Yogurstory

Restaurant Week Hawaii
Special Offer

Ube Pancake and Fountain Drink
$14.95

Restaurant Week Hawaii
Couple Menu (Serves 2 Guests)

Organic Arugula and Kale Salad

Escargot

20 oz USDA Choice Ribeye Steak Teppanyaki Style

Scallop Linguine

$75

A specialty cafe featuring tasty breakfast, brunch, lunch and dinner!

LOCATION/CONTACT

HOURS

  • Open daily, 7:30am–10:30pm

Morimoto Asia Waikiki

Restaurant Week Hawaii
Preset Menu (Your Choice)

APPETIZER
WAGYU LETTUCE WRAP
Ground wagyu beef, water chestnuts, shitake, scallions, lettuce 

OR 

KONA KANPACHI FISH CARPACCIO
Yuzu soy, ginger, chive, mix green 

ENTRÉE 
CRISPY SEABASS 
Bronzino, tobanjan sauce, papaya slaw, cilantro 

OR 

GRILLED KALBI
Prime short rib, sautéed kimchee, gochujang sauce 

DESSERT 
MACADAMIA NUT FLAN
Sponge cake, papaya sauce, honey roasted mac nut 

OR 

DOUGHNUTS
Adzuki beans, whipped cream, pastry cream

$40

Morimoto Asia Waikiki, conceived by internationally acclaimed Iron Chef Masaharu Morimoto, serves as the signature restaurant of Alohilani Resort Waikiki Beach. The dinner-only culinary destination features Iron Chef Morimoto’s iconic cuisine that seamlessly integrates Western and traditional Asian ingredients with unmatched creativity and innovation.

Located on the second floor of this new city resort, Morimoto Asia Waikiki brings an interactive culinary experience to Waikiki Beach, courtesy of a glass-encased exhibition kitchen that will offer a behind-the-scenes glimpse into culinary preparations and traditions, and outdoor lanais with stunning views and sunsets that have made Waikiki Beach a vacation destination for decades.

Morimoto Asia Waikiki is Iron Chef Morimoto’s Pan-Asian dining experience that showcases dishes inspired by his travels across the Asian continent with an emphasis on China, Korea, Japan and Thailand. The menu is an eclectic take on some of Chef Morimoto’s favorite Asian flavors including Morimoto Peking duck, lobster chow fun, sweet and sour crispy whole fish, hoisin sticky ribs and Singapore laksa noodles. Chinese dim sum options include items such as dumplings, shumai, shrimp har-gao and grilled chicken bao.

LOCATION/CONTACT

HOURS

  • 5pm–10pm, nightly

The Pig & The Lady

Restaurant Week Hawaii
Dinner Menu

FIRST COURSE – SMALL BITES

LE FRIED CHICKEN WINGS
our signature twice fried "LFC", makrut, peanut, red onion pickle, aromatic herbs, money $$$auce
*VEGETARIAN OPTION: LFCauliflower

DAD'S TOAST
sardines braised with portuguese sausage in tabasco tomato sauce, chives, warm baguette
*VEGETARIAN OPTION: AVOCADO TOAST WITH SLOW ROASTED TOMATO & PICKLED JALAPENO

MOM'S PÂTÉ CHAUD
baked savory meat pastry crusted with turbinado sugar & sea salt, pork liver pate, house pickles
*VEGETARIAN OPTION: FRIED TOFU & MOM'S MUSTARD CABBAGE PICKLES

SECOND COURSE – CHOICE OF:

CHÁ CÁ SUMMER ROLLS
há nôi's famous turmeric catfish rolled in soft rice paper with dill, scallion, vermicelli, peanuts, pickles, pineapple, mám tôm bác sauce

or
BURMESE TEA SALAD
ode to Dr. Myaing and the Pacific Gateway team: cucumber, green grape, barley, crispy dried squid, medjool dates, preserved lemon, seeds & nuts, okra, green papaya, fermented lahpet dressing
*VEGAN OPTION AVAILABLE

THIRD COURSE – CHOICE OF:

DIVER SCALLOP
coconut curry, parsnip vichy, riesling poached pears, bilimbi, fried okra, thai basil, sil-gochu
VEGETARIAN OPTION: GLAZED PARSNIP
coconut curry, riesling, poached pears, bilimbi, fried okra, thai basil, sil-gochu

or

DUROC PORK CHOP
ginger scallion sauce, mushrooms braised with salted soy bean & sherry, mustard frisee
VEGETARIAN OPTION: ROASTED GINGER SCALLION CABBAGE
mushroom braised with salted soybean & sherry, mustard frisee

or

PHÓ 75
our signature spiced beef broth with fresh rice noodles, beef steak + brisket + tendon, poached egg yolk, lots of scallion, culantro, calamansi, pickled ginger, black pepper
VEGETARIAN OPTION: VEGAN PHÓ
the vegetable version of our pho with enoki mushrooms, okra, kabocha, cherry tomato confit

