Wild-caught and sashimi-grade tuna cubed then seasoned with Hawaiian salt with chili, onions, sesame oil, soy sauce, garlic, and ginger. Topped with fried shallots and scallions. (Veggie sub: Avocado, tofu, radish)

The Filipino version of egg rolls. We be serving the following flavor with an accompanying dipping sauce: - Chicken Shanghai- with ground chicken and julienned vegetables. (Vegetarian sub: Vegetable lumpia/gluten free sub: Rice paper wrapper)

Chicken thighs marinated in Mochiko rice flour, soy sauce, brown sugar, honey ginger, garlic, green onions and peppers then dipped in seasoned flour and panko then fried to a crisp. Served with a side of potato/macaroni/vegetable salad. (Veggie sub: Mochiko Tofu Katsu/ Gluten free sub: Rice-based panko)

Loco Moco is a dish commonly found in Hawaii at fast food restaurants and drive inns . The traditional loco moco consists of white rice, topped with a hamburger patty, fried egg, and brown gravy. I'll be preparing my version with a few twists. 5+ hour braised boneless beef short ribs w/ sautéed Farmers market greens and caramelized onions. Topped with gravy made from beef stock. Served with a sous vide slow-poached egg over coconut and ginger-infused steamed rice. (Vegetarian sub: Braised mushrooms)

Purple yam/coconut rice cake. Berry compote, toasted coconut. (Gluten free)

Beverage Pairings 1) Heidrun Champagne-style mead (Point Reyes, CA) 2) Pinot Noir 3) Vhino Verde (Portugal)