THERE IS A core menu of about five appetizer choices and five entrees. And each week, there are additional selections that take you to islands around the world, from the Seychelles to Sicily. There is a lot to explore even before you start island hopping. In the core appetizer group, the creamy roasted cauliflower and Kona lobster bisque is a pleaser, and land meets sea in the Hawaiian-style crudo, kona kampachi topped with a salad of baby fennel, broccoli salad with raisins and sunflower seeds red radish and blood orange vinaigrette. The flavor is fresh and clean, and although it isn't overt to diners, part of the restaurant's appeal is its focus on organic ingredients whenever possible. To that endchef Loo and director of foodbeverage Bhuvanesh Khanna are meeting with local farmers to present their wish list of ingredients they'd like to see grown here.
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