Dinner Menu-KS

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APPETIZERS

“New Wave” Opihi Shooter
Local Limpet in Spicy Tomato Water, Fennel Basil Ume Shiso Essences

Crab “Tofu” Agedashi
Tofu-like Spanner Crab Mousse, Kona Lobster Medallions and Lump Crab Meat, Kudzu Dashi

Seafood Cakes
Lobster, Shrimp and Crab Cakes, Caper Mayonnaise, Tsukemono Relish

Hawaii Island Goat Dairy & Naked Cow Dairy Cheese Platter
Feta, Swiss, Morbier, Gavarti, Crottin

“Da Bag”
Steamed Clams with Kalua Pig, Shiitake Mushrooms in a Foil Bag

“Poki-Pines”
Crispy Won Ton Wrapped Ahi Poke Balls, Avocado, Wasabi Sauce

“INSPIRATION FROM OUR TRIP TO TWIN FARMS RESORT IN VERMONT”
Seared Hudson Valley Foie Gras

Vermont Maple Syrup, Six Year Old Aged Vermont Sharp Cheddar Cheese, Macadamia Nuts

Chopped Ahi Sashimi & Avocado Salsa Stack
Stacked on Crispy Won Ton, Spicy Aioli and Wasabi Soy

Keahole Lobster “Escargot” Style
Red Onion Butter, Parmesan Cheese

SALADS

Ma’o Farms Sassy Salad Greens
Hamakua Springs Tomato, Ho Farms Tsukemono Cucumber, AW House Dressing

Richard Ha’s Whole Tomato Salad
Li Hing Mui Ume Vinaigrette

Hawai’i Island Goat Dairy Ume Chevre & Pickled Beet Salad
Ume Pickled Tomatoes, Baby Arugula, Olives

Hawai’i Island Goat Dairy Feta Salad
Pipikaula, Kalamata Olives, Ho Farms Tomatoes and Cucumber

Maui Kula Country Farms Baby Romaine Salad
Kalua Pig, Parmesan Garlic Croutons, Peterson Farm Sunny Side-Up Egg

ENTREES

Ginger Crusted Onaga, Long-Tail Red Snapper
Miso Sesame Vinaigrette, Hamakua Mushroom & Corn

Pan Steamed Opakapaka, Short-Tail Pink Snapper
Shrimp Pork Hash, Truffle Nage, Gingered Vegetables, Tapioca Pearls

Miso Marinated-Butterfish, Black Cod
Wasabi Sauce, Otsuji Farms Mustard Cabbage Vinegared Rice

Shrimp and Clams, Linguine
Chili Coconut Lemongrass Basil Sauce

Steamed Shellfish Bowl
Bouillabaisse Style Broth, Lobster, Shrimp, Clams, Mussels, Crab

Twice Cooked Short Rib, Soy Braised & Grilled “Kalbi” Style
Gingered Shrimp, Kochu Jang Sauce

Macadamia Nut-Coconut Crusted Lamb Chops
Asian Ratatouille, Dick Threlfall’s Goat Cheese Taro Gratin, Red Wine Lamb Jus

Niman Ranch Ribeye
Okinawan Sweet Potato and Pipikaula “Hash”, “Crazy Steak Sauce”

Maui Cattle Company Ribeye
Beef Foie Gras “Burger”, Hamakua Springs Tomato Coulis, Crimini Mushroom Sauce

Maui Cattle Company Beef Tenderloin
Spicy Hawaii Island Goat Dairy Chevre, Taro Frites

“A TASTING OF THE CLASSICS”
wine pairings also available; menu subject to change

“Soup And Sandwich”
Chilled Vine Ripened Hamakua Springs Tomato Soup, Grilled Mozzarella Cheese, Foie Gras, Kalua Pig Sandwich

Chopped Ahi Sashimi and Avocado Salsa Stack
Stacked on Crispy Won Ton, Spicy Aioli and Wasabi Soy

Ginger Crusted Onaga, Long-Tail Red Snapper
Miso Sesame Vinaigrette, Organic Hamakua Mushrooms and Corn

Butter Poached Kona Cold Lobster
Keahole Abalone, Hamakua Heritage Eryngii Mushrooms, Green Onion Oil

Twice Cooked Short Rib, Soy Braised and Grilled “Kalbi” Style
Gingered Shrimp, Kochu Jang Sauce

“The Coconut”
Haupia Sorbet in a Chocolate Shell, Tropical Fruits and Lilikoi Sauce

CHEF’S TASTING MENU
wine pairings also available; available for the entire table only

1.5oz Lilikoi (Passion Fruit) Shot
“The real deal, cold pressed, all natural, no sugar added, the only thing better is the fruit itself – a rare treat to get it like this.” – AW

Side-by-Side Butter Tasting
Naked Cow and Hula Cow Butter

Upside Down Seared Ahi
Ginger-Scallion Soy, Caviar
Charles Heidsieck, “Brut Reserve”, Champagne, France, Non-Vintage

Maui Cattle Company Beef Tartare
Capers, Anchovy, Quail Egg, House Made Lavosh
Barolo, “Caterina,” Guido Porro, Piedmonte, Italy, 2007

Hudson Valley Foie Gras “Parfait”
Sauternes Gelee, Pineapple Macadamia Nut Li Hing Mui Chutney
Domaine D’Alliance, Sauternes, France, 2010

Butter Poached Lobster
Dried Scallop Mushroom Broth,Prosciutto
Vouvray, Domaine Huet, “Le Mont,” Demi-Sec, Loire Valley, France, 2007

Pan Seared Opakapaka, Short-Tail Pink Snapper
Umami Truffle Nage, Ong Choy Water Spinach
Paul Furst, “Pur Mineral,” Muller Thurgau, Franken, Germany, 2012

Kuahiwi Ranch Beef Tenderloin
Beef and Foie Gras “Burger”, Hamakua Springs Tomato Coulis, Crimini Mushroom Sauce
Au Bon Climat, “Los Alamos”, Pinot Noir, Santa Barbara County, California, 2008

Naked Cow and Hawaii Island Goat Dairy Local Cheese Tasting

Lilikoi White Chocolate Mousse
Candied Macadamia Nuts, Honey Goat Cheese Sorbet
Moscato D’Asti, Rinaldi, “Bug Juice”, Piedmont, Italy, 2011