Dinner

STARTERS

CALAMARI KATSU

Panko-furikake crusted calamari steak, tomato poke, mango sambal aioli, unagi sauce

CRUDO

Daily fresh raw sh selection, toyomasi, scallions, ogo, inamona, sea asparagus, shaved egg yolk

ROASTED KABOCHA

Whipped goat cheese, chili crunch, local honey

CRISPY TAKO

Mojo rojo, watercress persillade, pickled onions, charred lemon

CARAMELIZED ONION BONE MARROW

Charcoal sourdough, fermented blackbean, basil, cilantro, pineapple nuoc-cham

SALAD

CRISPY BROCCOLINI CAESAR

Hirabara Farm little gems, fried broccolini, crispy potato, watermelon radish, 6-minute egg, vegan Caesar dressing, parmigiano reggiano

AHUPUA'A

Hirabara Farm mixed greens, strawberries, Kamuela tomato, Big Island goat cheese, honey-garlic dressing

MAINS

CHARGRILLED BLACK PEPPER RIBEYE BISTEK

Roasted onion, patis chimichurri, garlic, bay leaf, calamansi, shoyu with garlic rice

FRESH CATCH

Lop chong & garlic-shiitake rice, ginger bok choy, ogo namasu, oyster sauce

KABOCHA PUMPKIN KATSU CURRY

Lemongrass coconut curry, roasted vegetables, rice, ‘ōlena pickled mango

GRILLED ROSEMARY LAMB RACK

Portuguese style white bean stew, smoked sausage, macadamia nut pesto

TOGARASHI BLACKENED AHI

Chilled soba noodle salad, cabbage, cucumber, edamame, kamaboko, cilantro, pickled daikon, furikake, sesame honey miso dressing

SIDES

CRISPY YUKON GOLD POTATOES

GINGER ROASTED BOK CHOY

GARLIC FRIED RICE

BLISTERED SHISHITO PEPPERS

A split charge of $5 will be applied to all split dishes