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AVAILABLE NIGHTLY:
5-Course Menu Tasting
wine pairings also available
(menu subject to change)
APPETIZER DUO
BUTTER POACHED
KONA LOBSTER
Nagaimo Potato Cake,
Green Onion Oil
GINGER CRUSTED ONAGA
Organically Grown Hamakua
Mushrooms and Corn,
Miso Sesame Vinaigrette
TWICE COOKED SHORTRIB,
SOY BRAISED AND
GRILLED “KALBI” STYLE
Gingered Shrimp,
Ko Choo Jang Sauce
DESSERT DUET
Chocolate “Crunch Bars”
and Coconut Tapioca
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7-Course Menu Tasting
wine pairings also available
(menu subject to change)
“COLD SEAFOOD SALAD”
Ahi, Kona Abalone, and Lobster with Abalone Ponzu Gelee
“SOUP AND SANDWICH”
Chilled Vine Ripened Hamakua Springs Tomato Soup with
Grilled Mozzarella Cheese,
Foie Gras, Kalua Pig Sandwich
Perrier Jouet, "Grand Brut", Champagne, France, N.V
KABAYAKI UNAGI FOIE GRAS
PORK HASH TERRINE
Gunderloch, “Alan Wong’s”,
Riesling Kabinett, Germany, 2006
STEAMED KONA KAMPACHI
Dried Scallop Risotto Flan
Chablis, Roland Lavantureux, France, 2006
BUTTER POACHED LOBSTER
AND CRAB "TOFU"
Itogaki, Soy, and Green Onion
Yuki No Bosha, Junmai Ginjo,
Akita, Japan
BLACK PEPPER CRUSTED NORTH SHORE CATTLE COMPANY STRIPLOIN
Asian Black Pepper Jus, Goat Cheese Potato Croquette
Turner’s Crossing, “Alan Wong’s” Cabernet Shiraz, Central Victoria, Australia, 2005
DESSERT SAMPLER
Brachetto D’Acqui,
“Rosa Regale”, Banfi, Italy, 2007
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Chefs de Cuisine:
WADE UEOKA
DEREK WATANABE
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HOURS OF OPERATIONS:
first seating begins
at 5:00 p.m. nightly
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DESSERT MENU | COFFEE MENU
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 “New Wave” Opihi Shooter
Local Limpet in Spicy Tomato Water, Fennel Basil Ume Shiso Essences
Seafood Cakes
Lobster, Shrimp, Scallop and Crab Cakes, Caper Mayonnaise,
Tsukemono Relish
Nori Wrapped Tempura Ahi
Tomato Ginger Relish, Soy Mustard Sauce
“Da Bag”
Steamed Clams with Kalua Pig, Shiitake Mushrooms in a Foil Bag
“Poki-Pines”
Crispy Won Ton Ahi Poke Balls on Avocado with Wasabi Sauce
Seared Hudson Valley Foie Gras
Li Hing Mui Chutney
 Chinatown Roast Duck Nachos and Chili
Homemade Tapioca Chips, Avocado Salsa
Chopped Ahi Sashimi and Avocado Salsa Stack
Stacked on Crispy Won Ton, Spicy Aioli and Wasabi Soy Sauce
Big Island Abalone
Negi Oil, Hamakua Eryngi Mushrooms
“Manapua” Quesadilla
Chinese Barbequed Pork, Mozzarella Cheese
“Mini Loco Moco”
Mochi Crusted Unagi Meat Loaf, Sunny Side Quail Egg, Wasabi Kabayaki Sauce
Hudson Valley Foie Gras
Soba Groat “Okayu”, Quail Egg, Parmesan Cheese
Big Island Dairy Chevre Chili Lemongrass Cheese Dip
with Endives, Olives
“H.R.C.aesar Salad”, Crispy Cheese Basket
Baby Maui Romaine Lettuce, Creamy Anchovy Dressing, Kalua Pig,
Lomi Tomato Relish
Hamakua Springs Tomato, Beet and Avocado Salad
Hilo Hearts of Palm, Li Hing Mui Ume Vinaigrette
Richard Ha’s Whole Tomato Salad
Li Hing Mui Ume Vinaigrette
Ma‘o Farms Sassy Salad Greens
Alan Wong’s House Dressing
Chinese Roast Duck Salad
Ma’o Farms Sassy Salad Mix, Hoisin Balsamic Vinaigrette
Ginger Crusted Onaga, Long-Tail Red Snapper
Miso Sesame Vinaigrette, Organically Grown Hamakua Mushroom and Corn
Pan Steamed Opakapaka, Short-Tail Pink Snapper
Shrimp Pork Hash, Truffle Nage, Gingered Vegetables, Tapioca Pearls
Grilled Mahimahi
Wasabi Sauce, Stir Fried Vegetables
Sautéed Shrimp and Clams, Penne Pasta
Chili Garlic Lemongrass Black Bean Sauce
Steamed Shellfish Bowl
Lobster, Dungeness Crab, Scallop, Shrimp and Clams,
Roasted Garlic Smashed Potatoes and Baby Fennel,
Bouillabaisse Style Broth, Chili Pepper Aioli
Twice Cooked Short Rib, Soy Braised and Grilled “Kalbi” Style
Gingered Shrimp, Ko Choo Jang Sauce
Macadamia Nut-Coconut Crusted Lamb Chops
Asian Ratatouille, Roasted Garlic Smashed Potatoes, Red Wine Lamb Jus
All menu items and prices are subject to change
based on availability of products.
Reservations recommended.
call: (808) 949-2526
VISA, MasterCard, American Express, Diners Club and JCB accepted.
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