By Executive Chef Jonathan Mizukami
$185
Regiis Ova Caviar, Smoked Marlin, Scallion Salad and Jellied Hamakua Tomato
Ho Farms Tomatoes, Mountain View Farms Cucumbers, Grilled Avocado Purée, Finger Lime and Charred Scallion Oil
Melted Belgian Endive, Toasted Macadamia Nuts and Big Island Yuzu
Gava Grow Lettuces, Sweet Peas, Applewood Smoked Bacon Lobster Bordelaise and Béarnaise Mousseline
Braised Caraflex Cabbage, Fork Crushed Potatoes and Thousand Island Gastrique (Upgrade to Japanese A-5 Wagyu - $65)
Green Apple Granite and Salted Cream
Ku’ia Estate Chocolate, Apple Bananas, Haupia, Caramelized White Chocolate and Dulce de Leche
Melon and Mint
Hamakua Mushrooms, Kahuku Corn and Parmigiano-Reggiano (Add Shaved Black Winter Truffles 4g - $40)
Mountain View Farms Choi Sum, Pickled Ginger and Koshihikari Rice
Poached Waialua Egg, Potatoes, Gava Grow Lettuce Maple Syrup and Black Winter Truffles
Fork Crushed Potatoes, Thyme and Red Wine Jus
Crispy Meringues, Lime Zest and Vanilla Wine Gelée
Taro Pudding, Coconut Caramel and Smoked Coconut Ice Cream
Luau Leaves, Crispy Kalo, Parmigiano-Reggiano and Black Winter Truffles (Add Shaved Black Winter Truffles 4g - $40)