, pineapple upon request local tea & custom roast coffee tea hawaii black tea 5 espresso single-shot 3.50 double-shot 4 tea chest 4 green tea, lemon mamaki, or maui earl grey cappuccino 4.50 french press 100% kona coffee latte 4.75 koko crater coffee roasters, hawaii 12oz 6 32oz 9 51oz 15 macchiato 3.75 100% kona coffee 4.50 koko crater coffee roasters, hawaii.
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