Owner and executive chef Jean Marie Josselin is hyper-conscious of today’s diner.
He believes food is medicine and specializes in a seasonal menu loaded with organic produce, typically grown within 15 minutes of the restaurant.
Most dishes are gluten-free and dairy-free and all fish and meat is responsibly sourced.
A close relationship with farmers enables him to provide a large selection for vegetarian and vegan diners.
Popular dishes include artichoke and green papaya hoio (fiddlehead fern) soup, Grey Griller squash carpaccio with Kauai honey mustard dressing and rice tempura green beans with spicy garlic sauce.