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Appetizers

HOUSE SALAD ~10
Hirabara Baby Greens and Watermelon Radishes, Hamakua Springs Tomato, Okinawan Sweet Potato, Cucumber, Roasted Beet, Garlic Croutons, Honey-Balsamic Vinaigrette
ROASTED BEET SALAD SALAD ~12
with Warm Goat Cheese "Katsu", Hamakua Springs Beef Steak Tomatoes, Cucumbers, Petite Frisee Salad, Wasabi-Lilikoi Sauce
Rich Velvet Lobster Cream with Crème Fraîche, Black Truffle, Herb Oil
CRAB DUO ~14
Cater's Lump Blue Crab Cake, Fried BBQ Soft Shell Crab, Housemade Tartar, Maui Pineapple Relish, Spicy Remoulade, Petite Salad
SEARED HUDSON VALLEY FOIE GRAS ~23
Please ask your Server for the Daily Preparation
STAGE AHI "POKÉ" ~14
Marcona Almonds, Avocado, Spanish Onions, "Wasabi Paint", Orange Tobiko, Kabayaki, Yuzu-Olive Oil
STAGE SASHIMI ~15
Japanese Hamachi (Yellowtail), Wasabi, Shiso, Radish Salad, Orange and Wasabi Tobiko, Crispy Won Ton Pi, Shoyu "Gelée"
KONA LOBSTER CHAWAN MUSHI (Savory Custard) ~12
Lobster Truffle Butter Sauce, Kahuku Corn, Shiitake Mushroom, Ginger Scallion Purée, Soy Dashi
SPANISH INSPIRED STEAMED MANILA CLAMS ~11
Applewood Bacon, Spinach, Croutons, Garlic, Sweet Smoked Paprika, Ho Farms Tomatoes, White Wine, Butter

Entrées

Barley-Mushroom "Risotto", Chicken Jus, Lemon Zest, Hirabara Baby Swiss Chard
Amalie Robert "Her Silhouette" Chardonnay", Willamette, Oregon, 2011 ~12
KO CHOO JANG GLAZED KUROBUTA PORK CHOP ~32
Maui Pineapple "Taegu", Roasted Sweet Potato, Spinach, Ko Choo Jang Demi Glace
Domaine Louis Latour Pinot Noir, France, 2011 ~10.25
CRISPY SKIN NEW ZEALAND KING SALMON ~29
Ho Farms "Nishime", Kinpira Root Vegetables
FEL (Cliff Lede), Anderson Valley, 2012 ~14
MISOYAKI BUTTERFISH ~32
Watercress Namul, Housemade Hariharizuke, Tsukudani, Kabayaki, Kahuku Corn and Edamame, Kizami Nori
Gunderloch "Jean Baptiste" Riesling, Kabinett, Germany, 2012 ~12.75
FENNEL CRUSTED ISLAND AHI ~28
Asian-Ratatouille, Extra Virgin Olive Oil, Mini Thai Basil, Ogo, Nori
Cambria "Katherine's Vineyard" Chardonnay, California, 2012 ~9
Bacon Wrapped New Caladonean Prawns, Mascarpone-Polenta with Asiago Cheese, Sautéed Hirabara Swiss Chard
Swanson Pinot Grigio, Napa Valley, 2011 ~10
CERTIFIED ANGUS GRILLED RIB EYE (16oz) ~45
"Adobo" Glazed, Sautéed Honshimeji Mushrooms, Grilled Asparagus, Yukon Mash Potato
Ramey "Claret" Cabernet Sauvignon, Napa Valley, 2011 ~15.50
Truffle-Mushroom Duxelle, Honshimeji Mushrooms, Demi Glace, Yukon Potato Purée
Pride Mountain Merlot, Napa Valley, 2011 ~15.25
SLOW BRAISED SOY BEEF SHORT RIB ~30
Unagi Risotto, Lobster Cream, Waterchestnuts, Honshimeji Mushroom, Baby Arugula
Orin Swift "Saldo" Zinfandel, Mendocino County, 2012 ~13.75
COLORADO LAMB CHOPS ~42
Honey-Dijon and Marcona Almond Crusted Parsley Potato Purée, Roasted Ho Farms Tomato, Roasted Kabocha, Lamb Jus
Orin Swift "F1" Grenache/Syrah Blend, France, 2011 ~13.50

Desserts

Organic Extra Virgin Olive Oil Shortbread Crust, Strawberry Balsamic Coulis, Fresh Fruits
WARM PINEAPPLE CRISP ~9
Graham Cracker-Oatmeal Crumble, Chai Tea Spiced Ice Cream, Fleur de Sel Caramel
VIETNAMESE STYLE COFFEE FLAN ~9
Valrhona Chocolate "Rocks", Coconut Sorbet, Chocolate Sauce, Candied Hazelnuts
GUAVA LILIKOI PEARLS ~10
Tahitian Vanilla Bean Macerated Strawberries, Organic Coconut Powder, Hawaiian Honey Ice Cream, Maui Pineapple Emulsification
FROZEN RASPBERRY GREEK YOGURT~10
Black Sesame Sponge, Organic Cocoa Nibs, Matcha Green Tea Streusel
Chocolate Ganache, Brown Butter Popcorn Ice Cream, Nutella Powder, Fleur de Sel Caramel, "Chocolate Salt"
CHOCOLATE PEANUT BUTTER CUP ~10
TCHO Milk Chocolate Panna Cotta, Peanut Butter Powder, Strawberry Banana Sherbert, Açai-Mixed Berry Coulis, Whipped Cream, Crunchy Caramel Milk Chocolate Tuile
COTTON CANDY DU JOUR ~9
A Massive Cloud of our Freshly Spun Flavor of the Day
ICE CREAMS & SORBETS
Selection of Flavors of the Day. Ask your Server



We also serve Lunch Monday through Friday, seating between 11:30a-1:30p.
Take a look at our Lunch Menu and Prix Fixe Lunch Menu.

 

Need to reserve a table? Give us a call at (808) 237-5429, or
use our Reservation Request Page and we will gladly assist you.
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