For us, we second Mauibabes Red Ginger recommends. FYI, I have been able to get some sriracha or chili garlic sauce from the kitchen by asking.
At Jacques, The sea bass in pastry is always excellent as is the Dover Sole. I also like the Lobster Thermador. A great throwback dish.
Toscana, where to start? Big fan of the Carbonara along with a few other pastas.
Can't recommend anything from POLO as I consider it the worst specialty in the fleet. Always slow, never correct.