Seasonal Menu


Experience the exotic and refined nature of our cuisine with a selection of our most popular dishes served leisurely to provide you with the ultimate dining experience  

 Executive chef · Greg Harrison

First Course 
Seared Maine scallop, coconut and carrot dashi, edamame, sprouts
wine-glass 3oz glass of clean unoaked Morgan chardonnay

Second Course
Porc pork belly, sauteed O’o farm greens, mushroom soy and spices, hot mustard
wine-glass 3oz  glass of aromatic ripe Turley zinfandel

Third Course
Golden kula beet “confit”, pickled baby beets, hijiki, namasu, beet juice
reduction, fresh herb puree
wine-glass 3oz glass of off dry Pine Ridge chenin blanc

Fourth Course
Ono and ahi tempura roll, masago, lime basil sauce, white miso,
wasabi, wakame salad
wine-glass 3oz glass of Selbach Kabinett Reisling

seasonal sorbet with tropical fruit

Fifth Course
Roasted  double lamb chop, tamarind tahini, demi-glace, potato,
O’o farm seasonal vegetable
wine-glass 3oz glass of rich velvety Paso Creek merlot

Sixth Course
Banana pineapple lumpia with homemade banana ice cream
wine-glass 1 ½ oz glass of sweet Pacific Rim reisling vin de glaciere

82 without wine pairings
122 – with wine pairings

non inclusive of tax and gratuity


please allow at least 2 hours  ·  menu to be ordered by entire table