MENUS
BRUNCH
7
Malasadas
3 portuguese style doughnuts, coconut sugar, filled with guava custard
7
7
Breakfast Potatoes
kennebec potatoes, aïoli, furikake, compound butter, sunomono, micro mustard greens
7
4.5
Spam Musubi (For One) “Ssam Style”
boston bibb lettuce, stone valley farms whole hog spam, kimchi, short grain rice, egg yolk furikake
4.5
11
/
18
Punalu’u Bakery Taro French Toast
taro bread, apple wood smoked bacon, macadamia nut crumble, salted coconut caramel, fresh strawberries, vanilla whipped cream, mint
11
/
18
19
Kalbi Loco Moco
slow braised kalbi short rib, smoked honshimeji mushroom jus, sunny side up eggs, heart of palm pico de gallo, cilantro, short grain rice, pea tendrils
19
17
Smoked Honshimeji & King Oyster Mushrooms
smoked honshimeji & king oyster mushrooms, slow poached eggs, okinawan sweet potato purée, house made lap cheong sausage, mixed greens, house made portuguese sweet bread
17
17.5
Chicken Katsu
mary’s chicken, rolled omelet, vadouvan carrot purée, udon noodles, aïoli, katsu jelly, grilled seasonal greens
17.5
18
Portuguese Sausage Hash
portuguese sausage, brussels sprouts, short grain rice, sunny side up eggs, green garlic salsa verde, micro mustard greens, micro cilantro
18
19
Kalua Pork Belly
stone valley farms pork belly, slow poached eggs, short grain rice, miso roasted brentwood corn, herb salad, gochujang aioli
19
17
Smoked Lomi Salmon Salad
whole baby greens, toasted sesame vinaigrette, pickles, grilled taro sweet bread
17
7
Keiki Bento
scrambled eggs, katsu chicken, seasonal fruit, short grain rice, furikake, portuguese sweet bread
7
(for kids)
BRUNCH TAKEOUT
6
Malasadas
3 portuguese style doughnuts, coconut sugar, filled with guava custard
6
7
Breakfast Potatoes
kennebec potatoes, aïoli, furikake, compound butter, sunomono, micro mustard greens
7
4.5
Spam Musubi “Ssam Style”
boston bibb lettuce, stone valley farms whole hog spam, kimchi, short grain rice, egg yolk furikake
4.5
11
/
18
Punalu’u Bakery Taro French Toast
taro bread, apple wood smoked bacon, macadamia nut crumble, salted coconut caramel, fresh strawberries, vanilla whipped cream, mint
11
/
18
17.5
Chicken Katsu
mary’s chicken, folded omelet, vadouvan carrot purée, udon noodles, aïoli, katsu jelly, grilled seasonal greens
17.5
18
Portuguese Sausage Hash
portuguese sausage, brussels sprouts, short grain rice, sunny side up eggs, green garlic salsa verde, micro cilantro
18
17
Smoked Lomi Salmon Salad
whole baby greens, toasted sesame vinaigrette, pickles, grilled taro sweet bread
17
*We have a limited take-out menu, which is
available only for in-person orders and at our discretion*
DINNER
SMALL KINE
8
Spam Bao
steamed bao, stone valley farm pork spam, preserved lemon gribiche, tsar nicoulai smoked trout roe
8
7
Broccoli de Cicco
kimchi vinaigrette, smoked sesame powder, chimichurri
7
9
Misoyaki Cauliflower
shiso verde, togarashi, forbidden rice
9
16
Big Island Kampachi
buddha’s hand ponzu, dashi shoyu tare, garlic chili, cucumber
16
19
Charred Octopus Luau
kalo cream, coconut, vadouvan roasted almonds, borage
19
16
Lomi Salmon
paprika cured salmon, chive soubise, confit baby tomato, rouille, crispy shallots, foie gras black rice crispy
16
13
Kiawe Smoked Char Siu Ribs
fermented red cabbage, basil, puffed rice
13
16
Shoyu Cured Pipikaula
shoyu cured beef short rib, puffed pa'i'ai, black garlic puree, yuzu kosho aioli, shiitake mousse
16
18
Poke’
limu, inamona, ahi tuna, fresh hawaiian heart of palm, smoked sesame oil, shiso, sea grass
18
21
Charcuterie
macadamia nut mortadella, country pate, pork liver mousse, rhubarb, fermented radish, beef tendon puffs
21
KAU KAU
36
Kiawe Wood Smoked Heritage Berkshire Pork
stone valley farm pork, alaea sea salt, broccoli de cicco, ginger citrus chimichurri, koshihikari short grain rice
36
32
Portuguese Butter Bean Cassoulet
stone valley farm portuguese sausage, kalua pork belly, iacopi butter beans, edamame cream, pistachio brown butter panko
32
25
Okinawan Sweet Potato Gnocchi
charred garlic scape puree, fennel, smoked soft egg yolk, inamona, shaved toscano pecorino
25
31
"Butterfish"
