Our Menu

PRIX FIXE COURSES

• AMUSE BOUCHE

  chef’s daily

• NORI BUTTER CRUSTED SCALLOP

  corn-squash succotash, mushroom cauliflower puree
  Trefethen Estates, Chardonnay, Napa Valley
  nf | ef

• LOCAL GOAT CHEESE DUO

  surfing goat (maui), hawaii goat dairy (hawaii), beets heirloom tomato, spicy lilikoi, pistachio
  Craggy Range, Sauvignon Blanc, Martinborough

• STEAMED PACIFIC SNAPPER

  choy sum, salted turnip, soy-oyster essence
  Dr. Loosen, Riesling, Kabinett, Mosel
  nf | df | ef
  
  CHOICE OF:

• SOUS VIDE TENDERLOIN OF BEEF

  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
  
  OR

• HAWAIIAN SALT COLORADO LAMB

  piquillo pepper hummus, eggplant, heirloom tomato
  pomegranate-mint gastrique
  Trefethen Estate, Cabernet Sauvignon Oak Knoll, Napa Valley
  gf | nf | ef

• Big Island Goat Cheese Cake

  ilikoi, coconut sable, raspberry
  Robert Mondavi, Moscato d'Oro, Napa Valley
  nf