MENUS

BRUNCH

Malasadas  |  6
3 portuguese style doughnuts, coconut sugar, filled with guava custard

Breakfast Potatoes  |  7
kennebec potatoes, aïoli, furikake, compound butter, japanese pickles, micro cilantro

Spam Musubi “Ssam Style”  |  4.5
Stone Valley Farms whole hog spam, boston bibb lettuce, kimchi, short grain rice, egg yolk furikake

Punalu’u Bakery Taro French Toast  |  8/16.5
taro portuguese bread, applewood smoked bacon, macadamia nut crumble, coconut caramel, Tomatero farms strawberries, vanilla whipped cream, mint

Kalbi Loco Moco  |  19
slow braised kalbi short rib, smoked honshimeji mushroom jus, short grain rice, sunny side up eggs, hearts of palm pico de gallo, cilantro, pea tendrils

Smoked Honshimeji & King Oyster Mushrooms  |  16
smoked honshimeji & king oyster mushrooms, slow poached eggs, okinawan sweet potato purée, portuguese sweet bread, lap cheong sausage

Chicken Katsu  |  16.5
Mary’s chicken, folded omelete, curry carrot purée, udon noodles, aioli, katsu jelly, grilled seasonal greens

Portuguese Sausage Hash  |  17
portuguese sausage, brussels sprouts, short grain rice, sunny side up eggs, green garlic salsa verde, micro cilantro

Kalua Pork Belly  |  18
pork belly, slow poached eggs, short grain rice, pickled onion, fennel purée, shaved squash, basil, arugula

McFarland Spring Trout  |  16.5
spring trout, whole baby greens, pistachio pesto, black quinoa, pickled shallots, pickled rainier cherries, taro sweet bread

Keiki Bento  |  7
scrambled eggs, katsu chicken, seasonal fruit, short grain rice, nori, sweet bread
for kids 12 and under

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.