Coconut Creme Brulee

Haupia blond brownie ala mode

Toasted Marshmallow | Dark Chocolate Mousse | Graham Crumble | Caramel

S'mores

Shrimp Tempura & Spicy Tuna | Avocado, Smoked Salmon, Unagi | Crunchy Tempura Flakes

Pink Dragon Firecracker Roll

Goen Chirashi Bowl

Goen Dessert Combo

Crab Mix | Aburi Hamachi, Avocado, Fresh Jalapeno | Fried Jalapeno & Onion

Mr. Jalapeno Roll

Misoyaki Roasted Eggplant

Shrimp Tempura & Spicy Tuna | Torched Salmon, Hamachi & Baked Crab Mix

Dynamite Roll

Mixed Berries | Honey | Whipped Cream | Matcha Dust

Basque Cheesecake

Onda Pasta Spaghetti | Parmigiano Reggiano House Made Spicy Tomato Sauce | Laudemio EVOO

Pasta Arrabbiata con Burrata

Onda Pasta Gnocchi | Fontina Cheese | Alfredo | Portabella Mushroom Relish | Truffle Oil

Truffled Gnocchi with Garlic Shrimp

ho farms tomato & sweet summer peach emulsion, tender baby greens

Open fire grilled shrimp skewers

Cognac Peppercorn Demi-Glace, Truffle Garlic Mashed Potato, Roasted Baby Carrots, Green Beans

Grilled New Zealand Lamb Loin Chop

Pickled Jalapeno Tarter | Kaiware & Shiso | House Made Tonkatsu Sauce

Pork Belly Katsu

Onda Squid Ink Pasta | Wasabi Beurre Blanc| Granny Smith Apple & Cucumber Relish

Crispy Skin Smoked Salmon

Sweet Black Bean Glaze. Sizzling Asian Herb BBQ Unagi Sweet Rice, Dijon Mustard Butter

Black Bean Chilean Seabass

Charred Brown Butter 'Deli & Bread' Sweet Roll Crostini, Crispy Capers, Truffle Oil, Pickled Red Onion

Black Garlic & Yuzu Ahi Tartar

Dark Balsamic Macerated Strawberries, Pickled Orange Wedges, Fresh Whipped Cream & Mint

“Summer Time” Strawberry Orange Panacotta

Charred Scallion | Fingerling Potato | Fennel Confit | Saffron Butter

Roasted Branzino (Mediterranean Sea Bass) Filet

Japanese Style Mushroom Spaghetti

Creamy Polenta | Kale & Tomato | Teriyaki Bordelaise Demi-Glace

Braised Beef Short Ribs

Burrata Salad

4 pc baby back ribs, 4oz house smoked local beef brisket, 7oz spicy buttermilk fried chicken, baked beans, buttery parmesan garlic Kahuku corn on the cobb ½ cobb

BBQ EX

In a saucepan, combine coconut milk and heavy cream over medium heat. Add granulated sugar and salt, stirring until dissolved. Remove from heat.

Prepare the Custard

In a bowl, whisk together egg yolks and vanilla extract until well combined.

Mix Egg Yolks

Slowly pour the warm coconut cream mixture into the egg yolks while whisking continuously to temper the eggs.

Combine Mixtures

Pour the custard into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 160°C (320°F) for 30-35 minutes or until set.

Bake

Remove from the oven and let cool at room temperature. Refrigerate for at least 2 hours before serving.

Cool and Chill

Before serving, sprinkle brown sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust.

Caramelize the Sugar

Garnish with mixed fresh berries and serve immediately.

Serve

coconut milk

heavy cream

granulated sugar

egg yolks

vanilla extract

salt

brown sugar

mixed fresh berries (strawberries, blueberries, raspberries)

Preheat your oven to 350°F (175°C). In a saucepan, melt the butter over medium heat. Stir in the brown sugar and granulated sugar until well combined.

Melt Butter and Mix Sugars

Remove from heat and let cool slightly. Whisk in the eggs one at a time, followed by the vanilla extract.

Add Eggs and Vanilla

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.

Combine Dry Ingredients

Pour the brownie batter into a greased 9x13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool.

In a saucepan, whisk together the coconut milk, cornstarch, and sugar. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in the vanilla extract.

Cook Haupia Mixture

Once the brownies have cooled, pour the haupia mixture over the top and spread evenly. Chill in the refrigerator until set.

Spread on Brownies

In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between until smooth.

Melt Chocolate

Drizzle the melted chocolate over the chilled haupia brownies before serving.

Drizzle

Cut the haupia blond brownies into squares and serve warm with a scoop of vanilla ice cream on top.

Assemble

unsalted butter

eggs

all-purpose flour

baking powder

cornstarch

dark chocolate chips

coconut oil

vanilla ice cream

Using a skewer, toast the marshmallows over an open flame until golden brown and gooey.

