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misoyaki butterfish, cucumber, kaiware and sizzling ginger vinaigrette
roasted jalapeno's, cucumber, yamagobo
seasoned snow crab, daikon sprouts & toasted sesame aioli
spicy tuna, avocado wrapped with seared salmon
alaskan snow crab, avocado and roasted garlic remoulade
(vegan) roasted bell pepper coulis, asparagus, yamagobo
served with japanese seven spice
sambal chili aioli & portuguese sweet bread toast points
sambal chili aioli & portuguese sweet bread toast points
marinated bean sprouts, avocado, tobiko
chef's hand selected assortment
with cool grapefruit, fleur de sel & evoo
(big eye tuna)
(halibut)
(yellowtail)
(red snapper)
(fresh water eel)
(scottish salmon)
(striped marlin belly)
(amberjack)
wasabi cocktail sauce
toasted gruyere crouton & caramelized maui onions
with the freshest ingredients from "maui to maine"
thai chilis and lemograss-thyme compound butter
pickled ginger remoulade
crispy phyllo, caramelized onions and feta cheese
mediterranean spices with fresh meyer lemon and basil
with nam pla arrabiatta
shallot-whole grain mustard vinaigrette
crispy pancetta wheel, blue cheese, & candied pecans
basil, fresh mozzarella & charred onion dressing
sesame caeasar dressing & anchovy stuffed olives
hand cut "ala minute" with garlic, white wine, and meyer lemon
coconut saigon rice noodles, choy sum & duck confit
"twisted" spaghetti with fresh vegetables & extra virgin olive oil
with cha-soba noodle salad & sizzling yuzu kosho vinaigrette
served with a crispy jasmine rice cake & coconut-kaffir lime nage
white soy-sun dried tomato vinaigrette, chevre & baby watercress
wild mushroom risotto & big island vanilla essence
flown directly from hawaii's auction block
maine lobster & tarragon-fingerling potato hash
with 'alae salt, spanish olive oil & meyer lemon remoulade
fingerling potato salad & cracked pepper-parsley chimichurri
heirloom baby carrots, cippollini & king oyster mushrooms
colossal asparagus & fluffy mashed potatoes
with garlic mashed potatoes & oven roasted tomato jus
with shiitake mushroom arugula salad & crumbled gorgonzola
with oven roasted fingerling potatoes, bok choy, & baby carrots
all natural 1/2 chicken with a sage scented spring vegetable ragout
crispy rice cake, ginger infused soy, and baby bok choy
shiitake mushrooms and shaved pecorino
served with japanese seven spice
crispy phyllo, caramelized onions, and feta cheese
with spicy nam pla arrabiatta
wasabi cocktail sauce
pickled ginger remoulade
shallot-whole grain mustard vinaigrette
crispy pancetta wheel, blue cheese, & candied pecans
with a warm lup cheong-balamic dressing
"twisted" spaghetti with fresh vegetables & extra virgin olive oil
linguinii with garlic, white wine, and meyer lemon
(vegan) roasted bell pepper coulis, asparagus, yamagobo
daikon sprouts, cucumber, yamagobo
crispy salmon, tuna, hamachi, and asparagus
spicy tuna, avocado wrapped with seared salmon
alaskan snow crab, avocado, and roasted garlic remoulade
a tasting of our signature sushi rolls
chef's hand selected assortment
with white balsamic marinated tomatoes, mozzarella, and basil
frenchfries, caramelized onions, and buttermilk blue cheese
shiitake mushrooms and shaved pecorino
gruyere cheese, onion rings, and asian coleslaw
lightly battered white fish with seven spiced french fries
with jasmine tea spiced french fries and mixed green salad
with california avocado & sesame caesar dressing
with vermont goat cheese & nicoise olives
broccolinni, baby carrots, and mashed potatoes
with avocado, tomator relish & shiitake mushrooms
buttery whipped potatoes & natural jus
pomme frittes & whole grain mustard arugula salad
with maine blueberry compote
vermont maple syrup whipped cream
with dirty chocolate & vanilla bean ice cream
served with a trio of seasonal cookies
anjou pear, mango, and raspberry
macadamia nut crumble crust
with buttermilk ice cream
with buttermilk ice cream or vanilla bean
bignets from the land of aloha
topped with vermont maple syrup whipped cream
a decadent escape to hawaii with the goddess of fire