DINNER MENU

DINNER MENU

 

Appetizers
dinner menu - appetizers

  • SEAFOOD Platter

    King Crab Legs, Kauai Shrimp, Fresh Oysters, Whole Lobster
    Served with Finadene Sauce, Cocktail Sauce
    150

  • AHI TATARE

    Tomato, Caper, Olive, Fennel, Bottarga
    28

  • FRESH OYSTERS

    Chives, Finger Lime, Finadene Sauce
    35

  • MAINE SEA SCALLOPS

    Scallion Pancake, Yuzu Black Bean Sauce, Szechuan Chili Oil
    38

  • WALU CROQUETTES

    MA’O Cabbage, Sesame, Green Onion Katsu Sauce, Sudachi
    18

  • south shore he’e & pohole Salad

    Ka’u Orange, Sweet Onion, Sesame Seed, Katsuobushi
    24

  • ROASTED BROCCOLI

    Meyer Lemon, Tahini Dressing, Cilantro, Pepitas
    15

  • Frisée salad

    Kabocha, Pickled Cremini Mushrooms, Fennel
    Sweet Land Goat Cheese Dressing, Marcona Almonds
    17

  • Burrata

    Bread Shop Semolina, Local Vegetables
    20

  • PORK BELLY SALAD

    Watercress, Long Bean, Purslane, Okra, Pickled Onion, Tomato
    25

 

Entrees
dinner - entrees

  • Saffron seafood Stew

    Locally Caught Fish, Black Tiger Prawns, Maine Sea Scallop, Black Mussels
    Manila Clams, Tomatoes, Rouille Toast
    65

  • CATCH OF THE DAY

    Smoked Locally Caught Fish, Bok Choy, Hakurei Turnip, Radish Medley
    Cucumber Namasu, Cilantro Chimichurri, Garlic & Lemon Oil
    48

  • CRAB STUFFED MAINE LOBSTER

    Whole Lobster, Baby Carrots, Asparagus, Broccolini, Potato Purée
    85

  • Seafood Risotto

    Maine Sea Scallops, Atlantic Lobster Tail, Crispy Lotus Root
    80

  • GRANCHIO PASTA

    Maine Sea scallops, Kauai shrimp, blue crab-tomato cream sauce
    55

  • Hawaiian Rose Veal Bolognese

    Tenderloin, Ribeye & Pancetta Ragù, Housemade Pappardelle, Parmigiano Reggiano
    42

  • PAN SEARED RIBEYE

    Baby Carrots, Asparagus, Potatoes au Gratin, Red Wine Gastrique
    85

  • Filet Mignon

    Baby Carrots, Asparagus, Broccolini, Pan Roasted ‘Ulu
    Shallot Butter, Bordelaise
    100
    +Add Hudson Valley Foie Gras 30

  • GRILLED PORK CHOP

    MA’O Farms Napa Cabbage, Creamy Polenta, Sungold Tomatoes
    55

  • CHARRED CABBAGE WEDGE

    Roasted Bell Pepper & Fennel, Herb Jam, Crispy Shallots
    32

  • EGGPLANT TERRINE

    Tomato, Farro Tabbouleh, Cucumber, Créme Fraîche, Sweetland Goat Feta
    36

 

Sides
dinner - Sides

  • Matsuri White Rice

    4

  • Potato Puree

    10

  • KALO AU Gratin

    10

  • Mushroom Risotto

    15

  • CREAMY POLENTA

    8

  • TOGARASHI Fries

    15

  • Roasted Local Mushrooms

    16

  • pan roasted ulu

    10

Chef’s Tasting Menu

  • $125 per person
    + $65 Wine Pairing
  • First Course

    Cured Kahala & breadshop crisp

    Caviar, Crème Fraiche, Dill, Seeds
    Charles Heidsieck Brut Réserve, Champagne

  • Second Course

    Second ‘Ulu & lobster Agnolotti

    Uni Butter, Meyer Lemon, Inamona
    Vincent Wengier Chablis 2022

  • Third Course

    Pan Seared Local Snapper

    MA’O Napa Cabbage, Green Chili Crisp
    Albarino d Fefinanes Rias Baixas Spain 2021

  • Fourth Course

    Smoked Veal Brisket

    Parsnip Purée, Herb Roasted Carrots, Pickled Mustard Seed Jus
    Bernard Baudry ‘Les Granges’ Cabernet Franc Chinon France 2021

  • Dessert

    Kulolo-kiawe bean Toast

    Lilikoi, Brioche, Coconut Ice Cream
    Château Sigalas Rabaud Sauternes 2011

**Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs may increase your risk of foodborne illnesses.

*Menu items and pricing are subject to change.

*To show appreciation to our back of house employees, a 3% kitchen service fee will be added to each check. 100% of that fee goes to the employees.