local black cod, preserved black bean, manila clams, smoked mushrooms, forbidden rice
31
27
Saimin
nori saimin noodles, char siu coppa, yerba mate tea egg, kauai shrimp, smoked scallop cream, shaved cured egg yolk
27
DESSERT
15
Baked Matcha Mochi
kuromitsu caramel, sesame tuile, yuzu merinque, macadamia nut ice cream, and plum jam
15
suggested pairing:
anaba | Late Harvest Roussane, Sonoma, California 2012 $13
15
Haupia Tart
coconut pudding, chocolate shortbread, black vinegar ice cream, berries
15
suggested pairing:
montsarra | Brut Cava, Penedes, Spain NV $12
SPARKLING WINE
12 glass
/
40 bottle
Castellroig
Brut Cava, Catalonia, Spain NV
12 glass
/
40 bottle
12 glass
/
40 bottle
Rack & Riddle
Sparkling Rosé, Healdsburg NV
12 glass
/
40 bottle
24 glass
/
84 bottle
Lanson
Black Label Brut, Champagne, France NV
24 glass
/
84 bottle
24 glass
/
84 bottle
Lanson
White Label Dry Sec, Champagne, France NV
24 glass
/
84 bottle
22 glass
/
64 bottle
*Schramsberg
Mirabelle, Brut Rose, Calistoga, California NV
22 glass
/
64 bottle
18 glass
/
60
Heidrun, Lehua Sparkling Mead, Point Reyes, CA
18 glass
/
60
*denotes last few bottles in house
WHITE WINE
13 glass
/
46 bottle
*Hall
Sauvignon Blanc, Napa Valley ‘15
13 glass
/
46 bottle
12 glass
/
40 bottle
Picpoul de Pinet
Picpoul, Cuvée Prestige, France ‘16
12 glass
/
40 bottle
12 glass
/
44 bottle
Carl Graff
Riesling, Mosel, Germany ‘15
12 glass
/
44 bottle
12 glass
/
44 bottle
Gundlach Bundschu
Gewurztraminer, Sonoma Coast, California ‘15
12 glass
/
44 bottle
14 glass
/
56 bottle
Domaine de la Verpaille
Mâcon-Villlages, France ’14 (Chardonnay)
14 glass
/
56 bottle
13 glass
/
46 bottle
Fel
Chardonnay, Anderson Valley, California ‘15
13 glass
/
46 bottle
13 glass
/
46 bottle
Anaba
Late Harvest Roussane, Sonoma, California ‘12
13 glass
/
46 bottle
ROSE WINE
12 glass
/
40 bottle
Copain Tous
Pinot Noir, Mendocino County, California ‘16
12 glass
/
40 bottle
RED WINE
14 glass
/
56 bottle
Anaba
Pinot Noir, Sonoma Coast ‘13
14 glass
/
56 bottle
14 glass
/
56 bottle
Jean-Marc Bugaud
Beaujolais, France ’14 (Gamay)
14 glass
/
56 bottle
13 glass
/
46 bottle
Chateâu de Montfaucon
Lirac, Southern Rhone ’14 (Grenache blend)
13 glass
/
46 bottle
14 glass
/
56 bottle
Armador
Carmenere, Chile ‘13
14 glass
/
56 bottle
14 glass
/
56 bottle
Twisted Paso
Zinfandel, Mendoza, Paso Robles '14
14 glass
/
56 bottle
15 glass
/
60 bottle
Moulin de la Gardette
Gigondas, Southern Rhone ’14 (Grenache/Syrah)
15 glass
/
60 bottle
12 glass
/
40 bottle
Domaine Laroque
Cabernet Franc, France ‘15
12 glass
/
40 bottle
14 glass
/
56 bottle
Whitehall Lane
Merlot, Napa Valley ‘14
14 glass
/
56 bottle
20 glass
/
80 bottle
Waterstone
Cabernet Sauvignon, Napa Valley ‘13
20 glass
/
80 bottle
*denotes last few bottles in house
DIGESTIVE
7
Cardamaro
7
7
Byrrh
7
7
Cappelletti
7
SAKE
15
Banzai Bunny Natural
Sparkling Sake, Junmai, Nara, Japan
15
This is a sake only using natural ingredients of rice and koji (natural yeast) to produce a style that is sparkling, light bodied, with a crisp refreshing finish
18
Yaegaki Mu
Junmai Daiginjo, Hyogo, Japan
18
Junmai Daiginjo is a style where at least half of the rice has been milled away. This Junmai Daiginjo is smooth as silk and very balanced with notes of ripe melon, strawberry and white grapes.
16
Manotsuru Countless Visions
Junmai Gingo Nigori, Niigata, Japan
16
This is a Nigori Sake, which means it was unfiltered and has more rice particles. This creates a sake with a distinctive sweet taste. Loaded with tropical notes of star fruit and guava with a creamy finish.
BEER
5
Fort Point KSA
Kolsch Style Ale, San Francisco, CA
5
6
Bikini Blonde
Maui Brewing Co, Maui, HI
6
5.5
Fort Point Villager
SF Style IPA, San Francisco, CA
5.5
6
Big Swell IPA
Maui Brewing Co, Maui, HI
6
7
Coconut Porter
Maui Brewing Co Maui, HI
7
COFFEE & TEA
All coffee drinks made with St. Frank
4.5
Drip Coffee
regular
4.5
single serving
4.5
Americano
4.5
4
Espresso
4
5.5
Latte
5.5
5.5
Cappuccino
5.5
4
Green Tea
4
JUICES
5
Fresh Squeezed Orange Juice
5
5
Hibiscus Ginger Lemonade
lemon juice, hibiscus, juiced ginger
5
*Because our menus are based on local and seasonal produce, items and prices may change.