Hirabara farms' lettuce, fern shoots, Hamakua mushrooms, heirloom radish, tomatoes, and honey & balsamic vinaigrette.

Quinoa granola, micro arugula, citrus, and beet vinaigrette.

Prosciutto, local citrus, and ginger agro dolce.

Sauce romesco, fingerling potatoes, twin bridge asparagus, and prosciutto.

Yellowfin ahi and hamachi, compressed cucumber, avocado crema, big island hearts of palm, nori shiso puffed rice, and ponzu sauce.

Kahuku sea asparagus, ho farms' tomato, and local corn salad.

Heirloom tomato, shishito pepper, Waialua onion, Portuguese sausage, and chicharrones.

Coconut milk vinaigrette, cucumber, lemon, Fresno pepper, and local watermelon radish.

Chermoula spice, island corn succotash, lardons, and citrus soy buerre noisette.

Lobster, Kauai shrimp, clams, Hokkaido scallop, charred corn, peas, Maui onion soubise, rouille, and tamarind brown butter.

Lobster, prawns, big island abalone, scallop, crab, octopus, summer squash, and lobster jus.

Squash noodles, Kauai prawn, Vietnamese herbs, and pho broth.

Roasted cauliflower, lemon-infused cipollini onion, cassava chip, ginger sesame vinaigrette, and chili oil.

Charred broccolini, piperade, white beans two ways, calabrese pepper, citrus, and garlic confit jus.

Hawaii rancher's filet and butter-poached lobster tail, spinach, ali'i mushrooms, Waialua asparagus, horseradish potato, and black truffle soy emulsion.

Creamed Kale & Hamakua Mushrooms, Creamy Yukon Potato, Crispy Shallots, and Red Wine Sauce.