F O R E P L A Y

garlic or smoked sea salt pommes frites  ポテト･フレンチ･フライ 7

wasabi pommery mustard aioli

 
edamame  枝豆 8

flash stir fried, indonesian satay sauce

 
multi-colored cauliflower crisps  クリスピーに仕上げたカラフルなカリフラワーのてんぷら 9

exotic spices, crispy pork rind bits, jalapeno dill cream                                    

 
caesar salad  シーザー･サラダ 16

baby romaine lettuce, anchovy caper dressing, ciabatta croutons, hamakua tomatoes                                                                                                                                                  
with shrimp or grilled chicken  海老又はグリルしたチキン添え
                                                                                                                        
 

C O L D    T A P A S

summer rolls  サマー･ロール（生春巻） 12

broiled lemon grass beef short ribs, thai vegetables, spicy peanut dipping sauce

ahi poke rum fire style  アヒ･ポキ･ラム･ファイヤー･スタイル 16

sea salt, maui onion, tobiko sour cream, gingered avocado

chilled shrimp cocktail  海老のカクテル（冷製）17

jasmine pineapple rum martini, spicy tomato jam
 

inside out musubis  インサイド･アウト･ムスビ 17

sushi rice, smoked ahi, togarashi beef, fresh wasabi relish

 citrus rum rubbed hamachi  ハマチの柚子仕立て 18

fresh hokkaido shoots, candied yuzu, soy-yuzu vinaigrette

jasmine smoked ahi pastrami  ジャスミン風味にスモークしたアヒ(鮪)のパストラミ風 18

roasted alii mushrooms, baby tatsoi, crispy fried prosciutto, lehua honey balsamic reduction

 

H O T    T A P A S

lettuce wraps  レタス包み 12

wok fired spiced garlic chicken, sweet chili oil, firecracker sauce

charred baby back ribs  ベビー･バック･リブ 14

wok seared with hoisin bbq sauce, mango chimichurri

 
seared kalua pulled pork quesadilla  シアード･カルア･ポーク･ケサディア 14

carmelized maui onions, jalapenos, lomi tomato, cardamom pineapple chutney

sizzling crab cakes  クラブ･ケーキ（蟹肉の身で作ったハンバーグ） 17

lemon verbena mojito shooter, meyer lemon tarragon aioli                            
 

fiery chili calamari  スパイシーなチリ･カラマリ(烏賊のフライ) 17

ginger scallion pesto, cashews, calamansi lime, serrano chilies
 

cast iron seared scallop salad  シアード･スキャロップ･サラダ 18

shaved hearts of palm infused with lemon truffle vinaigrette           

shichimi dusted glazed prawns  大正海老のグリル、七味唐辛子風味 20

pickled li hing mango relish, pink dragon fruit, pomegranate peppercorn syrup
 

S E A R ,   G R I L L  , W O K

garlic wok fried rice  ガーリック風味･フライド･ライス(焼き飯) 13

kalbi beef, portuguese sausage, spicy kim chee                                               
 

fire grilled black angus burger グリルド･黒アンガス牛のハンバーガ 16

brioche bun, charred pineapple, sambal ketchup                                              
 

fire grilled mahi-mahi tacos  ファイヤー･グリル･マヒマヒ･タコス  17

asian guacamole, ginger-mango relish, shaved won bok slaw                     

miso sake drunken butterfish  バター･フィッシュ(銀鱈)の味噌漬 24

sweet kuhuku corn puree, tomato sea asparagus relish
 

grilled filet mignon  フィレ･ステーキのグリル 30

sichuan peppercorn, garlic pommes frites

daily island fish  本日の獲れたてのお魚料理 31

steamed hong kong style or in ginger scallion pesto
 

F I N I S H I N G    T O U C H E S

artisan cheese tasting  シェフお薦めのチーズ･サンプラー 17

trio of chefs fresh farmed cheese selections, glazed figs, seasonal chutney,
lehua honeycomb & 3 artisan breads
 

tom yum hot pot (suggested for two)  トム･ヤム･ホット･ポット 24

rice noodles, straw mushrooms, chili galangal chicken, spicy kaffir lime broth
asian pesto, chili tomato satay sauce, pickled lotus root
each additional serving add (maximum of two additional servings per order)  7
 

C h e f ’ s   N o t e

This menu reflects my life long passion for the most exotic ingredients from around the world.  I have truly enjoyed using in this menu preparation…enjoy!
                                                                                     

–  Colin Hazama, Executive Chef