APPETIZERS & SALADS
Bev’s Famous Crab Pizza
handmade six-inch flat bread with the
“I’ll never tell” crab topping 12
Brie & Grape Quesadilla
cilantro macadamia nut pesto,
sweet pea guacamole 14
Popcorn Shrimp
chinese “to go” tempura shrimp,
a trio of sauces: truffle honey, spicy miso,
and sweet soy tobiko aioli 18
Cajun Spice Dusted Crispy Calamari
bed of spinach, grape tomatoes, shaved red onion, thai garlic dressing, citrus aioli 18
Sashimi Napoleon
layers of ahi tartare, smoked salmon,
ahi sashimi, crispy wonton stack,
wasabi vinaigrette 24
Ahi Poke
ginger soy marinated ahi, jalapeño,
cucumber kim chee, green onion,
sesame seeds, asian slaw 24
Kalua Pork Spring Rolls
fire kabayaki sauce 16
Truffle Lobster Salad
Watercress, hearts of palm,
haricot verts, grilled corn, avocado,
celery root remoulade 28
Pickled Golden Beet & Wild Arugula Salad
grilled goat cheese sandwich, walnuts,
crispy onions, white truffle vinaigrette 16
Winter Green Salad
butternut squash, orange segments,
toasted walnuts, hearts of palm, radish,
crispy onion strings, white balsamic vinaigrette 14
add blue cheese crumble 16
Burrata Cheese & Tomato Salad
oven dried and fresh heirloom tomatoes,
pistachio pesto, balsamic reduction 18
Caesar Salad
waipoli baby romaine, garlic croutons,
asiago parmesan anchovy dressing 14
Soup of Yesterday
Mkt
Menu updated 1/31/19
ENTRÉES
SEAFOOD
Steamed Island Fresh Catch
celery root puree, broccolini, celery & radish slaw, lemongrass caper emulsion Mkt
Macadamia Nut Crusted Mahi Mahi
tropical fruit salsa, whipped molokai sweet potatoes,
mango-lilikoi butter sauce 42
Grilled Hawaiian Ahi Noodle Bowl
wok fried bok choy, snap peas, carrots,
shiitake mushrooms, onions, chuka soba noodles,
red bell pepper, thai chili kabayaki sauce 42
Tandoori King Salmon
brussels sprouts, braised pork belly,
butternut squash, apple cider vinaigrette 38
Coconut Seafood Curry
local catch, shrimp, day boat scallop, carrots,
shiitake mushrooms, snap peas, broccolini, onions,
lemongrass green coconut curry,
fish sauce, jasmine rice 38
Seared Scallop Risotto
6 oz. day boat scallops, beech mushrooms,
kula corn, melted leeks, mascarpone cheese,
lemongrass beurre blanc 42
MEAT
Meyer Lemon Marinated Half-Chicken
whipped molokai sweet potatoes,
blue lake green beans, warm lemon citronette 34
chef preparation time 25 minutes
Crispy Roast Half-Duck
crispy half duck, celery root puree, pineapple chutney,
garden beans, grand marnier orange jus de volaille 36
Paniolo Ribs
baby back pork ribs, butter whipped potatoes,
asian slaw, bev’s citrus barbecue sauce 29
Red Wine Braised Short Ribs
mushroom ragu, creamy polenta 38
Duroc Pork Shank
creamy smoked gouda polenta,
dried stone fruit compote, black cherry demi 38
Grilled Rack of Lamb
two double-cut chops, wasabi whipped potatoes,
blue lake green beans, black bean hunan sauce 44
Aged New York Strip
14 oz. steak, scalloped potatoes, sautéed broccolini,
royal trumpet mushrooms, red wine glaze 44
Entree split plate charge: $8.00
For a great dining experience, Chef Bev Gannon & her crew ask for no menu substitutions.
Menu updated 1/31/19
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