MOILIILI. Some of the island's most accomplished cuisine is served at this small, intimate restaurant. Under the masterful command of Chef Mavro, French technique pairs with Hawaiian ingredients to create culinary magic. Onaga (snapper) baked in a salt crust is a house specialty, although you'll be hard-pressed to pass up Keahole lobster with white asparagus risotto, roasted lamb loin, and crisp Peking duck breast. Prix fixe menus with three, four, and six courses are terrific values and can be coupled with wine selections as well. Give yourself over to this expensive, incomparable experience.

Tue-Sun 6pm-9:30pm

Visa,Master Card,American Express,Diner's Club

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