Fête

Restaurant Week Hawaii Menu

Vida Farms Kale Caesar
Mimosa eggs, tomatoes, bacon, cheese crisp

Ni’ihau Lamb Cavatelli
House-made ricotta cavatelli, fennel, saffron, olives, mint, parsley, preserved lemon

Local Honey Panna Cotta
Butter mochi, mango goodie goodie, pizzelle cookie

$38


Oahu's 2016 Ilima winner for Best New Restaurant in Hawaii. 

"Rooted in the local farm-to-table movement — a place where seasonality and culinary tradition are celebrated in tandem.

One part Hawaii and one part Brooklyn. The atmosphere shares a brasserie feel with a laid-back island sensibility—a celebration and homage to all of our favorite things we enjoy eating and drinking. 

Crafted with brick & reclaimed wood, our urban Hawaiian farmhouse features an open kitchen, lush plant wall, brick walls, and lots of natural light in a historic Chinatown building. The bar mixes classic and modern cocktails with artisanal flare with a well-curated wine list.


LOCATION/CONTACT

HOURS

  • Lunch: Monday–Saturday 11am–2pm
  • Pau Hana Snacks: Monday–Saturday: 2pm–5pm
  • Dinner: Monday–Thursday: 5pm–10pm; Friday–Saturday: 5pm–11pm

Make a Reservation

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Ruth's Chris Steak House

RESTAURANT WEEK HAWAII MENU

Choice of Starter (select one)
CAESAR SALAD
Fresh crisp Romaine hearts tossed with Romano cheese, garlic croutons and creamy Caesar dressing, topped with shaved Parmesan cheese and sprinkled with freshly ground pepper

STEAK HOUSE SALAD
Iceberg, Romaine and baby lettuces with grape tomatoes, garlic croutons and red onions

Choice of Entree (select one)

PETITE FILET* — $54.95
The most tender cut, broiled expertly to melt in your mouth

CHEF’S FISH SELECTION — $54.95
Your server will describe tonight’s preparation

STUFFED CHICKEN BREAST — $54.95
Oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter

FILET* – $64.95
The most tender cut of corn-fed Midwestern beef

NEW YORK STRIP* – $64.95
USDA Prime cut with full-bodied texture that is slightly firmer than a ribeye

RIBEYE* – $64.95
An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy

Accompanied By
SIDE (select one)
Mashed Potatoes, Creamed Spinach or Steamed White Rice

ENTREE COMPLEMENT (charges apply)
Bleu Cheese Crust ($7), Grilled Shrimp ($18), Oscar Style ($19)

DESSERT (select one)
Ice Cream or Sorbet
White Chocolate Bread Pudding
or upgrade to any dessert for $4.95

*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


At Ruth’s Chris Steak House, you’ll always find exceptional steaks, selected from the top 2% of the country’s beef and served sizzling on 500 degree sizzling plates. This New Orleans inspired cuisine features the finest USDA Prime steaks, fresh island seafood, award-winning wine list and a wide variety of appetizers, side dishes and desserts. An Island favorite, Ruth’s Chris Steak House has garnered much acclaim by winning numerous prestigious national and regional awards.


CONTACT

HOURS

  • Open daily, 5pm–10pm

Make a Reservation

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The Pig and The Lady

Restaurant Week Hawaii Lunch Menu

VIET PATE ON TOAST - pickled red jalapeno & chives

WEEKEND @ BURMESE SALAD - green papaya, tomato, garlic, sesame, various toasted nuts & sprouting seeds, serrano pepper, fermented lahpet vinaigrette

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CHOICE OF ENTREE:

noodles

J. LUDOVICO CHICKEN KHAO SOI - northern thai dish of braised chicken leg in golden curry, pickled red onions & mustard greens, lime, herbs, egg noodles

HANOI GRILLED PORK - pork meatballs & belly flavored with betel leaves & lemongrass. served with aromatic herbs & lettuces, fish sauce vinaigrette, & cold vermicelli noodles

rice

BLACK GARLIC CHAR SIU - smoked with kiawe then finished on the grill, green asparagus namul, pickled red fresno peppers, cilantro

HAWAIIAN PRAWN STEW - grilled with lemongrass, ho farm tomatoes slowly cooked with aromatic prawn butter, okra, scallions, chrysanthemum

banh mi

P&L PHO FRENCH DIP - 12 hr. roasted brisket, hoisin & sriracha glaze, thai basil chimmichurri, bean sprouts, & our classic pho broth to dip

VEGETARIAN PHO FRENCH DIP - slow roasted portobello mushrooms, hoisin bbq sauce, thai basil chimmichurri, bean sprouts, & our vefan pho broth to dip!

