Red and Gold Beets, Spiced Orange Segments, Goat Cheese, Fennel Orange Marmalade, Nordic Tuille

Cucumber, Lemon Confit, Red Peppers, Coconut Milk Vinaigrette, Basil Oil

Sugar Snap Peas, Pickled Hearts of Palm, Radish, Green Onion, Ogo, Ikura, Katsuobushi, Ponzu, Wasabi

Cucumber, Lemon Confit, Red Peppers, Coconut Milk, Vinaigrette, Basil Oil

Cauliflower, Chive & Nori Tempura, Pommes Puree

Seafood Boudin, Fennel, Swiss Chard, Brown Fume, Gremolata, Ikura

Yellow Curry, Roasted Corn & Mushroom, Citrus Cauliflower, Charred Scallions, Fried Mushrooms

Lemon Crème Legere, Macerated Li-Hing Strawberries, Vanilla Rhubarb, Citrus Olive Cake, Olive Tuille

Walnut Caramel, Dark Chocolate Ganache, Peanut Butter Mousse, Chocolate Tuille

Prepared with Old Lahaina Sliver Rum, fresh pressed local orange and pineapple juice, clarified and twice processed by hand to golden perfection

Ode to the classic Vic's 44 Mai Tai featuring local Kō Hana rum, fresh lime, orgeat, orange liqueur and El Dorado 15 year

Elements of far off tropic destinations brought together to conjure moments of enjoyment and relaxation in this iconic cocktail. Pussers Navy Rum, coconut syrup, fresh pressed orange juice, lime zest and grated nutmeg

A new twist on an island favorite - hand crafted Malibu, fresh pressed pineapple juice, house made coconut foam, served over crushed ice

Butterfly pea flower infused local Pau Vodka, fresh squeezed lemon, cane sugar. Preparation finished table side.

Cazadores Resposado tequila, fresh lime, Fresno chili syrup, Cointreau with a pinch of black lava sea salt

Refreshing spritz o flemon, seasonal fresh fruit, Pau vodka and soda