Gluten-free. Creamy polenta, Parmigiano-reggiano. Cal. 550.

Asian remoulade. Cal. 410.

Gluten-free. Kale, Swiss chard, squash, cannellini beans, Parmesan, olive oil.

Avocado, fennel, orange and seaweed salad, maui pineapple, golden tomato gazpacho. Cal. 190.

Gluten-free. Mixed greens, toasted almonds, sweet onions, vine ripe tomatoes, rice wine vinaigrette. Cal. 170.

Served with house-baked lavosh, fruits, nuts.

Gluten-free. Hamachi, king salmon, ahi, cucumber, maui onion, ogo, garlic-Chile, brown rice. Cal. 280.

Soy-marinated chicken, chopped baby romaine, carrots, peppers, bean sprouts, cilantro, crispy wonton, miso vinaigrette. Cal. 480.

Mari's greens, shaved maui onions, ho farm tomatoes, avocado, cucumber, radish sprouts, onion-soy dressing. Cal. 560.

Gluten-free. Basil-lemon marinated shrimp, arugula, mari's greens. Cal. 820.

Kale, roasted cauliflower, zucchiniand kabocha, mari's greens, dried cranberries, quinoa, pumpkin seeds, herb-lemon vinaigrette. Cal. 600.

Gluten-free. Hearts of palm, mari's butter lettuce, avocado, baby radish, green goddess dressing. Cal. 420.

Gluten-free. Lightly smoked, field greens, shaved maui onion, sonoma goat cheese, spiced pecans, champagne-papaya vinaigrette. Cal. 500.

Soy-braised pork belly, French roll, pickled vegetables, cilantro, pickled ginger aioli, maui onion-tonkotsu broth, hurricane fries. Cal. 1310.

All-natural big island beef, melted cheddar, basil-tarragon aioli, grilled onions, lettuce, tomato, potato kaiser bun, sweet potato fries. Cal. 990.

Squash, eggplant, red onions, roasted peppers, boursin cheese, kale pesto, focaccia bread, petite salad. Cal. 470.

Grilled tuna, caper aioli, grilled red onions, fontina cheese, whole wheat potato roll. Cal. 550.

Bacon, roasted peppers, avocado, mayonnaise. Cal. 770.

Housemade Italian sausage, roasted eggplant, cherry tomatoes, broccolini, olive oil, garlic sauce, crumbled goat cheese. Cal. 940.

Slow-cooked meat sauce, porcini mushrooms, red wine, fresh pasta, crispy Parmesan salad. Cal. 840.

Clams, black tiger shrimp, fresh fish, vegetable julienne, steamed rice. Cal. 850.

Sea eel and furikake risotto, chiso, baby bok choy, soy-caramel glaze. Cal. 960.

Wild black rice, edamame, julienned vegetables, cabbage, honey-soy vinaigrette, crispy wonton. Cal. 570.

Gluten-free. Creme fraiche whipped potatoes, charred brussels sprouts, pomegranate port reduction. Cal. 960.

Black truffle-beef patty, steamed white rice, sunny-side-up egg, hamakua mushroom gravy. Cal. 1070.

Herb Parmesan breaded chicken, Israeli couscous, mushrooms, baby carrots, tomato-basil sauce, arugula, olive oil. Cal. 490.

Coconutand pineapple juices, swirled with strawberry.

Q ginger ale, q tonic, or q club soda.

Prickly pear, citrus flavors, fresh mint.

Coconut syrup, splash of cream.

Guava, orange and pineapple juices.

Freshly squeezed.

Mango, lemon, or strawberry sorbet.

Mari's greens, yuzu creme fraiche, sake marinated ikura. Cal. 320.

Pancetta, chervil-seaweed butter, bruschetta. Cal. 390.

Gluten-free. Grilled avocado, shaved maui onions, citrus-beet gazpacho, ricotta salata. Cal. 280.

Furikake monkey bread French toast, puffed rice, kabayaki drizzle. Cal. 420.

Gluten-free. Creamy polenta, parmigiano reggianogluten-free, arugula. Cal. 550.

Gluten-free. Roasted kabocha puree, dashi marinated beets, fingerling potatoes, micro shisho, miso vinaigrette. Cal. 620.

Parmesan cream, arugula and ho farm tomato salad. Cal. 1510.

Gluten-free. Roasted baby beets, mari's greens, walnut-goat cheese truffle, bacon-mustard vinaigrette. Cal. 760.

Mari's greens, shaved maui onion, ho farm tomatoes, avocado, cucumber, radish sprouts, onion-soy dressing. Cal. 560.

Gluten-free. Mixed baby greens, shaved fennel, sweet onions, vine ripe tomatoes, white balsamic vinaigrette. Cal. 170.

Anago and furikake risotto, shiso, baby bok choy, soy caramel glaze. Cal. 960.

Black wild rice, edamame, julienne vegetables, cabbage, honey-soy vinaigrette, crispy wonton. Cal. 570.

Gluten-free. Creme fraiche whipped potatoes, charred brussels sprouts, pomegranate reduction. Cal. 1180.

Gluten-free. Kabocha and edamame risotto, sauteed kale and hamakua mushrooms, miso vinaigrette. Cal. 730.

Roasted garlic aioli, arugula, kamuela tomatoes, maui onion marmalade, boschetto cheese. Cal. 1640.

Gluten-free. Herb and garlic marinated, roasted sweet potato, sauteed hamakua mushrooms, kale, roasted garlic. Cal. 1340.

Bone marrow crust, wasabi potato puree, roasted vegetables, garlic kabayaki demi sauce. Cal. 1020.

Pancetta, maui onions, fresh basil, linguine pasta, vodka-tomato cream sauce. Cal. 830.

Gluten-free. Baked truffle potatoes, roasted brussels sproutsand kabocha, red wine lamb jus. Cal. 1030.

Prickly pear, citrus flavors, mint.

Mango, lemon, or strawberry sorbet.

Coconutand pineapple juices, swirled with strawberry.

Coconut syrup, splash of cream.

Freshly squeezed.

Q ginger ale, q tonic, or q club soda.

Guava, orange and pineapple juices.

Cassis tea, splash of guava and pineapple juices.