| Pan Seared Barramundi |
$9.75 |
Warm brussel sprout and applewood smoked bacon slaw, rayu butter sauce |
| Hoisin Glazed Braised Kurobuta Pork Belly |
$8.00 |
Sandwiched in a steamed bun, yuzu scented pickled vegetables |
| Ahi Katsu |
$15.50 |
Sashimi-grade ahi wrapped in nori and deep fried medium rare, a wasabi-ginger sauce |
| Chilled Oyster On The Half Shell |
$2.95 |
Freshly shucked and topped with ginger vinaigrette and tobiko caviar |
| Tomato - Ginger Braised Veal Cheek |
$12.95 |
Slowly simmered, scallion rice, shiitake jus |
| Sauteed Baby Octopus |
$13.00 |
Marinated in olive oil, lemon, garlic and oregano, tomato coulis ravioli |
| Pan Seared Panko Crusted Aloha Tofu |
$11.75 |
Ginger scallion pesto, garlic mirin sauce, fire roasted shiitake mushrooms |
| Tempura Ahi, Grilled Ponzu Salmon And 'Abologna |
$7.50 |
Daikon noodles, hatcho miso truffle nage, masago caviar, scallion oil |
| Escargot En Croute |
$13.00 |
Escargots and mushroom with garlic butter, golden brown flaky puff pastry |
| Tomato And Mozzarella Salad |
$13.00 |
prosciutto di'parma, house made truffled mozzarella, drylands nursery micro basil tossed with truffle oil, kona sea salt, smoked balsamic reduction |
| Crispy Garlic Scallion Prawns |
$13.00 |
Honey chili aioli, crispy spinach |
| Warm Duck Rillette on Shiitake Risotto Croquette |
$8.00 |
Shredded confit of seasoned duck leg, burgundy reduction, micro lydellz mix |
| Potato Crusted Crab Cake |
$12.95 |
'Nalo farm greens, creole remoulade sauce |
| A Sampling Of Rougie Foie Gras |
$11.50 |
Torchon with fresh strawberry gelee, strawberry balsamic reduction and pan seared with caramelized vanilla scented pineapple |
| Crispy Fried Calamari |
$11.50 |
Toasted garlic and roasted tomato dipping sauce |
| Clam and Corn Chowder |
$7.00 |
Roasted red pepper creme fraiche |
| This Evening's Soup |
$7.00 |
|
| Mesclun Of 'Nalo Greens |
$7.00 - $4.25 |
Assorted baby greens and vine ripened tomatoes, lemon miso dressing |
| Caesar Salad |
$8.25 - $5.00 |
A traditional favorite made with island romaine lettuce |
| Shichimi Seared Ahi Salad |
$13.00 - $8.25 |
Medium rare ahi over a mixture of 'nalo greens, grilled shiitake mushrooms, pea sprouts, won bok, red onions and crispy won ton pi, soy sesame dressing |
| Soy Sake Fillet Of Butterfish |
$29.95 |
Fire roasted bok choy & sauteed abologna, miso ginger dashi nage |
| "3660" Medley |
$42.00 |
Grilled kiawe smoked beef tenderloin, asparagus filled mushroom cap, grilled slab bacon, sherry demi glace; pan roasted breast of chicken stuffed with virginia ham & truffled mozzarella, garlic tomat |
| Masago Arare Crusted Fillet Of Salmon |
$28.50 |
Wild new zealand ora king salmon, fire roasted scallion musubi, soy dashi nage, tempura shiso leaf, yuzo kosho |
| Kurobuta Pork Two Ways |
$28.75 |
Crispy garlic scallion pork loin chop and braised pork belly on kahuku corn edamame succotash, natural pan juices |
| Land And Sea |
$61.00 |
Baked brazilian lobster tail, roasted red bell pepper butter sauce and grilled kiawe smoked beef tenderloin, asparagus filled mushroom cap, grilled slab bacon, sherry demi glace Substitute new york |
| Pan Roasted Breast Of Chicken |
$19.75 |
Stuffed with virginia ham and house made truffled mozzarella, garlic tomato sauce pasta with tillamook cheddar, cream and applewood smoked bacon, truffled crumb topping let your server know if you pr |
| Certified Angus Beef New York Steak Alaea |
$32.00 |
Pan seared with garlic, hawaiian salt and butter, crisp onions |
| Fire Roasted Long Island Duck Breast |
$27.00 |
Fried whole leg of duck confit, caramelized orange-lilikoi sauce, yukon potato hash |
| Chinese Steamed Fillet Of Fresh Fish |
$29.95 |
Lightly seared and simmered in a chinese black bean broth let your server know if you prefer a smaller portion $22.00 |
| Grilled Kiawe Smoked Beef Tenderloin |
$36.00 |
Mushroom cap filled with waialua asparagus in brown butter and garlic, paprika hollandaise, grilled slab bacon, sherry demi glace let your server know if you prefer a smaller portion $27.50 |
| Tempura Farm Raised Catfish |
$26.00 |
Battered and fried fillets of catfish, ponzu sauce |
| Roast Rack Of Macadamia Nut Crusted Lamb |
$38.00 |
Cabernet mint sauce |
| Today's Fresh Catch |
$29.95 |
Let your server know if you prefer a smaller portion $22.00 |
| Vegetarian |
$24.50 |
|
| Entree of The Evening |
|
Our chef's special creation |
| Accompaniments |
|
Pasta with tillamook cheddar, cream & applewood smoked bacon, truffled crumb topping $8.00 grilled waialua asparagus, paprika hollandaise sauce $8.00; sauteed brussel sprouts with applewood smoked ba |
| Peanut Butter Caramel Bar |
$8.50 |
Layers of caramel, peanut butter and chocolate mousse atop a praline crust, dark chocolate mirror glaze, served with vanilla ice cream & peanut butter cookie |
| Harlequin Creme Brulee |
$8.50 |
Vanilla bean custard and chocolate mousse glazed with a caramelized crust |
| Sorbet Trilogy |
$8.50 |
An assortment of three house-made sorbets and fresh fruit |
| Warm Chocolate Souffle Cake |
$8.50 |
Warm cake oozing with chocolate, topped with vanilla ice cream mocha sauce |
| Lemon Pudding Cake |
$8.50 |
Vanilla ice cream, fresh berries, lemon scented wafers |
| Mile High Waialae pie |
$8.50 |
Layers of haagen dazs vanilla and coffee ice cream, macadamia brittle, caramel and chocolate sauces |
| Pudding on a whim |
$8.50 |
Daily flavor of our famous bread pudding |
| Symphony of Desserts |
$9.50 |
A sampling of a trio of dessert creations for the evening |
| Homemade Ice Cream |
$8.50 |
Todays selection of ice cream with a sprinkling of fresh berries |
| This Evening's cheese selection |
$10.00 |
Two varieties served with table wafers and fruit |
