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

Piggy Smalls

Restaurant Week Hawaii Menu

LUNCH
Choice of salad:

  • WEEKEND @ BURMESE SALAD - green papaya, tomato, garlic, sesame, various toasted nuts & sprouting seeds, serrano pepper, fermented lahpet vinaigrette
  • SUMMER WATERMELON SALAD -  crispy quinoa, watermelon rind chutney, red onion, shiso, coconut foam, chili & lime vinaigrette

Choice of entree:

  • POKE & CRISPY CHICKEN SKIN FURIKAKE - selection of the day, sriracha mayo, scallion namul, seaweed, sesame
  • JADE’S CHICKPEA STEW - sumac crema, shaved squash, thai basil, jasmine rice
  • SHRIMP TRUCK VIBES - served shell on, garlic slow cooked in roasted shrimp butter & lemony greens on top of jasmine rice
  • PHO-STRAMI DIP - slow smoked pastrami, pickled mustard seeds, sriracha & lime onions, super awesome sauce, side of our signature pho broth

Choice of sweets:

  • ICE CREAM BURGER
  • HALO HALO - fresh fruits & goodies covered with calamansi-coconut water granita, ube sorbet, cereal crunch, drizzle of condensed milk

$25


BRUNCH
Choice of appetizer:

  • COLD SMOKED MARLIN DIP - creamy & light, pickled shallots, fresh green apple slices 
  • HALO HALO - fresh fruits & goodies covered with calamansi-coconut water granita, ube sorbet, cereal crunch, drizzle of condensed milk

Choice of savory:

  • MAMA LE'S RIBEYE STEAK & EGGS - cooked with brown butter & fish sauce, garlic, tomato confit, side salad of daily greens with shallot vinaigrette
  • CAULIFLOWER CURRY - guilt free savory coconut curry, market vegetables, herbed quinoa & brown rice, fried egg
  • COQ AU VIN - a rustic french style stew of local chicken braised in aromatics and red wine, black truffle sofrito rice, fines herbs, fried egg
  • HOT CRAB BENEDICT PIE - creamy & cheesy, baked till golden brown, poached egg, shellfish butter hollandaise, baked in a salted butter pie crust

Sweets
AZUKI HAND PIE & DONUT ICE CREAM - puff pastry filled with sweet azuki beans, finished with black sesame cream cheese frosting

$28


DINNER

Choice of salad:

  • WEEKEND @ BURMESE SALAD - green papaya, tomato, garlic, sesame, various toasted nuts & sprouting seeds, serrano pepper, fermented lahpet vinaigrette
  • SUMMER WATERMELON SALAD -  crispy quinoa, watermelon rind chutney, red onion, shiso, coconut foam, chili & lime vinaigrette

Choice of entree:

  • THIT KHO - scallions, pickled radish, jasmine rice croquettes
  • OPAH BELLY - Jade’s chickpea stew, sumac yogurt, shaved squash, young herbs
  • CACIO E PEPE - black truffle sofrito, comte, green apple, lemony arugula
  • TRI TIP STEAK -  maple & mustard sauce, kale caesar salad, pickled raisins

Choice of sweets:

  • ICE CREAM BURGER
  • HALO HALO - fresh fruits & goodies covered with calamansi-coconut water granita, ube sorbet, cereal crunch, drizzle of condensed milk

$32


PIGGY SMALLS is the newest restaurant from award winning chef Andrew Le and his team at The Pig & The Lady. In keeping with Andrew's culinary philosophy, this new iteration will have a unique and eclectic menu different from the main restaurant in Chinatown. Open 7 days a week serving lunch and dinner items, PIGGY SMALLS will also have quick takeaway items for the "on-the-go" diner, and also sit down service with playful bar menu and a dessert menu including the famous soft serve program, which will expand its myriad of flavors.

The intent of PIGGY SMALLS is to be a fixture and dining destination for the emerging urban core in Kakaako. Located in Ward Village Shops, dine in... Spend your Sunday having brunch with your family or dog in our outdoor seating area... Or if you're on the run, pick up some food at our to-go counter.


