mains sweet treats starters mains dessert starters

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Local Ingredients & House Made Items in Orange

The holidays are a special time and we are excited that you chose to spend your night with us. For one night only please enjoy these exceptional dishes and special cocktails formulated by the best bartenders on island.

STARTERS Crab Fritters

Veuve Clicquot 18

Portuguese Sausage, Corn, White Remoulade Sauce 16

Complex aromas of ripe apple and light cream, excellent depth and persistence; medium bodied, active and layered on the palate

Lobster “Panzanella” Soup OK Farms Tomatoes, Butter Poached Lobster, Hawaiian Sweet Rolls, Truffle Vinaigrette, Basil 13

MAINS Roast Double Bone-In Pork Chop 12 oz. Chop, Li Hing Mui Pickled Pear, Brussels Sprouts, Local Rum-Pork Demi 43

6-Hour Kiaw Smoked Center Cut Prime Rib 10 oz. cut, OK Farm Carrots, Herb Confit Fingerling Potatoes, Bordelaise Au Jus 41

DESSERT Tropical “Panna Cotta” Macadamia Milk, Macerated Papaya and Pineapple, Li Hing Mui Nut Brittle 14

Cakebread Chardonnay 18

STARTERS

MAINS

Fried Brussels Sprouts Portuguese Sausage, Spiced Macadamia Nuts, Miso Vinaigrette 13

Crab Crusted Fresh Catch GF Locally Caught Fish, Sticky Rice, Asparagus, Lemon-Chardonnay Cream 47

Foie Gras Torchon Papaya Butter, Luxardo Gastrique, Kauai Salt, Hawaiian Crostinis 16

Hawaiian Fresh Fish & Roasted Succotash GF Locally Caught Fish, Succotash, Molokai Sweet Potatoes, Citrus Vinaigrette 41

RumFire Dynamite-half roll Spicy Ahi poke roll with torched dynamite scallops and crispy vegetable kakiage 12

Concentrated melon, white peach and lively citrus complemented by hints of vanilla and mineral. Rich and full-bodied, yet elegant and finely structured

Koloa Sunset-half roll Toro poke roll laced with Ahi, torched scallops, red wine shoyu, champagne butter and scallions 14

Jordan Cabernet Sauvignon 18

Coconut-Lemon grass Soup GF Shellfish Trio, Cilantro Vinaigrette 11

Perfume of blackberries and black cherries mingles with a backdrop of subtle oak notes. The palate has a velvety richness that coats the mouth in concentrated flavors of blackberries and cassis

The Prisoner Red Blend 18 Enticing aromas of Bing cherry, dark chocolate, clove, and roasted fig. Persistent flavors of ripe raspberry, boysenberry, pomegranate, and vanilla linger for a smooth and luscious finish

Misoyaki Butterfish Rice Wine Chili Glazed, Veggie Fried Rice, Tobiko, OK Farm Vegetables, Sizzling Herb Oil 43 Makaweli Filet Mignon GF 10 oz Dry Aged Steak, Parmesan Mashed Potatoes, OK Farm Greens, Hamakua Mushrooms, Burgundy Shallots, Rosemary Demi 49 Boneless Short Rib GF Yukon Mashed Potatoes, Kuamoo Farm Vegetables, Natural Braising Jus 36

Kauai Island Salad GF Kailani Farm Greens, Kuamo’o Farms Hearts of Palm, Watermelon, Kunana Feta Cheese, Red Onions, Kamuela Tomatoes, Papaya Seed Dressing 12

Hamakua Mushroom Ravioli Braised Spinach, Crispy Hamakuas, Beurre Blanc 28

North Shore Salad GF Baby Romaine, Lump Crab, Avocado, Cherry Tomatoes, Parmesan, Wasabi Dressing 17

Baked Kauai for Two Coconut Ice Cream, Pineapple Cake, Lilikoi Anglaise 15

*Poke Flatbread Local Ahi, Avocado, Wakame Salad, Mozzarella, Sweet Soy, Wasabi Aioli, Furikake 18

Flourless Dark Chocolate Torte GF Flourless Dark Chocolate Torte, Macadamia Nut Soil, Lilikoi Sorbet 10

Gluten free crust available upon request

ENHANCEMENTS May be added to any dish Grilled Shrimp 13 Butterfish 18 Baked Lobster Tail 23 Steamed Baby Spinach 8 Yukon Gold Parmesan Mashed Potatoes 8

There is a split plate charge of $5 per entrée

SWEET TREATS

Brûléed Cheesecake Classic Cheesecake, Caramel Sauce, Strawberries 10 Bibingka Waffle Bibingka Waffle, Caramel, Green Tea Ice Cream 11 Ginger & Coconut Milk Crème Brulee Ginger & Coconut Creme, Lemongrass 9 Pineapple Sorbet GF Lappert’s Pineapple Sorbet, Boba and Berries 9