Menus
The tasting progression.
Seven-plus courses, sequenced by the chef, written the week of your dinner. Tasting menus live in the PREMIUM ($190–$275) and CHEF’S TABLE ($275–$400+) tiers.
The progression
- Cold open — crudo or chilled soup, the palate set
- Vegetable course — Hāmākua mushrooms, treated like the main event they are
- From the water — Kona Cold lobster or the day’s fish
- From the ranch — Parker Ranch beef, ember and salt
- Finish — Kona coffee and Waimea strawberry in some argument
Price and tier context
PREMIUM covers the standard progression; CHEF’S TABLE adds courses, counter seating where the kitchen allows, and the chef narrating. Both carry groceries inside the band.
How service runs
Two to three hours at the table, a sous chef on the $75 hourly line above four guests. The pace is yours — courses wait for conversation, not the reverse.
Questions, answered
Two to eight is ideal. Above eight the format shifts to a plated Premium menu with the same arc — the quote explains the tradeoff.
Keep reading
Get a written quote
The button is not “Book now.” You tell us the table; we send a written quote — and that quote is the confirmed total.