Pacific'O

Chef's daily creation utilizing maui's freshest locally caught fish and ingredients found here in the islands

Two fresh maine diver scallops with edamame, pea shoots and roasted kukui nut in a real coconut carrot dashi broth

Fresh hood canal oysters tempura fried and served over a wakame salad, garnished with sesame aioli, tobiko and radish sprouts

Imu-style shredded pork and roasted peppers with pepper-jack cheese, maui onion, avocado and tomato salsa topped with a chipotle sour cream accent

An island blend of fresh fish, citrus juices, cucumbers, tomatoes, maui onions, and fresh herbs accompanied with island style chips

All natural duroc pork belly braised with ginger, mushroom soy and spices, garnished with wilted organic greens and sesame seeds

Wonton and basil wrapped shrimp served with a sweet & sour sauce and hawaiian salsa

Naturally grown salad composed of our fresh salad greens, seasonal vegetables tossed with extra virgin olive oil and citrus juice. Garnished with red hawaiian sea salt

Refreshing poached organic golden beets and hijiki salad with beet juice reduction and basil oil

Vine-ripened olowalu grown tomatoes, sliced and layered with homemade buttermilk cheese and fresh basil. Accompanied by crisp artichoke hearts, salad greens and roasted yellow pepper thai curry vinaigrette

Naturally grown lettuce, tossed with a smoked tomato dressing served with roasted maui onions, goat cheese, olowalu tomato wedges and a crisp won ton chip

Tender greens garnished with Bleu cheese, bacon crumbles, carrots and topped with soy citrus vinaigrette and crystallized ginger

Organic half chicken bathed in a lemongrass and rosemary brine, pan roasted and served with a natural jus. Accompanied with roasted house vegetables and potato du jour

Marinated organic tofu served over quinoa, french green lentils, sauteed organic beets, rainbow carrots and cilantro pesto sauce accented with white miso puree

Braised smoked pork shank with upland watercress and baby carrots served with natural broth

Tamarind tahini roasted double lamb chop, lamb demi-glace, potato du jour. Served opposite a warm lamb rillette , kula greens dressed with truffle vinaigrette

All natural 8oz. Filet, served with sautéed fresh house vegetables and a demi-glace topped with gorgonzola butter accompanied with our potato du jour

Pan roasted spiny lobster tail with lobster coconut sauce, tobiko caviar. A grilled 5 oz. petit filet mignon with demi-glace and topped with scallions. Served with tempura asparagus and potato du jour

Fresh fish seared with house spices, served over o'o farm grown greens and bean sprouts. Topped with avocado, Maui onion salsa, goat cheese, macadamia nuts and bacon soy vinaigrette

Seared local catch over maui root vegetables, molokai sweet potato wedges and our o'o farm, naturally raised arugula. All surrounded by yellow curry and green onion oil

Seared fresh fish served over tagiatelle, tossed with a cilantro pesto, creme fraiche, shiitake mushroom, fennel and oven dried tomatoes

Fresh maine diver scallops brought in daily. Seared and served with poha berry quinoa, grilled asparagus and tomato fumet. Finished with our o'o farm cilantro pesto

Toasted coconut and crushed macadamia nuts, crusting local mahi mahi with a fresh made thai peanut coconut sauce, sweet & sour glaze and tropical fruit salsa. Accompanied by aromatic jasmine rice and black thai mochi rice

Ahi seared in our o'o farm roasted espresso and shiitake rub served with sauteed hamakua mushrooms, organic daikon, baby carrot, and edamame in a warm dashi broth with truffle accent

Two sashimi grade blocks of fresh ono and ahi, with tobiko caviar wrapped in nori. Quickly tempura fried rare, surrounded by lime basil sauce and wakame salad. Accented with white miso and a wasabi puree

Diced pineapple and bananas whipped with cream cheese, wrapped in filipino pastry served warm with homemade banana ice cream atop crushed macadamia nuts

House-made creamy brown sugar custard, infused with fresh ginger, topped with caramelized brown maui cane sugar

Bittersweet chocolate pate topped off with a warm dark chocolate-framboise ganache and local grown strawberries

Two scoops of our house made fresh fruit sorbet