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Pūpūs

A5 wagyu nigiri
sweet shoyu reduction, crispy sushi rice, ginger, scallion
gf
Coal fired country bread two ways
peak season lilikoi butter, gathered sea salt
kiawe private reserve ossetra caviar
vg
Pork belly skewers
guava, five spice, maui onion
Kona kanpachi crudo
yuzu kosho, shaved radish and apple, arbequina olive oil, sea salt
gf
Champagne
laurent perrier, brut rosé, reims, france

First Course

Upcountry herb salad
mint, basil, chervil, parsley, kula greens, herbed goat cheese
charred grapes, meyer lemon and linda honey vinaigrette
edible blossoms
gf, vg
Grüner veltliner
wachau, austria

Second Course

'ulu gnocchi
local breadfruit gnocchi, black summer truffle, brown butter
fine herbs, piiholo mushrooms
vg
Nebbiolo
barbaresco, piemonte, italy

Third Course

Wagyu tomahawk ribeye
crispy plancha roasted potatoes, parmigiano reggiano
charred farmers market vegetables
kiawe smoked bone marrow bearnaise sauce
gf
Syrah
côte rôtie, rhone valley, france

Fourth Course

Kiawe churros
kiawe bean ice cream, local honey, sea salt
Late harvest sémillon
sauternes, france