Stir-Fried Soy Beans
with Garlic, Chilis and Soy Sesame Sauce

“3 Cheese and Tomato Tart”
Hawaii Island Goat Dairy Fresh Chevre,
Parmesan and Mozzarella Cheese, Hamakua Springs Tomatoes

Ahi Poke
Local style with Chili and Sesame Oil

Ahi Katsu Sashimi
Rice, Homemade Furikake with Molokai Ogo, Ikura,
Soy Mustard Sauce

Seafood Cakes
with Lemongrass Basil Vinaigrette and Wasabi Cocktail Aioli

Hamakua Springs Chilled Tomato Soup and Salad
Chilled Soup with Shrimp and Avocado Salsa,
Romaine with Caesar Dressing

“Pear Salad”
Port Poached D ’anjou Pear and Fresh Asian Pear Salad
with Caramelized Macadamia Nuts, Cambazola Cheese Lumpia,
Port Blackberry Vinaigrette

 Seared Ahi and Crisp Honda Family Tofu Salad
Watercress, Chili Soy Dressing

Miso Braised Short Rib
Sautéed Peppers and Onions

Soy Lemongrass Roasted Duck
Stir Fried Ung Choy, Sticky Rice

Baked Banana Leaf Achiote Crusted Mahimahi
Tomato Cilantro Relish, Beans and Rice, Chimichurri Sauce

Crab Crusted Monchong
Lemongrass and Lup Cheong Jasmine Fried Rice,
Lobster Curry Sauce

“Chicken Two Ways”
Spice Rubbed Organic Sonoma Free Range Chicken
Breast and Leg Confit
Tomato and Roasted Shiitake, Eryngi and Button Mushroom Salad

Mango Chutney and Macadamia Nut Crusted Apple Curry Glazed
Kurobuta “Berkshire” Pork Chop or Loin
Kabocha Pumpkin and Marscapone Cheese Puree

Seared Ahi 
with “Spanish Inspired” Shrimp,
Calamari and Manila Clams Romesco Sauce

Fresh Big Island Whole Moi
Steamed Chinese Style with Ginger, Scallions, Soy,
Sizzling Peanut Oil

Carved Slow Roasted Maui Cattle Company New York Striploin
Garlic Mashed Potato, Roasted Vegetables and Natural Jus Lie

Kiawe Grilled Maui Cattle Company Rib Eye Steak
Hamakua Mushrooms and Onions in Soy Vinegar Butter

“Cioppino Style” Steamed Bowl of Shellfish
Dungeness Crab, Shrimp, Scallops and
Manila Clams in a Cioppino Broth