Chef George Mavrothalassitis strives for perfection in blending and intensifying flavors. For example, his nori-wrapped duck foie gras au torchon brings out the special flavor of duck liver, heightened with pickled green papaya and lemon-sauterne aspic. Menus change monthly but Chef Mavro's signature Long-tail Snapper (Onaga), Keahole Lobster Brochette and Rack of Roasted Kurobuta Pork return regularly. Prix fixe and a la carte menu selections feature superb wine pairings and unforgettable desserts such as the lilikoi malassada with guava coulis and pineapple coconut ice cream.