DINNER MENU Download the pdf


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 ~12
with Warm Goat Cheese "Katsu", Hamakua Springs Beef Steak Tomatoes, Cucumbers, Petite Frisee Salad, Wasabi-Lilikoi Sauce
ISLAND TOMATO SALAD ~11
Feta Cheese, Spanish Onions, Garlic Croutons, Creamy Red Wine Vinaigrette
HONSHIMEJI MUSHROOM AND GOAT CHEESE CROSTINI ~9
with Balsamic Reduction
SHINSATO FARMS PORK HASH POTSTICKERS ~11
Scallion Purée, Fresh Waterchestnuts, Hirabara Watermelon Radish
Rich Velvet Lobster Cream with Crème Fraîche, Black Truffle, Herb Oil
BLUE LUMP CRAB CAKE ~14
Cater's Lump Blue Crab Cake, Caper Mayonnaise, Maui Pineapple Relish, Spicy Remoulade, Petite Salad
STAGE AHI "POKÉ" ~14
Marcona Almonds, Avocado, Spanish Onions, "Wasabi Paint", Orange Tobiko, Kabayaki, Yuzu-Olive Oil
GRILLED OCTOPUS ~11
Local Style with Sea Asparagus, Ho Farms Tomato, Maui Onions, Sesame Oil, Baby Arugula
STAGE SASHIMI ~15
Japanese Hamachi (Yellowtail), Wasabi, Shiso, Radish Salad, Orange and Wasabi Tobiko, Crispy Won Ton Pi, Shoyu "Gelée"
SPANISH INSPIRED STEAMED MANILA CLAMS ~11
Applewood Bacon, Spinach, Croutons, Garlic, Sweet Smoked Paprika, Ho Farms Tomatoes, White Wine, Butter

Entrées

Balsamic-Soy Marinated, Gnocchi "Tater Tots", Garlic Herb Butter, Sautéed Swiss Chard
Hall Sauvignon Blanc, California, 2013 ~10
SEAFOOD ÉTOUFFÉE ~30
Mussels, Manila Clams, Calamari, Catch of the Day, Creole Rice, Sea Asparagus, Ho Farms Tomatoes
Cuvaison Chardonnay, Carneros, California, 2011 ~12
NEW ZEALAND KING SALMON ~29
Ho Farms "Nishime", Kinpira Root Vegetables, Crispy Salmon Skin
Planet Oregon (Soter) Pinot Noir, Willamette, Oregon, 2012 ~9
MISOYAKI BUTTERFISH ~32
Watercress Namul, Housemade Hariharizuke Relish, 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, Kahuku Sea Asparagus, Nori
Cambria "Katherine's Vineyard" Chardonnay, California, 2012 ~9
CERTIFIED ANGUS GRILLED RIB EYE (16oz) ~45
"Adobo" Soy and Balsamic Vinegar Glazed, Sautéed Honshimeji Mushrooms, Grilled Asparagus, Yukon Mash Potato
Stratton Lumis Cabernet Sauvignon, Napa Valley, California, 2011 ~12.50
Truffle-Mushroom Duxelle, Honshimeji Mushrooms, Charred Brussels Sprouts, Fleur de Sel, Yukon Potato Purée, Demi Glace
Pride Mountain Merlot, Napa Valley, 2011 ~15.25
SLOW BRAISED BEEF SHORT RIB ~30
Unagi Risotto, Lobster Cream, Waterchestnuts, Honshimeji Mushroom, Baby Arugula
Cuvaison Pinot Noir, Carneros, California, 2012 ~15.25
COLORADO LAMB CHOPS ~42
Honey-Dijon and Marcona Almond Crusted Parsley Potato Purée, Roasted Ho Farms Tomato, Roasted Kabocha, Herb Crust, Lamb Jus
Amavi Cellars Syrah, Walla Walla, Washington, 2011 ~13

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.
What's current at HDC 
promotion popup