sashimi-grade fresh island yellow-fin tuna prepared with cajun spices, and served with martin ray, pinot noir, santa barbara, california 2007wasabi aioli, soy-sesame glaze and micro-greens

three jumbo shrimp served with a mango infused cocktail sauce

house cured salmon garnished with truffled creme fraiche and caviar

rich wagyu beef alongside brioche toast, garnished with whole grain mustard and capers

maryland and king crab, sun-dried tomato aioli, wasabi sauce, nalo greens

soy sesame ginger glaze with kahuku watercress

chef's fresh daily preparation

creamy lobster soup with accents of paprika garnished with creme fraiche and a green onion crouton

made in the french onion style, using sweet maui onions, with a four-cheese gratin featuring gruyere, mozzarella, swiss and parmesan

romaine hearts tossed with marinated anchovies, brioche croutons and house dressingq

island tomatoes, fresh mozzarella, and basil drizzled with balsamic vinegar and olive oil

local mixed greens tossed in a yuzu vinaigrette garnished with candied walnuts and fresh pear

iceberg lettuce served with a buttermilk dressing topped with gorgonzola, smoked bacon and grape tomatoes

an assortment of fresh seafood including northwest oysters, king crab, lobster tail, yellow-tail sashimi, ahi sashimi and tiger prawns accompanied with mango cocktail sauce, wasabi shoyu, and an asian mignonette served on a bed of ice

an exceptional cut from the tenderloin of beef; these steaks are known for their superb texture and distinctive tenderness

these cuts taken from artisan amish-raised cattle are extremely savory and have a rich flavor and quality unique to their own moyer farms new york strip moyer farms bone-in ribeye,

this is the ideal cut for two, or the hearty appetite of one. featuring a duo of filet and new york strip grilled on the bone to retain their natural flavo - sliced just prior to serving

this australian-raised kobe-style beef is the most prized steak in the house. farm raised with meticulous care, this beef is exquisitely marbled and extraordinary in texture; these cuts are masterfully grilled to draw out their succulent flavors and distinguishing characteristics wagyu new york strip wagyu ribeye

enhance the flavor of your steak with either of the following item

sauteed to a rich golden-brown

pepper-grilled and finished with four-peppercorn demi-glace

lavished with blue-cheese butter

sweet island flavors featuring a signature chocolate spring roll, mango sorbet, and a kula strawberry shortcake

a trio of chefs favorite appetizers including hawaiian blackened ahi, shrimp cocktail with a mango infused cocktail sauce, and house cured lomi lomi salmon

a savory duo of new york strip and australian lamb chop served alongside a merus-cut king crab leg

roasted asparagus with citrus-hollandaise creamed fresh spinach kahuku corn with garlic cayenne butter sauteed maui onion and hamakua mushroom

whipped parmesan potatoes sea salt baked potato with chives, creme fraiche, and applewood smoked bacon macaroni and cheese

dressed with pineapple mint sauce & accompanied with cinnamon swirls

moist chocolate cake with a molten center dressed with a raspberry coulis & a scoop of hawaiian vanilla ice cream

chocolate marble straws with lemon verbena sauce

kona coffee & chocolate in a crispy springroll wrapper served with a grand marnier & white chocolate dipping sauce

lady fingers with kahlua, rum and sambuca with espresso and mascarpone cream chocolate biscotti

vanilla custard infused with spiced dark rum and torched caramel crust