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SUNDAE FUNDAY- soft serve swirl of dark chocolate & almond marshmallow, waffle bowl, candied macadamia nuts, coconut liqueur whipped cream, chocolate magic crack

$29


Restaurant Week Hawaii Dinner Menu

JAPANESE CHEESECAKE WITH CAVIAR & AHI TATAKI ON SPANISH TOAST

Choice salad:

  • WEEKEND @ BURMESE SALAD - green papaya, tomato, garlic, sesame, various toasted nuts & sprouting seeds, serrano pepper, fermented lahpet vinaigrette
  • FUYU PERSIMMON & CHICORY SALAD - radicchio & mustard frisee, young herbs, honey vinegar, chicory coffee crumble

WILD BETEL LEAF & OCTOPUS SAUSAGE - braised then grilled spanish octopus wrapped with lemongrass beef & pork, side of aromatic herb salad, shrimp & pineapple sauce

Choice of entree:

  • KOJI AGED BEEF RIBEYE - hirabara green garlic, wasabi greens, sweet & tart roasted shallots, roasted potato gnocchi
  • SMOKED PORK JOWL - black garlic char siu sauce, pickled clementines, cauliflower, spinach, shiso
  • WHOLE MOI - smashed cucumber marinated with lemongrass & pepperoncini, dill, shallot
  • AUTUMN LEMON RICOTTA RAVIOLI - butternut squash & turmeric sauce, root vegetable, pomegranate, hazelnut, fried sage

LILIKOI SEMIFREDDO - carrot granite, cardamom pavlova, candied walnuts

$59


From its humble beginnings as a pop-up restaurant, to a farmer's market stand and now a successful brick-and-mortar eatery, The Pig and the Lady cook up what is essentially the family meal in the truest sense -- Exposing Honolulu diners a cross-section of cuisine that has Vietnamese origins, but is eclectic and daring.

Led by twice-nominated James Beard semifinalist Chef Andrew Le and his team, they have developed a modern, fresh take on traditional Southeast Asian food, utilizing local products -- serving their famous banh mis and phos, along with new favorites.


LOCATION/CONTACT

HOURS

  • Lunch: Monday–Friday, 10:30am–2pm, Saturday, 10:30am–3pm
  • Dinner: Tuesday–Saturday, 5:30pm–10pm

PAI Honolulu

RESTAURANT WEEK HAWAII Prix Fixe MENU
Available November 10–18, 2017

XO Taro Puff
(Amuse)
Horseradish crème fraiche

Warm Mushroom & Brussels Sprout Salad
Maitake, hon shimeji, grapefruit, celery root puree

Lobster Pumpkin Risotto
Baby shrimp, preserved lemon, ginger

Spiced Yam Cobbler
Apples, jicama, vanilla marshmallow gelato

$55
$25 Wine Pairing


At PAI Honolulu, we feature seasonal, kaiseki-style course menus, where local and international flavors are highlighted through playful and artistic dishes. PAI was founded with the desire to excite, rouse, and inspire, by creating a unique and memorable culinary experience.