FOURTH COURSE – DESSERT

LAUGHING COW CHEESECAKE
sweet pandan mung bean, slow roasted strawberries, vanilla bean chantilly, gold flake, sour raspberry
VEGETARIAN OPTION: TOFU PANNA COTTA
apricot sauce, lemon ice, almond, dried fruits, thyme

$60
+$30 (with wine pairing)

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 (including his mother, Mama Le and his older brother, Alex, who is the General Manager of the restaurant and Farmer's markets), 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–Saturday, 11am–3pm

  • Dinner: Tuesday–Saturday, 5:30pm–9:30pm

  • Closed Sunday

Piggy Smalls

Restaurant Week Hawaii
Dinner Menu

CHAR SIU BEET SALAD
goji berry, crispy ginger, kupu place young scallion, whipped tofu ricotta

BEER CLAMS
braised with "the champagne of beers 😝", red shishito peppers, lots of parsley, garlic & meyer lemon fish sauce, warm baguette for dipping

HAND CUT PASTA
beef & pork bolognese cooked with curry leaf & sweet spices, pecorino, pickled jalapeno, kupu place sweet basil

CANDIED YAM SOFT SERVE
salted brown butter crumble, toasted marshmallow fluff

$45 / +20 for pairings

Restaurant Week Hawaii
Brunch Menu

BAKE SHISHITO PEPPERS
hollandaise sauce, espelette, lemon

FRUIT & SPICY GREENS SALAD
asian pear, persimmon, melon, grapes, almonds, aromatic herbs, arugula, mustard frisée, maple mustard vinaigrette

THE S.D.C.
inspired by Aunty Judy's famous super duper combo: a variety of sandwiches on love's bread:

  • HASH, smoked brisket & potato

  • BUDAE GRILLED CHEESE, kimchi, spam, american cheese

  • EGG SANDO, creamy egg & cucumber salad, soft boiled ramen egg

  • B.L.T., crispy bacon, iceberg, sundried tomato mayo

HANOI EGG COFFEE AFFOGATO
strong coffee, whipped sweet egg yolk, espresso ice cream

$35 / +$18 pairings

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 brunch, lunch and dinner items, PIGGY SMALLS is a sit down service with a 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 Kaka‘ako. Located in Ward Village Shops, dine in... Spend your Sunday having brunch with your family or dog in our outdoor seating area!

LOCATION/CONTACT

HOURS

  • Monday–Saturday, 11am–9:30pm

  • Saturday, 10am–9:30pm

  • Sunday, 10am–3pm

Artizen by MW

Restaurant Week Hawaii Special Offer

With any purchase of an entree, salad or sandwich, make it a combo for $5 and get any housemade beverage and a dessert!

Artizen by MW is located in the Hawaii State Art Museum

LOCATION/CONTACT

  • Hawaii Start Art Museum (HiSAM)
    250 South Hotel Street, Honolulu, Hawaii 96813

  • (808) 524-0499

  • Price range per person: $ – Less than $20

  • artizenbymw.com

HOURS

  • Open Monday–Friday

  • Breakfast, 7:30–10:30am

  • Lunch, 10:30am–2:30pm

  • Closed Monday, November 12th in observation of Veteran’s Day

MW Restaurant

Restaurant Week Hawaii
Three Course Lunch Menu

Soup or Salad
Entrees (choice of)

  • Mochi Crusted Monchong
    Soy Yuzu Kosho Vinaigrette, Somen Noodles, Ho Farm Vegetables Banchan

  • Pork Katsu Sandwich
    Ma’o Farms Kale, Pork Gravy

  • Grilled Ora King Salmon
    Tokachi Soba Noodle, Tsuyu Sauce, Kizami Wasabi Relish

  • Seafood Gumbo
    Kauai Shrimp, Crab, Tomato Relish

  • Miso Braised Shortrib Stew
    Vegetable Medley

Desserts (choice of)

  • Butterscotch Banana Budino Brulee

  • Strawberries and Cream

  • Apple Miso “Tart”

$25

Restaurant Week Hawaii
Three Course Dinner Menu

Soup or Salad

Entrees (choice of)

  • Mochi Crusted Kampachi
    Soy Yuzu Kosho Vinaigrette, Somen Noodles, Ho Farms Vegetables Banchan

