First

Plated Appetizers

Big Eye Ahi Tartare

Foie Gras Torchon

Goat Cheese-Stuffed Shrimp Cakes

Kuahiwi Beef Carpaccio and Macadamia Nut Dressing with Greens

Onion Tart with Quail and Goat Cheese

Prawns with Mint-Coconut-Lime Emulsion

Seared Scallop with Chive-Ponzu Crust

Taro Croquette with Poha Chutney


Plated Salads

Ahi-Truffle-Shallot-Carpaccio-Avocado, Cream and Local Greens

Beets, Quartered Palm Hearts, Arugula and Plum-Goat Cheese Salad

Kamuela Tomato, Waialua Asparagus, Grilled Palm Hearts, Roasted Carrots and Lemon-Parmesan Dressing

Kolea Greens, Bruleed Figs, Brioche and Caramelized Onion Vinaigrette

Kolea Greens, Macadamia Vinaigrette and Macadamia Nut Cloud


Plated Entrees

Ancho-Chili Braised Lamb, Caramelized Onions, White Bean Soup and Fresh Arugula

Beef Striploin with Port and Shallot Crust, Mushroom and Roughage with Oxtail Demi-Glace

Brined Masala Chicken with Fried Shallots, Greens and Goat Cheese Sauce

Catch Over Soba with Mushrooms, Roughage and Soy-Ponzu Cream

Charred Tako, Creamy Polenta, Frisee and Lemon Parmesan and 'Ahi Marrow Dressing

Grilled Beef Striploin, Onions Rings, Taro Puree, Greens and Chimichurri

Kalua Pig with Island Cornbread and Pinot Braise Reduction

Pan Seared Catch, Oxtail Demi-Glace, Root Puree and Hono Hono Grass

Pasta and Greens Over Sauce with Cheese

Pearl Couscous and Mozzarella Cakes In Ginger-Carrot Puree with Mustard Greens

Seared Catch, Pearls Carrots and Soy Beans, Pureed Root and Shoyu-Lilikoi Sauce

Seared Catch, Pearls, Carrots and Soy Beans, 'Farm Dirt' and Bacon-Tomato-Tarragon Vinaigrette

Soy Bean, Feta, Spinach and Tomato Samosa Salad with Soy Vinaigrette


Plated Desserts

Cherries Flambé with Peanut Butter Ice Cream and Vanilla Crumble

Market Fruits with Lemon Verbena Panna Cotta

Seasonal Fruit Cobbler with Kauai Rum Caramel and Tahitian Vanilla Ice Cream

Waialua Chocolate Crunch Bar and House Ice-Cream Flavor of the Day