LOCATION/CONTACT

HOURS

  • Monday–Saturday, 11am–9:30pm (3pm–5:30pm take out & limited menu outdoor dining only)
  • Sunday: 10am–3pm

Bread & Butter

RESTAURANT WEEK HAWAII
3-Course Lunch Menu

Starter
Lobster Bisque

CHOICE OF:
Ribeye Steak Salad

Grilled Shrimp & Fresh Lilikoi Pasta

Dessert
Chocolate Mousse

$28


RESTAURANT WEEK HAWAII
4-Course Dinner Menu

Starter
Lobster Bisque

Tapa – choice of one:

Smoked Salmon

Garlic Shrimp

Mushroom Ajillo

Entrée – choice of one:

8.oz Bourbon Aged Ribeye
Caramelized onions, Peppercorn Sauce

Salt Crusted Snapper
Lemon, Garlic, Fresh Herbs

Dessert
Chocolate Mousse

$38


2017 Hale Aina Awards recipient of “Best New Restaurant”, 2018 Hale Aina top write in “Best Bruch”, 2017 Ilima Awards Best Breakfast.  Bread & Butter prepares another award winning lineup for Restaurant Week. Enjoy a 3 course lunch menu or 4 course dinner menu in support of the “Next Generation” of culinary superstars. Seating is limited, book your reservation today.


LOCATION/CONTACT

HOURS

  • Open daily, 8am–11pm

Hoku's

RESTAURANT WEEK HAWAII MENU

First Course
Choice of: 

Ahi & Hamachi Crudo
Chia, Sea Asparagus, Radish, Pomegranate, Citrus (GF, NF, DF, EF)

OR

Soy Braised Beef Short Rib & Avocado Tempura
Aji Amarillo Sauce (NF)

Second Course
Choice of: 

Big Island Goat Cheese & Beet Salad
Edible Dirt, Frisee, Radish, Champagne Vinaigrette

OR

Butternut Squash Soup
Pumpkin Seeds, Bacon, Herb Coulis (GF, NF, EF)

Main Entree
Choice of: 

Pan Roasted Chicken Breast
Hamakua Mushroom Risotto, Confit Ho Farms Tomato, Crispy Kale (GF, NF, EF)

OR

Pacific Catch
Chef’s Daily Seafood Creation

Dessert
Chocolate Coulant
Cocoa Nib Tuille, Caramel Ice Cream (GF)

$65 plus tax and gratuity per person


Hoku's at The Kahala Hotel & Resort is heralded for its innovative fusion fare which melds Hawaiian, Asian, Mediterranean and European flavors. The restaurant’s twist on contemporary Island cuisine ensures that it is consistently ranked as one of Hawaii's best restaurants. Hoku's has a breathtaking beachside setting with panoramic views of the Pacific Ocean from every table in the multi-level dining room. Also competing for guest's attention is the open kitchen featuring fiery hot woks, a kiawe wood grill, and tandoori and wood-burning ovens.


LOCATION/CONTACT

HOURS

  • Wednesday through Sunday from 5:30 pm to 10:00 pm
  • Sunday brunch from 10:00 am to 2:00 pm

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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Eating House 1849 by Roy Yamaguchi - International Market Place

RESTAURANT WEEK HAWAII
Dinner Menu

1st Course
Grilled Romaine Caesar
Sweet Corn, Feta, Crouton, Miso Parmesan Dressing

2nd Course (Choice of Entrée)
Eating House Paella
Venison Chorizo, Prawns, Clams, Tomato

Garlic Soy Grilled Chicken
Lemongrass Risotto, Nuoc Cham Glaze

Wafu Style Glazed Beef Short Rib
Caramelized Ewa Onion and Bacon Jam, Herb Salad

3rd Course
Roy’s Chocolate Souffle
Il Gelato Vanilla, Raspberry Sauce

$48 (not including tax & gratuity)


Eating House 1849 pays homage to Hawaii’s vibrant culinary heritage, a nod to restaurateurs like Peter Fernandez who, the story goes, opened one of the first restaurants in Hawaii, called the Eating House, back in the mid-1800s, using what was available from local farmers, ranchers, foragers and fishermen.

