Benjamin Henion

Another nice appetizer to get your mouth watering. This is a simple, popular dish that I really enjoy. We wrap U-10 scallops in thinly sliced Italian prosciutto and pan sear. They are served on a house grown basil pesto infused polenta cake. The morel broth is hit with tomato and shallots, and of course, finished with whole butter.

Killer feedback on this dish. My new favorite entree. We take a medium 2+ Hawaiian caught Ahi filet and clean it to just the beautiful center cut. We coat the entire loin with hand crushed black pepper, hawaiian sea salt and extra virgin olive oil and sear the whole thing rare. We cut a 6 oz portion to order and give it one final sear before serving. The combination of the high quality ahi, molokai purple potatoes and the vanilla and cherry demi makes for a very well rounded entree.

Here is a new app on the menu. It is the passion of hamachi and ahi. We do a nice little ahi poke tower with cilantro and kaffier lime sour cream, served with fresh hamachi sashimi, pickeld radish and daikon radish.

This was last nights little $6 appetizer. It is house made duck bacon, fresh house made mozzarella with house grown Thai basil pesto aioli, kamuela tomato and sprouts in a house made sliced maui onion bread. I served it with molokai potato chips. We were not slammin' busy, but one of the tables that ordered this app, actually bought another one for after their dinner because they really enjoyed the first one.