Customers sitting at table dining with wine glasses and plates of food interacting with chef Joel Harrington standing beside table.jpg

EAT

 

Starters

Textures of Cauliflower     17
spanish style, four ways: roasted, pickled, pureed and raw, with barbecue-spiced maitake mushrooms and roasted grapes.

Tuna on the Rocks

Tuna on the Rocks

Tuna on the Rocks*     20
chef’s signature ahi tuna delicately flavored with yuzu and orange, dusted with togarashi spice and finished with chili pop rocks and fresh microgreens.

Snapper Ceviche*     17
an exploration of texture and flavor. peruvian-inspired ceviche marinated in leche de tigre, with roasted yam and crispy quinoa. served with chicharron and house-made crackers.

 

Ocean Curry     21
flavors of the ocean. thai-style red coconut curry with crab stuffed jumbo shrimp, soy-citrus seared scallops.

Crispy Oysters     18
chef’s ode to oysters rockefeller. crispy fried oysters on a bed of creamed spinach with charred lemon and bacon.

Smoked Eggplant Hummus    14
italy meets the mediterranean. smoky roasted eggplant and chickpea hummus garnished with sicilian raisin and caper caponata. enjoy with house-made lavosh.

Chili-Glazed Chicken Wings    16
hot wings, elevated. crispy fried, glazed with a sauce of ghost chili, orange and ginger, served with fresh green papaya salad.

Pork Belly Bao Buns     16
asian influenced. tender korean braised pork belly tucked into chinese steamed buns, garnished with japanese egg salad and pickled cabbage.

Short Rib Croquettes     17
inspired by tex-mex cuisine. shredded short rib patties, deep-fried, with corn salsa, cotija cheese and pumpkin seed aioli.

Local Venison Tartare*     19
a taste of lanai. local venison, served raw and dressed with gin vinaigrette, with a fried quail egg, burnt leek aioli and house crackers.  

soups and salads

Gem Lettuce     15
our caesar salad. gem and romaine lettuce tossed in garlicky lemon dressing, with polenta croutons and finely grated pecorino cheese.

Chipotle Sweet Potato Bisque     11
smoky and spiced. creamy sweet potato soup flavored with ginger, chipotle and maple syrup, topped with croutons and onion marmalade.

Harvest Salad     16
a garden harvest. seasonal vegetables, flowers and fresh herbs on a bed of ground macadamia nuts, dressed with honey citrus vinaigrette.

ENTREES

LCBG Burger*     18
our house burger. angus beef patty with pimento cheese, caramelized onions and bacon jam. Served with fries dusted in umami spice blend.

Mahi Mahi*     30
local-inspired flavors. sweet-spicy glazed mahi mahi on a bed of chinese sausage and kimchi fried rice, finished with crispy tempura scallion and chili lobster broth.

Seared Tuna*     36
flavors of japan. ahi tuna crusted with porcini mushroom and miso, rare seared and served with soy-pickled egg, daikon salad and coconut custard.

Slow Roasted Pork Tenderloin*     35
latin and asian fusion. oven-roasted pork tenderloin crusted with ground chicharron on a bed of sweet corn puree, roasted potato ragout and bacon gastrique.

Herb Roasted Half Chicken    28
soul food flavor. roasted chicken with chicken liver mousse, sweet and sour pickled cabbage, and hawaiian sweet roll bread pudding.

Steak Frites*    Market Price
cooked to perfection. prime butcher’s cut, grilled to order and served with furikake-seasoned fries, charred sweet onion and miso aioli.

Barley Risotto     26
rich and creamy. pearl barley cooked risotto style with alii mushrooms from the big island, finished with yuzu cream, sweet soy caramel and a perfect poached egg.

Slow Cooked Short Rib    34
fine comfort food. braised short ribs in a stew of pearl onions, button mushrooms and horseradish-spiked cream, with crispy house-made egg noodles.

Local Venison Loin*    35
fresh and flavorful. local venison rubbed with vietnamese spices, seared to order, with asian pear ragout, pickled ginger, raw pear salad, and pho broth served tableside.

Cold-Smoked Salmon     31
delicate and refined. scandinavian-style cold-smoked salmon, baked and served with dill mustard sauce, shaved apple, fennel and confit potatoes.

Cold-Smoked Salmon

Cold-Smoked Salmon

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

**18% gratuity will be added to parties of 6 or more.

keiki

Mac and Cheese     
macaroni in a sauce of american cheese, cream cheese and milk. served with french fries or a fresh fruit cup.

Pasta     
spaghetti tossed with your choice of marinara sauce or butter and parmesan.

Chicken Tenders     
classic chicken fingers, breaded and deep fried, with hawaiian bbq sauce and ketchup. served with french fries or a fresh fruit cup.

Grilled Cheese     
choose from american or cheddar cheese on whole wheat or white bread. served with french fries or a fresh fruit cup.

BEVERAGES

 Iced Tea    3

 Soft Drinks   3

 

BEERS

Domestic Beer    5

Tap Beer    6

Import/Microbrew Beer   7

Non-Alcoholic   5

 

Wine

 

Cocktails

 

DESSERT

 

brunch