Cuisine:

• Hawaiian
• Sea food
• American
• Homestyle
• Steak House

Bali-By-The-Sea Description:
The transition from Hawaii Regional cuisine to modern American with an emphasis on aged Prime beef and seasonal local ingredients offers diners at this well-established restaurant a new experience. The restaurant itself has been freshened as well, but the overall feel is still one of fine dining and there is certainly nothing that compares to the beachfront setting. Some of the best offerings are still seafood. For appetizers we suggest the sugar cane-crusted scallops in a delicate ponzu-infused sauce with a warm arame (pickled seaweed) salad. For entrées, there is a selection of steaks simply seasoned with a Kona sea salt rub and your choice of sauces including a classic béarnaise. A nice touch on the meat side of the menu is the accompaniments which include truffle Parmesan fries and Kahuku sweet corn---choose any three (there are eight in total) for a fixed price. Seafood main courses include a seared Pacific snapper with creamy corn polenta, lemon extra virgin olive oil and seasonal local vegetables----be sure to ask what the specials of the day are as well as often the most interesting seafood is on that menu. We know everyone in Hawaii does a bread pudding, but this version featuring crème brûlée, macadamia nut brittle and Lappert's vanilla ice cream is in a class by itself. One reminder of the "old days" here is the house crafted milk chocolate Diamond Head, its crater filled with dark chocolate truffles which is delivered wafting "smoke" at the end of the meal.


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