Lunch Menu

11a-2:30p Monday-Friday

SMALL BITES

MARINATED OLIVES 6 (GV)
garlic clove, preserved lemon, marash pepper

HOUSE MADE YOUGURT NA’AN 6

CHARCUTERIE & CHEESE 24
fig and date mostarda, pickled vegetables, marcona almonds, toasted date and walnut bread

OYSTERS 20 (G)
preserved lemon mignonette, half dozen

FRITTO MISTO 19 (G)
crispy calamari, artichokes, olives, spanish paprika, aioli

HANDCUT MAAKOUDA 16 (G)
potato crouquette, parmesean, black truffle salt, white truffle aoli

TEMPURA PORTOBELLO MUSHROOMS 14
curried yogurt, sea salt

HERBED SKIN-ON FRIES 7 (GV)
lemon aioli and/or natural ketchup
add truffle parmesan +3

LEAF AND GRAIN

QUINOA CARROT TABBOULEH 16 (GV+)
red quinoa, sweet organic carrot, quince, fresno, golden raisin, amlou, fresh herbs, poppy seed vinaigrette

KALE SALAD 16 (GV)
green apple, dried cherries, humbolt fog, hazelnuts, apple truffle vinagrette

YOUNG LETTUCES 16 (GV)
toasted almonds, shaved manchego, jerez vinaigrette

ADD PROTEIN
grilled chicken +10 seared salmon +14

CABANA MEZZE

Select one

homemade na’an (V) | vegetable crudite (GV+) | taro chips (GV+)

Select one

hummus (GV+) | labneh  (GV) | basil pesto (GV+) | fig and date mostarda (GV+) | california olive oil and aged balsamic (GV+)

Select one

olives (GV+) | marinated artichokes (GV+) | homemade pickles (GV+)

SEAFOOD TOWER

choose 3 | 60 for two people | additional 25 per person

served with mignonette, cocktail sauce, habanero zhug

Lemon Poached Shrimp
Scallops
Oysters
Smoked Salmon
Crab Claws

ENTREES

MOROCCAN PITA 16
hummus, olives, cucumbers, roasted tomatoes, sprouts, feta, house made yogurt naan, shredded carrot, allspice chicken salad

TENNIS GARDEN CLUB 19
organic turkey, swiss cheese, bacon, lettuce, avocado, tomato, alfalfa sprouts, cucumber, dijon, aioli, sourdough, fries

MAHI MAHI FISH SANDWICH 17
crispy fish, hydroponic butter lettuce, tomato, pickles, remoulade, chips

NIMAN RANCH CHEESEBURGER 22
american cheese, tomato, iceberg, red onion, dill pickle, brioche bun, fries

HAWAIIAN RED CRAB ROLL  24
grilled milk bun, aoli, celery, california paprika, chips

GREEN CHILE CHICKEN TACOS  17 (G)
pickled cabbage, cotija, crushed avocado

BLUE PRAWN PASTA 32
housemade pappardelle, wild mushrooms, broccolini, pesto cream

MACROBIOTIC TAGINE 32/52 (GV+)
adzuki beans, quinoa, pickles and ferments
organic seasonal veggie melange, harissa, aged balsamic

HAWAIIAN DAYBOAT SELECTION MP
chef curated daily

(V+) VEGAN | (G) GLUTEN-FREE | (V) VEGETARIAN

A 20% Gratuity Will Be Added To All Parties of 6 or more 

*Consuming raw or undercooked foods may cause food-borne illness*