LOCATION/CONTACT

HOURS

  • Tuesday–Saturday, 4:30pm–10pm

Make a Reservation

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Senia

RESTAURANT WEEK HAWAII MENU

“Poke” Cracker, Avocado, Ponzu
Kusshi Oyster, Yuzu Kosho Mignonette, Sea Asparagus
Smoked Salmon “Feuille de bric”

Cavatelli, Pork Ragu, Green Olive, Aged Fontina

Maine Sea Scallop, Bacon XO, Cauliflower Puree, Pickled Green Garlic

Filet of Beef, Sweetbread Wild Mushroom Ragout, Squash Confit

“Pavlova”, Grapefruit Curd, Raspberry, Candied Pistachio

$85


Senia was created with one goal in mind - to create a convivial, comfortable environment where guests will enjoy delicious food, well-crafted drinks and a thoughtfully curated wine selection. It is collaboration between Chef Chris Kajioka and Chef Anthony Rush to showcase the bounty of Hawaii and forge a new path on their culinary evolution. Our food is Regional American, a cultural intersection of the chefs and their experiences that always pay homage to Hawaii’s abundance of beautiful ingredients.


LOCATION/CONTACT

HOURS

  • Monday–Saturday, 5:30pm–9pm

Harbor Restaurant at Pier 38

RESTAURANT WEEK HAWAII Dinner MENU

FIRST COURSE
Wild Mushroom Arancini
with Crudo Sauce and Ricotta Salata

SECOND COURSE
Brasa Roasted Duck Breast
with Tart Cherry and Duck Demi-Glace, Sweet Potato Puree and Grilled Asparagus

THIRD COURSE
Chocolate Taco
Chocolate tuile filled with white chocolate mousse and garnished with fresh fruit

$55 per person, tax and tip not included

Dinner Only
No Substitutions


Harbor Restaurant at Pier 38 is the newest dining experience at the Pier 38 Fishing Village on Nimitz Highway. We offer separate lunch and dinner menus seven days a week. Lunch is served from 11 am to 3 pm and dinner from 5 pm to 9 pm. Ample free parking is available. There is a private dining room for 30 guests available for special events and a large lounge area for more relaxed sitting and sipping.

The Copper Top Bar features a robust selection of beers, wines, spirits and specialty crafts. At Harbor, happy hour is called Huki Pau and offers mood-adjusting specials from 2pm to 6pm daily.

Harbor's menu is designed around the Brasa ovens – a charcoal burning grill/smoker/oven appliance that delivers superior taste and texture to all types of food.

Welcome to authentic Honolulu Harbor views, welcome to inspired cuisine, welcome to Harbor.


LOCATION/CONTACT

HOURS

  • Open daily
  • Lunch, 11am–3pm
  • Dinner, 5pm–9pm
  • Huku Pau, 2pm–6pm

Grondin:French-Latin Kitchen

RESTAURANT WEEK HAWAII PRIX FIXE MENU
Available for Lunch and Dinner

FIRST COURSE
Market Salad*
Local mixed greens, cherry tomatoes, radish, red onion, citrus viaigrette

Or

French Onion Soup
Croutons, gruyère

SECOND COURSE
Adobo Pork Chop
Pork loin chip, annatto rice, frijoles negros

Or

Chicken Mole
Mole negro, annatto rice, pickled red jalapeño, lime crema, cilatro

Or

Pan Roasted Market Fish
Pan roasted corn ragu, annato rice, aji amarillo, queso fresco

THIRD COURSE
Creme Brulee

$30++ per person


"Girl meets boy, and the result is charcuterie & ceviche, coq au vin & chuleta (here, a Latin-spiced pork chop) served up in a French bistro-styled dining room. Owners Jenny Grondin and David Segarra, who helped open the Fatty Crab and Fatty 'Cue restaurants in New York City, set up their own pet project in Honolulu's Chinatown reflecting their heritage (hers French, his Ecuadorian)." - Martha Cheng, The Wall Street Journal, March 2017

French bistro meets Latin Social Club at Grondin: French-Latin Kitchen. All ingredients are carefully sourced and local when possible. Favorites amongst the regulars and Press include: the house Charcuterie, Kauai Prawn Ceviche, Bone Marrow, Au Jus Burger, Chicken Mole, Cassoulet, Duck Breast, Steak Frites, homemade ice-cream, just to name a few. To pair with such a unique blend of cuisines, Grondin has put together a list of handpicked and reasonably priced wine, craft beers, and classically made cocktails using fresh ingredients.

Grondin is known for its casual bistro atmosphere, unique cuisine, and excellent service. Monthly events include live Jazz played by renowned musicians every last Sunday during brunch, and a funk & soul selection played by Feelrite, Hnl every second Sunday during brunch and late night First Fridays. Plug into social media for daily specials and holiday events, or reserve the garden to celebrate your next private gathering or holiday party.


