Our Menu

CHEF'S TASTING MENU

• Amuse Bouche "CAVIAR AND OCTOPUS"

  potato-cauliflower espuma, potato crouton
  nf

• KONA KAMPACHI CARPACCIO

  moringa salt, moringa chimichurri, maui onion, fresno chili
  Dr. Loosen, Riesling, Kabinett, Mosel
  nf | ef | df | gf

• Big Island Abalone

  sugar snap pea puree, thai scented coconut froth
  smoked trout roe
  William Fevre ‘Champs Royaux’, Chablis, France
  nf | ef | df

• Shellfish Ravioli

  small kine farm crimini mushroom, spinach,
  sake butter, soy reduction, shiso
  Patz and Hall, Chardonnay, Sonoma Coast nf

• Foie Gras

  seasonal fruit compote, macadamia nut crumble, cacao
  Royal Tokaji, Late Harvest, Hungarian Dessert Wine

• SAKE BUTTERFISH

  sumida watercress puree, confit ho farm tomato
  hamakua ali’i mushroom, pickled vegetablesles
  Marc Brédif, Chenin Blanc, Vouvray
  nf | ef | df

• PRIME FILET MIGNON

  Supplement A5 Miyazaki Wagyu Striploin 2oz | 30
  hearts of palm soubise, baby vegetables, truffle red wine jus
  Stag’s Leap Wine Cellars, ‘Hands of Time’, Bordeaux Blend, Napa Valley
  gf | nf | ef

• Hawaiian Chocolate Cremeux

  crisp macadamia nuts, chocolate mousse, tangerine sorbet