Dinner Menu

Chef de Cuisine: Greg Harrison


Hen mousse
Cognac hen liver mousse with a brown butter , smoked fresh O’o farm
rosemary,  grilled toast – 13
wine-glass A light crisp Mediterranean style Rose

Local style poke
Ahi, charred onion, ogo seaweed, Molokai sweet potato chips 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 – 15
wine-glass  A ripe and rich red Zinfandel

 Fish, yuzu lime, cucumbers,  tomato, onion, herbs, serrano, local crispy chips – 17
wine-glass  A new world exotic Sauvignon Blanc

Won ton
Wonton and basil wrapped shrimp, sweet & sour sauce, Hawaiian salsa – 16.50
wine-glass  A refreshing toasty sparkling or Champagne

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

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

Carpaccio of the day
Radish vinaigrette, hemp seed, shaved O’o farm vegetables – 19
   wine-glass An old world Sauvignon Blanc




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


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

Kula beets
Organic pickled beets, ogo seaweed, namasu pickled veggies, greens, fresh herb puree – 13
wine-glass  An off dry white like a Chenin Blanc or an Oregon Pinot Gris

O’o farm Salad
 Salad greens, tomatoes and vegetables in season, extra virgin olive oil, citrus juice, papaya seeds
and Hawaiian sea salt – 15
wine-glass  A rich but tropical “unoaked” Chardonnay

House salad
 Blue cheese, smoked bacon, seasonal veggies, soy citrus vinaigrette – 13
wine-glass  A velvety, light and aromatic new world Pinot Noir

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



The vegetarian
Crispy rice gnocchi, heirloom tomatoes, O’o Farm fresh pesto, percorino cheese and kukui nuts – 28.50
wine-glass  A fresh, crisp Sauvignon blanc

Organic half chicken, pan roasted with house made demi glaze, O’o farm house vegetables, potato du jour – 37
wine-glass  A velvety, light and aromatic new world Pinot Noir

Harissa  sesame crusted rack, house made demi-glace, tempura asparagus, potato du jour – 46
wine-glass  A jammy rich Zinfandel

Center cut filet, O’o farm veggies, grilled scallions, al’ii mushrooms, potato du jour,
chimichurri garnish, red wine demi glace – 45
wine-glass  A ripe and rich Cabernet Sauvignon or a Bordeaux blend


Kona winds
Grilled fish served over a bed of O’o Farm greens, macadamia nuts,  avocado and Maui onion salsa,
surfing goat cheese, jasmine and black Thai rice, bacon soy vinaigrette – 39
wine-glass  A velvety, light and aromatic new world Pinot Noir

Olive oil poached fish
Lightly seared on the grill, then poached in olive oil, accompanied by a zucchini and coconut puree,
O’o farm vegetables, and pickled squash  MP
wine-glass  Light lean  Chardonnay with little or no oak

Coconut crusted Mahi
Toasted coconut and crushed macadamia nuts, Thai peanut coconut sauce,
tropical fruit salsa, jasmine rice and black Thai mochi rice – 39.50
wine-glass  A rich but tropical Chardonnay with little or no oak

Hapa tempura
Sashimi grade
Kampachi and ahi tempura roll, masago roe, nori dry seaweed, lime, ginger apple puree,
wasabi and miso aioli, wakame seaweed salad  – 43
  An off dry tropical Reisling or Chenin Blanc

Seafood risotto
Saffron O’o farm beet risotto, with seared Kauai prawns, fish and scallops, scallion oil,
and beech mushrooms – 43
wine-glass  A rich full body oaky Chardonnay

Butter poached lobster tail, sauteed fennel, edamame,  brule onion, lobster bisque sauce,
potato du jour – 46
A rich full bodied Chardonnay