| Ahi Tuna Tartare |
$17.00 |
On fresh moloaa avocado with lemon vinaigrette |
| Grilled Jumbo Shrimp |
$18.00 |
In spicy yellow tomato gazpacho |
| Pan Seared Diver Scallops |
$18.00 |
On wilted arugula with lobster bordelaise |
| Seafood Ravioli |
$19.00 |
Prawns, diver scallops and pacific lobster on artichoke infused tomato fondue arugula pesto |
| Rigatoni Pasta with Roasted Hamakua Mushrooms |
$16.00 |
Truffle oil and grana padano cheese |
| Caprese Tower |
$15.00 |
Vine ripe tomato and fresh mozzarella lemon scented olive oil with aged balsamic syrup |
| Caesar Salad |
$14.00 |
Kailani organic baby romaine lettuce and oven cured tomato creamy garlic dressing |
| Arugula Salad |
$14.50 |
Locally grown kailani arugula with toasted pecans and sliced pears red onion, stilton cheese and sherry vinaigrette |
| House Salad |
$13.50 |
Kailani organic baby greens, vine ripe moloaa tomato and cucumber tossed in lemon vinaigrette |
| Roasted Maui Tomato Bisque |
$9.00 |
Basil infused creme fraiche |
| Brodetto Di Pesce |
$39.00 |
Prawns, snapper, scallops and pacific lobster lobster bordelaise sauce on linguine pasta |
| Linguine Pomodoro |
$29.00 |
Over cured roma tomato, koloa asparagus and fresh mozzarella artichoke infused tomato fondue |
| Black Pepper Crusted Muscovy Duck Breast |
$39.00 |
Sweet potato mash and griotte cherry gastrique |
| Grilled Angus Beef Tenderloin |
$42.00 |
Chefs mash potato and cabernet veal reduction |
| Marinated Organic Chicken Breast |
$35.00 |
hawaiian sweet potato and lemon thyme jus |
| Herb and Garlic Rubbed Rack of Lamb |
$41.00 |
Chefs creamy cured tomato polenta fig infused balsamic jus |
| Hawaiian Shutome |
$38.00 |
Russian fingerling potato and pan flashed vegetable medley |
| Grilled Ahi Tuna Loin |
$40.00 |
Creamy mashed potato and kaffir lime lobster emulsion |
| Complete Three Course Dinner |
$65.00 |
Choice of: Appetizer, main course and dessert cappuccino, espresso or select teas |
| Chefs Daily Catch |
$38.00 |
Fresh caught local hawaiian fish |
