Ahi Tartar Served with Taro Chips
Ahi, tomato, shallot, capers, avocado served with taro chips and garnished with black lava salt.
Ahi Poke
Fresh cubed top-grade Hawaiian Ahi served raw in a marinade of shoyu, onions, sesame seed, tomato, sea asparagus and Hawaiian chili pepper water.
Coconut Prawns
Coated in Panko with toasted coconut, deep-fried and served with Thai chili sauce.
Grilled Fresh Prawns
with Waialua asparagus tips wrapped in pancetta.
Fresh Oysters
Fresh live oysters on the half shell served with a spicy Asian mignonette.
Crispy Fried Oysters
Fresh Oysters fried and placed on a bed spinach and bacon smothered in a creamy béarnaise sauce.
Kalua Pork and Goat Cheese Nachos
Smokey shredded Hawaiian style pork with goat and cheddar cheeses served on a crispy fried won ton with hoisin sauce.
Seared Beef Poke
Flash seared Australian wagyu beef with Ho farm tomatoes, sea asparagus, sweet Wailua onion marinated in a tangy spicy shoyu.
Choice of Salad
Fresh greens with local tomato, Maui onion, sea asparagus, fennel and orange served with a white balsamic citrus vinaigrette
Edamame with Kahuku corn, red bell peppers, and baby Ho Farms tomatoes served over fresh Sumida farms watercress with a sweet and savory miso vinaigrette.
Arugula with toasted macadamia nuts, Korean pear, gorgonzola cheese and deep fried pipikaula with balsamic reduction.
Thai watermelon with watercress, radish, baby heirloom tomatoes and fried pipikaula with balsamic vinaigrette.
Fresh local greens with roasted Kahuku corn, cucumber, radish sprouts and carrot ribbons and enoki mushrooms with tangy oriental dressing

Choice of 2 entrees
Steamed Fresh Island Snapper
served over a Molokai sweet potato hash of corn, edamame, Hamakua mushrooms and sea asparagus with a kefir lime beurre Blanc, fresh ginger and cilantro chimichurri topped with crispy garlic.
Sautéed Mahi Mahi
with tropical fruit slaw pineapple, sea asparagus, hearts of palm, sweet Maui onion jalapenos and cilantro, grilled Hamakuka mushrooms, blistered grape tomatoes and Jasmine rice.
Boneless Braised Short Ribs
served over Jasmine rice with red wine mushroom sauce and grilled asparagus.
Marinated Grilled Rib Eye Steak
over roasted potatoes with Hamakua mushrooms and asparagus served with petite stuffed sweet peppers.
Butter Poached Kona Lobster Tail
with sassy pineapple and asparagus with crispy bacon, layered breadfruit and taro, Tahitian style coconut milk chopped salad, topped with crispy taro chip served with lobster sherry sauce and Christophe sauce.
Fresh Local Premium Ahi
encrusted with sesame and furikake seared to perfection with lemongrass white rice, baby bok choy, blistered local grape tomatoes shoyu wasabi sauce.
Seared U-10 Scallops
over steamed Asian vegetables drizzled with a creamy oyster mirin sauce shiso tobiko ginger chimichurri with soba noodles in garlic ponzu reduction.
Grilled Fresh Organic Chicken Breast
served with seasonal roasted vegetables, toasted macadamia nuts, multigrain rice, gravy.
Breaded and Stuffed Chicken Breast
Kale, mushroom and feta cheese stuffed organic chicken breast with garlic and tomato tossed pasta and grilled Waialua asparagus.
Family Style Sunset BBQ
Baby back ribs with chipotle BBQ sauce Bacon wrapped Hot Dogs
BBQ Beef Brisket
Grilled Lobster Tail
Southwestern Corn on the Cob Pancetta Baked Beans Traditional Potato Salad Assortment of Grilled Vegetables Chef’s selection of fresh fruit
Seafood Boil
Crab, prawns, and clams with sausage, potatoes and corn cooked in traditional stockserved with fresh Pupukea green salad and cornbread.