BAKED ESCARGOTS
In a light curry, herb and garlic butter

KONA LOBSTER CRAB CAKE
Lobster, rock crab, scallops, with an avocado relish and a mustard cream

THE CAKE WALK
Petite servings of Kona lobster crab cake, sweet Louisiana rock shrimp cake and seared ahi cake

KING CRAB RAVIOLI
In a light tomato and Mascarpone cheese sauce, confit of King Alii oyster mushrooms and caramelized salsify

CRISPY SHANGHAI SPRING ROLLS
Prepared with shrimp, stir fried pork, Napa cabbage and bean sprouts, with a sweet soy dipping sauce and pickled Japanese cucumbers

SEARED AHI AND FOIE GRAS
Sweet and sour fresh fig compote, Maui onion duck demi-glace

STEAMED MANILA CLAMS
White wine, parsley broth, pancetta, served with herbed garlic crostini

CRISPY FRIED BLUE CORN CRUSTED CHILE RELLENO
Filled with Hawaiian Big Island prawns, scallops and Monterey jack cheese, served on roasted sweet Kula corn relish with Fuerte avocados and red tomato salsa

RECONSTRUCTED CALIFORNIA ROLL
Dungeness crab salad, avocado, sweet rice and cilantro-ginger vinaigrette

SWEET SOY MARINATED SEARED AHI SASHIMI
Crisp vegetable and cilantro salad, tamari-ginger vinaigrette

KALUA DUCK QUESADILLA
Roasted Maui onions and Poblano peppers