Dinner Menu

Chef de Cuisine: Greg Harrison

APPETIZERS

Local style poke
Ahi, charred onion, sea beans, pickled ogo seaweed and inamona (toasted kukui nuts). MP
wine-glass  An off dry tropical Riesling or Chenin Blanc

Pork belly
Sauteed O’o farm greens, demi-glace sauce, hot mustard – 14
wine-glass  A ripe and rich red Zinfandel

Scallops
Fresh diver scallops, kukui nut, edamame, pea shoots, coconut carrot dashi broth – 15
wine-glass  A rich but tropical Chardonnay with little or no oak

Oyster
Tempura battered and flash fried, wakame seaweed salad,
sesame aioli, tobiko – 15
wine-glass  A dry lemony Albarino from Spain or a citrusy new world Sauvignon Blanc

Ceviche
 Fish, yuzu lime, cucumbers,  tomato, onion, herbs plantain and sweet potato chips – 15
wine-glass  A new world exotic Sauvignon Blanc

Won ton
Wonton and basil wrapped shrimp, sweet & sour sauce, Hawaiian salsa – 14.50
wine-glass  A refreshing toasty sparkling or Champagne

Lobster ravioli
Shiitake mushrooms, onions, fennel, marsala cream sauce, truffle oil – 18
wine-glass A rich full bodied California Chardonnay

Pacific’O soup du jour
Featuring our O’o farm grown ingredients – MP

A $3.50 “Split Charge” will be added to split Entrees.
17% Gratuity is added to all parties of six or more

SALAD

We use our own “naturally” grown O’o Farm raised greens, fruits, herbs
and vegetables wherever possible. Otherwise, we use and support our
neighbor farmers on Maui

O’o Farm salad
Enjoy the purity of this naturally grown salad composed of our fresh salad greens,
seasonal vegetables tossed with extra virgin olive oil and citrus juice.
Garnished with red Hawaiian sea salt – 14
wine-glass  A rich but tropical Chardonnay with little or no oak.

Kula beets
Organic beet “confit”, pickled beets, hijiki seaweed, namasu pickled veggies, beet juice, fresh herb puree – 12
wine-glass  An off dry white like a Chenin Blanc or an Oregon Pinot Gris

Maui onion and surfing goat cheese salad
O’o farm mixed greens, roasted Maui Onions,  smoked tomato dressing,
local goat cheese, tomato, won ton chip – 17
wine-glass  A velvety, light and aromatic new world Pinot Noir

House salad
 Blue cheese, smoked bacon, heirloom carrots, soy citrus vinaigrette – 12
wine-glass  A velvety, light and aromatic new world Pinot Noir

LAND

The vegetarian
Crispy rice gnocchi, heirloom tomatoes, O’o Farm fresh pesto, percorino cheese and kukui nuts – 27.50
wine-glass  A fresh, crisp Sauvignon blanc

Chicken
Organic half chicken, pan roasted with natural jus, O’o farm house vegetables, potato du jour – 35
wine-glass  A velvety, light and aromatic new world Pinot Noir

Lamb
Harissa  sesame crusted rack, house made demi-glace, tempura asparagus, potato du jour – 44
wine-glass  A jammy rich Zinfandel

Filet
Center cut filet, O’o farm veggies, grilled scallions, al’ii mushrooms, potato du jour,
shiso chimichurri garnish, red wine demi glace – 42
wine-glass  A ripe and rich Cabernet Sauvignon or a Bordeaux blend

SEA

Kona winds
Grilled fish served over a bed of O’o Farm greens, sprouts, macadamia nuts,  avocado and Maui onion salsa,
surfing goat cheese, jasmine and black Thai rice, bacon soy vinaigrette – 38
wine-glass  A velvety, light and aromatic new world Pinot Noir

Snapper
Panko crusted fish, Molokai purple potato, lobster coconut cream sauce, wilted O’o Farm  greens,
balsamic reduction- MP
wine-glass  A rich but tropical Chardonnay with little or no oak

Coconut crusted Mahi
Toasted coconut and crushed macadamia nuts, Thai peanut coconut sauce, sweet & sour glaze,
tropical fruit salsa, jasmine rice and black Thai mochi rice – 39
wine-glass  A rich but tropical Chardonnay with little or no oak

 Ti leaf fish
F
ish wrapped in Ti leaf in a lemongrass Thai marinade served with an orange beurre blanc,
sauteed O’o farm green beans, beech mushrooms, cherry tomato and hapa rice  – 38
wine-glass  
An off dry Reisling

Hapa tempura
Ono and ahi tempura roll, masago roe, nori dry seaweed, lime basil sauce, wasabi, wakame seaweed salad  – 39
wine-glass  An off dry tropical Reisling or Chenin Blanc

Seafood risotto
Saffron O’o farm beet risotto, with seared shrimp, fish and scallops, scallion oil, and beech mushrooms – 39
wine-glassA rich full body oaky Chardonnay

Grilled prawns
Kauai prawns, persimmon coconut curry with lemongrass, ginger, hapa rice, and O’o farm seasonal veggies – 38
wine-glass An off dry tropical Reisling

Lobster
Poached Maine full tail, fennel, shiso peas, celery, charred onion, lobster bisque sauce – 45
wine-glass  A rich full bodied Chardonnay