Tasting Possibilities.
Lets work together to create a customized experience tailored to your tastes. Explore the possibilities we can create together.
Pūpū
ALASKAN OYSTER
Glacier Point oysters topped with spicy ponzu shallots, tobiko, and chives
BABY BAHN MI
Kalbi, foie gras pate with pickled vegetables and micro cilantro on a crispy croissant and guava starfruit sauce
AHI TARTARE
Ahi tartare on a crispy seaweed cracker three ways, sweet & spicy, salty umami, and tart & tangy
Appetizer
ALASKA’S KING
Black sesame crusted king salmon with a citrus chili cucumber, crème fraiche, and dill leaves
KALUA PORK LUMPIA
Kalua pork, crispy rice noodle, cabbage fused with grilled apple ginger coulis and a sweet chili sauce
GRAY SMOKE
Smoked black cod, truffles, and a caramelized onion puree layered atop a garlic infused crostini
POKE NACHOS
Fried wonton layered with spicy ahi, seaweed, mango pico de gallo, and lightly toasted sesame seeds
Soups
PINEAPPLE PAPAYA GAZPACHO
Pineapple and papaya gazpacho with lavender honey, thai basil mint, and lime gremolata
OXTAIL SOUP
Braised oxtail with hints of burnt orange, star anise, and ginger in a bone broth paired with a scallion, ginger, and garlic pesto
MISO BUTTERFISH SOUP
Miso brined black cod in a watercress soup topped with cod chicharron
Salads
SPINACH TRIO
Spinach salad with local shallots, spot prawn, and portuguese sausage accompanied with soft boiled quail egg, drizzled with a lilikoi vinaigrette
THE SOMEN
Cold somen noodles with a medley of seasonal julienned veggies tossed in a teriyaki kadoya sesame vinaigrette finished with crispy mochiko chicken
AHI YUZU
Togarashi seared ahi with arugula, radicchio, orange figments, shaved fennel, shallots, and yuzu dressing
Entrées
ELK WITH SPOT SHRIMP
Black lava salted fillet of elk, Lilikoi glazed crispy spot shrimp with uala pave and fiddlehead ferns
CITRUS HONEY DUCK BREAST
Citrus honey crispy seared duck breast, hoisin gastrique, black bean fried rice, and a baby bok choy with pecans
LEMONGRASS HALIBUT
Lemongrass rémoulade halibut, lap cheong scales with a crisp gai lan seaweed salad
BRAISED PORK BELLY
Smoked porter ale braised pork belly and taro roasted to a crispy perfection with coconut creamed taro leaves and red alaea salt
Dessert
LILIKOI MERINGUE
Coconut dusted meringue filled with a passion fruit gelee enveloped with bee pollen yogurt topped with a macadamia nut cookie crumble and lavender honey drizzle
UALA PUFF
Purple uala and coconut cream stuffed puff pastry, ube ice-cream with lava smoked caramelized salt and violet powder
LYCHEE CHIFFON
Strawberry rum-soaked chiffon with layers of lychee cream and a burnt lime gelato with a delicate guava sauternes sauce