Turtle Bay Resort
Oahu, Hawaii
Picture a sun-drenched island in the Pacific. A place of such natural beauty, even business seems like a breezy day in paradise. Welcome to Turtle Bay Resort on Hawaii's North Shore.
Dinner
We offer ingredient-driven farm/ocean/field-to-fork cuisine that embodies the property’s modern aesthetic and eco-conscious spirit.
– Lucy’s Garden
GARDEN
LUCY’S GARDEN MIXED GREENS
fennel, celery root,
meyer lemon-honey vinaigrette 10
LUCY BEET SALAD
shaved bohemian romeo cheese, banyuls vinaigrette, cress 13
FRESHLY DUG CARROT SALAD
confit carrots, carrot chips, curry shallot dressing, carrot fronds 11
LUCY GARDEN TRIO
carrot, greens, beets 14
PEA SOUP
tempura peas, pea sprouts,
meyer lemon fromagé blanc 10
HOUSE-MADE PASTA
joseph’s best whole wheat flour, wild mushrooms, kale, truffle nage
17 / 26
REGGIANO GNOCCHI
favas, peas, charred leeks, basil pesto 14
OCEAN
OYSTERS ON THE HALF SHELL
half-dozen, champagne mignonette 21
MARYLAND SOFT SHELL CRAB
soba noodle and cucumber, radish, mint and rau ram salad, carrot ginger vinaigrette 13/27
MAINE DIVER SCALLOPS
choy’s, crispy green tea noodle, sweet and sour vinaigrette, thai basil 18/35
WILD KING SALMON
pearl pasta, green garlic, olive tapenade, pickled ramps, sauce gribiche 32
PAN ROASTED ALASKAN HALIBUT
greens, artichoke barigoule, morels, sauce romesco 35
MAINE LOBSTER RISOTTO
red kuri and butternut squash tarragon and sorrel 29 / 37
LOCAL PETRALE SOLE
kohlrabi purée, arugula, lemon caper brown butter, caramelized turnips 26 / 33
RANGE
IBERICO FRESCO PORK
forbidden rice, lychees, caramelized pear jus 39
LIBERTY FARM DUCK
lentil de puy, garden mulberries,
radish greens, duck jus 19/ 35
DRY AGED PRIME BEEF STRIPLOIN
roasted porcini mushrooms ,
red russian kale, foie gras bordelaise 19/37
MARY’S CHICKEN
cauliflower gratin, herbed farro,
whole grain mustard jus 27
BROKEN ARROW RANCH ANTELOPE CHOP
pineapple sage and cranberry wild rice, roasted broccoli’s, huckleberry jus 39
DON WATSON MILK FED LAMB
garden mint spaetzle, caramelized ubuntu cippolini onions, crispy lamb sweetbreads 44
Executive Chef Victor Scargle
We use sustainable, organic and biodynamic products whenever possible. A service charge of 20% will be added to all parties of 6 or more.
*California State Food Code requires us to inform you that consuming raw or undercooked meats, seafood and eggs may increase your risk of food borne illnesses.
