DINNER

PU-PUS

Squid Ink Shrimp Chips  |  5
smoked trout furikake

Pickles and Banchan  |  4
kimchee, namul, cured daikon, fermented lemon cucumber, pickled lotus root

Spam Manapua  |  6
filled with pork spam, with crispy chicharrons

SMALL KINE   

Kiawe Wood Smoked BBQ Char Siu Pork Ribs  |  13
binchotan grilled  with a char siu glaze, pickled red cabbage & thai basil

Lomi Lomi Arctic Char  |  14
kiawe smoked paprika cured arctic char, green onion soubise, rouille fried sunchoke

Shoyu Cured Pipikaula  |  15
thinly sliced shoyu cured beef, okinawan sweet potato focaccia, black garlic puree & yuzu kosho aioli

Charred Octopus Luau  |  16
binchotan grilled octopus, rainbow swiss chard with kalo coconut cream, vadouvan spiced almonds & german butterball potato

Limu Poke with Inamona  |  16
local yellowtail, hawaiian hearts of palm, smoked sesame oil, shiso, salicornia

KAU KAU  

Stone Valley Farms Heritage Berkshire Pork  |  33
alaea sea salt, broccoli de ciccio, ginger citrus chimichurri, radish, carrot top pistou

Okinawan Sweet Potato Gnocchi  |  21  
banana leaf ricotta, inamona charred eggplant puree, pickled yellow wax beans, easter egg radish

Ti Leaf Steamed McFarland Spring Trout  |  31
preserved black bean beurre monte, roasted baby beets, smoked mushrooms, pea tendrils and crispy shallots

Portuguese Butter Bean Cassoulet  |  28
Stone Valley Farms portuguese sausage, Iacopi butter beans, edamame cream, pistachio brown butter panko

BINCHOTAN

kabocha squash, black vinegar, ricotta  |  7
smoked king oyster mushroon  |  8
cauliflower steak, black rice, shiso verde  |  7
broccoli de ciccio, kimchee vinaigrette  |  6

 
 

*Because our menus are based on local and seasonal produce, items and prices may change.