The Hawaiian fish filet is crusted to golden brown perfection with Big Island-farmed macadamia nuts. Maine Lobster shells are simmered with fresh herbs and sweet cream to make the traditional style lobster cream sauce. Served with buttery Waialua asparagus.
Kiawe Smoked Szechuan Spiced Baby Back Pork Ribs Slow-braised until tender with Asian aromatic spices, smothered in spiced Hoison sauce, and charred until caramelized on a hot grill.
Fork-tender, slow-cooked, boneless beef short-ribs are glazed and charred with whole grain Dijon honey-mustard, garlic, and herbs. Served in a bed of natural essence of reduced beef jus with creamy gratin potatoes, fresh poi, and lomi tomatoes. >