DINNER MENU

“New Wave” Opihi Shooter

Local Limpet in Spicy Tomato Water, Fennel Basil Ume Shiso Essences

Seafood Cakes
Lobster, Shrimp, Scallop and Crab Cakes, Caper Mayonnaise,
Tsukemono Relish

Nori Wrapped Tempura Ahi

Tomato Ginger Relish, Soy Mustard Sauce
x

AVAILABLE NIGHTLY:
“Da Bag”
Steamed Clams with Kalua Pig, Shiitake Mushrooms in a Foil Bag
5-Course Menu Tasting
wine pairings also available
(menu subject to change)
“Poki-Pines”
Crispy Won Ton Ahi Poke Balls on Avocado with Wasabi Sauce
APPETIZER DUO

Seared Hudson Valley Foie Gras

GINGER CRUSTED ONAGA
Li Hing Mui Chutney
Organically Grown Hamakua Mushrooms
and Corn, Miso Sesame Vinaigrette
Hoisin Plum BBQ Ribs
BUTTER POACHED
KONA COLD LOBSTER
Shrimp, Honda Tofu Cake, Jalapeño
Chinatown Roast Duck Nacho
Tokyo Negi Sauce
Homemade Tapioca Chips, Avocado Salsa

TWICE COOKED SHORTRIB,

SOY BRAISED AND
Hot “California” Rolls ... But with No Rice
GRILLED “KALBI” STYLE Baked Lobster Mousse Wrapped in Nori with Crab Avocado Stuffing
Gingered Shrimp,
Ko Choo Jang Sauce
Chopped Ahi Sashimi and Avocado Salsa Stack
DESSERT DUET Stacked on Crispy Won Ton, Spicy Aioli and Wasabi Soy Sauce
Chocolate “Crunch Bars”
and Coconut Tapioca
Big Island Abalone
Negi Oil, Hamakua Eryngi Mushrooms

• • • • • • • • •
x “Manapua” Quesadilla
Chinese Barbequed Pork, Mozzarella Cheese
7-Course Menu Tasting
wine pairings also available
(menu subject to change)
 RAPPAHANNOCK RIVER OYSTER
Ponzu Granite

“SOUP AND SANDWICH” Hamakua Springs Greens and Vegetable Salad

Chilled Vine Ripened Hamakua Springs Alan Wong’s House Dressing
Tomato Soup with Grilled Mozarella
Cheese, Foie Gras, Kalua Pig Sandwich
Veuve Clicquot, “Yellow Label”, “[Link] Salad”, Crispy Cheese Basket
France, N.V Baby Maui Romaine Lettuce, Creamy Anchovy Dressing, Kalua Pig,
Lomi Tomato Relish
PAN SEARED HUDSON
VALLEY FOIE GRAS
Li Hing Mui Chutney Hamakua Springs Tomato, Beet and Avocado Salad
Barton & Guestier, Sauternes, Baby Red and Yellow Tomatoes, Cucumbers
Bordeaux, France, 2002 Roasted Beets, Avocado, Hilo Hearts of Palm,
Li Hing Mui Ume Vinaigrette
STEAMED EGG AND
HONDA TOFU FLAN
Shrimp and Edamame Hamakua Springs Whole Tomato Salad
Au Bon Climat, “Alan Wong’s”, Pinot Li Hing Mui Ume Vinaigrette
Pinot, Santa Barbara, California, 2005

Ma‘o Farms Sassy Salad Greens

STEAMED ONAGA,
Long Tail Red Snapper
Pork Hash, Truffle Nage
Gunderloch, “Alan Wong’s”, Riesling
Kabinett,
Germany, 2005

BIG ISLAND ABALONE

Hamakua Eryngi Mushroom, Ginger Crusted Onaga, Long-Tail Red Snapper
Negi Oil Miso Sesame Vinaigrette, Organically Grown Hamakua Mushroom and Corn
Babcock, “Alan Wong’s”, Chardonnay,
Santa Rita Hills, California, 2005
Pan Steamed Opakapaka, Short-Tail Pink Snapper
OLIVE OIL POACHED MAUI Shrimp Pork Hash, Truffle Nage, Gingered Vegetables, Tapioca Pearls
CATTLE COMPANY STRIPLOIN
Black Bean Garlic Foie Gras Puree,
Warabi Potato Salad Kiawe Wood Grilled Mahimahi
Au Bon Climat, Pinot Noir, Wasabi Sauce, Stir Fried Vegetables
Santa Barbara County,
California, 2005
Sautéed Shrimp and Clams, Penne Pasta
DESSERT SAMPLER Chili Garlic Lemongrass Black Bean Sauce
Robert Mondavi,
“Moscato d’ Oro”,
Napa Valley, California, 2005 Steamed Bowl of Shellfish
Lobster, Dungeness Crab, Scallop, Shrimp, Clams and Calamari,
Roasted Garlic Smashed Potatoes, Bouillabaisse Style Broth
• • • • • • • • •

"Pork Duo"
Grilled Kurobuta Pork Loin, House Made Crispy Roast Pork,
Star Anise Sweet Soy Reduction, Soy Mustard Sauce
Chef de Cuisine:
WADE UEOKA
Kona Coffee Crusted Maui Cattle Company Striploin
x
Roasted Vegetables, Big Island Goat Cheese Mashed Potatoes,
• • • • • • • • •x
Roasted Garlic Jus

HOURS OF OPERATIONS:
first seating begins Twice Cooked Short Rib, Soy Braised and Grilled “Kalbi” Style
at 5:00 p.m. nightly Gingered Shrimp, Ko Choo Jang Sauce
 • • • • • • • • • Maui Cattle Company Beef Tenderloin
Big Island Goat Cheese Mashed Potatoes, Port Red Wine Sauce
DESSERT MENU | COFFEE MENU

Macadamia Nut-Coconut Crusted Lamb Chops

Asian Ratatouille, Roasted Garlic Smashed Potatoes, Red Wine Lamb Jus

All menu items and prices are subject to change

based on availability of products.

Reservations recommended.
call: (808) 949-2526

VISA, MasterCard, American Express, Diners Club and JCB accepted.