Enjoy new seasonal flavors of fall
FIRST
POKE & CAVIAR
Ahi, hamachi, ginger, green onion aioli
TARO VICHYSSOISE
Iberico ham, lomi tomato
CHARRED HE’E
Kupu Place nasturtium wasabi pesto
SECOND (CHOICE OF)
GOLDEN BEETS
saikyo miso, ume gelee, orange, shiso, buttermilk
WAGYU BEEF TARTARE
egg yolk gel, black garlic, potato pave
KONA KAMPACHI
coconut avocado mousse, pickled kohlrabi, cranberry ponzu
SCALLOPS
caramelized cauliflower, shio konbu cabbage, golden raisin
THIRD (CHOICE OF)
SHIMA AJI
lotus root, curry oil, kabocha ginger veloute
LOBSTER RISOTTO
truffle nori risotto, hon shimeji, parmesan foam
FOURTH (CHOICE OF)
TORIYAMA WAGYU
maitake, mushroom mochi rice, turnip, yuzu kosho wagyu broth
MARRUNGA MARBLE LAMB
ulu brown butter puree, pineapple chimichurri, coconut aji amarillo sauce
MAUI VENISON
heart of palm, shallot crust, black garlic blueberry gastrique
ENHANCEMENTS
FOIE GRAS SANDWICH USD 45.00
Paired with Banyuls
OSETRA CAVIAR USD 175.00
per oz.
A5 WAGYU MUSUBI USD 35.00
per oz.
KUALOA OYSTERS
21 for three, 40 for six
FROMAGE
SWEET LAND FARM
vanilla scented chevre, Hashimoto persimmon, brown butter, sable
DESSERT (CHOICE OF)
CHOCOLATE & CHESTNUT
apple banana 'foster', almond, amarena cherry
GREEN APPLE & GINGER SORBET
warm mulled hibiscus, Asian pear, grapes
OKINAWAN SWEET POTATO
speculoos, torched meringue, coconut water veil