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




Chips and Dips     14
a medley of crispy chips and savory dips. chicharron, tortilla chips, lavash and taro chips. served with avocado salsa verde, salsa rojo with charred local tomatoes, and pimento cheese.

Eggplant Hummus    15
italy meets the mediterranean. smoky roasted eggplant and chickpea hummus garnished with sicilian raisin and caper caponata. enjoy with house-made lavash.

Potato Gnocchi     18
a local take on classic italy. gnocchi made in-house, tossed with a ragout made from big island squash and lanai tomatoes, plated with a savory butternut cream and drizzled with big island macadamia nut brown butter.

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. 

Tuna on the Rocks

Tuna on the Rocks

Snapper Ceviche*     18
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.

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

Sweet Chili Glazed Chicken Wings    16
wings, elevated. coated with a thai sweet chili glaze and topped with sesame seed and scallion garnish. served over a crisp 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.

Chili Maple Glazed Bacon     18
slow-cooked bacon glazed with a sweet and peppery chili maple sauce. served with zesty house pickles, whole grain mustard and cured lanai egg yolk.

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

Harvest Salad     17
a garden harvest. seasonal vegetables, flowers and fresh herbs on a bed of ground macadamia nuts, dressed with honey citrus vinaigrette.

Arugula Salad     15
full-bodied greens with crumbles of rich herb goat cheese and candied pumpkin seeds, tossed with a zesty raspberry vinaigrette.

Sweet Corn Bisque     13
smooth and seasoned. creamy, french-style bisque featuring big island corn, served with a crispy blue crab cake and pepper jam.

Gem Lettuce     16
our caesar salad. gem and romaine lettuce tossed in garlicky lemon dressing, with polenta croutons and finely grated pecorino cheese.



Truffle Risotto     28
warm and comforting. aromatic risotto with aji royal mushrooms grown on the big island and buttery mascarpone, topped with a basil puree.

Mahi Mahi*     31
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.

Shellfish Pasta*     36
creamy seafood delight. house-made pasta, scallop, shrimp and crab served in a sauce of saffron cream, garnished with roasted lanai tomatoes and finished with bread crumbs toasted with herbs from our garden.

Herb Roasted Half Chicken    30
tender roasted chicken coupled with creamy polenta, served alongside a mushroom-bacon ragout and silky truffle crema.

LCBG Burger*     20
our house burger. grilled angus beef, sharp cheddar and american cheese, maple bacon and caramelized onions, finished with our secret house burger sauce.

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.

Local Venison Loin*    36
fresh and flavorful. local venison rubbed with vietnamese spices, seared to order, with asian pear and braised venison ragout, pickled ginger, raw pear salad, and pho broth served tableside.

Surf and Turf*    42
savory flavors from the land to the sea. a 6 oz fillet of beef, grilled-to-order with roasted garlic jus and a butter-poached lobster drizzled with citrus beurre blanc. paired with horseradish potatoes and charred broccolini.

*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.


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

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.


 Iced Tea    3

 Soft Drinks   3



Domestic Beer    5

Tap Beer    6

Import/Microbrew Beer   7

Non-Alcoholic   5