Vine ripened tomatoes and lemon miso dressing.
Pan roasted kahuku corn and lobster miso nage
Sashimi-grade ahi wrapped in nori and deep fried medium rare and wasabi-ginger sauce.
Freshly shucked, served raw, ginger scallion puree, tobiko caviar and ponzu sauce.
4 pieces. Applewood smoked bacon and creamed spinach.
Bubu arare crust, tsukudani and ginger scallion puree.
Pickled red onions, cornichons and grilled pita.
Braised in a soy dashi broth, over ramen noodles, topped with ginger, scallion and cilantro.
Truffled mozzarella, prosciutto di' parma ham, balsamic basil pepper drizzle and kona sea salt.
Shoe string potato and toasted garlic black bean sauce.
Grilled waialua asparagus and caramelized maui onion aioli.
Torchon with fresh strawberry gelee, strawberry balsamic reduction and pan seared with caramelized vanilla scented pineapple.
Roasted red pepper creme fraiche.
Warm lemon cake with lemon pudding and topped with vanilla ice cream.
Vanilla bean custard and chocolate mousse glazed with a caramelized crust.
An assortment of three house-made sorbets and fresh fruit.
Warm cake with a melted chocolate center, topped with vanilla ice cream and mocha sauce.
Vanilla bean semi freddo topped with lilikoi sorbet, macadamia nut brittle & graham cracker crust with a crisp macadamia nut meringue.
Layers of haagen dazs vanilla and coffee ice cream, macadamia brittle, caramel and chocolate sauces.
Daily flavor of our famous bread pudding.
A sampling of a trio of dessert creations for the evening.
Two varieties served with table wafers and fruit.
Double.
English breakfast, organic green and chamomile.
White tip jasmine (young and tender white jasmine tips, high grade tea, smooth and delicate) golden tip oolong (young, high grade Taiwan tea, smooth and aromatic) roykusen konacha (high grade green tea).