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Coconut Lettuce Cups:  fresh local coconut sauteed with green papaya, carrots, and onion.  Served on lettuce cups with avocado, macadamia nuts and ginger miso vinaigrette

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Cheese Board:  brie, Kunana Dairy chevre, smoked goat gouda, marinated olives, charcuterie, Midnight Bear Breads


Crunchy Thai Salad:  shaved cabbage, carrots, bean sprouts, red pepper, avocado, cucumber, cilantro, mint, peanuts, basil, sesame lime dressing

Kale Salad: cherry tomato, egg, bacon, (pork or turkey), macadamia nuts, cilantro, ginger miso vinaigrette

Butter Lettuce Salad:  tomato, cucumber, housemade ranch, avocado, toasted sunflower seeds

Snow Peas and Beans: cherry tomato, shaved yellow squash, basil, tarragon, pineapple vinaigrette

Watermelon Salad:  seared marinated watermelon, avocado, shoyu, tahini, lime, sesame oil, cilantro, scallion

Green Papaya Salad:  julienned papaya, longbeans, cherry tomatoes, and macadamia nuts, cilantro &  lime vinaigrette

Arugula Salad:  orange, fennel, Kunana Dairy chevre, beet chips macadamia nuts, liliko’i vinaigrette


Grilled Mahi Mahi:  with house made cilantro & basil thai

Big Island Ribeye:  grilled with smoked paprika miso butter and chimichurri

Grilled Ono or Opah:  with house made jerk seasoning and avocado mousse

Short Ribs:  Princeville Ranch short ribs braised with anise, ginger, cinnamon, tamari, tangerine

Pan Seared Ahi:   house made five spice and curry aioli

Lamb Chops:   coriander, cumin, fennel, pickled eggplant, lemon yogurt

Kalua Pork:  Wailua ranch pork braised in banana and ti leaf.  Served with smoked salmon relish

Whole Roasted Chicken:  organic whole chicken roasted with fresh herbs, served with lilikoi vinaigrette

West Side Shrimp:  smoked paprika, ancho chili powder, lime, garlic, cilantro marinade


Coconut Cheesecake:  baked with fresh coconut, liliko’i coulis

Salted Caramel Chocolate Mousse:  fluffy, chocolatey, sweet and salty

Liliko’i Chiffon Pie:  light and refreshing with graham cracker crust, fresh whipped cream

Fresh Fruit Parfait:  pastry cream, fresh whipped cream, macadamia nuts

Coconut Brown Butter Mochi Cake:  with miso caramel

Panna Cotta:  made with local Moonlit Meadow goat milk, yogurt and seasonal fruit compote

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Kale Salad:  dates, almonds, mint, cucumber, orange, radish, preserved lemon vinaigrette

Spinach Salad:  local cucumber, feta, kalamata olives, cherry tomato, mint, parsley, toasted sunflower seeds, honey garlic dressing

Tomato & Cucumber:  avocado, sumac, fried shallot, pine nuts, sherry vinaigrette


Grilled Hawaiian Wild Catch:  house made Moroccan spice rub, parsley, mint, lemon yogurt

Pan Seared Ahi:  salt and pepper crust, roasted garlic, saffron aioli

Lamb Chops:  grilled Wailua Ranch lamb with ras el hanout, mint, honey

Slow Roasted Wild Catch with Chermoula:  tomato, paprika, cumin, coriander, cilantro, parsley, chili, garlic, allspice

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Big Island Ribeye:  with toasted seed compound butter and chimichurri

Kauai Shrimp:  lemon, garlic, butter, parsley, baharat (smoked paprika, cumin, coriander, fennel)

Salt Crusted Whole Fish:  baked to perfection with fresh herbs


Strawberry Rose Coconut Cheesecake:  baked with fresh coconut, graham cracker crust, organic strawberries, rosewater

Honey Lime Fruit: pastry cream, whipped cream, pistachios

Flourless Chocolate Cake:  raspberry coulis, whipped cream

Panna Cotta:  creamy custard, seasonal fruit, anise, black sea salt

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