prosciutto wrapped sea scallops 13.00
griddled polenta, thai basil pesto, micro salad, opal basil gastrique
Sonoma Cutrer, Chardonnay, Russian River, California, 2005
pacific oysters on the half shell 15.00
fresh oysters on the half shell, green zebra tomato granita, sesame-chili oil
Moet et Chandon, White Star, Epernay, France, NV
tempura ahi roll 15.00
served rare, pea shoot slaw, wasabi tobiko crème fraiche, pickled cucumber
Spy Valley, Sauvignon Blanc, Marlborough, New Zealand, 2005
seafood duo 15.00
diver's scallop ceviche with roasted poblano, diced heirloom tomato; spice cured hamachi tataki with thai basil puree
Craggy Range, Te Muna Road Vineyard, Sauvignon Blanc, New Zealand, 2006
asian blue crab cake 15.00
palm heart salad, dried tomato, caramelized onion, peppercorn emulsion, cilantro oil
Antinori, Castello Della Sala, Chardonnay, Umbria, Italy, 2005
coconut steamed clams & mussels 13.00
coconut juice, fresno chiles, basil, lemongrass, cilantro oil
Louis Jadot, Pouilly Fuisse, Beaune, France, 2006
sweet and sour crispy skin pork 10.50
tender braised pork belly, galangal sweet and sour sauce, melted leeks, kim chee
The Crossings, Pinot Noir, Marlborough, New Zealand, 2006
pohaku seared beef 12.50
prime flatiron steak served on a hot cooking stone, ponzu sauce, beet and ginger spoon preserves
Peter Lehmann, Clancy's Shiraz, Barossa, Australia, 2004
thai style shrimp sticks 14.75
lilikoi-chill sweet and sour, ocean salad
Inama, Soave Classico, Vicenza, Italy, 2006
hamakua mushroom gnocchi 13.00
big island mushroom cream, grated pecorino, truffle essence
Louis Jadot, Pouilly Fuisse, Beaune, France, 2006
pan seared foie gras 22.00
grilled flatbread, roast shallot, amarena cherry gastrique
Dr Loosen Bros, Riesling QbA, Mosel-Saar-Ruwer, Germany, 2006
tropica’s famous lobster chowder, tabasco butter and chives 10.50
smoked tomato and white bean soup, hickory smoked plum tomatoes, fennel-maui onion soffrito, braised taro leaves 9.50
summer vegetable, savory garlic sauce, maui's surfing goat dairy goat cheese 11.00
Pighin, Pinot Grigio, Friuli, Italy, 2006
spicy lobster, roasted peppers, lemon pressed olive oil, tropica garden herbs 13.00
Sonoma Cutrer, Chardonnay, Russian River, California, 2005
asian chicken, caramelized onion, charred eggplant spread, roasted tomatoes, cilantro oil 12.00
Greg Norman, Pinot Noir, Santa Barbara, California, 2006
baby romaine salad 10.50
white anchovy, shaved pecorino romano, focaccia croutons, caesar dressing
kula greens with grape tomato 9.50
shaved fennel, jicama, crisp carrot, local strawberry, alii kula lavender vinaigrette
big island heirloom tomato carpaccio 12.00
watercress and maui onion salad, caperberries, extra virgin olive oil, balsamic reduction, pecorino romano
pacific catch of the day market
created daily using the freshest variety of fish and local products
ahi, charbroiled to medium rare 34.00
sizzled sea asparagus and hamakua mushroom salad, pohole fern
pearl couscous, lobster vinaigrette
Inama, Soave Classico, Vicenza, Italy, 2005
mahi-mahi, charbroiled 34.00
molokai sweet potato puree, grilled heirloom tomatoes, red curry coconut reduction
Matanzas Creek, Sauvignon Blanc, Sonoma County, California, 2005
giant diver's scallops 35.00
caramelized artichoke hearts, watercress slaw, sliced young potato yuzu vinaigrette
Craggy Range, Te Muna Road Vineyard, Sauvignon Blanc, New Zealand, 2006
giant tiger prawns, flat iron seared 32.00
eggplant-chickpea puree, shaved local radish, kaiware sprout and beet salad, citrus-thyme vinaigrette
Z D Winery Chardonnay, Napa Valley, California, 2006
pappardelle with prawns in a tomato-caper sauce 30.
tasso ham, artichoke hearts, white anchovy filets, fried shallot
The Crossings, Pinot Noir, Marlborough, New Zealand, 2006
pacific bouillabaisse 42.00
kona lobster half, local fish, clams, mussels, scallops, shrimp saffron potato aioli, focaccia crostini
Glen Carlou, Chardonnay, Paarl, South Africa, 2005
pan roasted colorado lamb sirloin 34.00
goat cheese and zucchini cakes, grilled pattypan squash, fennel-vanilla puree
Peter Lehmann, Clancy's Shiraz, Barossa, Australia, 2004
kurobuta pork chop, smoked and grilled 39.00
two bean stew, apple sweet-tart greens, pork belly cracklings, bourbon demi glaze
Bodegas Breton "Lorinon" Crianza, Rioja, Spain, 2003
new york strip steak, 12 ounce cut 35.00
warm red and purple potato salad with charred grape tomatoes, pickled peppers, coriander and garlic pesto
Ravenswood, Zinfandel, Lodi, California, 2005
tenderloin of beef, half pound cut 42.00
wild rice, lup chong, and toasted barley sauté, hamakua mushrooms, truffled shoyu cream
Imagine, Cabernet Sauvignon, Chalk Hill, California, 2005
add a 3oz antarctic lobster tail to any entree 17.00
lobster tails, two 3 oz tails 39.00
paprika roasted twin tails, crisp vegetable spring roll, tomato-ogo salad, hawaiian vanilla butter
Z D Winery, Chardonnay, Napa Valley, California, 2005
rotisserie half chicken 31.00
maui lavender and garlic basted, yukon gold smashed potatoes, lemon thyme jus
Estancia, Merlot, Central Coast, California, 2004
local harvest and chuka soba noodle stir fry 25.00
sesame tofu croutons, green papaya, carrot, hamakua mushrooms, beets, pohole fern, ponzu broth
Inama, Soave Classico, Vicenza, Italy 2004
*Inspired by the 'heavenly spa by Westin’, these items are selected and prepared to be moderate in calories and fat. We use local ingredients and flavors to produce fresh and healthful dining selections.
Prices do not include 4.166% Hawaii State Tax.
Split plate charge of $5.00 ~ A gratuity of 20% will be added to tables of 6 or more.
