| Tower of Smoked Salmon and Crab |
$15.00 |
layered with crispy potato in caviar sauce |
| Ahi Sashimi |
$14.00 |
with spicy waimanalo greens soy and wasabi |
| Ahi Tartar |
$16.00 |
with caramelized shallots relish in a crown of marinated cucumber |
| Tempura of Shrimp |
$13.00 |
wrapped in baby romaine leaf with a lime infused vinaigrette |
| Oyster on the Half Shell |
$15.00 |
with a lemon mignonette |
| Broiled Oyster |
$12.00 |
in a tobiko mousseline with a seaweed salad |
| Steamed Manila Clams |
$12.00 |
with garlic shallots and fresh herbs |
| Lobster Foie Gras |
$16.00 |
and truffle egg |
| Potato Ravioli of Veal |
$14.00 |
in marsala sauce |
| Duo of Grilled Beef and Lamb |
$13.00 |
mini shish kabob |
| Seared Foie Gras |
$18.00 |
with poached pear in a port reduction |
| House Made Gnocchi |
$12.00 |
in a mascarpone cream and hamakua mushrooms |
| Caesar of Waimanalo Baby Romaine |
$9.00 |
white anchovies, parmigiano-reggiano |
| Waimanalo Arugula |
$9.00 |
stilton bleu cheese, macadamia nuts, fuji apples, verjus vinaigrette |
| DHG Salad |
$9.00 |
with vine ripened heirloom tomato, artichoke hearts and waimanalo greens in a sherry walnut vinaigrette |
| Soupe Du Jour |
$8.00 |
Chef's Daily Garnish |
| Roasted Center Cut of Chilean Sea Bass |
$31.00 |
with potato maxim's roasted vegetables in a yellow heirloom tomato infusion |
| Line Caught Alaskan Wild Salmon |
$29.00 |
with jumbo asparagus in a caper and garlic butter emulsion |
| Potato Crusted Mahi Mahi |
$28.00 |
with marinated eggplant |
| Sauteed Whole Fresh Lobster |
$45.00 |
with tomato provencal and potato crusted rainbow of vegetables in a coral sauce |
| Pan Roasted Duck |
$25.00 |
lemon spaetzle, grand marnier jus |
| Macadamia Nut Crusted Lamb Chops |
$39.00 |
potato gratin, roasted garlic sauce |
| Center Cut Filet Mignon of Buffalo |
$36.00 |
with potato galette and confit of vegetable in a black truffle sauce |
| Black Angus Beef Tenderloin |
$35.00 |
with yukon gold potato whipped potatoes and stuffed zucchini blossom in a fava bean sauce |
| Angel Hair Pasta in a Carbonara Sauce |
$25.00 |
with sauted scampi and garlic crusted jumbo scallops |
| Cioppino |
$28.00 |
fresh seafood assortment, prawns, lobster and clams, tomato basil broth |
| Okinawan Sweet Potato Haupia Cheesecake |
$8.00 |
vanilla creme auglaise, assorted fruits |
| Warm Lava Cake with Honey Gelato |
$9.00 |
please allow 20min, coffee and vanilla creme auglaise, assorted fruits |
| Way too Much Chocolate |
$9.00 |
macadamia nut brownie, chocolate oreo cheesecake, kahlua chocolate mousse |
| White Chocolate Berry Mousse Cake |
$8.00 |
white chocolate ginger gelato |
| Coconut Macadamia Nut Napolean |
$7.50 |
coconut anglaise |
| Hawaiian Vanilla Cree Brulee |
$8.00 |
|
| Sorbetto with Home Made Cookie |
$7.00 |
daily selection of gourmet flavors |
| Gelato with Home Made Cookie |
$7.00 |
daily selection of grourmet flavors |
| Dessert of the Day |
$8.00 |
please ask your server |
| Diamond Head Sampler |
$17.00 |
for two, miniature selection of desserts |
