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18 Cards in this Set
- Front
- Back
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BARRY MASUDA XO Shrimp |
Herb marinated, served with a local tomato jam, Anchovy Aioli, Japanese long eggplant and a spicy shrimp XO sauce - Garlic, chili flakes, ginger and jalapeno |
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BARRY MASUDA Ahi Tataki |
Our take on a Caprese salad Ahi will be pan seared and served rare with local heirloom tomatoes, fresh burratta and an apple/cucumber gelle, that will all be tossed in our 'ono farms liliko'i sauce $24 |
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BARRY MASUDA Maui Caught Fish |
The fish will be pan seared and cooked all the way through on a bed of sauteed Kula corn, radish and sweet peas tossed in a lemon butter on a sweet pea puree and topped with toasted coconut $47 |
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KA'ANA CLASSICS Watermelon Salad |
A piece of watermelon steak compressed with Li Hing Mui (China salty plum) topped with fresh local arrugula, feta cheese, candied walnuts and a raspberry balsamic reduction $15 |
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KA'ANA CLASSICS Grilled Octopus |
The grilled octopus will be served on a bed of frisee kale salad, fresh olive bread, asparagus, watercress, sweet peppers tossed in a lemon vinaigrette with our secret sicily which is a local goat cheese with EVOO and an orange zest $21 |
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KA'ANA CLASSICS Abalone Risotto |
The abalone is cooked, chopped up and mixed into the risotto with a miso butter sauce, parmesan goat cheese, topped with fresh arrugala and an onsen egg $31 |
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KONO COLD Kona Clams |
The Kona clams sit in a Hawaiian chili water with malama pancetta, roasted tomatoe and our house made chibata bread $23 |
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KONA COLD Kona Lobster |
Claw, knuckle and half shell, sits in a spicy black peppercorn butter, served with pickled mushrooms, bokchoy, pork belly, shallots and compressed pineapple
$43 |
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KONA COLD Berkshire Pork Belly |
Served on a sweet and spicy fig mole with an aji amarillo crema, pickled strawberries, arugala salad and marcona almonds. 3 oz of pork belly fried until crisp
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UPCOUNTRY FARMS Waipoli Greens
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Waipoli hydroponic greens, compressed cucumbers, shaved radish, pickled poha berries, savory granola, whole grain mustard vinegarette |
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UPCOUNTRY FARMS Roasted Beets |
Roasted beets and orange segments, Mens challenge, local surfing goat cheese whipped with horseradish and a lemon zest, orange vinegarette and macadamia nuts |
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UPCOUNTRY FARMS Bigeye Ahi |
Ogo and sesame crust, served on a kobocha puree, roasted kobocha, fennel, maui onion, tomatoes and a sesame soy |
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BUTCHER'S BLOCK Buttermilk Fried Chicken |
"Our take on chicken and waffles"
The chicken in marinated in buttermilk and battered with crushed cornflakes on top of a sweet mochi cake, local bitter greens and topped with a lemon cream and jalapeno gastric $39 |
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BUTCHER'S BLOCK Wagyu Hanger |
Wagyu is marinated in Kalbi medium rare and served on top of a green papaya salad with thai basil, peanuts and enoki mushrooms $23 |
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BUTCHER'S BLOCK Wagyu Striploin |
Spaghetti squash, cauliflower, brown butter, cashews and bitter greens served with a pomegranate gastric and a persimmon chutney (fresno chili, cardamom, ginger, coriander etc) |
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VEGETARIAN Black Sesame Noodles |
Stack of cold served sobe noodles topped with a black sesame sauce, crushed peanuts, garlic and maitake mushroom, cucumbers and a chili oil drizzle $17 |
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VEGETARIAN Kabocha Squash |
Kabocha squash puree (coconut milk, cumin, nutmeg, cinnamon) served with pickled cauliflower, Alii mushroom, quinoa, cauliflower cous cous topped with pumpkin clusters |
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BUTCHERS BLOCK Niihau Lamb |
Lamb rack 11-12 oz bone in marinated in an herb oil served with roasted root vegetables (parsnips, cippolini onions, broccoli rabe, carrots) herb goat cheese and balsamic reduction with rosemary |
