Dinner Menu-KS

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APPETIZERS

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

Lobster “Tofu” Agedashi
Tofu-like Lobster 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
 Chevre, Mozzarella, Gavarti, Unholy Swiss, Lava Moon

“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 Feta Salad
House Smoked Duck Pastrami, 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

Shrimp and Clams, Linguine
Chili Coconut Lemongrass Basil Sauce

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

Keahole Lobster Lasagna
Crab Cioppino Sauce, Saffron Braised Vegetables

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

Grilled Prime New York Steak
Hamakua Eryngii and Shiitake Mushroom Peanut Salad, Tamarind Ketchup, Sambal Sauce

“Surf and Turf”
Miso Marinated Butterfish, Foie Gras, Unagi, Short Rib, Tobanjan Miso

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

“Soup And Sandwich”
Chilled Vine Ripened Hamakua Springs Tomato Soup, Grilled Hawaii Island Goat Dairy 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, 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

Waialua Chocolate “Crunch Bars”
Layers of Milk Chocolate Macadamia Nut Crunch and Bittersweet Chocolate Mousse

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
Veuve Fourny, “Alan Wong’s”, Premier Cru, Champagne, France, Non-Vintage

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

“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
Chateau Roumieu Lascoste, Sauternes, France, 2011

Butter Poached Keahole Lobster
Shiitake Mushroom Salad, Sambal Foam
Vouvray, Domaine Huet, “Le Mont,” Demi-Sec, Loire Valley, France, 2007

Chilean Sea Bass, Certified Sustainable Patagonia Toothfish
Nitsuke Broth
Paul Furst, Muller Thurgau, Franken, Germany, 2012

Maui Cattle Company Beef Tenderloin
Porcini Mushrooms, Braised Ma’o Farms Swiss Chard
Papapietro Perry, “Elsbree Vineyard”, Pinot Noir, Russian River Valley, California, 2009

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