Passed Apps
Passion fruit tea cured ahi
wasabi cream | yuzu | pickled cucumber | rice puff
Beef carpaccio on crostini ( beef tongue )
crispy capers | truffle | parmesan | stone ground mustard
Adobo pork croquette
garlic chive | cilantro crema | Hawaiian chili
Furikake fried chicken slider
house made milk roll | kim chee aioli | spicy pickle | cabbage slaw
Local style passion cru ( seared ahi)
cucumber | lilikoi | Hawaiian chili | tomato | coconut | ginger
Torched beef nigiri
sushi rice | ponzu glaze | green onion
Togarashi seared ahi on toast
tropical salsa | herbed goat cheese
"Lomi salmon"
watercress-spinach puree | Ho farm tomato | pickled onion
Corn and crab arancini
citrus aioli | parmesan | thyme
V. Egg toast on brioche
sous vide egg yolk | sea salt | caviar | chive
V. Eggplant katsu bao bun
pickled vegetables | cilantro | bourbon-hoisin
V. Ho farm tomato and goat cheese tart
thyme | garlic | truffle sea salt
VG. Taro croquette with seasonal chutney
Family Style
Local green salad
shaved farm vegetables | Ho farm tomato | green goddess dressing
Roasted garden vegetables
Honey and ginger glazed carrots | balsamic brussels sprouts | charred broccolini
Roasted garlic smashed potatoes | thyme infused potato puree
Roasted mushroom on plancha
cremini | oyster/ali'I | button | black garlic | broccolini | spinach
(Choice of 2 )
Bourbon-soy marinated N.Y strip loin with blistered tomato
Coconut-mac crusted catch with sesame-miso emulsion
Lemon poached fresh catch with tomato chutney
Braised beef short rib with oxtail demi
Herb roasted chicken with ponzu cream
Add ons
Bread shop bread and butter
Bone marrow
Dessert
Coconut-haupia pie
Okinawan potato puree | graham | toasted coconut
Coursed Menu
1st course ( choice of )
Chutoro sashimi
white shoyu-yuzu granita | wasabi foam
Truffled egg custard
prosciutto | truffle | chive
Local green salad with green goddess dressing
Ho farm tomato | shaved farm vegetables | beet pickled shallots | bubu arare
Entrée ( 2 choice per party )
Misoyaki butter fish
bamboo rice | ponzu poached shitake | carrot reduction | yuzu gel
Ash crusted beef tenderloin
red onion marmalade | smoked potato | charred carrot | asparagus
Braised pork cheek
pickled apple | celery root puree | chimi churri | Romanesco
Crispy chicken roulade
sweet corn puree | brown chicken jus | harukei turnips | tavern spoon bread
Seared Kona Kampachi
lilikoi burr blanc | herb oil | Okinawan potato | smoked trout roe
Beef tendelroin with mushroom gratin
oxtail demi | smoked potato | roasted carrot | kale
Dessert ( choice of 1 )
Kona cappuccino
whiskey foam | milk ice cream | chocolate crunch | coffee curd
Yuzu olive oil cake
strawberry crunch | lemon verbena | blueberry
Buffet Style
Local green salad
shaved farm vegetables | Ho farm tomato | bubu arare | beet pickled shallots
Braised beef short rib
taro mash | roasted kale | carrot | oxtail demi
Coconut-mac crusted catch
Okinawan potato | choy sum | sesame-miso emulsion
Herb roasted chicken
ponzu cream | bok choy | charred scallion potato
Roasted kabocha pumpkin
avocado | radish | pumpkin seed | green goddess dressing