| Soup Du Jour |
$7.50 |
chef's daily offering |
| Salad of Kauai Organic Greens |
$12.00 |
lillikoi vinaigrette |
| Baby Spinach Leaves |
$13.00 |
red onion and roasted hamakua mushrooms sesame orange vinaigrette |
| Ahi and Hamachi Sashimi |
$19.00 |
daikon sprout salad with pickled ginger and wasabi |
| Togarashi Seared Diver Scallops |
$17.00 |
sake butter sauce on choy sum |
| Blue Crab Cakes |
$15.00 |
hawaiian chili aioli and avocado salsa |
| Ahi Tiger Eye Tempura |
$16.00 |
black pepper ponzu and japanese mustard dipping sauce |
| Beef Tenderloin Tataki |
$16.00 |
baby mizuna salad and sesame soy vinaigrette |
| Chicken Sate Skewers |
$14.00 |
spicy thai peanut sauce |
| Angus Tenderloin and Miso Glazed Prawns |
$40.00 |
baby red bliss mash and baby vegetable sake roasted garlic butter emulsion |
| Organic Chicken Breast |
$33.00 |
lacquered pan roasted chicken breast on yellow tomato miso jus with pad thai salad |
| Grilled Vegetable Tofu Tower |
$29.00 |
wilted swiss chard and edamame puree spicy roasted red pepper emulsion |
| Muscovy Duck Breast |
$38.00 |
pan roasted crispy duck breast on hawaiian sweet potato baby bok choy and tamarind sweet chili glaze |
| Free Range Rack of Lamb |
$38.00 |
paniolo style marinade chef's daily mash and petit vegetable |
| Chef's Daily Catch |
$36.00 |
fresh caught local hawaiian fish |
| Pan Seared Ahi Loin |
$37.00 |
young carrots and kaffir lime scented jasmine rice peanut butter miso vinaigrette |
| Macadamia Nut Crusted Swordfish |
$36.00 |
roasted hamakua mushrooms and baby bok choy thai red curry butter emulsion |
| Local Steamed Snapper |
$33.00 |
on molokai sweet potato with lup cheung fresh ginger, cilantro and shiitake mushrooms a splash of hot peanut oil |
| Wednesdays' Night Special Slow Roasted Angus Prime Rib |
$33.00 |
with buttermilk garlic mash seasonal baby vegetable merlot jus |
| Complete Three Course Dinner |
$58.00 |
includes choice of appetizer, main course, dessert, fresh press kauai coffee or tea |
