Seared ahi tuna served over tender pea shoots and daikon salad with pickled ginger, wasabi in a yuzu dressing with fresh taro chips and tobiko caviar
Up country field mixed greens served with cucumbers, carrots, avocado, Maui onions, tomatoes and caramelized beets severed in a ginger lime vinaigrette
Crispy lentil veganos patty with steamed beets olive oil basil
Mix of shrimp, chicken and beef satay with kung pao sauce roasted sesame seeds and Mongolian pork pot stickers
Ahi carpaccio served in julienne of rucola, asparagus tomato concassé, with Meyers lemon opal basil sauce
Crispy duck Caesar salad with fresh hearts of palms and served with warm goat cheese crostini
Panko coated sautéed crab cakes prepared with Yukon gold potatoes, scallions and peppers severed in a butter garlic sauce
Crispy fried chicken or pork spring rolls over pineapple chutney and chef made sweet and sour.
Antipasto toscano prepared with imported cured meats, cheeses and pickled vegetables, Cannellini, fresh artichokes and eggplant parmesan
Maui onion soup from fresh mirepoix chicken stock, crispy fontina crouton .
Cioppino shellfish soup prepared Genovese style with clams, mussels, shrimp, calamari, and fresh island catch slowly simmered with garden herbs and vine ripe tomatoes
Radicchio and Arugula salad tossed with crispy pancetta, onions, tomatoes, walnuts and gorgonzola in an aged balsamic vinegar dressing
Il Trio di paste , taste of 3 pastas Gnocchi al gorgonzola , 2 bucatini amatriciana pancetta onions garlic Marinara, orecchiette sparaceddu and salsiccia
Onaga Hawaiian snapper prepared in a piccata sauce, garlic capers, tomatoes, lemon, and white wine served on portobello mushrooms ravioli and pan baby spinach.
Breaded chicken cutlet, pan fried golden brown and served with tossed cannellini vine ripe tomatoes, arugula in basil mustard lemon vinaigrette , sautéed asparagus zucchini and carrots
Steamed opah in banana leaf, with lemongrass, ginger, scallions, curry, chili, mirin, garlic, arami, sprout, lotus, cilantro Thai basil over steamed rice
Pan seared rib eye with caramelized Kula onions, portobello mushrooms, green peppercorn demi glaze
Lemon and artichoke hearts Arborio risotto topped with spiny lobster ceviche.
Pan seared ``Scottato ``Agnello lamb chops served with pesto parmesan crust, scalloped potatoes
Grilled marinated seafood brochette , island catch, lobster , sea scallops , prawns with crab baked stuffed tomatoes and sautéed angel hair with baby spinach
Pollo in umido Alla cacciatore, fresh natural chicken bone in served with stewed kula tomatoes, peppers, garlic, sweet onions, cremini mushrooms, and peas served over risotto Milanese
Grilled Hawaiian sword fish with cardamom coconut sauce, and papaya salsa, grilled apple bananas, Molokai yams Makawao veggie melange.
Duo: Pan seared Entrecote or chicken breast paillarde au beurre de Geneve,+ poached lobster medallions with saffron champagne sauce
Osso buco veal shank braised with barolo over gorgonzola soft polenta topped with Caponata
Tiramisù, passion fruit cheese cake, Chocolate profiteroles, soufflés, Pineapple upside down cake, banana Lumpia, crème caramel, sacher raspberry Chocolate tart