LOCATION/CONTACT

HOURS

  • Lunch, Wednesday–Friday, 11am–2pm
  • Brunch, Saturday–Sunday, 10am–2pm
  • Dinner, Monday–Sunday, 5pm–9pm (open for dinner every day, during Restaurant Week Hawaii only)
  • Happy Hour, Wednesday–Sunday, 5pm–6pm at the bar
  • Closed Monday & Tuesday

Make a Reservation

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Uncle's Fish Market & Grill

RESTAURANT WEEK HAWAII
Special Three-course Meal
served from 5pm-9pm

APPETIZER
Lobster Bisque

Or

Sashimi Salad
Mixed greens, sea asparagus, miso dressing

ENTRÉE
Coconut Crusted Onaga
Sweet chili sauce, served over pineapple-mango salsa

Or

Furikake Ahi
Bubu arare crusted, wasabi aioli

Or

Mahi Mahi Sauté
Pan-seared diver scallops, garlic caper sauce, served over red and yellow beet-peach chutney

DESSERT
Mocha Ice Cream Cake with Fresh Berry Sauce

$40 per person, plus tax and gratuity
$55 plus wine pairing

*Our regular menu will also be served during Restaurant Week Hawaii


Uncle's Fish Market & Grill has a long standing tradition of serving fine quality seafood. As the favorite spot of many locals & fisherman, Uncle's is a great place for a business lunch or relaxing meal with family and friends.

Enjoy live music every Sunday by 2-Time Grammy Contributing artist, Jeff Peterson and experience Happy Hour Mondays at 3-9pm and Tuesday–Sunday from 3–6pm.

Air-conditioned seating. Free Parking. Reservations available via OpenTable.


LOCATION/CONTACT

HOURS

  • Daily, 10am–9pm

Make a Reservation

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Bethel Union

RESTAURANT WEEK HAWAII Lunch MENU

Choice of:
Soup du Jour
or Garden Salad

Choice of:
Select Sandwiches
or Select Pasta

$19.99 (plus tax/tip)


RESTAURANT WEEK HAWAII DINNER MENU

Choice of:
Soup du Jour
or House Salad

Choice of:
Braised Short Rib Papardelle
Wild Mushroom Bucatini
or Chicken Parmesan

Choice of:
Tiramisu
Fresh Fruit Cake
or Gelato

$29.99 (plus tax/tip)


Bethel Union brings the soul of New York’s Little Italy to the heart of Honolulu’s Chinatown. Equal parts classic and modern Italian cuisine with a Mediterranean flair, Bethel Union serves fresh and local ingredients whenever possible, hand-prepared with lots of love.


LOCATION/CONTACT

HOURS

  • Lunch: Monday–Friday, 11am–2pm
  • Dinner: Tuesday–Saturday, 5pm–11pm

Make a Reservation

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Umamiya Shabu Shabu

RESTAURANT WEEK HAWAII Special

SHABU SHABU DINNER SET
Short Rib, Kurobuta Pork or U.S. Choice Rib Eye

Served with:
House, Miso, or Spicy Miso Broth
Ponzu Sauce
Goma Sauce
Umami Rich Vegetables
Zosui or Udon

$19.95

*Discounted gift cards for Umamiya Shabu Shabu will not be accepted for our Restaurant Week Hawaii menu. Thank you for understanding.


Umamiya Shabu Shabu serves quality food that is comprised of 70% authentic Japanese style, 10% local influence, and 20% Korean flavors.

Umamiya derives from the word umami which means the fifth taste that combines sweet, sour, salty, and bitter. And 'ya' is the Japanese word for store or shop. The umami rich vegetable platter consists of an assortment of a dozen veggies where the umami can exude from cooking with the tasteful broths. Umamiya specializes in shabu shabu, sukiyaki, and nabe dishes.

Open only for dinner nightly, ample parking is shared with Liliha Bakery.


LOCATION/CONTACT

HOURS

  • Nightly, 4:30pm–10pm (last seating)

Make a Reservation

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