Duke's La Jolla

Crispy wonton taco shells filled with fresh marinated ahi poke, diced avocado, and a drizzle of creamy wasabi aioli.

Sticky, glazed pork ribs stacked high and glistening under bright restaurant lights, garnished with sesame seeds and fresh herbs.

Golden-brown pan-seared crab cakes sitting atop a dollop of zesty lemon remoulade, garnished with microgreens.

A steaming ceramic bowl of creamy New England fish chowder loaded with tender fish chunks, potatoes, and fresh dill.

Smooth macadamia nut hummus drizzled with olive oil and sprinkled with sumac, served with warm herb flatbread and crisp vegetables.

Crispy fried wontons stuffed with crab and cream cheese, served with a sweet and tangy mustard plum dipping sauce.

Thick slices of pristine fresh ahi sashimi artfully arranged with pickled ginger and a vibrant edamame salad.

Crispy panko-crusted calamari rings piled high with lemon wedges and two distinct dipping sauces on the side.

A towering plate of corn tortilla chips loaded with melted cheeses, black beans, dollops of guacamole, and fresh pico de gallo.

A fresh salad of peppery arugula, ruby-red roasted beets, creamy goat cheese, and crispy bacon tossed in white balsamic dressing.

Crisp romaine lettuce tossed in a creamy Caesar dressing, topped with shaved parmesan and crunchy garlic focaccia croutons.

A classic wedge of crisp iceberg lettuce smothered in chunky blue cheese dressing, crispy bacon bits, and sweet candied walnuts.

A refreshing seafood salad featuring plump shrimp and fresh crab meat over greens with avocado, hard-boiled egg, and citrus dressing.

Crispy chicken bites drizzled with mango BBQ sauce over a bed of greens, corn, black beans, and a colorful avocado-tomato salsa.

Garlic, lemon & sweet basil glaze, seasonal vegetable, and herbed jasmine farro rice, baked to perfection.

Two succulent lobster tails, roasted with a fragrant basil garlic glaze, served with herbed jasmine farro rice, seasonal vegetables, melted butter, and fresh lemon.

Sashimi-grade ahi seared rare, drizzled with chili oil and truffle unagi glaze, served with shiitake mushrooms, black bean bok choy, coconut jasmine lychee rice, and cucumber namasu.

A rich and comforting hot pot featuring lobster, shrimp, fresh fish, mussels, and oyster mushrooms simmered in a coconut cilantro broth over jasmine rice.

Delicate fish and shrimp steamed in a banana leaf with yuzu ponzu, sizzling sesame oil, cilantro, mushrooms, coconut jasmine lychee rice, and black bean bok choy.

Lime-chili marinated mahi-mahi on authentic corn tortillas, topped with tomatillo sauce, fresh cabbage, pico de gallo, queso fresco, and chipotle salsa, served with tortilla chips.

Seared rare ahi with a furikake crust, accompanied by seaweed salad, wasabi edamame, kimchi, pickled cucumbers, diced avocado, and yuzu ponzu over jasmine rice.

Fresh catch topped with a lemon basil glaze, greens, Maui onions, and Meyer lemon remoulade on a toasted brioche bun with a mixed green salad.

Maui Brewing Co. Big Swell IPA beer-battered mahi-mahi served with Meyer lemon remoulade, macadamia nut bok choy slaw, and golden fries.

Brandt Farms all-natural USDA prime sirloin in a soy-brown sugar marinade, served with mashed Yukon Gold potatoes, seasonal vegetables, and pineapple gremolata.

Plant-based vegan ravioli served in a fragrant coconut and ginger vegetable broth with roasted sweet potatoes and locally sourced vegetables.

A local favorite featuring Compart Family Farms pork with mango BBQ sauce, grilled huli chicken, jasmine rice, macaroni salad, and macadamia nut bok choy slaw.

Kalbi-marinated steak on flour tortillas with salsa verde, cabbage, onions, and cilantro, served with fresh tortilla chips.

Imu-cooked Compart Family Farms pork smothered in mango BBQ sauce, topped with crispy onion rings on an apple cider bun with fries.

Crispy coconut panko-crusted shrimp served with a lilikoi chili water dipping sauce.

A single tender lobster tail prepared with a savory glaze.

Compart Family Farms pork ribs with sweet mango BBQ sauce and tender grilled huli chicken, served with traditional island sides.

Grilled all-natural chicken breast marinated in a savory blend of shoyu, garlic, and ginger.

Tender Compart Family Farms pork ribs coated in a rich and tangy mango BBQ sauce.

Crispy fried all-natural chicken breast with gochujang aioli, soy-mirin drizzle, and a sesame furikake sprinkle.

Refreshing key lime pie in a graham cracker-coconut crust, topped with fresh whipped cream.

1/4 lb. USDA choice beef with cheddar cheese, served with your choice of rice, fries, or fresh fruit.

Crispy chicken strips served with ranch dipping sauce and your choice of rice, fries, or fresh fruit.

Battered and fried crisp fish strips with tartar sauce and your choice of rice, fries, or fresh fruit.

Gooey cheddar cheese on toasted sourdough bread, served with your choice of rice, fries, or fresh fruit.

Grilled all-natural chicken breast with teriyaki glaze, served with your choice of rice, fries, or fresh fruit.