Toast the Marshmallows

In a heat-proof bowl, melt the dark chocolate over a pot of simmering water until smooth. Allow to cool slightly.

Melt the Chocolate

In a separate bowl, whip the heavy cream until soft peaks form.

Whip the Cream

In another bowl, beat the egg whites until soft peaks form. Gradually add sugar and beat until glossy.

Beat the Egg Whites

Gently fold the melted chocolate into the whipped cream, then fold in the beaten egg whites until fully combined. Chill in the refrigerator for at least 1 hour.

Combine

In a bowl, combine crushed graham crackers, melted unsalted butter, and brown sugar. Mix until crumbly.

Make the Crumble

Spread the mixture on a baking sheet and bake at 350°F (175°C) for 10 minutes or until golden. Let cool.

In a saucepan over medium heat, melt the granulated sugar until it turns amber. Add butter and stir until melted, then slowly add heavy cream and stir until smooth. Let it cool.

Make the Caramel

In serving glasses, layer the chocolate mousse, graham crumble, and toasted marshmallows. Drizzle with caramel on top before serving.

Layer the Ingredients

large marshmallows

dark chocolate

egg whites

sugar

graham crackers

butter

Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, let it cool and season with rice vinegar, sugar, and salt.

Prepare Sushi Rice

In a bowl, mix diced raw tuna with mayonnaise, sriracha, and a pinch of salt. Adjust spiciness to taste.

Prepare Spicy Tuna Mix

Cut the avocado in half, remove the pit, and slice it thinly.

Slice Avocado

On a bamboo sushi mat, place a sheet of nori. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a small border at the top. Layer shrimp tempura, spicy tuna mix, avocado, smoked salmon, and unagi in the center.

Roll the Sushi

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.

Form the Roll

Sprinkle tempura flakes on top of the sushi roll for a crunchy texture.

Add Tempura Flakes

Cut the roll into 8 pieces with a sharp knife. Serve with soy sauce, wasabi, and pickled ginger on the side.

Slice and Serve

Shrimp Tempura

Spicy Tuna Mix

Avocado

Smoked Salmon

Unagi (Grilled Eel)

Sushi Rice

Nori Sheets

Tempura Flakes

Soy Sauce

Wasabi

Pickled Ginger

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, using a rice cooker or stovetop.

Cook the Sushi Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl, and gently fold in the vinegar mixture. Allow to cool to room temperature.

Season the Rice

Slice Big Eye Tuna, Salmon, and Japanese Hamachi into bite-sized pieces. Lightly torch the salmon and hamachi for flavor.

Prepare Seafood

Prepare Cucumber

Whisk the eggs, season with a bit of salt, and cook in a non-stick pan to form a rolled omelette. Slice into strips.

Make Tamago

In a large bowl, start with a bed of sushi rice. Arrange the sliced tuna, torched salmon, torched hamachi, unagi, ebi, crab mix, spicy tuna, ikura, and tobiko over the rice. Add sliced cucumber and tamago strips on top.

Big Eye Tuna

Salmon

Japanese Hamachi

Ebi (Shrimp)

Ikura (Salmon Roe)

Crab Mix

Cucumber

Tamago (Japanese Omelette)

Rice Vinegar

Sugar

Salt

Tobiko (Fish Roe)

Preheat the oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan.

Prepare the Crust

In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Make the Filling

Pour the filling over the crust in the springform pan. Bake for 50-60 minutes or until the center is set. Let it cool before refrigerating for at least 4 hours.

On a graham cracker sheet, place a chocolate bar. Top with marshmallows and another graham cracker. Repeat for all.

Assemble the S'Mores

Toast the assembled s'mores over a campfire or under a broiler until the marshmallows are golden brown and gooey.

In a mixing bowl, combine the coconut milk, sugar, vanilla extract, and shredded coconut. Stir until the sugar is dissolved.

Mix Ingredients

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.

Chill and Freeze

Cream Cheese

Granulated Sugar

Eggs

Vanilla Extract

Graham Cracker Crumbs

Butter, melted

Graham Crackers

Marshmallows

Chocolate Bars

Coconut Milk

Shredded Coconut

In a bowl, combine imitation crab meat, mayonnaise, Sriracha sauce, and chopped green onion. Mix well and set aside.

Make the Crab Mix

Place a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Layer the crab mix, avocado slices, seared hamachi, and fresh jalapeno on top of the rice.

Roll Preparation

Using the mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Slice the roll into 6-8 pieces using a sharp knife.

Roll and Slice

In a bowl, mix all-purpose flour and cornstarch. Gradually add ice cold water and whisk until the batter is smooth.

Prepare the Batter

Heat vegetable oil in a deep pan. Dip sliced jalapenos and onions into the batter and fry until golden brown. Remove and drain on paper towels.

Fry the Vegetables

Serve the Mr. Jalapeno Roll with the fried jalapeno and onion on the side. Enjoy with soy sauce or spicy mayo if desired!