It’s here that award-winning Chef Roy Yamaguchi blends these two worlds: the easy ambiance and simple flavors of a plantation town with the dynamic modernity of haute cuisine.


LOCATION/CONTACT

HOURS

  • Open daily
  • Lunch, 11am–3pm
  • Dinner, 5pm–10pm

Servco Lexus is proud to be the official vehicle sponsor of the 10th Annual Restaurant Week Hawaii 2017!

In celebration, Lexus customers who valet their Lexus will receive four hours of complimentary valet parking at the International Market Place.

Drive your Lexus to the third level valet during November 10–19 from 10am to 11pm HST to receive the four-hour parking validation. Parking entrance is located on Kuhio Avenue.


Make a Reservation

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Eating House 1849 by Roy Yamaguchi - Kapolei Commons

RESTAURANT WEEK HAWAII
DINNER MENU

1st Course
Westside Poke
Mama’s Pancit Lumpia
Szechuan Baby Back Pork Rib

2nd Course (Choice of Entrée)
Salmon Ochazuke
Yukari, Wakame, Edamame

“Sinigang”
Pork Belly, Shrimp, Ong Choy

Surf & Turf “Luau”
Braised Shortrib, Squid

3rd Course
Okinawan Sweet Potato Haupia Pie

$48 (not including tax & gratuity)


Eating House 1849 pays homage to Hawaii’s vibrant culinary heritage, a nod to restaurateurs like Peter Fernandez who, the story goes, opened one of the first restaurants in Hawaii, called the Eating House, back in the mid-1800s, using what was available from local farmers, ranchers, foragers and fishermen.

It’s here that award-winning Chef Roy Yamaguchi blends these two worlds: the easy ambiance and simple flavors of a plantation town with the dynamic modernity of haute cuisine.


LOCATION/CONTACT

HOURS

  • Open daily
  • Lunch, 11am–3pm
  • Dinner, 5pm–10pm

Make a Reservation

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Roy's Beach House

RESTAURANT WEEK HAWAII
DINNER MENU

1st Course
Ahi Crudo
Heart of Palm, Ponzu Gel

2nd Course (Choice of Entrée)
Sous Vide Bone-in Pork Chop
Garlic Long Beans, Mapo Tofu

Seared Local Catch
Compressed Hauula Tomato, Szechuan Peppercorn Soy

Seared Kauai Shrimp & Braised Shortribs
Creamy Yukon Potatoes, OG Lomi Tomatoes

3rd Course
Pumpkin Cheesecake
Chinese 5 Spice, Mascarpone

$48 (not including tax & gratuity)


Located right on the breathtaking Kuilima Cove, the restaurant is a casual yet upscale alternative for resort guests, residents and visitors. The concept and design for the new 140-seat open-air restaurant are a reflection of Roy’s love for white sandy beaches and the ocean. He has fond memories of potluck gatherings on the beach with a variety of his family’s favorite dishes—a memory he hopes to create for you at the Beach House.


LOCATION/CONTACT

HOURS

  • Reservations are required
  • Lunch: 11am–3pm
  • Bar Bites: 3pm–5pm
  • Dinner: 5pm–10pm
  • Take Out Counter: 11am–4:30pm

Make a Reservation

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Roy's Waikiki

RESTAURANT WEEK HAWAII
DINNER MENU

1st Course
Kona Kampachi Carpaccio
Gingered Cucumber Relish, Spicy Soy, Black Garlic Aioli, Avocado

2nd Course (Choice of Entrée)
48 Hour Sous Vide Lamb Shank
Roasted Heirloom Potatoes, Artichoke & Kale Bolognaise, Peppercorn Jus, Coriander Salsa Verde