  • Seafood Gumbo
    Bristol Bay Scallop, Kauai Shrimp, Tomato Relish

  • Mountain View Farm Pork Loin
    Poi Sauce, Lomi Tomato

  • Hokkaido Scallop and Kona Abalone
    Chirimen Orzo Pasta, Edamame

  • Grilled True Natural Brandt Brand 12oz. Ribeye Steak (20 supplemental)
    Moromi Miso, Baby Potatoes, Garlic Mushroom Stew

Desserts (choice of)

  • Ka’u Coffee and Cream Brûlée
    Coffee Tapioca, Kanten, Vietnamese Coffee Ice Cream, Coffee Custard

  • KoHana Rum Mochi Baba
    Caramelized Pineapples, Buttermochi Ice Cream, Macadamia Nut Custard

  • Lemoncello
    Meyer Lemon Frozen Soufflé , Candied Buddha’s Hand, Japanese Soufflé Cheesecake

  • MW Candy Bar
    Peanut Butter Crunch, Macadamia Nut, Hawaiian Salt Caramel, Valrhona Chocolate, Black Truffle Caramel Truffle

$55

Serving Hawaii Regional Cuisine, accompanied by exquisite desserts, cocktails and wine, in a relaxed, casual dining atmosphere.

LOCATION/CONTACT

HOURS

  • Monday–Thursday, 10:30am–9pm

  • Friday, 10:30am–10pm

  • Saturday, 4pm–10pm

  • Sunday, 4pm–9pm

PAI Honolulu

Restaurant Week Hawaii
Dinner Menu

First Course
Baby Beet Salad
Tangerine, hazelnuts, whipped ricotta

or

Wild King Salmon Crudo
Yuzu marinated ikura, smoked chili pepper water

Second Course
Grilled Tako
Green lip mussels, avial curry, fingerling potato

or

Kabocha Squash Soup
Pepitas, cranberry, crème fraiche, spiced rye croutons

Third Course
Schnitzel
Breaded pork cutlet, whole wheat spaetzle, bacon & mushroom cream sauce

or

Cauliflower Risotto
Maitake, roasted baby vegetables

Dessert
Warm Dark Chocolate Fudge Brownie
Spicy chocolate ganache, sour cherry compote

or

Liliko’i Matcha Tart
Shiso, black lime

$69/person
Participation of the entire table is greatly appreciated

Restaurant Week Hawaii
Lunch Menu

First Course
Wild King Salmon Crudo
Yuzu marinated ikura, smoked chili pepper water

or

Kabocha Squash Soup
Pepitas, cranberry, crème fraiche, spiced rye croutons

Second Course
Grilled Tako
Green lip mussels, avial curry, fingerling potato

or

Cauliflower Risotto
Maitake, roasted baby vegetables

Dessert
Warm Dark Chocolate Fudge Brownie
Spicy chocolate ganache, sour cherry compote

or

Liliko’i Matcha Tart
Shiso, black lime

$39/person
Participation of the entire table is greatly appreciated

PAI Honolulu’s guiding philosophy—and its name—comes from the Hawaiian word ho‘o.pai, which means “to excite, encourage, inspire and rouse.” Named Editor’s Choice for Best New Restaurant by HONOLULU Magazine, PAI takes inspiration from classic American, Asian and European dishes and puts a modern, imaginative spin on familiar flavors. Lee’s background as a food scientist and CIA graduate serves him well as he pairs ingredients and textures in surprising and playful ways. Diners can expect to experience a range of tastes inspired from cuisines around the world.

LOCATION/CONTACT

HOURS

  • Lunch: Wednesday–Friday, 11am–2pm

  • Dinner: Tuesday–Saturday, 5pm–10pm (Last seating at 9pm)

Tiki's Grill & Bar

Restaurant Week Hawaii Menu

LAU'AI
Ahi Tartare
Housemade harissa, sunny side up quail egg, crostini

KAI
Garlic Butter Shrimp Skewers
Crab arborio risotto, pinot noir drizzle

'AINA
Island Style Japanese Spiced Short Ribs
Wasabi mashed potatoes, demi-glace

MEA'ONO
Haupia Crepe Cake
20 layers of airy coconut creme

$39 per person

A hip open-air restaurant with a retro South Pacific vibe, Tiki's Grill & Bar features a menu that highlights Executive Chef Ronnie Nasuti's passion for sourcing fresh fish and meats, locally grown and farmed ingredients. The restaurant appeals to locals and visitors alike, with live local musicians seven days a week and free valet parking. Tiki's provides an American and Pacific-Rim fusion menu with flavors of the islands, with indoor and outdoor seating where you can catch beautiful ocean views and breathtaking sunsets overlooking Waikiki Beach. Free Valet Parking.

