THE CAVIAR CO. | BY THE OUNCE

served with yuzu ricotta blini, yuzu curd, egg mousse, chives

Imperial Golden
170
Kaluga & Beluga
140
Siberian Sturgeon
125
Hackleback
110
Caviar Flight
250

1/2 oz of each caviar with accoutrements 

SEAFOOD PLATTERS
Ku’uipo (Sweetheart)
100

two shrimp, two oysters, ahi kinilaw, crab salad

Hoaloha (Friends)
175

four shrimp, four oysters, ahi kinilaw, crab salad, 1/2 oz of hackleback caviar

Kaiāulu (Community)
300

lobster, six shrimp, six oysters, ahi kinilaw, crab salad, 1 oz of hackleback caviar

CHILLED SEAFOOD
Citrus Poached Shrimp Cocktail
45

horseradish cocktail sauce, pink pepper remoulade

Chilled Lobster Cocktail
50

horseradish cocktail sauce, pink pepper remoulade

Oysters on the Half Shell
MP

asian pear & kimchi mignonette, horseradish cocktail sauce

Ahi Kinilaw
40

coconut, thai bird chile, bubu arare, sweet potato chips, kalamansi & cane vinaigrette

Chilled Crab Salad
45

dill & citrus dressing, japanese bread toast

CHEF’S FAVORITES | 125

INDULGE IN A SIX-COURSE DINNER AND ENJOY CHEF’S FAVORITE DISHES

SMALL PLATES
Chicken Fried Frog Legs
28

hot honey glaze, lemon chive aioli

Crispy Mountain View Farms Pork Belly
32

baby lettuce, atchara, thai chili sawsawan

Cornbread Johnny Cake
26

hackleback caviar, honey brown butter, egg mousse, chives

Steamed Mussels
33

venison sausage, lemongrass, ginger, thai basil, grilled bread

SALADS
Hawaii Grown Greens
26

shaved vegetables, inamona, arugula green goddess dressing

Local Beets
28

sweetland farms chevre, sea asparagus, spiced macadamia nuts, banyuls vinaigrette

Solera Caesar
28

baby romaine, sweetland Farms tomme, seasoned breadcrumbs, creamy turmeric dressing

Manoa Lettuce Salad
27

guanciale, cherry tomatoes, hard cooked eggs, pickled onions, buttermilk dill dressing

MAINS
J Ludovico Chicken
49

japanese sweet potato, charred broccoli, jus lie

Kona Kanpachi
50

baby fennel, white bean, moringa and Ho farms cherry tomato ragout

Seafood Koshihikari “Risotto”
55

saffron broth, dried tomatoes, pickled onion, xo sauce

Local Catch
MP

red boat caramel, ulu puree, rainbow chard, sauce vierge

Koji Marinated Vegetables
45

kabocha squash, japanese eggplant, carrot, puna gardens heart of palm, local watercress, beluga lentils

Creamy Polenta
45

blistered tomatoes, local mushrooms, zucchini, tomme espuma

STEAKS

Prime Flat Iron, 10oz
60
Prime Filet Mignon, 8oz
90
Washugyu Striploin, 12oz
120
Japanese A5 Miyazaki Ribeye, 5oz
140

30 DAY DRY AGED STEAKS

Bone-In New York Strip, 16oz
180
Porterhouse, 32oz
260
Tomahawk, 40oz
320

Enhance Your Dining Experience with an Addition of Butter Poached Lobster or Shrimp · 50

steaks are accompanied by crushed parmesan potatoes and
choice of  |  house steak sauce, garlic chive “chimichurri”, sauce bordelaise

SIDES
Crushed Parmesan Potatoes
15
Wagyu Gold Potato Purée
15
Charred Broccoli with Crispy Garlic
15
Roasted Local Mushrooms
15
Japanese Sweet Potatoes
15
Melted Rainbow Chard
15

KEIKI MENU · 27

Children Ages 12 & Under

ENTRÉE · CHOICE OF
Chicken Fingers with French Fries
Keiki Burger with French Fries

american cheese, tomato, and lettuce on brioche bun

Keiki Salmon with Garden Vegetables

choice of: steamed rice or french fries

Pasta

choice of: marinara or butter sauce

BEVERAGE · CHOICE OF
Apple Juice
Pineapple Juice
Guava Juice
Orange Juice
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@SOLERAWAIKIKI

HOURS

Dinner · Tuesday – Saturday: 5:30 PM – 9:00 PM
Breakfast · Daily: 7:00 AM – 11:00 AM

LOCATION
383 Kalaimoku St. Honolulu, HI 96815 (Located in the Ritz Carlton Residences, Waikiki Beach)
808.729.9729
reservations@glionhawaii.com
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