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infused with artisan silky white soy, served with thinly shaved fennel and topped with yuzu and finger lime caviar.

served with a sweet miso soy glaze

fresh mahimahi marinated in lilikoi and lime, coconut milk with sweet red peppers. cilantro, macadamia nuts and Japanese cucumber

lemongrass and ginger infused skewers with sweet chili lime glaze

Kona avocado, Japanese cucumber, Haden mango with black forbidden rice wrapped in nori served with macadamia lime sauce

wrapped in fig leaves, sliced lemon and thyme

served with garlic aioli

dressed in a sweet miso and toasted macadamia sauce

served with zesty pepper taralli

sautéed with rosemary, sage, and kale over crostini

shallot crusted farm raised chicken with pineapple teriyaki sauce

served with a peanut sauce