MODERN FRENCH CUISINE

A MODERN APPROACH
TO MULTI-COURSE DINING

Curate Your Menu · Choose a Selection for Each Course.

4 COURSES · 120 PER GUEST  |  BEVERAGE PAIRING · 65
(Exclusive of Tax & Gratuity)

Available Monday – Saturday from 5:00 PM – 9:00 PM · Japanese Menus | Korean Menus

CHILLED FRUITS DE MER
GOLDEN OSETRA CAVIAR

+$69 SUPPLEMENT
1/2 oz caviar. sour poi blini. traditional accompaniments.

OYSTERS ON THE HALF SHELL​

+$29 SUPPLEMENT
half dozen. housemade cocktail sauce. rosé mignonette.​

FIRST COURSE · CHOICE OF
moloka'i beef tartare

sundried tomato. tuna aïoli. roasted eggplant chips.

poached hokkaido scallop

smoked trout roe. white verjus. shiso-celery nage.

crispy Frog Legs Provencale

koji brine. parsley garlic butter. herb salade.

SECOND COURSE · CHOICE OF
aaa white asparagus

rose veal “ham.” macadamia-orange. sauce fleurette.

PAN ROASTED MAHI MAHI ​

puna heart of palm. wilted spinach. lemon-brown butter.

lasagna de la maison

ludovico chicken ragout. burgundy escargot. garlic ramp pistou.

THIRD COURSE · CHOICE OF
KONA KANPACHI​ AU POIVRE

cauliflower purée. maitake mushroom. sauce rouge.​

HAWA'I RAISED VEAL ROSSINI​

roasted foie gras. braised cabbage. huckleberry mustard jus.​

A5 MIYAZAKI WAGYU​

+$39 SUPPLEMENT
potato purée. ali’i mushroom. sauce bordelaise.​

FOURTH COURSE · CHOICE OF
LES FROMAGES ​

a selection of french style cheeses and accompaniments.​

VACHERIN EXOTIQUE​

poached pineapple. calamansi curd. seasonal fruit sorbet. ​

GÂTEAU ISPAHAN​

lychee rose mousse. raspberry gelée. almond meringue.​

SUNSET SEATING MENU

MENU DE SOLEIL

Exclusively Available from 5:00 PM – 6:00 PM  ·  Japanese Menu | Korean Menu

4 COURSES · 99 PER GUEST  |  PLEASE INQUIRE FOR BEVERAGE PAIRING
(Exclusive of Tax & Gratuity)

CHILLED FRUITS DE MER
GOLDEN OSETRA CAVIAR

+$69 SUPPLEMENT
1/2 oz caviar. traditional accompaniments. sour poi blini.

OYSTERS ON THE HALF SHELL​

+$29 SUPPLEMENT
half dozen. housemade cocktail sauce. rosé mignonette.​

FIRST COURSE
Baby beets + foie gras

hirabara romaine. raspberry vinaigrette. black sesame.

crispy frog legs provencale

koji brine. parsley garlic butter. herb salade.

SECOND COURSE · CHOICE OF
AAA WHITE ASPARAGUS​

rose veal “ham”. macadamia-orange. sauce fleurette.

lasagna de la maison

ludovico chicken ragout. burgundy escargot. garlic ramp pistou.

THIRD COURSE · CHOICE OF
kona kanpachi au poivre

cauliflower purée. maitake mushroom. sauce rouge.

PASTURE RAISED HAWAI'I BEEF

5oz filet. maitre d’ frites. bearnaise butter.
+ UPGRADE TO A5 MIYAZAKI WAGYU BORDELAISE · $39

FOURTH COURSE
SALTED CARAMEL POT DE CRÈME

caramelized hazelnuts. thyme chantilly. cocoa crumble.

A LA CARTE

BAR ROOM + PIANO LOUNGE

Available Tuesday – Saturday from 5:00 PM – 9:00 PM · Japanese Menu | Korean Menu

Now Accepting Reservations! Walk-Ins Welcome.

A LA CARTE SELECTIONS
GOLDEN OSETRA CAVIAR
$69

1/2 oz caviar. classic accoutrements. sour poi blinis.

OYSTERS ON THE HALF SHELL
$29

half dozen. housemade cocktail. rose mignonette.

CHILLED PRAWN LOUIS
$27

poached white shrimp. french louis sauce. lemon.

HIRABARA FARM BEETS SALAD
$21

baby romaine. anchoïade dressing. parmesan cheese.

BABY BEETS + FOIE GRAS
$25

hirabara romaine. raspberry vinaigrette. black sesame.

POACHED HOKKAIDO SCALLOP
$29

smoked trout roe. white verjus. shiso-celery nage.

MOLOKA'I BEEF TARTARE
$27

sundried tomato. tuna aïoli. roasted eggplant chips.

CRISPY FROG LEGS PROVENÇALE
$23

koji brine. parsley garlic butter. herb salade.

AAA WHITE ASPARAGUS
$29

rose veal "ham." macadamia-orange. sauce fleurette.

PAN ROASTED MAHI MAHI
$32

puna heart of palm. wilted spinach. lemon-brown butter.

LASAGNA DE LA MAISON
$31

ludovico chicken ragoût. burgundy escargot. garlic ramp pistou.

KONA KANPACHI AU POIVRE
$49

cauliflower purée. maitake mushroom. sauce rouge.

HAWAI'I VEAL ROSSINI
$56

roasted foie gras. braised cabbage. huckleberry mustard jus.

GRASS FED STEAK FRITES
$52

5oz. filet mignon. bearnaise butter. maitre d' fries.

