Lightly salted and boiled soybeans in their shells.

Served with maui sugar cane mustard and plum dipping sauces.

Marinated and grilled in spicy kal-bi sauce.

Served with traditional tentsuyu dipping sauce.

Served with tentsuyu dipping sauce.

Calamari fritti tossed in spicy kochujang vinaigrette served over kula greens in a crispy won ton basket.

Served with choice of umeboshi (Japanese plum), soy-sesame-onion or balsamic vinaigrette.

Served with garlic chili croutons and Parmesan cheese.

Seared hawaiian ahi over upcountry kula greens with soy-sesame-onion vinaigrette.

Garnished with cilantro, thai basil and mild jalapenos.

Served with a spicy umeboshi (Japanese plum) vinaigrette.

Served with shitake mushrooms, asparagus and soy butter sauce.

Served with roasted garlic mashed potatoes, upcountry vegetables and fresh herb beure fondue.

Served over roasted garlic mashed potatoes in shitake cabernet demi-glace.

Served with sauteed fresh spinach and a crispy tempura-fried maki roll in a sweet soy demi-glace.

Sashimi grade hawaiian ahi, arugula and spinach wrapped into a sushi roll, panko-crusted, flash-fried and served with sanseis mild soy wasabi butter sauce.

Sanseis asian crab salad, ripe mango, kula greens and crunchy peanuts wrapped in a mamenori handroll and served with sweet thai chili vinaigrette

Smoked salmon, crab, fresh shiromi and veggies in crispy panko batter, served with tangy ponzu sauce

Lightly seared foie gras served with caramelized maui onions, ripe mango and rich unagi glaze drizzle

Ahi and yellow tail tuna topped with masago and uzura

Buttery puff pastry topped with fresh granny smith apple slices, baked to order and served with vanilla ice cream over sanseis homemade warm caramel sauce

Vanilla ice cream wrapped with buttery pound cake, rolled in roasted macadamia nuts, flash-fried and served with chocolate sauce

Served with strawberry sauce.