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Dinner Menu

Appetizers
27
Local Fresh Onaga Carpaccio
Ho Farms Tomato, Jalapeno, Chive
Red Hawaiian Salt, Lemon Olive Oil Dressing
28
Hawaiian Yellow Fin Ahi Tartare
Mint Cucumber Crème Fraîche Quenelle
Avocado Purée
34
Alaskan King Crab
Daikon, Fresh Cucumber, Malassol Caviar
Beet Purée, Avocado Purée, Roasted Garlic Aioli
27
Hamachi Crudo
Citrus Marinated Hamachi, Orange Supreme
Sea Asparagus, Pressed Watermelon
28
Prime Beef Filet Tartare
24-month aged Parmigiano-Reggiano
Lemon Zest, Truffle Aioli, Shaved Seasonal Truffle
18
Vine Ripened Kamuela Tomato Soup
Thyme Crème Fraîche, Pesto, Crouton
19
Keahole Lobster Bisque
Crème Fraîche, Lemongrass
16
House Salad
Mixed Greens, Tomato, Cucumber
Watermelon Radish, Balsamic Vinaigrette
22
Fresh Prawn Salad
Romaine Lettuce, Kamuela Tomato
Fennel Confit, Orange Supreme, Chef’s Vinaigrette
22
Stracciatella Burrata Pugliese
Dehydrated Ho Farm Tomatoes, Arugula
Crouton, Black Hawaiian Sea Salt
28
Hudson Valley Foie Gras
Raspberry Red Onion Chutney, Brioche
Pistachio, Barbaresco Reduction
29
Lobster Salad
Fresh Celery, English Peas, Asparagus
Baby Lettuce, Carrots
24
Asparagus Piemontese
Baked Asparagus, Shaved Seasonal Truffle
Puff Pastry, 24-month aged Parmesan Foam
18
Big Island Goat Cheese
Baby Lettuce, Carmalized Walnuts
Granny Smith Apple, Hazelnut Dressing
Tasting Menu
Chef Testa’s Five Course Prix Fixe
135 per person
9
Mid Course
Our Pasta is Made In-House Daily
36
Hand Cut Maltagliati “Frutti di Mare Ragu”
Spinach Basil Pasta, Basil Oil Infusion
39
Risotto ai Gamberi a Asparagi
Carnaroli Risotto, Prawns
Red Bell Pepper, Asparagus Tips
38
Spaghettini alla Bottarga
Black Squid Ink Spaghettini
Kamuela Tomato, Radicchio, Grated Bottarga
39
Risotto ai Funghi
Porcini Dust, Hudson Valley Foie Gras
Shitake Mushroom, Basil, Mozzarella
Parmesan, White Truffle Oil
35
Gnocchi “Chicche”
Ricotta di Mucca Gnocchi, Mussels
Saffron Chive Sauce, Pea Shoots
49
Keahole Lobster Tagliatelle
San Marzano Tomato and a Hint of Curry
38
Lasagnette
Fazzoletti “Handkerchief” Pasta
Prawns, Scallops, Avocado, Lightly Spiced
42
Alaskan King Crab Tortelloni
Kamuela Tomato, Sea Urchin Sauce
33
Goat Cheese Raviolini
Seasonal Mushroom, Veal Jus
Rosemary, Parmigiano-Reggiano
Main Course
49
Onaga Cartoccio
Tomato Guazzetto, Scallops, Shrimp
Clams, Mussels, Crouton
38
Hapu’upu’u
Hawaiian Seabass, Asparagus Flan
Lemon-Caper Sauce
44
Branzino alla Mediterranean
Sautéed Artichoke, Pearl Onion, Veal Jus
42
Grilled Octopus Gallega Style
Red Bell Pepper, Onion, Roast Potato
Cauliflower Purée, Smoked Paprika
44
Gamberoni Cappesante
Grilled Scallops & Shrimp, Fennel Confit
Roasted Tomato, Cambray Onion, Grilled Garlic Baguette
58
New York Strip
14 oz. New York Striploin, Potato Parmentier
White Pearl Onion, Maitake Mushroom
38
Chicken Ripieno agli Spinaci
Fine Herb Chicken Breast Stuffed with Spinach
Carrots, Cambray Onions, King Oyster Mushroom
Roasted Potato, Rosemary Sauce
59
Prime Tenderloin Filet
8 oz. Grilled Filet, Portobello Confit
Hudson Valley Foie Gras, Barolo Reduction
64
Veal Chop
14 oz. Grilled Veal Chop, Veal Reduction
Sautéed Broccolini & Baby Carrots
54
Walnut Crusted Australian Lamb Loin
Carrot Purée, Haricot Vert Sauce, Red Beet Reduction
Mint Lamb Jus
9
Accompaniments
Truffle Parmesan Fries
Mashed Potato Gratin with Goat Cheese
Sautéed Seasonal Mushrooms
Sautéed Broccolini
Consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness.
Applicable excise tax and gratuity are not included in the above prices. For parties of 6 or more guests, a service charge of 18% will be applied.
Applicable excise tax and gratuity are not included in the above prices.
For parties of 6 or more guests, a service charge of 18% will be applied.