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On fresh moloaa avocado with lemon vinaigrette
In spicy yellow tomato gazpacho
On wilted arugula with lobster bordelaise
Prawns, diver scallops and pacific lobster on artichoke infused tomato fondue arugula pesto
Truffle oil and grana padano cheese
Vine ripe tomato and fresh mozzarella lemon scented olive oil with aged balsamic syrup
Kailani organic baby romaine lettuce and oven cured tomato creamy garlic dressing
Locally grown kailani arugula with toasted pecans and sliced pears red onion, stilton cheese and sherry vinaigrette
Kailani organic baby greens, vine ripe moloaa tomato and cucumber tossed in lemon vinaigrette
Basil infused creme fraiche
Prawns, snapper, scallops and pacific lobster lobster bordelaise sauce on linguine pasta
Over cured roma tomato, koloa asparagus and fresh mozzarella artichoke infused tomato fondue
Sweet potato mash and griotte cherry gastrique
Chefs mash potato and cabernet veal reduction
hawaiian sweet potato and lemon thyme jus
Chefs creamy cured tomato polenta fig infused balsamic jus
Russian fingerling potato and pan flashed vegetable medley
Creamy mashed potato and kaffir lime lobster emulsion
Choice of: Appetizer, main course and dessert cappuccino, espresso or select teas
Fresh caught local hawaiian fish