Starters
| Pulehu Baby Back Ribs - Kalani’s signature appetizer and featured in Bon Appetit Magazine, grilled over an open flame and basted with a savory sesame garlic soy sauce |
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| Hawaiian Style Ahi Tuna Tartar - Sesame chili soy, island sea salt, garlic and won ton chips |
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| Open Faced Manapuas - Housemade steamed manapua dough, duck confit with plum char-siu sauce, kurobuta kalua pork and mango chili, and edamame hummus and glazed pork belly |
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| Kahuku style Coconut Prawns - Kula greens, mango-strawberry horseradish sauce |
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| Dungeness Crab Cakes - Sweet thai chili aioli, green papaya salad, and mandarin oranges |
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| Kona Kampachi - Tataki of Kona Kampachi direct from the island fisheries, edamame, red onions, yuzu vinaigrette, cayenne spiced pineapple and pink pepper corns |
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| Mushroom Risotto - Shitake mushrooms, oyster mushrooms, basil, edamame and white truffle |
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| Kalani’s Luau Sampler Platter - Dungeness crab cakes, kalua pork open faced manapua with mango, blackened hawaiian ahi and coconut prawns |
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Salads & Soups
| Heavenly Salad - Low roasted beets, mango, chevre goat cheese, radicchio, mandarin oranges, toasted macadamia nuts, sweet and sour chili vinaigrette and wasabi aioli |
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| Pickled Green Tea Salad - Hearts of romaine, sesame vinaigrette, carrots, edamame, garlic chips, roasted sunflower seeds, tomato, mint, cilantro and crispy shredded wonton chips |
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| Kalani’s House Salad - Kula greens, oriental sesame vinaigrette, diced plum tomatoes and red onions |
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| Kona Lobster Bisque - With a hint of sherry, masago scallion aioli, and chives |
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| Carrot Ginger Soup - Puree of carrot soup accented with fresh ginger and laced with crème fraiche |
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| Portuguese Bean Soup - Smoked ham hock, Portuguese sausage, kidney beans, garbanzo, tomato, onion and cilantro |
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Vegetable Alternatives...
| Seared Tofu - Sauté of julienned garden vegetables, baby bok choy and a plum chimichurri sauce |
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| Hibachi Marinated Vegetable Medley - Chef’s choice, marinated in sesame soy vinaigrette and char-grilled |
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From the Sea...
| Pan Caramelized Miso-Yaki Sea Bass - Featured in Bon Appetit Magazine – Thai basil mash, wilted kula greens with balsamic, and ponzu beurre blanc |
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| Coconut Crusted Walu (Escolar) - Garlic wasabi mash potatoes, sautéed baby bok choy, and a plum chimichurri sauce |
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| Hawaiian Snapper - Grilled, hot and sour miso broth, steamed pork and shrimp wontons, white rice, and sautéed julienned vegetables, spinach and shiitake mushrooms Please note: snapper species will vary due to seasonality and availability |
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| Waimea Seared Scallops - Wasabi potato hash cake, sake-soy beurre blanc, truffle oil and spinach |
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| Opah (Hawaiian Moonfish) - Pan seared medium, white rice, sautéed julienned vegetables and a red thai curry coconut cream sauce |
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| Dungeness Crab Crusted Mahimahi - Sweet potato mash, green papaya salad, steamed brocollini, and an uni ginger butter sauce |
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| Coconut Macadamia Nut Jumbo Shrimp - Shiitake basil risotto, sambal beurre blanc, baby bok choy |
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From the Land...
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Red Thai Curry Cream Chicken - Julienne vegetables, red bell peppers, sugar snap peas, white rice
Big Island Filet Mignon - 8 ounces, wasabi potato hash cake, broccolini, fried curly yams
Alaea Seasoned Rib Eye -12 ounces, wasabi garlic mash potatoes, asparagus and garlic blue cheese butter
HuliHuli Duck - Roasted Maple Leaf Farms duck breast, duck confit lumpia, thai basil mash potatoes, broccolini, green papaya salad, plum char-siu sauce and mango chili salsa
“Island Style” BBQ - Kalani’s signature baby back pork ribs, basted in Korean kalbi sauce, steamed baby bok choy, and garlic wasabi mash potatoes
Pua’a - Grilled all natural pork chop, crusted with basil macadamia nut pesto, deep fried pork osso bucco, star anise pork reduction, sweet potato mash, asparagus and mango
Rack of Lamb - Grilled New Zealand lamb rack, basted in Korean kalbi sauce, quinoa, roasted fingerling potatoes with cilantro, extra virgin olive oil and onion, summer corn puree, sautéed julienned vegetables, spinach and shiitake mushrooms
Steak & Lobster Tail - an 8 ounce filet mignon and a 6-7 ounce cold water lobster tail
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