Panko crusted Swordfish topped with a lemon caper beurre blanc

Deep fried Kauai shrimp tossed in sweet chili sauce

Pastrami on Cajun remoulade

Pan seared Opah topped with bell pepper salsa served over sundried tomato couscous with house vegetables

Korean Bulgogi topped with a spicy aioli drizzle

Furikake Panko crusted Opah topped with a truffle ginger sesame aioli served over baby Spinach with Plum Vinaigrette on the side

Sautéed Slipper Lobster, mussel, Jonahs Crab claw, white shrimp with smoked paprika chorizo broth, roma tomato and cucumber relish