Hawaiian Pacific

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Cheese Board:  brie, chevre, smoked goat gouda, marinated olives, figs, charcuterie, Midnight Bear Breads

Kalua Pork Sliders:  Kaneshiro Farms slow cooked smoky pork on taro buns with spicy aioli and white pineapple salsa

Sashimi Platter:  ahi, marlin, salmon, avocado, pickled cucumber, radish, and ginger, wasabi, ponzu

North Shore Beef Polpette:  meatballs seasoned with mint, basil, cilantro, and scallion.  Served on lettuce cups with tomato cucumber salad and house made coconut herb yogurt

Grilled Chicken Skewers:  organic chicken and veggies marinated in cumin, coriander, and chiles with  house made coconut yogurt

Salads

Crunchy Thai Salad:  shaved cabbage, carrots, bean sprouts, red pepper, avocado, cucumber, cilantro, mint, peanuts, basil, sesame lime dressing

Kale Salad: cherry tomato, egg, bacon, (pork or turkey), macadamia nuts, cilantro, ginger miso vinaigrette

Cucumber Salad:  tamari, mirin, tomato, carrot, scallion, avocado, sesame oil, sambal

Mixed Lettuces:  radish, avocado, tomato, fennel, yogurt herb dressing, housemade croutons

Green Papaya Salad:  julienned papaya, longbeans, cherry tomatoes, and macadamia nuts, cilantro &  lime vinaigrette

Arugula Salad:  roasted beets, orange, fennel, chevre, macadamia nuts, liliko’i vinaigrette

Proteins

Grilled Hawaiian Wild Catch:  with house made cilantro & basil thai
marinade

Big Island Ribeye:  grilled with smoked paprika miso butter and chimichurri

Grilled Hawaiian Wild Catch:  with house made jerk seasoning and avocado mousse

Short Ribs:  Princeville Ranch short ribs braised with anise, ginger, cinnamon, tamari, tangerine

Pan Seared Ahi:   with black and white sesame seeds and ginger lime beurre blanc

Lamb Chops:  organic lamb grilled with mint pistachio pesto

Hawaiian Style Pulled Pork Tacos:  slow cooked Kaneshiro Farms pork, cabbage slaw, orange, fennel, lime, salsa and homemade corn tortillas

Whole Roasted Chicken:  organic whole chicken marinated in liliko’i butter and fresh herbs

West Side Shrimp:  Kauai shrimp sauteed in garlic and butter served with a fresh tomato, coconut, thai basil sauce

Sides

Forbidden Rice Pilaf:  nutty and delicious black rice with sauteed red onion, red pepper, sesame seeds, tamari, cilantro

Roasted Farm Vegetables:  with house made macadamia nut chili sambal

Furikake Sushi Rice Pilaf:  fried sushi rice with green onion, carrot, mushroom, sambal, tamari, furikake

Grilled Farm Veggies:  with ginger, scallion sauce

Pumpkin Puree:  local pumpkin, fennel, cilantro, roasted red pepper, coconut milk, kaffir lime

Soba Noodle:  orange, lime, tamari reduction, carrot, green onion, mushroom, pak choi, togaroshi

Okinawan Sweet Potatoes:  whipped with ginger and coconut milk into a creamy mash

Dessert

Coconut Cheesecake:  baked with fresh coconut, liliko’i coulis

Salted Caramel Chocolate Mousse:  fluffy, chocolatey, sweet and salty

Liliko’i Chiffon Pie:  light and refreshing with graham cracker crust

Panna Cotta:  creamy custard, seasonal fruit coulis, anise, black sea salt

Coconut Brown Butter Mochi Cake:  with miso caramel

Assorted Bon Bons:  house made raw chocolates filled with liliko’i/coconut, strawberry rose jam, almond butter/maca/chili

Mediterranean

Starters

Ahi Bruschetta:  pepper crusted seared ahi, arugula, basil, tomato, olive tapenade, Midnight Bear Bread crostini

Pan Fried Fresh Catch with Harissa:  beet orange salsa, capers, cumin, coriander, parsley

Roasted Coconut:  fresh local coconut meat, berebere, herb and lemon yogurt

Mezze Platter:  beet hummus, marinated olives, charcuterie, figs, chevre, Midnight Bear Bread

Kauai Clams:  steamed with horseradish, harissa butter

Ono Tartare:  tomato, pine nuts, olive, basil, lemon, olive oil, date almond toasts

North Shore Beef Polpette:  seasoned with mint, parsley, za’atar, cucumber tomato salad, mint yogurt

Salads

Arugula Salad:  grapefruit, avocado, fennel, pistachio, tahini miso vinaigrette

Kale Salad:  dates, almonds, mint, cucumber, orange, radish, preserved lemon vinaigrette

Spinach Salad:  local cucumber, feta, kalamata olives, cherry tomato, mint, parsley, toasted sunflower seeds, honey garlic dressing

Proteins

Grilled Hawaiian Wild Catch:  house made Moroccan spice rub, sumac, parsley, za’atar lemon yogurt

Pan Seared Ahi:  coriander, fennel, cumin rub, cherry tomato, arugula, sherry vinaigrette

Lamb Chops:  grilled organic lamb with mint pistachio pesto

Organic Chicken:  grilled and served with Israeli chili paste: zhoug (cilantro, parsley, cumin, cloves, garlic, cardamom)

Kauai Shrimp:  lemon, garlic, butter, parsley, baharat (smoked paprika, cumin, coriander, fennel)

Sides

Roasted Pumpkin:  red pepper, red onion, tahini, za’atar

Quinoa Tabbouleh:  cucumber, parsley, lemon, tomato, mint

Roasted Farm Veggies:  with chevre, dukkah, lemon, parsley  

Basmati Rice Pilaf:  saffron, dill, tarragon, currants, hazelnuts

Boiled Potatoes: lemon, butter, mint, harissa

Dessert

Coconut Cheesecake:  baked with fresh coconut, liliko’i, lime, mint coulis

Pot De Creme:  creamy rich chocolate custard with fresh whipped cream

Strawberry Rose Coconut Sorbet:  house made with local organic coconut meat with strawberry rose swirl, pistachios

Panna Cotta:  creamy custard, seasonal fruit coulis, anise, black sea salt

Assorted Bon Bons:  house made raw chocolates: liliko’i/coconut, strawberry rose jam, date mascarpone mint