Mozzarella & Creamed Spinach Stuffed Half Chicken
Citrus Nalo Herb Kabocha Spatzle, Small Kine Farm Mushroom Pan Sauce

Italian Herb Crusted Whitefish
“Boursin” Big Island Goat Cheese Ravioli, Kahuku Sea Asparagus, Balsamic Soy Scampi, Brown Butter

3rd Course
Yuzu Panna Cotta
Strawberry Guava Puree, Sesame Caramel Chinese Five Spice Malasadas

$48 (not including tax & gratuity)


Roy has combined bold Asian flavors, classic European techniques, and the freshest local ingredients to create what we call Internationally Influenced, Hawaii Inspired Cuisine.


LOCATION/CONTACT

HOURS

  • Dinner: Sunday–Thursday, 5pm–9pm
    Friday and Saturday, 5pm–10pm
  • Pupus on the Lanai: 11am–5pm

Make a Reservation

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Roy's Ko Olina

RESTAURANT WEEK HAWAII
Dinner Menu

1st Course
Dried Island Ahi Poke & Mari’s Baby Greens
Kukui Nut, Rayu, Sesame Seeds, Local Green Onion & Ewa Sweet Onion

2nd Course (Choice of Entrée)
Hot Iron Seared Colossal Shrimp & Small Kine Farm’s Portobello Mushrooms
Cheesy Truffled Orzo Pasta, Big Island Maine Lobster Nectar

Pan Seared Chicken Breast “Piccata Style”
Creamy House Linguini, Organic Tatsoi, Crisp Artichokes, Lemon Butter Caper Sauce, Demi

Fork Tender Braised Beef Short Rib
Cauliflower Scalloped Yukon Potato, Garden Vegetables, Power Natural

3rd Course
Molokai Sweet Potato & Haupia Crisp
Lappert’s Pumpkin Crunch Ice Cream

$48 (not including tax & gratuity)


Roy has combined bold Asian flavors, classic European techniques, and the freshest local ingredients to create what we call Internationally Influenced, Hawaii Inspired Cuisine.


LOCATION/CONTACT

HOURS

  • Lunch: 11am–2pm
  • Dinner: 5pm–9:30pm
  • Pupus on the 19th Hole: 2pm–5pm
  • Aloha Hours: 3pm–5pm

Make a Reservation

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Roy's Hawaii Kai

RESTAURANT WEEK HAWAII
Dinner Menu

1st Course
Kona Kampachi Crudo
Petite Seafood Salsa, Preserved Lemon

2nd Course (Choice of Entrée)
“Steak Frites”
Sake Green Peppercorn Sauce, Truffle Parmesan Fries

Sous Vide & Seared Maple Leaf Duck Breast
Okinawan Sweet Potato, Pineapple Sweet & Sour

Pesto Crusted Bigeye Ahi & Garlic Scampi Kauai Prawns
Ho Farm Tomato Relish, Puglia Olives

3rd Course
Pumpkin Spice Panna Cotta
Chai Chantilly Cream

$48 (not including tax & gratuity)


Roy has combined bold Asian flavors, classic European techniques, and the freshest local ingredients to create what we call Internationally Influenced, Hawaii Inspired Cuisine.


LOCATION/CONTACT

HOURS

  • Dinner: Daily from 5pm
  • Last reservation Sunday through Thursday at 9pm
  • Last reservation Friday and Saturday at 9:30pm

Make a Reservation

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BASALT

RESTAURANT WEEK HAWAII PRIX-FIXE MENU

FIRST COURSE
Choice of:

Bowl of Lobster Bisque
with crème fraiche

OR

Local Mixed Lettuce Greens
local produce, Ho Farms tomatoes, carrots, and cucumber ribbons
Choice of dressings: soy-shallot vinaigrette, green goddess, Hawaiian isles, coconut balsamic, or lemon-anchovy

SECOND COURSE
Choice of:

Rib Eye Steak
12oz corn-fed beef, wilted greens, and creamed corn

OR

Kasu Marinated Alaskan Black Cod
onigiri (rice ball), sautéed local greens, chili oil, and soy-mirin glaze

THIRD COURSE
Choice of:

Profiteroles
diplomat cream made with local Hawaiian vanilla bean
accompanied by warm republica del cacao chocolate sauce

OR

Black Sesame Panna Cotta
a light rendition of the classic Italian dessert scented
with black sesame seeds and served with a tahini cookie

$45


Formed by lava and formed by fire, Basalt is an indigenous volcanic rock. As volcanic rock is the foundation of the Hawaiian Islands, it is also the unifying organic tie between our diverse communities. This is the force that drives our purpose here at Basalt. We are a brand new 150+ seat restaurant committed to serving remarkable and fresh locally sourced food. With an elevated approach to food and beverage, we introduce unique international flavors and unusual pairing to local cuisine. Experience and taste the incomparable preparations by Chef Kelly Degala and his team as they craft world-class cuisine from Hawaii's local bounty.


LOCATION/CONTACT

HOURS

  • Open daily, 7am–10:30pm (last call 9:45pm)
  • Breakfast: 7am–10:30am
  • Happy Hour: 3pm–6pm
  • Dinner: 5pm–10pm
  • Bar: 10:30am–10:30pm

Make a Reservation

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100 Sails Restaurant & Bar

RESTAURANT WEEK HAWAII SPECIAL

20% off food offer for all meal periods during November 10–19, with mention of Restaurant Week Hawaii.


Waikiki’s latest culinary delight, 100 Sails Restaurant & Bar, offers signature views of Ala Wai Harbor and the ocean beyond. Bask in breathtaking front row seats to Hawai‘i’s most spectacular sunsets while enjoying weekly live music. Fresh island cuisine prepared by our chef de cuisine, Joseph Almoguera in both the buffet and small bite menus.


LOCATION/CONTACT

HOURS

  • Friday–Sunday, 6am–11pm
  • Sunday–Thursday, 6am–10pm

Make a Reservation

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Chef Chai

RESTAURANT WEEK HAWAII MENU
November 10–19, 2017

Starter
Chicken Tenderloin Sate’ with Thai Peanut Sauce,
Asian Flat Bread and Cucumber Salad

Appetizer Sampler
Kataifi and Macadamia Nut-Crusted Jumbo Black Tiger Prawns
with Pineapple Vinaigrette

Fresh Ahi Tartar with Avocado Mousse
in a Miniature Waffle Cone

Gravlax Salmon Roulade
with Cream Cheese & Crab Meat

Smoked Duck Taco
with Spicy Mango Salsa

Choice of Entrée
Deconstructed Beef Tenderloin Wellington with
Mashed Potato, Haricot Vert, Baby Carrot and Merlot Demi 

Mongolian Style Lamb Chops with Brandy Demi
Mashed Potato & Stir-Fried Sugar Snap Peas

Grilled Kobayaki New Zealand King Salmon with Spicy Pineapple
Sautéed Vegetables and Steamed White Rice

Grilled Portobello Mushroom Napoleon with Fresh Tomato Basil
Pumpkin, Spinach, Bell Pepper and Zucchini

Choice of Dessert
White Chocolate Amore Truffle with Raspberry Guava Puree
Frankie’s Nursery Honey Cream Pineapple
Coconut Cheese Cake with Tahitian Vanilla Crème Anglaise

$52 per person


Award Winning Restaurant at its Best..

2015 Zagat Award Honolulu's Hottest Restaurants
4.5 stars Award of Excellence TripAdvisor
10 Best Restaurants in Hawaii Award by the Culture Trip
People Choice Award, Hawaii Magazine Readers
Hale Aina Award, Honolulu Magazine Readers
Ilima Award, Honolulu Star-Advertiser Readers


LOCATION/CONTACT

HOURS

  • Tuesday–Sunday: 4pm–11pm
  • Closed Monday