LOCATION/CONTACT

HOURS

  • Breakfast: 7am–10:30am

  • Lunch: 10:30am–4pm

  • Dinner: 4pm–10:30pm

  • Late Night Pupu & Drinks: 4pm–Midnight

Foodland Farms

Restaurant Week Hawaii Specials
at Foodland Farms Ala Moana
Available at The Bar at R. Field Wine Company

Salmon Buddha Bowl
Tuscan Kale, Roasted Sweet Potato, Beet, Pickled Eggplant, Quinoa, Nanbanzuke Vinaigrette
$9.99

Draft Beer of your choice
$4

Restaurant Week Hawaii Specials
at Foodland Farms Pearl City
Available at the Pau Hana bar

Fried Ahi Belly
Ginger, Chinese Parsley, Shoyu Mirin Hot Oil
$8.99

Korean Chicken Sandwich
Kochujang Glaze, Kewpie Mayo, Pickles, Brioche Bun, Fries
$8.99

Draft Beer of your choice
$4

Foodland is Hawaii’s largest grocery retailer and the only locally-owned supermarket with stores statewide. We are proud to be serving Hawaii since 1948, and proud to be called “Hawaii’s Best!” In addition to a full-service supermarket, Foodland Farms Ala Moana and Foodland Farms Pearl City present a reimagined shopping and dining experience with a wide variety of prepared food offerings, including a poke island, grill station, hot bar, donut station, chicken shack and rotisserie, fresh-made pizza, and more!

For Restaurant Week Hawaii 2019, enjoy our recommendations from The Bar at R. Field Wine Company (Ala Moana) and Pau Hana (Pearl City), offered at a special price for Restaurant Week Hawaii guests.

  • Price range per person: $ – Less than $20

Foodland Farms Ala Moana

  • 1450 Ala Moana Blvd, Honolulu, HI 96814

  • (808) 949-5044

  • Open daily, 5am–11pm

Foodland Farms Pearl City

  • 1150 Kuala St, Pearl City, HI 96782

  • (808) 453-1850

  • Open daily, 6am–12am

Wai'olu Ocean Cuisine

Restaurant Week Hawaii Menu

First Course
PAN FRIED KONA ABALONE (AWABI)
garlic and butter sauce

Second Course
ROASTED TOMATO SALAD
sesame seed dressing

Third Course
TIGER SHRIMP AND PACIFIC SEA URCHIN (UNI) CREAM PASTA

 or

NEW YORK STEAK (12OZ)
grilled, red wine demi glace
seasonal sauteed vegetables, whipped potato

or

OMAKASE SUSHI
8 pieces
wasabi, ginger, soy

Fourth Course
MACADAMIA NUT PIE
assorted berries

$60 plus tax and gratuity

Experience the new seafood dinner menu at Wai‘olu Ocean Cuisine where Executive Chef Shoji Namatame invites you to indulge in the freshest catch of the day including Maine Lobster or Alaskan King Crab Legs prepared steamed, grilled or stir fried, Kona Abalone, and Moi (Pacific Threadfin) fish. Also enjoy the new sushi bar offering traditional nigiri, omakase, and new wave maki sushi options made with the freshest catch sourced from the Pacific.

Wai‘olu Ocean Cuisine with its open air ambiance is the perfect setting to watch the sunsets. Also offered is Sunset Happy Hour from 3pm to 6pm as well as our popular Late Night Happy Hour which features 50% off sushi and various drink and menu item specials from 9pm to 10:30pm nightly.

Live entertainment every Thursday, Friday and Saturday night. The welcoming, contemporary Wai‘olu Ocean Cuisine delights guests from couples to families as they dine and enjoy cocktail beverages. Complimentary 4-hour valet parking.

LOCATION/CONTACT

HOURS

  • 11am–10:30pm

P.F. Chang's Waikiki

Restaurant Week Hawaii
Three-Course Lunch Menu

First Course
Wonton Soup Cup with a Crab Wonton

Second Course
Fresh Hawaiian Ahi Poke Salad

Third Course
Lemongrass Blueberry Mini Dessert along with a double espresso

$19.95 per person
No tax or tip included.

P.F. Chang’s is an Asian restaurant concept founded on making food from scratch every day in every restaurant. Created in 1993 by Philip Chiang and Paul Fleming, P.F. Chang’s is the first multi-unit restaurant concept in the U.S. to honor and celebrate the 2,000-year-old tradition of wok cooking as the center of the guest experience. Since inception, P.F. Chang’s chefs have been hand-rolling dim sum, hand chopping and slicing all vegetables and meats, scratch cooking every sauce and wok-cooking each dish, every day in every restaurant.