A5 MIYAZAKI WAGYU
$89

potato purée. ali’i mushroom. sauce bordelaise.

DESSERTS · AFTER DINNER COCKTAILS
LES FROMAGES
$19

a selection of french style cheeses and accompaniments.

VACHERIN EXOTIQUE
$15

poached pineapple. calamansi curd. seasonal fruit sorbet.

SALTED CARAMEL POT DE CRÈME
$14

thyme chantilly. candied hazelnut. cocoa nib.

GÂTEAU ISPAHAN
$16

lychee rose mousse. raspberry gelée. almond meringue.

THE LION’S ESPRESSO MARTINI
$20

espresso infused reyka icelandic vodka. st. george spirits nola coffee liqueur. fresh espresso.

VIETNAMESE EGG COFFEE
$20

G.LION HAWAII private label herradura reposado. egg cream. coffee.

REBEL JUST FOR KICKS
$20

winter spiced brown butter rebel bourbon. black walnut bitters. graham cracker crust rim.

A LA CARTE

BREAKFAST LA VIE

Open Daily from 7:00 AM – 11:00 AM · Japanese Menu | Korean Menu

Walk-Ins Welcome.

LOCAL BITES FOR TWO

Available Daily from 7:00 AM – 11:00 AM | $115 Per Guest (Exclusive of Tax & Gratuity)

STARTERS TO SHARE
Farmer’s Market Fruit Plate
Avocado Toast

sourdough. tomato. shaved radish. multi-seed pistachio relish.

DESSERT TO SHARE
Black Sesame Seed Banana Bread

raspberry bananas foster sauce.

MAIN · CHOICE OF
Paniolo Omelet

pipikaula. waianae kalua pork. lomi lomi tomato. bell pepper. pepper jack. sour cream.

Farmer’s Omelet

local mushrooms. spinach. truffled cheese. tomato pistou.

Loco Moco

1/2lb wagyu patty. sunny-side up egg. rice. hamakua mushroom & onion gravy.

FRESH
Fruit Plate
$27

strawberry. seasonal berries. honeydew. cantaloupe. pineapple.

Avocado Toast
$26

sourdough. tomato. shaved radish. multi-seed pistachio relish.

Lox & Everything Bagel
$28

“everything spice.” tomato. onion. caper. cream cheese. hirabara greens.

SWEET
Signature Lemon
Buttermilk Pancakes
$31

guava coulis. coconut sabayon.

Fruit Compote French Toast
$29

seasonal fruit compote. granola crumble. whipped cream.

Tropical Oats &
Chia Seed Pudding
$26

anahola granola. apple banana. pineapple. mixed berries. mango gelée. cocoa nibs. ​

SIDES
Portuguese Sausage
$12
Chicken Sausage
$12
Pork Link
$12
Mauka Meats Venison &
Pork Sausage
$13
Bacon
$12
Two Eggs
$13
Substitute Egg Whites
$+6
SAVORY
Twice-Fried Korean-Style
Chicken & Waffle
$35

gochujang-maple syrup. scallion. daikon kimchee.​

Breakfast Bento
$44

king salmon. koshihikari rice. yukari. miso soup. big island greens. tamago. natto. tsukemono. papaya.​​

Croque Madame
$21

sourdough. prosciutto. truffle crema. sunny-up egg. arugula salad.

Paniolo Omelet
$34

pipikaula. waianae kalua pork. lomilomi tomato. bell pepper. pepper jack. sour cream.

Farmer's Omelet
$32

local mushrooms. spinach. truffled cheese. tomato pistou.

Two Eggs Your Ways
$30

choice of | bacon. pork link. portuguese sausage. chicken sausage. venison & pork sausage +$2.

choice of | rice. toast. potato.

Loco Moco
$33

1/2lb wagyu patty. sunny-side up egg. rice. hamakua mushroom & onion gravy.​

Corned Beef “Oscar”
$40

lump crab. potato hash. asparagus. poached egg. mustard bèarnaise.​

Kurobuta Pork Benedict
$36

pork belly. english muffin. poached egg. hollandaise. hirabara greens.​

BREAKFAST KEIKI MENU

$20 · CHOICE OF ENTRÉE & JUICE  |  CHILDREN AGES 12 & UNDER

ENTRÉE · CHOICE OF
TROPICAL OATS & CHIA SEED PUDDING
LOCAL ORGANIC GRANOLA

choice of | milk. oat milk. almond milk.

SEASONAL BERRIES & FRESH FRUIT
SHORT STACK OF PANCAKES
WITH MAPLE SYRUP
WAFFLE WITH MAPLE SYRUP
FRENCH TOAST WITH MAPLE SYRUP
EGG WHITE SCRAMBLE

choice of | bacon. chicken sausage.

SCRAMBLED EGGS

choice of | bacon. chicken sausage.

JUICE · CHOICE OF
Apple
Orange
Pineapple
Guava

CORKAGE

Corkage is available at La Vie. Learn more about our corkage policy below. 
Online Reservation

Book A Table

BREAKFAST · 7:00 AM – 11:00 AM  |  LA VIE + HY’S POP UP · 5:00 PM – 9:00 PM
Complimentary Valet Parking. Live Music Monday – Sunday from 6:30 PM – 9:30 PM
Commemorate any Celebration with G.LION BAKESHOP.

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MACALLAN "THE JOURNEY" WHISKY DINNER
THURSDAY, JUNE 6TH 2024 · 6:00 PM RECEPTION
$295 PER GUEST
This exclusive event will feature a five-course dinner, paired with a selection of The Macallan’s whiskies and will be guided by guest speaker and The Macallan Brand Ambassador, Jonathan Feuersanger.
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