Menu and price subjected
to change due to seasonality and availability.
Appetizer
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Sweet and Spicy Lobster Chowder
Maine Lobster Knuckles,
Diced Purple Potato, Red Garnet Yams,
Shitake Mushroom, Sweet Corn, & Coconut Broth
18
Baked Potato Gnocchi
House Made Potato Gnocchi tossed with
Mixed Wild Mushrooms, Sweet Corn,
Truffle Cream Sauce
16
Hawaiian Ahi Poke
Diced Ahi, Onions, Ocean Seaweed Salad, Wonton Chips, Mild Soy Sauce
16
Hamachi Tartar
Tossed with Avocado, Ginger, Jalapeño & Orange Zest, Crispy Green Bamboo Rice Cakes and Sweet Chili Sauce
18
Rock Shrimp Ravioli
Stuffed with Goat Cheese & Pine Nuts,
Shitake Mushroom & Corn Cream Sauce,
White Truffle Oil
15
Crab Cake
Jumbo Lump Crab, Daikon Sprout,
Spicy Dry Mustard Sauce & Sweet Soy Sauce
22
Portobello Mushroom Melt
Ragout of Cauliflower, Pear Tomatoes &
Melted Tommie de Savoie Cheese, Classical Hummus
14
Crackling Crisp Quail
Whole North American Quail, Dried Cherries, King Oyster Mushrooms Duxelle,
Decadent Port Sauce
17
SALAD
Teriyaki Baked Eel
Medley of Corn, Carrots, Green Onions,
Shitake Mushrooms, and English Cucumber tossed with Yuzu Vinaigrette;
served over Sweet Corn Puree
17
Pear Salad
Kenter Farms Lettuce, Pear Tomatoes, Red Pears, Sweet Onions,
Candied Pecans, St. Andre Triple Cream Cheese; Balsamic Vinaigrette
16
Heirloom Tomato Panzanilla Salad
Cubes of Mixed Heirloom Tomatoes, Avocado,
English Cucumber, & Feta Cheese, Brioche Croutons;
Purple Basil-Balsamic Vinaigrette
16
Baby Iceberg Wedges
Crumbled Point Reyes Blue Cheese, Crispy Apple- wood Smoked Bacon,
Sweet Corn, Chives; Creamy Chipotle Buttermilk Ranch Dressing
14
Seared Lamb Loin Sashimi
White Bean Salad,
Living Hydro Butter Lettuce;
Sherry – Hazelnut Vinaigrette
19
Drunken Goat and Baby Arugula Salad
Arugula Salad, Walnut-Raisin Crostini,
Wedge of White Wine Cheese, Fig-Balsamic Glaze;
Lemon Mosto & Shallot Vinaigrette
14
Golden and Purple Beet Salad
Humbolt Fog Goat Cheese,
Living Baby Hydro – Máche;
Pink Peppercorn Dressing
17
Caesar Salad
Crispy Romaine Heart Wedge, Spanish White Anchovies Fillets,
Brioche Croutons, Handcrafted Shaved Parmesan Cheese; Caesar Dressing
16
In Courtesy to other Clientele, Please use your Cell Phone Outside of Restaurant
Parties of 8 or More, 20% Gratuity Will be Added to the Bill.
Personal Wines are Welcomed, $25 Corkage Fee.
Entrée
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LITTLE
FLOUR, A LITTLE EGG
Saffron
Seafood Pasta
Lobster Knuckles, Sea Scallops, Mixed Fin Fish, Black Mussels, Cherry Tomatoes, tossed with Linguine & Mild Saffron – Light Cream Sauce
29
Butternut Squash Tortellini
Green and Yellow Zucchini, Grana Padano Cheese,Brown Butter, Sage
22
FROM
THE OCEAN
Shetland Island King Salmon
All Natural Scottish King Salmon, Crusted with
Sweet Chili and Peanut, Sticky Rice,
Pickled English Cucumber; Lemon Sake Buerre Blanc
34
Black & White Sesame Crusted Ahi Tuna
Ahi served Rare, Crunchy Edamame Risotto,
Pea Tendrils, Carrot – Ginger Reduction
31
Sautéed Sea Scallops
Black Forbidden Rice,
Smoked Yellow Bell Pepper Coulis,
Pomegranate Gastrique
39
Striped Bass
Crispy Neuske’s Applewood Smoked Bacon,
Brussels Sprouts, Shredded Honeycrisp Apples
33
FROM
THE FARM
Australian Lamb Loin
Sautéed Mint Infused Mustard Greens
Mashed Potatoes, Winter Cranberry Compote
Chambord Bordelaise Sauce
37
Crispy Sonoma Duck Confit
Smoked Oil Braised Duck Legs
Green Tea - Coconut Risotto
Sweet Soy Glaze
33
Pork Chop
14 Ounces Center Cut Pork, Blue Lake Beans,
Russian Banana Fingerling Potatoes
Finished with Prik-King Curry Paste
36
USDA Prime Skirt Steak
Dried Figs, Toasted Marcona Almonds
Shitake Mushrooms Ragout, Chestnut Puree
Tellicherry Black Pepper Sauce
33
Jidori Boneless Half Chicken
Savory Bread Pudding,
Sweet Corn & Pine Nut Ragout
Juniperberry - Essence Reduction
29
Beef Short Ribs
Slowly Braised Beef, Point Reyes
Bleu Cheese Polenta, Horseradish Crème
Toasted Hazelnuts
35
Entrée Split Charge $5.00
We No Longer Accept Any Restaurant.com Certificates.
