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
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 truffle oil scented and tarragon leaves
Cioppino shellfish soup prepared Genovese style with clams, mussels, shrimp, calamari, and fresh island catch slowly simmered with garden herbs and vine ripe tomatoes.
Baked stuffed oysters with spinach, pancetta, and buttered crumbs in hollandaise
Radicchio and Arugula salad tossed with crispy pancetta, onions, tomatoes, walnuts and gorgonzola in a aged balsamic vinegar dressing
Il Trio di paste , taste of 3 pastas Gnocchi al gorgonzola , 2 bucatini amatriciana pancetta onions garlic Marinara , linguine frutti di mare far diavolo al cartoccio
Breaded veal cutlet pan fried golden brown and complimented by fresh tossed vine ripe tomatoes in basil mustard lemon vinaigrette , cannellini beans , sautéed asparagus zucchini and carrots
Steamed opah in ti leaf with lemongrass, ginger, hibiscus flower essence chili, mirin, garlic fish sauce, sprout, lotus, cilantro Thai basil
Grilled rib eye with caramelized Kula onions, portobello mushrooms, green peppercorn demi glaze
Pan seared ``Scottato ``Agnello lamb chops served with pesto parmesan crust, scalloped potatoes
Sea food brochette , Marinated in whine , garlic, rosemary, lemon, grilled sea food brochettes , fish, lobster , sea scallops , prawns with crab baked stuffed tomatoes and sautéed Arugula
Pollo in umido Alla cacciatore, fresh natural chicken in bone served with stewed tomatoes in wine, peppers garlic, sweet onions, cremini mushrooms, and peas served over risotto Milanese
Trio fresh catch, 3 styles, chef preparations with a miso yaki mirin glazed butter fish, grilled Mahi with Mango, papaya island special salsa, Snapper, Garlic, white wine, lemon butter, parsley Piccata.
duo: Pan seared Entrecote or chicken breast paillarde au beurre de Geneve,+ poached lobster medallions with saffron champagne sauce
Opakapaka island pink snapper macau style sautéed in mirin, curry, ginger, garlic lemon grass, snow peas, and bok choi with pacific rim soy citrus sauce over scented basmati rice.
Osso bucco 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, hot malasadas.