Fresh farm-to-table food prepared by executive chef Jeff Scheer
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beet purée, cheese curd, everything crumble
tomato, rainbow chard mac nut pesto, savory granola
green onion, black garlic
cucumber broth, radishes
green papaya, smoked macadamia nut butter
mushroom brodo, kabocha squash
fennel, mustard greens, lemon, jalapeño, cheese curds
fennel, kabocha squash, tomato, home cured pepperoni, egg, parmesan, truffle salt
sage, caraway, brown butter foam
beef shank ragù, gremolata, cheese curd
lentil, watermelon mostarda, piperade, preserved lemon
kauai shrimp, kampachi, harissa, sourdough
corn purée, eggplant, fermented garlic
barley, fennel jam
pickled blue oyster mushroom, brodo
candied celery, haiku honey
banana, smoked macadamia, toasted marshmallow
Pau Vodka, Maui coconut water, vanilla bean
Del Maguey Crema de Mezcal, orange, Peychaud's Bitters
Cazadores Tequila, pineapple, vanilla, cinnamon
Campari White Kōloa Rum, lilikoi, cold-pressed sugarcane, lemon
Tito's Vodka, Haiku tomato, seasonal plantation veggie and herb mix, Alaea salt, celery seed, black pepper rim
Cazadores Tequila, plantation watermelon, lime, lemon, Alaea salt rim
Rittenhouse Rye, campari, sweet vermouth
"Hendrick's Gin, cucumber, shaved ice
Pau Vodka, lavender, turmeric root, mint, calamansi, maui coconut water, cold-pressed sugarcane
Dark Kōloa Rum, lime, cold-pressed sugarcane
Dark and Light Kōloa Rum, fresh strawberry, pineapple, cold-pressed sugarcane