Restaurant Week Hawaii Menu

$35

Course 1: Salad
Big Island Goat Cheese Salad: Mixed greens, romaine lettuce, Big Island goat cheese, roasted pepitas, red apples, jicama, tossed in a tamarind vinaigrette and drizzed with local golden honey

Course 2: Appetizer
Pork Belly Flautas: Slow roasted pork belly, pulled and tossed with fresh cilantro, and a three cheese blend, wrapped in a flour tortilla and pan seared, topped with escabeche on a bed of homemade guacamole, and
Your choice of: Pork Belly Taco: 48 hour slow roasted pork belly, on a hand-pressed corn tortilla topped with a fresh local pineapple pico salsa and achiote aiole
-or-
Fresh Fish Tacos: Fresh local fish of the day on a hand-pressed corn tortilla garnished with a red cabbage slaw, and a mango pico salsa and topped with an achiote aiole and dusted with ancho powder

Course 3: Entree (Choice of one)
Pan-Seared Duck Breast: Pan seared duck breast in a salsa de naranja sauce on a bed of papas fritas (hand cut potato wedges) sautéed green beans and caramelized onions
-or-
Mexican Adobo Jidori Chicken Breast: Jidori chicken breast sauteed in our homemade adobo salsa on top of a jalapeno-bacon potato gratin, red onions and wilted baby spinach

Course 4: Dessert
Mexican Habanero Brownie: Mexican chocolate steeped with fresh local habanero peppers and cinnamon baked and served with a cold chocolate ganache and topped with Maui Roselani premium vanilla ice cream, fresh raspberries and mint

buhocantina.com

Buho Cocina y Cantina brings traditional Mexican cooking to new hights as Mexico native Chef Arturo Silva puts his creative twists on locally sourced ingredients to create a truely memorable dining experience. Buho’s 12,300 sq foot open air cantina is the first of its kind in Hawaii, bringing the ambiance of a NY or LA style rootop bar to the heart of Waikiki. Despite its chic vibe, it is an ideal destination for shoppers, beach goers or diners alike. Come and see for yourself how we are Elevating Mexican Cuisine!