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Lunch Dinner Sushi Dessert Bar |
Dinner MenuStartersPulehu Baby Back Pork RibsChef Kevin's Signature Appetizer & Featured in Bon Appetit Magazine, Open Fired and Basted with a Savory Sesame Garlic Soy Hawaiian Style Ahi Tuna Tartar Sesame Chili Soy, Island Sea Salt, Garlic, Won Ton Chips Kilauea Shrimp Satay Served with a Peanut Sauce, Sweet Potato Chips, Garlic Wasabi Wash Ahi Katsu Ahi Tuna Wrapped in Toasted Nori, Panko Crusted, then Flash Fried Rare, Wasabi Mirin Aioli Kahuku Coconut Prawns Served with a Mango Strawberry Horseradish Dipping Sauce Blackened Hawaiian Tuna Seared Rare, Togarashi Crusted, Wasabi Mirin Aioli & Soy Mustard Dungeness Crab Cakes Sweet Thai Chili Aioli, Roasted Kahuku Corn Relish Crispy Kauai Rock Shrimp Lumpia Mango Plum Vinaigrette, Nestled on Garlic Wasabi Mash Furikake Crusted Scallops Laced with a Soy Sake Butter Sauce, and White Truffle Essence Baked Escargot Garlic Thai Basil Butter, Shiitake Mushrooms & Ciabatta Crostini Kalani's Sampler Platter Kalbi Basted Lollipop Lamb, Dungeness Crab Cakes, Furikake Seared Scallops, laced with Sweet Soy Demi Salads & SoupsKula Vine-Ripen Tomato & Fresh MozzarellaSweet & Sour Chili Soy Vinaigrette, Fresh Basil Wilted Spinach Salad Crispy Pancetta, Blue Cheese, Mandarin Oranges, Sliced Red Onion, Red Wine Plum Vinaigrette Island Lilikoi Salad Crisp Romaine Tossed with a Creamy Passion Fruit Dressing, Fried Won Ton Ribbons Kalani's House Salad Crisp Kula Greens with an Oriental Sesame Vinaigrette, Diced Plum Tomato. Add: chicken, shrimp Tomato & Basil Cream Soup Slow Simmered Kula Tomato, Infused with fresh Basil and Cream Kona Lobster Bisque With a Hint of Sherry, Masago Scallion Aioli, Chopped Chives Seared Tofu Accompanied with Julienne Garden Vegetables and Shallot Citrus Sauce Hibachi Marinated Vegetable Medley Chef's Choice, Open Fired and Char-grilled EntréesFrom the SeaPan Caramelized Miso-Yaki Sea Bass Featured in Bon Apetit Magazine, Thai Basil Mash, Wilted Kula Greens with Balsamic, Ponzu Buerre Blanc Macadamia Nut Crusted Ono (Wahoo)Garlic Wasabi Mash, Saute Baby Bok Choy, Luau Spinach Sauce, Sesame Chili Oil Drizzle Baked Ginger Shrimp Garlic Wasabi Mash, Steamed Baby Broccoli, Laced with a Chinese Black Bean Sauce Open Fired Island Opakapaka (Crimson Snapper) Mango & Sweet Kahuku Corn Salsa, Garlic Wasabi Mash, Chili Lime Butter Hale'iwa Seared Scallops Potato Hash Cake, Sake Soy Beurre Blanc, Saute Fresh Spinach Flat Iron Hawaiian Shutome (Swordfish) Tempura Baby Bok Choy, Wasabi Garlic Mash, Ginger Butter Sauce Crab Crusted Seared Island Mahimahi (Dorado) Kahuku Corn Mash, Uni Ginger Butter Sauce Coconut Macadamia Nut Jumbo Shrimp Shiitake Basil Risotto, Chili Beurre Blanc, Baby Bok Choy From the Land Coconut Thai Red Curry Chicken Breasts Julienne Vegetables, Sugar Snap Peas, White Sticky Rice Big Island Filet Mignon 8 ounce, Wasabi Potato Hash Cake, Sautéed Baby Broccoli, Fried Curly Yams Braised Beef Short Ribs Sauté Julienne Vegetables, Polenta Chive Mashed Potato, Kona Coffee Demi Opened Fired New York Strip Loin 14 ounce Choice Cut with Garlic Mash, Steamed Asparagus topped with a Roasted Garlic Miso Compound Butter HuliHuli Maple Leaf Duck Breast Prepared Medium Rare, Thai Basil Mash, Hoisin Plum Demi, and Mango Chili Salsa "Island Style" BBQ Chef Kevin's Signature Baby Back Ribs Basted with Kalbi Sauce, Baby Bok Choy, Garlic Wasabi Mash Steak & Lobster Tail 8 ounce Filet Mignon, and a 7-8 ounce Western Austrailian Lobster Tail, Wasabi Garlic Mash, Steamed Baby Broccoli Kalbi Basted New Zealand Rack of Lamb Garlic Wasabi Mash Potato, Sauté Fresh Spinach, and Fresh Shiitake Mushrooms Alaea Seasoned 12 ounce Rib Eye Wasabi Garlic Mash, Steamed Fresh Asparagus, Blue Cheese Butter |