Ahi Bruschetta:  sashimi ahi, tomatoes, basil, balsamic vinaigrette, edamame puree, crostini

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

Kalua Pork Siders:  Kaneshiro Farms slow cooked smokey pork on taro buns with cilantro aioli, arugula and pineapple starfruit salsa

Antipasto Platter:  Kunana Dairy chevre, assorted cheeses, roasted farmers market vegetables, marinated olives and Midnight Bear breads

West Side Shrimp Skewers:  Kauai shrimp, pineapple and veggies  marinated in lemongrass nuoc cham and grilled.  Served with spicy peanut sauce

North Shore Beef Polpette:  Meatballs seasoned with mint, lemongrass, and scallion.  Served on lettuce cups with cucumber tomato salad.  Also made with Ni’ihau lamb when available

Ahi Poke:  Wild caught ahi seasoned with ginger, tamari, sesame, and seaweed.  Served on homemade sweet potato crisps with wasabi aioli

Toasted Goat Cheese Crostini with Basil and Red Onion Jam:  Kunana Dairy chevre on Midnight Bear Breads crostini with fresh basil and caramelized red onion jam

Ceviche:  Wild caught fish, lime, coconut water, liliko’i, cilantro, taro chips

Seared Ahi Tataki:  Sashimi ahi marinated, rolled in Maui made furikake, seared and served with wasabi and avocado

Roasted Carrot Harissa and Chevre Crostini:  Locally grown carrots roasted with Black Dog Farms Harissa spice mix and served on crostini with Kunana Dairy Chevre

Korean Gochujang Meatballs:  North shore beef meatballs with spicy korean chili sauce



Bacon Egg and Kale:  cherry tomatoes, crostini, avocado, sherry vinaigrette

Bangkok Salad:  shaved cabbage, carrots, bean sprouts, red pepper, avocado, cucumber, cilantro, mint, peanuts, and spicy sesame lime dressing

Mixed Field Greens:  Kailani Farms mixed greens, shaved carrots & zucchini, cherry tomatoes, cucumber, torn herbs, lemon ginger dressing

Arugula Salad:  local Arugula with shaved fennel, roasted beets, red onion, Kunana Dairy chevre, toasted sunflower seeds with tarragon & grapefruit vinaigrette

Locals Salad:  roasted pumpkin, longbeans, green papaya, carrots and cherry tomatoes, basil and sherry vinaigrette

Cucumber Fennel Carrot Salad:  Shaved cucumber, carrots and fennel marinated in fresh orange juice, lemon juice and fresh herbs

Green Papaya Salad:  Julienned papaya, cherry tomatoes, and macadamia nuts marinated in a cilantro lime vinaigrette

Broccoli Fig Salad:  Moloa’a broccoli, roasted carrots, red pepper, cilantro, macadamia nuts and figs tossed in a mustard vinaigrette



Grilled Hawaiian Wild Catch: Served with Okinawan sweet potato mash and roasted farmers market vegetables.  Garnished with Big Island macadamia nuts and a ginger miso vinaigrette

Grilled Hawaiian Wild Catch: With a fresh tomato, coconut, ginger sauce served with local kabocha pumpkin mash and farmers market vegetables.  Garnished with Big Island macadamia nuts

Lau Lau: Kaneshiro Farms pork, Okinawan sweet potatoes and farmers market vegetables slow cooked in Tahitian taro leaves and coconut milk. Served with coconut rice and garnished with lomi lomi (cilantro, lemon, tomato, relish) and poi

Hawaiian Wild Catch: Marinated and baked in wasabi brushed nori seaweed.  Served with  forbidden rice pilaf, sauteed farmers market vegetables and garnished with cilantro pickled cabbage and unagi glaze

Wild Catch and Green Papaya Stew:  Fresh fish, Westside shrimp lemongrass, coconut milk, ginger lime and cilantro.  Served with coconut jasmine rice and sauteed farmers market vegetables

North Shore Beef: Grilled and served with a side of smoked paprika miso butter, local kabocha pumpkin mash and roasted farmers market vegetables

West Side Shrimp: Kauai raised shrimp sauteed in garlic butter and served with forbidden rice pilaf and farmers market vegetables in a fresh tomato, coconut thai basil sauce

Hawaiian Style Pulled Pork Taco: Slow-cooked Kauai pig, papaya black bean salsa, cabbage slaw, homemade corn tortillas and Okinawan purple sweet potato mash

Herb Crusted Kaneshiro Farms Pork Chops:  Served with ulu mash and, farmers market vegetables.  Ulu, also known as breadfruit, is a mild local starch that compliments most flavor profiles


Chocolate Orange Ganache Tart with Kilauea Honey Glaze

Haupia Cake:  Chocolate and coconut cream baked on  gluten free graham cracker crust topped with macadamia nuts

Assorted Gluten Free Cupcakes:  Lemon wit seasonal fruit cream cheese frosting and double chocolate espresso

Liliko’i coconut cheesecake with cacao nibs and macadamia nut crust

Pineapple coconut cheesecake with macadamia nut crust

Coconut Macaroons: Coconut, macadamia nuts, and chocolate chips finished with melted chocolate and served with homemade coconut ice cream sweetened only with dates and honey

Assorted Truffles with homemade coconut ice cream sweetened only with dates and honey