Classic Starters

—  large/small charcuterie board  —
selection of specialty cured meats, cheese, and other delectable bites

—  cheese board  —
selection of imported cheese and accoutrements

Starters

—  portuguese sardine filets  —
fresh made chimichurri, crackers

—  olive tapenade  —
kalamata olives, roasted red peppers, toasted crostini

—  french onion soup  —
house made bone broth, sweet onions, gruyere cheese, crouton

Lighter Bites

—  fresh burrata  —
french bread topped with tomato bruschetta, balsamic reduction, basil purée

—  Artichoke Dip  —
mozzarella breadcrumb gratin, toasted crostini

—  seared prime filet  —
seared black angus prime beef tenderloin served rare and chilled, topped with crispy fried capers, baby arugula and a citrus vinaigrette

—  house flatbread  —
house marinara, mozzarella cheese, prosciutto, fresh basil, honey drizzle

—  hamachi crudo  —
with salted lemon, herbs, caper, shallot mélange and kauai sheldonian farms micro greens and edible flowers

Salads

—  the tasting room salad  —
local butter lettuce, bacon, point reyes bleu cheese, cherry tomatoes, pickle onions, buttermilk dill dressing 

—  smoked beet salad  —
arugula, herbed and bee pollen dusted goat cheese, balsamic mac nuts, grapeseed oil

—  caesar  —
local butter lettuce, tossed in house roasted garlic and black peppercorn caesar dressing, topped with shaved red onions and parmesan cheese with toasted focaccia croutons

Larger Bites

—  chicken marbella  —
roasted chicken braised in a spanish green olive and dried plum marinade served over wild rice with garlic green beans

—  pesto broiled mahi mahi  —
garlic parmesan angel hair pasta, cherry tomatoes, basil purée

— roasted lamb rack —
polenta, garlic roasted carrots, mint chimichuri, veal demi sauce

— rib eye steak board —
48 Hapa Ranch 16 oz. prime black angus beef, herb roasted red potatoes, sauteed asparagus and mushrooms, veal demi sauce

— seasonal chef special —
upon availability, inquire with your server