First Courses


Jumbo Kaua’i Blue Prawn Cocktail served over a Fresh Tropical Fruit and Seafood Gazpacho Topped with a Cilantro Aioli

Seared Sea Scallop served over Potato Giufrette’ with Mango Yolk  Kona Coffee Infused Olive Oil and Slivers of Bacon

Fresh Island Sashimi Medley with Soy Wasabi and Baby Ginger

Homemade Cheese Ravioli with Fresh Basil Pesto Sprinkled with Parmesan Cheese and Toasted Pine Nuts

Kobe Beef Sliders with Truffle Aioli and Pommefritte

Kona Crab “Louie” Served “Up” with a “Twist ”

Satay Duo Mild Thai Spice Marinade Beef and Prawns Skewered on Sugar Cane Sticks Grilled with Minted Pineapple

Soups and Salads

Medley of Local Organic Greens with Citrus Vinaigrette and Feta Cheese with Toasted Honey Glazed Macadamia Nuts

Chilled Wedge Salad Quartered Waipoli Organic Romaine Lettuce  Homemade Point Reyes Bleu Cheese Dressing with Marinated Heirloom Tomatoes and Smoked Nieman Ranch Bacon

Coconut Curry Soup with Lemon Grass Baby  Ginger Garlic Thai Basil and Fresh Kaua’i Blue Prawns

Kamuela Tomato Bisque with Creme Fraiche and Basil served with Melted Vermont Chedder Toast

Mediterranean Quinoa Salad with Mint Cucumber  Spanish Olives and Prawns served over Romaine Leaf with White Truffle Olive Oil

Chopped Salad  Fresh Local Greens and Seasonal Vegetables Tossed in a Creamy Citrus Vinaigrette served in a  Coconut Shell