Fried Brussels sprouts with granny smith apples, kimchee spices, cotija cheese and grated Oaxaca mole cured egg yolk (gf)

Cajun spiced shrimp, mixed organic greens, fresh mango dipped in chili lime salt, mini golden pear tomatoes, toasted pistachios, pickled red onion and a pineapple mint vinaigrette

Local octopus charred on the grill served with crispy capers, butter lettuce, cherry tomatoes, Hawaiian kiawe smoked sea salt dukka and a charmoula vinaigrette (gf)

Three large scallops seared and basted with smoked bacon fat, garlic, minced onions served over roasted tomato and pesto sauce.

Topped with cotija cheese, cumin crema, sliced jalapenos, cilantro and smoked bacon (can be vegetarian if served without the bacon)

Home-made shrimp shumai dim sum style shrimp dumplings, masago caviar, chili oil, needle ginger green onion mint radish salad and smoked jalapeno soy

Indonesian adobo marinated baby back ribs dusted with a Chinese spiced sugar salt crust, pineapple citrus teriyaki and a petite hearts of palm salad

Fillet seasoned and crusted with Japanese rice crackers, shallow fried and drizzled with a garlic chili soy glaze served on top of egg rice and wok market fresh veggies.

Wasabi pea crusted grouper filet on pickled ginger black sesame cilantro rice, wok veg and a wasabi mirin beurre fondue (gf)

Lemon garlic parmesan crusted filet of salmon on herb roasted potatoes, market veggies and a honey Dijon beurre blanc

Shrimp tossed in a mangolian sauce of red bell, garlic, ginger crushed pepper, green onion slices and hoisin sauce severed over coconut white rice and topped with fresh chili and sesame seeds

Grilled grouper filet marinated in ponzu, ginger, sesame with black bean garlic buttered sauce served with wok market veggies; coconut white rice

Ginger cilantro sesame marinated chicken breast served with coconut white rice, market sautéed vegetables, a chunky pineapple miso chutney

Grilled black angus with Sean’s spice rub, caramelized onion whipped potatoes, maple bacon bourbon buttered brussels sprouts and a truffled dem glaze

Pan seared spiced beef tenderloin steak cooked to desired temp topped with a shiro miso mushroom cream sauce, served over green onion and garlic mashed potatoes and wok market veggies

Grilled to desired temp, topped with chimichurri, served with deep fried potato swirls, broccoli and mushroom casserole

Grilled USDA beef tenderloin with a smoke bacon balsamic dem glaze, buttered brussels sprouts and a fully loaded baked potato (gf)

Rice noodles sautéed with local shrimp, carrots, mung bean sprouts, shaved onion, scrambled egg, ground peanuts and a tamarind Thai chili sauce

Broad rice noodles stir fried with boneless pork loin, shrimp, guy lan, Thai basil, garlic, black pepper, red bell peppers and soy and fish sauces

with vanilla ice cream