Six chilled oysters on the half shell big Island finger lime mignonette.

Hearts of palm, burrata, blueberry balsamic gel.

Waipoli greens, ho farm's tomatoes, cucumbers, watermelon radish, hearts of palm, pineapple vinaigrette.

Lilikoi cocktail sauce, chili ponzu, sweet potato, soy tobiko.

Okra, kale, hearts of palm, fire-roasted shishito pepper aioli.

Tomato hummus, edamame crunch, tomato and sea asparagus relish.

Roasted beets, pickled beets, beet chips, beet puree, orange, goat cheese mousse.

Poached tkg egg, crispy Proscuitto, ikura, capers, ao nori, shiso, dashi butter sauce.

Marinated ahi, yuzu aioli, baby potatoes, purees of carrot, avocado yuzu, balsamic red cabbage, long beans, tomatoes, orange, Parmesan crisps.

Sweet corn puree, sesame kale, kimchee daikon, eggplant, cucumber, carrot.

Chilled lobster meat, crab salad, bacon, avocado choice of petite salad or paprika garlic fries.

Squid ink and hearts of palm puree, Choi sum, shiitake mushrooms, shiso brown butter.

Mushroom and garlic veloute, long beans, leeks, eggplant, baby potatoes, kabocha squash.

Grass-fed local beef, waipoli greens, truffled mushroom duxelle, apple banana ketchup, Parmesan umami fries.

8 oz. Hamakua mushrooms, cipollini onions, ao nori Yukon puree, green peppercorn kombu demi.

10 oz. Hamakua mushrooms, cipollini onions, ao nori Yukon puree, green peppercorn kombu demi.

Lobster, Kauai shrimp, Kona abalone, fresh oysters, sashimi, tako, poke, finger lime mignonette, lilikoi cocktail sauce, kizami wasabi soy.

Six Oahu grown oysters, served on half shell, big island finger lime mignonette.

Yuzu, pickled radish, grilled avocado mousse, mint, basil, cilantro.

Shiitake mushroom, pickled ginger, duck soboro, yaki onigiri.

Niçoise olive coulis, taro puree, Parmesan soybean salad.

Avocado puree, aji amarillo aioli, grana padano, lemon confit.

Ginger, lemongrass, pipikaula, candied kombu, leek ash, chili garlic oil.

Homemade cashew cream, taro, saffron sweet peppers, Maui onions.

Burrata, hearts of palm, chive powder, blueberry balsamic gel.

Butter lettuce, blue cheese brie, Asian pear, red grapes, celery, honey mustard vinaigrette.

Local kale, waipoli baby romaine, ramen egg, dried Aku caesar dressing.

Glass noodles, ginger scallion pesto, shiitake mushrooms, macadamia nuts, soy broth.

Heart of palm tagliatelle, black truffle, smoked bacon, sweet corn veloute.

Ube puree, avocado, ikura, kaiware, roasted tomato Lomi-Lomi.

Grilled pineapple, saffron, red onion, wilted watercress, sweet and spicy glaze.

12 ounce. Ssamjang marinade, crispy duck fat potatoes, caramelized Maui onion, chimichurri.

8 oz. mushroom ragu, Sweetland farms goat cheese gratin, horseradish mustard sauce.

Marinated long beans, kabocha squash, toasted peanut, chili lime coconut sauce.

Gnocchi, honey roasted carrot, edamame puree, curry.

6 ounce. Sautéed vegetables, potato puree, red wine reduction.

6 ounce. Butter poached. Sautéed vegetables, potato puree, red wine reduction.

Confit porcini mushroom, Okinawan spinach, garlic, bonito butter.

Crème anglaise, vanilla gelato.

Strawberry guava ice cream, basil shortbread crumble, hibiscus-strawberry coulis.

Macadamia nut and white chocolate crunch, honey boba pearls, Thai tea, milk agar, condensed milk ice cream.

Mixed berries, pistachio gelato.

Braised pineapple, coconut tuile.

Caramel sauce, rum marshmallows, caramelized bananas, banana croutons, chocolate rum truffle, banana tuile

3 scoops, made in Hawaii.

Amaretto disaronno, white rum, housemade vanilla syrup, cream shaken and served up in a chocolate drizzled martini glass.

Double Kona espresso and locally made grand Marnier gelato.

Double Kona espresso and locally made grand Marnier gelato.

Herbal.

Lime garnish.

Ume garnish.

Choice of pineapple, passion fruit, lemon or hibiscus.

Fresh mint, lime, house-made lemonade.

Calpico, strawberry puree, rose syrup, yuzu juice, yuzu soda.

Calpico, lilikoi puree, pineapple puree, orange juice.