‘Ama‘Ama Dinner

Four Course Tasting Menu $125; Wine Pairing $55

STARTERS

Kabocha Squash | Deep Sea Shrimp | Coconut | Shallot | Palm Sugar | Brussel Sprouts

Waipoli Greens | Shaved Vegetables | Hearts of Palm | Basil Seed | Avocado | Citrus | Green Goddess

Kiawe Smoked Fish | Espelette | Smoked Trout Roe | Chervil | Dill | Taro

Venison Tartare | Black Garlic and Truffle | Cured Egg Yolk | Forrest Greens | Sourdough

Appetizers

*“Lox” Opakapaka | Greens | Citrus | Raw + Pickled Vegetables | Seeds

He ́e | Octopus | Miso and Parmesan Risotto | Lemon | Herbs | Hon Shimeji

Pork Belly | Scanlan Sauce | Onion | Kiawe Honey | Okinawa Sweet Potato

Ahi | Limu | Maui Sweet Onion | Cucumber | Uni | Ikura | Spicy Greens

ENTRÉES

Local Catch | Osetra Caviar Vinaigrette | Hearts of Palm | Land and Sea Asparagus

Scallops | Bacon | Cauliflower | Salsa Verde | Brussel Sprouts | Kahuku Sweet Corn

Ika Ink Doppio Ravioli | Scallop + Shrimp | Pea + Mint | Lobster | Smoked Trout Roe | Yuzu Cream

Duck | Aged Breast | “Huli Huli” Smoked Tomato Jam | Pineapple | Mustard Seed | Demi

*“Paniolo” Kobe Ribeye | Shishito Chimi | Shallot and Mushroom | Fondant Potato | Tomato | Demi

Lamb | Beet | Carrot | Snap Peas | Marble Potatoes | Local Goat Cheese | DemiGRILLED/SAUTEED

DESSERTS

Citrus Bar | Liliko ́i Ganache | White Chocolate-Pistachio Crunch Kalamansi Curd | Gingersnap Tuile

Coconut Flan | Tres Leches Cake | Dulce De Leche Meringue Coconut Shortbread | Fresh Mango

Chocolate Mousse | Milk Chocolate Macadamia Nut Crunch Cinnamon Whipped Cream | Kona Coffee Anglaise