Large Plates

Question 1

OLIVE FLOUNDER

Answer 1

Olive flounder
Whole roasted flounder
Lilikoi Gremolata (parsley/lemon zest/garlic)
Macadamia Nut Brown Butter
Served on sea kelp

Bones!

Question 2

HAWAIIAN BOUILLABAISSE

Answer 2

Spiny Lobster Tail
Daily Catch, Shrimp, & Clams
Smoked potatoes
Fennel Confit
Spicy smoked Tomato saffron/harissa broth
Grilled Sourdough

Question 3

PACIFIC SNAPPER (Thai)

Answer 3

Wilted Rainbow Chard
Charred Maui Onion dashi
Ginger oil
Tempura shiso
Topped with crispy onions
Micro greens

Question 4

DAILY CATCH

Answer 4

Charred Eggplant puree
(Crème fraiche/Fish sauce/chili/lemon)

Salad of Heirloom tomato/cucumber/onion/pea shoots
In rice wine vinaigrette

mint/parsley
Blistered Shishitos

Question 5

CHILEAN SEA BASS

Answer 5

curried coconut milk Kabocha Squash purée (chili flakes)

Coconut Mint Chutney (cilantro/lime/jalepeno/honey/ginger)

Topped with Toasted coconut/micro greens

Question 6

BONE-IN SHUTOME
(Swordfish)

Answer 6

3 hour brine in ginger/lime/garlic
Marcona Almond Romesco
(Almond/Tomato/Piquillo peppers/sherry vinegar/espelette peppers/parsley)
Salsa Verde
(Mint/parsley/anchovies/capers/garlic/lemon)
Micros

Question 7

Butcher Cuts

Answer 7

60 OZ
PORTERHOUSE
STEAK w bone marrow butter and fried rosemary on 400° salt block
350

14 OZ
PRIME NY
STRIP Paniolo butter
90

10 OZ
FILET
MIGNON® Paniolo butter
75

IBIERICO
PORK Chop w/sour mango sauce

Simple roots Makawao free range chicken in lemon sauce