ANTIPASTI & SALADS
- CAESAR SALAD
- Focaccia, Kekela Farm Baby Romaine, Parmigiano-Reggiano
- POLPETTE AL FORNO
- Braised Veal & Beef Meatballs, Smoked Scamorza, Parmesan, Garlic Toast
- *HEAD-ON GARLIC PRAWNS
- Calabrian Chili, Green Garlic, Tahitian Lime
- BURRATA (V)
- Kamuela Tomato, Arugula, Leonardi Saba
- SHAVED FENNEL & KOHLRABI (V)(GF)
- Arugula, Marcona Almonds, Hamakua Goat Cheese, Shallot Vinaigrette
- GRILLED OCTOPUS
- Smoked Potato, ‘Nduja Vinaigrette, Manzanilla Olives, Salsa Verde
CRUDO
- *KANPACHI CRUDO (GF)
- Tangelo & Aji Amarilo “leche de tigre”, Cucumber, Hawaiian Sea Salt, Finger Lime
- *AHI TUNA TARTARE
- Meyer Lemon, Chives, Sea Salt, Black Truffle Aioli, Sardinian Flatbread
PASTA
- RICOTTA CAVATELLI
- Black Truffle, Wild Mushrooms, Parmigiano-Reggiano
- MAFALDE BOLOGNESE
- Beef, Veal & Pork Ragu, Pancetta, Soffritto Parmigiano-Reggiano
- TUSCAN KALE BUCATINI
- Meyer Lemon, Ricotta Salata, Brown Butter Mac-Nuts, Grilled Kale
- KEAHOLE LOBSTER CANESTRI AL NERO DI SEPPIA
- Calabrian Chilies, Kamuela Tomatoes, Holy Basil, Lemon Balm, Wild Garlic Gremolata
- AGNOLOTTI
- Kahua Ranch Lamb, Morel Mushrooms, Mint, Aged Goat Cheese
- SPAGHETTI “CACIO E PEPE”
- Pecorino Toscana, Arugula, Prosciutto di Parma
ENTREES
- *PUNA CHICK’S BRICK CHICKEN (GF)
- Crispy Skin Half Chicken, Wilted Greens, Fennel, Charred Lemon, Garlic Jus, Truffle Potato
- *MILK FED VEAL MILANESE
- Fennel & Arugula Salad, Cherry Tomatoes, Parmigiano-Reggiano
- *8 OZ. FILET MIGNON (GF)
- Porcini & Balsamic Rub, Roasted Local Vegetables, Cippolini Onion Agrodulce
- *SEARED KONA KANPACHI
- Confit Sunchoke, Bok Choy, Saffron & Clam Nage
- *MKT CATCH “PUTTANESCA”
- Charred Baby Squash, Manzanilla Olives, Arugula, Preserved Lemon
- EGGPLANT PARMESAN (V)
- San Marzano Tomato, Mozzarella di Bufalo, Parmigiano-Reggiano, Basil
FOR SHARING
- FLORENTINE STYLE PORTERHOUSE STEAK FOR TWO (GF), 32 OZ
- Salsa Verde, Garlic Confit, Kiawe Wood Smoked Salt, Red Wine Demi-Glace, Choice of two sides
SIDES (V/GF)
- TUSCAN POTATO
- Yukon Gold Potatoes, Parmigiano-Reggiano, Rosemary
- SAUTÉED HAMAKUA MUSHROOMS
- Black Truffle Butter, Roasted Garlic
- CHARRED BROCCOLINI
- Parmigiano-Reggiano, Chili Flake
BRICK OVEN PIZZA
- MARGHERITA (V)
- Mozzarella di Bufula, Basil, Frescobaldi “Laudemio”
- MASCARPONE
- Mozzarella di Bufula, Prosciutto di Parma, Arugula
- KAHUA RANCH LAMB SAUSAGE
- Charred Rapini, Pickled Peppers, Sheep’s Milk Cheese
- WILD MUSHROOM (V)
- Ali’i & Hen of the Woods, Porcini Crema, Scallion, Truffle Oil
- PEPPERONI
- Shaved Red Onion, Fennel Pollen, Mozzarella di Bufula
*Consuming raw or undercooked meat, poultry, shellfish or eggs may increase risk of food-borne illness.
Four Seasons Resort Hualalai is proud to support over 160 local farmers and fishermen. Approximately 75% of our menu items come from Hawai’i Island.