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a p p e t i z e r s

seared blackened ahi ~ sashimi-grade fresh island yellow-fin tuna prepared with cajun spices, and served with wasabi aioli, soy-sesame glaze and micro-greens $16
martin ray, pinot noir, santa barbara, california 2007 $12
mango shrimp cocktail ~ three jumbo shrimp served with a mango infused cocktail sauce $16
hugues beaulie picpoul, languedoc, france 2008 $9
lomi lomi salmon ~ house cured salmon garnished with truffled crème fraiche and caviar $15
allegrini "classico" calpolicella vento, italy 2008 $13
steak tartare ~ rich wagyu beef alongside brioche toast, garnished with whole grain mustard and capers $16
charles smith "velvet devil" merlot columbia valley 2008 $9
two kine crab cake ~ maryland and king crab, sun-dried tomato aioli, wasabi sauce, nalo greens $15
reverdy sancerre loire valley, france 2008 $13
"hibachi" short ribs ~ soy sesame ginger glaze with kahuku watercress $14
nerleux samur-champigny loire "clois des chartains" monople loire valley, france 2005 $12

foie gras ~ chef's fresh daily preparation $25
veuve clicquot "brut" ponsardin champagne france nv $25

ocean raw bar
an assortment of fresh seafood including northwest oysters, king crab, lobster tail, yellow-tail sashimi, ahi sashimi and tiger prawns accompanied with mango cocktail sauce, wasabi shoyu, and an asian mignonette served on a bed of ice
prepared for two $45
prepared for four $79
domaine de la tourmaline “saint fiacre” muscadet loire valley , france 2007 $9

s o u p s
kona lobster bisque ~ creamy lobster soup with accents of paprika garnished with crème fraiche and a green onion crouton $10
chateau redortier "beaumes de venise" southern rhone france 2004 $14
maui onion soup ~ made in the french onion style, using sweet maui onions, with a four-cheese gratin featuring gruyere, mozzarella, swiss and parmesan $11
chateau de segries “tavel” rose lirac, france 2009 $13

s a l a d s
classic caesar ~ romaine hearts tossed with marinated anchovies, brioche croutons and house dressing $10
fess parker “estate” chardonnay santa barbara, california 2008 $12
hamakua tomato caprese ~ island tomatoes, fresh mozzarella, and basil drizzled with balsamic vinegar and olive oil $11
allegrini “classico” valpolicella veneto, italy 2008 $13
nalo field greens ~ local mixed greens tossed in a yuzu vinaigrette garnished with candied walnuts and fresh pear $9
beachhouse riesling napa valley california 2007 $14
iceberg ~ iceberg lettuce served with a buttermilk dressing topped with gorgonzola, smoked bacon and grape tomatoes $12
clos le vigneau vouvray loire valley, france 2008 $14

s t e a k s
our award-winning gourmet steaks are seasoned with a special house blend of herbs and spices that enhance the natural flavors of the meat and are grilled to your preference over an open flame
filet mignon ~ an exceptional cut from the tenderloin of beef; these steaks are known for their superb texture and distinctive tenderness
10 ounce (280g) filet $54
6 ounce (168g) filet $39
chateau recougne pomerol france 2006 $15
moyer farms ~ these cuts taken from artisan amish-raised cattle are extremely savory and have a rich flavor and quality unique to their own
moyer farms new york strip, 14 ounces (392g) $46
beachhouse “napa valley” napa valley california 2007 $15
moyer farms bone-in ribeye, 20 ounces (560g) $63
clos la coutale cahors southwest france 2007 $10
the porterhouse, 36 ounces (1008g) ~ this is the ideal cut for two, or the hearty appetite of one. featuring a duo of filet and new york strip grilled on the bone to retain their natural flavo - sliced just prior to serving $85
ben marco malbec mendoza argentina 2008 $12
wagyu beef ~this australian-raised kobe-style beef is the most prized steak in the house. farm raised with meticulous care, this beef is exquisitely marbled and extraordinary in texture; these cuts are masterfully grilled to draw out their succulent flavors and distinguishing characteristics
wagyu new york strip, 14 ounces (392g) market
beachhouse “napa valley” napa valley california 2007 $15
wagyu ribeye, 16 ounces (448g) market
clos la coutale cahors southwest france 2007 $10

bold accompaniments
complete your entree with any, or all of the following items:
maine lobster tail, 4 ounces (112g) $24
1/2 lb (225g) of king crab legs $29
grilled jumbo prawns (3 pieces) $20
enhance the flavor of your steak with either of the following items:
foie gras, 2.5 ounces (70g) sautéed to a rich golden-brown $25
pepper pepper-grilled and finished with four-peppercorn demi-glace $7
blue-butter lavished with blue-cheese butter $5

f r o m   t h e   l a n d
rack of lamb $49
oven-roasted six-bone australian lamb, plum wine demi-glace and fruit du jour
marques de riscal “reserve” rioja spain 2004 $14
“pork and beans” $37
tenderloin of pork with hamakua mushrooms and cheese, ragout of braised white navy beans, waialua tomatoes and nalo baby spinach
chateau redortier "beaumes de venise"southern rhone france 2004 $14
free range bbq chicken $32
organically grown half-chicken grilled with a maui pineapple glaze, natural jus
caymus conundrum california 2008 $14

f r o m  t h e  o c e a n
maine lobster, 2lb (900g) market
whole lobster halved and grilled with lime-butter
husic "los chamizal" chardonnay sonoma county california 2008 $20
king crab legs, 1lb (450g) market
merus-cut legs with clarified herb butter
veuve clicquot “brut” ponsardin champagne france nv 2007 $25
island-style steamed onaga $45
flavors of ginger, soy, sesame and scallions served over baby bok choy with jasmine rice
clos le vigneau vouvray loire valley france 2008 $14
shrimp scampi $36
plump jumbo shrimp oven roasted in garlic butter, lemon and vermouth
cortenova pinot grigio fruili italy 2009 $9
fresh catch of the day
filet preparation market
whole preparation market

s i d e s
our side dishes are carefully prepared to complement any dish, and are offered in generous portions to share
vegetables $9
roasted asparagus with citrus-hollandaise
creamed fresh spinach
kahuku corn with garlic cayenne butter
sautéed maui onion and hamakua mushroom
starch $8
whipped parmesan potatoes
sea salt baked potato with chives, crème fraiche, and applewood smoked bacon
macaroni and cheese