Discover and experience the culinary creations of Italy through Executive Chef Daisuke Hamamoto’s thoughtfully crafted menu that will feature a wide selection of house-made pastas, brick oven pizzas and more.

★ our house specialties

Insalate & Zuppa

Bagna Cauda 23

fresh vegetable crudités, warm anchovy garlic dip

Haku Lei 22

inspired by the beautiful art and tradition of the hawaiian floral head crown - locally grown mixed greens & vegetables, red wine vinaigrette

Insalata Caprese 22

locally grown tomatoes, burrata cheese, petite basil

Zuppa di Aragosta 21

lobster bisque, claw meat, brioche

Minestrone 18

homemade vegetable soup

Antipasti

Carpaccio di Polpo 23

thinly sliced octopus, celery ribbon, olives, garlic crunch, lemon garlic olive oil dressing

Affettato Misto 33

italian cured soppressata, coppa, italian prosciutto crudo, salamino piccante, prosciutto cotto, parmigiano reggiano, coccoli

Tartare di Gamberi e Caviale * 43

ama ebi, caviar, light yuzu vinaigrette

Calamari Fritti 25

fried calamari, arrabbiata sauce

Carpaccio di Manzo 36

thinly sliced raw wagyu beef, arugula, parmigiano reggiano, lemon dressing

Pasta

Spaghetti ai Ricci di Mare * 40

uni, white wine garlic tomato cream sauce

Cacio e Pepe 31

classic roman dish – pecorino romano, parmigiano reggiano, toasted black peppercorn & spaghetti prepared tableside in our imported pecorino romano cheese wheel

Rigatoni Amatriciana 32

guanciale, onion, spicy garlic tomato sauce, pecorino romano

Pappardelle alla Bolognese 36

fresh made pappardelle, wagyu beef bolognese

Tagliatelle ai Frutti di Mare 43

fresh made tagliatelle, blue shrimp, hokkaido scallop, light truffle oil, lemon garlic white sauce

Spaghetti al Pomodoro Fresco 30

burrata cheese, locally grown tomato concassé garlic olive oil sauce, parmigiano reggiano, black pepper

Spaghetti alla Puttanesca e Polpo 30

octopus, anchovy, olives, capers, spicy tomato sauce

Spaghetti al Nero di Seppia 32

calamari, spicy garlic squid ink sauce

Risotto ai Funghi 36

creamy four mushroom parmigiano risotto made with carnaroli rice - presented and finished tableside in our imported parmigiano reggiano cheese wheel

Spaghetti alla Vongole 34

fresh manila clams, cherry tomato, garlic oil

Secondi

Arrosto di Agnello * 60

smoked australian lamb chops, lamb stock demi glace*

Bistecca alla Fiorentina 175

32oz sous-vide then grilled porterhouse steak, broccolini , roasted fingerling potatoes, triple crunch mustard

Filetto alla Manzo al Pepe Verde 60

fillet mignon, mashed potatoes, green peppercorn sauce

Pesce al Sale 77

salt crusted oven baked whole seabass — two filets presented table side with roasted rosemary potatoes & herb sauce

Pizza

Pizza Carbonara 33

local waimana tkg poached egg, guanciale, parmigiano reggiano, mozzarella, croccante, truffle oil

Pizza Margherita 28

mozzarella, parmigiano reggiano, basil, tomato sauce

Owner's Favorite Pizza 35

signature pizza — shrimp, maui onion, garlic chips, mozzarella, parmigiano reggiano

Pizza Tre Porcellini 33

prosciutto cotto, salamino piccante, salciccia, mozzarella, tomato sauce

Pizza Funghi e Tartufo 35

eryngii, shimeji, maitake, mozzarella, gorgonzola, mascarpone,parmigiano reggiano, white truffle oil

Pizza Prosciutto e Burrata 33

prosciutto crudo, burrata cheese, mozzarella, cherry tomatoes, arugula

Pizza Gorgonzola e Pera 30

Pizza of the Month

parmigiano reggiano, mozzarella, gorgonzola, pear, walnut & honey

DEGUSTAZIONE

$130 per guest
$60 (2oz wine pairings)
*tax and gratuity are not included

Stuzzichino
	Tartare di Gamberetti con Caviale caviar, ama ebi, light yuzu vinaigrette Wine paring:Champagne, Devaux “Grand Reserve Brut”, Champagne, France

Zuppa
	Zuppa di Aragosta lobster bisque, claw meat, brioche Wine paring:Pinot Grigio Rosé, Scarbolo “Ramato”, Friuli Venezia Giulia, Italy

Insalata
	Insalata Caprese locally grown tomatoes, burrata cheese, petite basil Wine paring: Chardonnay, Il Borro ”Lamelle”, Toscana, Italy

Pasta
	Tagliatelle ai Ricci di Mare uni, white wine garlic tomato cream sauce (a la carte size + $10) Wine paring: Sauvignon Blanc / Semillon, Cullen Margaret River Valley, Australia
	or
	Tagliatelle Bolognese fresh tagliatelle with wagyu beef meat sauce (a la carte size + $10) Wine paring: Pinot Noir, Grosjean “Vigna Tzeriat”, Valle d’Aosta, Italy

Secondo
	Filetto di Manzo al Pepe Verde filet mignon with mashed potatos, green peppercorn sauce Wine paring: Chianti Classico Riserva, Tenuta di Arceno, Toscana, Italy