Sorry For Any Inconvenience.
We Support Local, Sustainable, Recyclable Products
Please Don’t Forget To Like Us On Facebook
Gift Certificate Available – Check With Your Server For More Information
Desserts
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Mixed Seasonal Berry Crumble
Mixed Fresh Berries tossed in Strawberry Vanilla Glaze;
Broiche-Oat Crumbles; Tre Vanilla Gelato
10
White Chocolate Mousse Napolean
White Chocolate Mousse; Hazelnut FlorentineTuile;
Sliced Strawberries; Orange Wedges & Zest; Butterscotch
Sauce
10
Classical Crème Brulee
Vanilla Bean Custard; Sugar Burnt; Ginger - White Chocolate Biscotti
10
Triple Chocolate Brownie
Banana Cream Gelato; Ginger Candied Pecans
Vanilla Sauce & Caramel Sauce
10
Selection of Gelato & Sorbet
Please check with your server for our Chef's selected flavor
of the day
10
Fresh
Seasonal Mixed Berries
Frangelico Crème Chantilly
10
DESSERT COFFEE & TEA
| Café Mocha |
7 |
| Kahula Café Mocha |
11 |
| Bailey's Mocha |
11 |
| Cappuccino |
6 |
| Café Latte |
7 |
| Espresso |
6 |
| Fresh Grounded Coffee |
4 |
| Selection of Mighty Leaf Tea |
4 |
BAR
MENU (back
to top)
Happy Hour:
Monday All
Night!
Tuesday – Saturday 5:00 – 6:30 PM
Tuesday – Thursday 9 PM Until Close;
Friday and Saturday 9:30 PM
(Minimum $5.00 Beverage Purchase Per
Person Required for
Happy Hour Prices on This Page Only)
Scottish Salmon
All Natural Salmon served over Sauteed Creamer Potatoes and
Salsa Verde
16
Chicken Kabobs
Served with Pickled Cucumber Salad and Sweet Lime Coconut Peanut Sauce
14
Bruschetta
Marinated Vine Ripened Tomatoes, Melted
Burrata Cheese,
Aged Balsamic Reduction
12
Chipotle Hummus
Spicy Garbanzo Bean Puree topped with Greek Tapenade,
served with Toasted Baguette Chips
12
Truffle French Fries
Crispy French Fries Tossed with Parmesan Cheese,
Italian Parsley, White Truffle Oil, Roasted Garlic Aioli
10
Hawaiian Ahi Poke
Mild Soy Sauce,
Sweet Onions, Ocean Salad,
Wasabi Microgreens, Fried Wonton Half Moon Chips
16
Spicy Mussels
P.E.I Mussels Steamed in
Spicy Shellfish Reduction, served with toasted Garlic Baguette
16
Sweet and Spicy Lobster Chowder
Duo Sweet Potato, Shitake Mushrooms, Maine Lobster Knuckles,
Sweet Corn, Thick Coconut Broth
18
SMALL
PLATES
(in Bar Area only)
Kobe Burger
Baby Iceberg Lettuce Leaves, Sliced Vine Ripened Tomatoes, Tomme de Savoie Cheese, Ginger Beer – Sweet Onion Dijon Relish;
Choice of House Salad or French Fries
16
Mixed Seafood Stew
Sautéed Rock Shrimp, Sea Scallops, Mixed Fin Fish, Sweet Grape Tomatoes, Mild Shellfish Cream Broth, served with Mashed Potatoes
19
Blackened Prime Hanger Steak Frites
USDA Prime Hanger Steak, served with Sea Salt French Fries and
Classical Bordelaise Sauce
18
House Cured Pork Belly
Pork Cured and Slowly Roasted with Soy, Seasoned with
Fleur de Sal and Szechwan Peppercorn, served with
Crispy Fiji Apple and Watermelon Radish Slaw
16
Grilled Cave Aged Gruyere Cheese Sandwich
Melted Cave Aged Gruyere, Grilled on Brioche, Watercress Pesto,
Sundried Tomato Puree & Spicy Remoulade, served with Arugula Salad
15
Steak N’ Eggs
Filet of Beef served with an Arugula-Pesto Omelet,
Sauteed Red Creamer Potatoes and Bordelaise Sauce
21
Contreau Lobster and Neuske’s Applewood Smoked Bacon Confit Salad
Maine Lobster Knuckles, Diced Avocado and English Cucumber,
Crumbled Point Reyes Bleu Cheese, Applewood Smoked Bacon Confit,
Purple Opal Basil Balsamic Vinaigrette
24
Furikake Ahi Tuna
Pan Seared Ahi Tuna, rubbed with Furikake and cooked to Rare,
over bed of Warm Crunchy Sweet Corn-Pickled Ginger Salsa and Ocean Salad;
Spicy Cilantro-Jalapeno Sauce
16
We
No Longer Accept any Restaurant.com Certificates. Sorry For
Any Inconvience.
Courtesy to Fellow Clientele, Please Feel Free to Use the Cell
Phone Outside.
Parties of 8 or More, 20% Gratuity Will be Added to the Bill.
Caesar Dressing and Remoulade Contain Raw Egg Yolks.
Personal Wines are Welcomed; $25 Corkage Fee.
Chef/Owner Darren Weiss; General Manager
Bart Thompson
