APPETIZERS
Bev’s “Famous” Crab Pizza
Handmade six-inch pizza crust
with the “I’ll never tell” crab topping – 12
Kalua Pork & Goat Cheese Wontons
Crispy wontons, mango BBQ dipping sauce – 12
Brie & Grape Quesadilla
Cilantro-macadamia nut pesto, sweet pea guacamole – 14
Popcorn Shrimp
A Chinese “to go” box filled with tempura shrimp.
A trio of dipping sauces: truffle honey, spicy miso,
and sweet soy tobiko aioli – 18
Cajun Spice Dusted Crispy Calamari
Bed of spinach, shaved red onion, Thai garlic dressing, citrus aioli – 16
Ginger Pork Shrimp & Shiitake Potstickers
Tangerine jalapeno slaw, citrus soy splash – 17
Togarashi Shishito Peppers
Blistered semi-spicy peppers tossed with togarashi,
yuzu-ponzu sauce – 10
Asian Pear Duck Tostada
Asian spiced confit duck leg, confetti corn chips, jicama, cucumber, carrot slaw, dried cranberries, toasted macadamia nuts, cilantro, ginger chili dressing, crispy lumpia shells – 16
Sake Clams & Mussels
Miso, Sriracha, lemon, focaccia bread – 20
RAW BAR
Sashimi Napoleon
Layers of Ahi tartare, smoked salmon, sashimi ahi, crispy wonton stack, wasabi vinaigrette – 24
Sashimi Pizza
Thin flour crust, sashimi ahi, edamame hummus, toasted seasame seeds, red cabbage, soy-sesame aioli, onion strings – 18
Ahi Poke
Ginger soy marinated ahi, jalepeno, cucumber, kim chee, green onion, sesame seeds, Asian slaw – 22
SALADS & SOUP
HGS House Salad
Fresh island greens, orange segments, toasted walnuts, shaved Maui onions, balsamic vinaigrette – 10
With buttermilk blue cheese crumble – 12.50
Caesar Salad
Waipoli baby romaine lettuce, Caesar dressing, garlic sourdough croutons, Asiago-Parmesan cheese – 12
Watermelon Salad
Compressed raspberry infused watermelon, feta cheese,
roasted pistachios, Kalamata olives, micro argugula,
raspberry white balsamic vinaigrette – 14
Goat Cheese Fondue & Roasted Beet Salad
Roasted red and yellow beets, goat cheese fondue, citrus segments, toasted pumpkin seeds, pumpkin seed oil,
balsamic drizzle – 14
Burrata Cheese & Tomato Salad
Italian burrata, oven dried Roma tomatoes, Kamuela tomato, Ho Farms heirloom cherry tomatoes, pistachio pesto, pomegranate molasses – 18
Grilled Shrimp Salad
Grilled shrimp, zucchini, asparagus and spring onions, avocado, dill, mixed greens, citrus vinaigrette – 18
Soup of Yesterday
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SEAFOOD
Grilled Hawaiian Ahi Noodle Bowl
HGS spice grilled ahi steak, fresh noodles, bok choy, carrots, shiitake mushrooms, snap peas and onions tossed in a ponzu vinaigrette, garnished with Thai chili Kabayaki sauce, cilantro and scallion curls – 28
Macadamia Nut Crusted Fresh Catch
Tropical fruit salsa, whipped Molokai sweet potatoes, mango-lilikoi butter sauce – 42
Crispy Coconut Shrimp
Molokai purple sweet potato puree, stir fry vegetables, mango chili cilantro sauce – 29
Miso Seared Salmon
Shiitake mushroom bamboo rice risotto, ginger carrots, seared bok choy, topped with kaiware sprouts,
green onion and purple daikon radish – 40
Coconut Seafood Curry
Fresh island fish, shrimp, day boat scallop, carrots, mushrooms, snap peas, steamed in coconut milk mixed with house-made green curry paste, lemongrass pesto, Jasmine rice – 38
MEAT
Meyer Lemon Marinated Half-Chicken
Maui onion goat cheese tart, Kula green beans,
warm lemon citronette – 34
Crispy Roast Half-Duck
Crispy half duck, celery root puree, persimmon chutney,
Grand Marnier orange jus de volaille – 36
Paniolo Ribs
Baby back pork ribs, house-made citrus barbecue sauce, Asian slaw and butter whipped potatoes – 28
Beef Tenderloin Pasta
Fettucine, gourmet mixed wild mushrooms,
brandy tarragon cream sauce – 29
Coffee & Aleppo Rubbed Flat Iron Steak
Goat cheese mashed potatoes, pan roasted Brussel sprouts and bacon, fire roasted mixed bell pepper chimichurri – 40
Duroc Tomahawk Pork Chop
Portuguese sausage mushroom cornbread stuffing,
dried fruit compote – 38
Grilled Rack of Lamb
Two double-cut chops, HGS classic black bean Hunan sauce, wasabi whipped potatoes, local Blue Lake green beans – 42
Rib-Eye Steak
Garlic herb compound butter, housemade steak sauce, broccolini, street corn – 44
Split plate charge: $8.00
Basket of Freshly Baked Rolls
Five French bread rolls served with roasted garlic rosemary aioli – 3
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