Dinner Menu

Live Music: Nightly from 6:00pm - 9:00pm


  • Coconut, Sweet Corn & Clam Soup (GF) 9
  • ahi ginger poke 19 Crushed Avocado, Ogo, Sweet Onion, Grove Farm Sweet Potato Chips
  • fresh hawaiian fish ceviche (gf) 16 AI Farms Tahitian Lime, Shaved Young Coconut, Cucumber, Jalapeño, Cilantro
  • Kona Lobster & Crab Cakes 21 Local Orange, Avocado, Watercress, Salsa Verde
  • Kalua Pig & Sweet Onion Quesadilla 13 House-made Kim Chee, Mango Sweet Chili Sauce
  • Sautéed Kauai Shrimp 19 Cucumber Kim Chee, Korean Spiced Citrus Vinaigrette
  • steamed clams 17 White Wine, Garlic, Lemon
  • chilled oysters on the half shell (minimum of four) 4 each Hawaiian Ginger Mignonette, Korean Cocktail Sauce


  • caesar, peter’s original 15 Hirabara Farms Organic Baby Romaine, Fried Green Tomato
  • hirabara farm greens(gf) 13 Local Cucumber, Vine-Ripened Tomato, Good Olive Oil, Lime
  • warm goat cheese & arugula 15 Kunana Dairy Chévre, Kula Strawberries, Local Sweet Onion, Strawberry Vinaigrette

Locally Grown Sides (GF)

  • Broccoli, Sautéed with Chili and Garlic (9)
  • Local Green Beans (9)
  • Garlic Whipped Potatoes (5)
  • Macadamia Nut Brown Rice (5)


  • fresh fish, day boat caught 49 Nightly Presentation, Seasonal Local Ingredients
  • wok charred ahi, merriman’s original 39 (Caught by Captain Kevin Yamase) Won Bok Cabbage Slaw, Wasabi Soy Sauce
  • Tempura Ono & Kauai Shrimp 39 (Caught near Niʽihau by Nathan Berg) Hawaiian Sweet Corn, Chili-Coconut Aioli
  • kampachi, macadamia nut crusted 42 (Sustainably Farmed off the Kona Coast) Local Chili Pepper Green Beans, Sake Mushroom Reduction
  • jumbo fresh lobster (gf) 59 From Cold Keahole Waters, Butter Poached, Charred Lemon, Drawn Butter
  • seafood linguine 34 Local Fish, Kauai Shrimp, Clams, Keahole Lobster, Saffron–Tomato Sauce
  • 16oz USDA Prime Bone-In New York (gf) 54 Szechuan Peppercorn Crusted, Chili-Garlic Broccoli, Herb Butter
  • Hanalei Taro Enchilda (gf) 26 Spiced Enchilada Sauce, Chili-Garlic Broccoli, Aged Cheddar, Garden Cilantro
  • add ½ lobster to any dish, steamed to order (GF) 24

  • Ask your server about our Gluten-Free (GF) menu options. Certified Organic products used whenever possible.
  • Consuming raw or undercooked foods may increase your risk of foodborne illness.
  • Consuming raw or undercooked fish that have not been adequately frozen may increase the risk of infection or injury from parasitic worms.
  • A 2% Kitchen Surcharge will be added to all food items & distributed to kitchen staff based on hours worked.
  • For parties of 6 or more, a suggested gratuity of 20% will be added for your convenience. Maximum of two payments per table.