a mix of jumbo lump crab and mango salsa, over avocado puree, with house-made seasoned tortilla chips

wood-grilled Shrimp topped with pineapple glaze and macadamia nuts, served with tempura asparagus on a bed of coconut risotto drizzled with lemon butter.

wood-grilled over rice noodles in a coconut broth infused with fresh tomatoes, red onion and ginger, with crispy onions

a mild, sweet flavor with a medium firm texture. Woodgrilled and topped with crawfish and a Creole-style sauce, served with sweet corn spoonbread and french green beans

rich chocolate cake with molten center, served warm, topped with fresh strawberries and house-made whipped cream

Woodford Reserve bourbon, muddled orange wedge, Angostura bitters, house-made vanilla bean syrup, garnished with a Bordeaux cherry and orange peel

Cruzan Guava rum, pineapple juice, Zico coconut water and the island avors of desert pear and coconut, finished in true Hawaiian-style with a floating edible orchid