Senia Menu

4.7

(675+ Reviews)

$New American, Restaurant

Call

(808) 200-5412

Snacks Soft Drinks Plates Share Sides Heating Instructions Tasting Menu

Snacks
- "Poke" Cracker
  Avocado, ponzu, squid ink
- Chicken Liver Mousse
  Financiers, peach, buttermilk
  $12.00
- Kusshi Oyster
  Yuzu ginger foam
- Kalua Pork & Cabbage Croquettes
  Chili pepper water
  $7.00
Soft Drinks
- San Benedetto Sparkling Water (1l)
  $6.50
- Nilgiri Iced Tea
  $4.00
- Plantation Tea
  (Nilgiri iced tea with fresh-juiced pineapple)
  $6.00
- Senia Spritzer
  Please ask your server for today's flavors.
  $6.00
Plates
- Burrata
  Leek, sopressata, tomato
  $22.00
- Squash Salad
  Pomegranate, pumpkin seeds, goat cheese
  $15.00
- Charred Cabbage
  Shio kombu, green goddess, buttermilk
  $18.00
- Beet-Cured Hamachi
  Horseradish, grapefruit, charcoal oil
  $18.00
- Maui Venison Tartare
  Salsify, pistachio, mulled wine
  $28.00
- Roasted Bone Marrow
  Beef cheek marmalade, hawaiian sweet rolls, piccalilli
  $25.00
- Sautéed Foie Gras
  Parsnip, sweet potato, berbere spice
  $28.00
- Market Fish
  Bacon and mustard green jam, white bean, okra
- Maine Sea Scallops
  Sunchoke, kale, brown butter
  $30.00
- Sopressini
  Mushroom, smoked mozzarella, parsley
  $20.00
- Crab Ravioli
  Saffron, fennel, serrano chili
  $25.00
- Duck Reginette
  Celeriac, cranberry, ricotta
  $23.00
Share
- Triple-Smoked King Salmon
  (2-4 people) lemon & chive waffles, maple butter glaze
  $65.00
- Braised Lamb Shank
  (2-4 people) mint bao buns, red currant, cucumber yogurt
  $80.00
- Wagyu Short Rib
  (2-5 people) pastrami spice, salsa verde
Sides
- Smoked Potato Salad
  Yam, egg, herbs
  $10.00
- Blackened Cauliflower
  Lemon, caper, castelvetrano olive
  $10.00
- Fried Brussel Sprouts
  Korean bbq sauce, red chili, jicama
  $10.00
Heating Instructions
- Chestnut “Madeleines"
  (Extra snack) - ready to eat
- Confit Duck & Foie Gras Terrine
  Ready to eat (pistachio, sour cherry, piccalilli, smoked apple jam)
- Housemade Baguette
  Ready to eat (trio of butter: noisette, parsley, truffle)
- Salade Niçoise
  Ready to eat (ahi, quail egg, niçoise olive)
- Mushroom Vol-Au-Vent
  Ready to eat to warm: lift vol-au-vent and parchment paper out of container and place both on a baking sheet. Bake at 250°f (low fan) for 10 minutes. (Does not need to rest before enjoying.)
- Mousse Au Chocolat
  Keep refrigerated (valrhona chocolate, crème fraîche)
- Kaimana Lychees
  (Extra treat) - ready to eat
Tasting Menu
- Basil
- Mushroom
- Spicy Tuna Taco
- Hamachi
- King Salmon
- Horchata
- Foie Gras
- Sunchoke
- Mahi-Mahi
- Lamb
- Ube
- The Septagon