LOCATION/CONTACT

HOURS

  • Sunday–Thursday, 11am–11pm

  • Friday–Saturday: 11am–12am

100 Sails Restaurant & Bar

Restaurant Week Hawaii Special

20% off daily breakfast, lunch, and dinner buffet for the week of November 15–24, 2019, with mention of Restaurant Week Hawaii.*

Sample Buffet Menus:

*Sunday Brunch is not included.

Prince Waikiki’s 100 Sails Restaurant & Bar features breathtaking front row seats to Hawaii’s most spectacular sunsets and a modern design combined with hints of the hotel’s sense of place making this the place to be and be seen.  Executive Chef, Joseph Almoguera’s innovative approach to fresh island cuisine is highlighted with herbs and produce sourced from our new rooftop aquaponics garden.  An elevated dining experience with artfully displayed breakfast, lunch and dinner buffets is presented each day of the week. At the centerpiece of 100 Sails Restaurant & Bar is an active bar featuring unique savory bites throughout the day and craft cocktails in the evening.  Weekly live music complements the perfect ambiance of 100 Sails Restaurant & Bar.  

2019 Hale ‘Aina Award – Gold, Best Buffet
2019 OpenTable.com, Diners’ Choice Award Contemporary American and Great for Brunch

LOCATION/CONTACT

HOURS

  • Sunday–Thursday, 6am–10pm

  • Friday–Saturday, 6am–11pm

XO Restaurant

Restaurant Week Hawaii
Six Course Family Style Tasting Menu

Veg: Beet & Pumpkin Roulade, Chimichurri, Shiso, Quinoa

Starch: Loaded Potato Mochi Gnocchi

Protein: Adobo Fried Chicken, Braised Peppercorns
Protein: Sweet & Sour Char Siu Pork Belly, Carrot, Crispy Brussels  
Protein: Scallops, XO Goma Sauce, Matcha Scallion Puree, Tuile

Side: Chef's Nontraditional Taberu Rayu

Dessert: Heather's Homemade Double Layered Ice Cream Pie, Granola

$50 per person
Dishes are subject to change

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
For parties of six or more, a 20% service charge will be added to the final bill.

Having opened in May of 2018, XO Restaurant brings a modern approach to local & global cuisine.

LOCATION/CONTACT

  • 3434 Waialae Avenue, Honolulu, Hawaii 96816

  • (808) 732-3838

  • Price range per person: $$$$ – $40+

  • Yelp | Instagram

HOURS

  • Open daily, 5pm–9:30pm

Chef Chai

RESTAURANT WEEK HAWAII MENU
November 15–24, 2019

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

Appetizer Sampler
Fresh Ahi Tartar
with Avocado Mousse in a Mini Waffle Cones

Toasted Brioche
with Foie Gras Mousse and Berries Confit

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

Vegetable Terrine
with Green Curry Sauce and Naan Bread

Choice of Dessert
Waialua Chocolate Lava Cake with Fresh Raspberry
Frankie’s Nursery Honey Cream Pineapple
Coconut Cheese Cake with Tahitian Vanilla Crème Anglaise

$54 per person

Chai Chaowasaree owner and Chef of Chef Chai at Pacifica Honolulu is recognized as one of Hawaii’s top Hawaii Regional Cuisine chefs. Known for fusing fresh Hawaii ingredients with the exotic flavors of Asia, Chef Chai has created a culinary style that reflects the cultural diversity of Oahu and the Hawaiian Islands.

To further strengthen the partnership with Hawaii’s local farmers and fishermen, Chef Chai co-founded Hawaii Island Chefs (HIC), the second generation of Hawaii Regional Cuisine Chefs. This group of HIC chefs is on a mission to provide the world with the best of Hawaii’s diverse culinary resources from the culture of the people and the bounty of the land and sea.

Chef Chai is constantly seeking out new spices and ingredients at Oahu’s farmers markets and in Honolulu’s Chinatown, which brings back childhood memories of shopping the local markets in Bangkok to find the freshest ingredients for his family’s popular restaurant. His mastery at blending flavors are shown in many of his signature dishes including Fresh Ahi Katsu with Tomato Mango Salsa Wasabi Curry Sauce, Kataifi and Macadamia Nut Encrusted Black Tiger Prawn Rainbow Salad with Tangerine Vinaigrette, Thai Style Oxtail Soup, and Fresh Mahi Mahi with Thai Red Curry Sauce.

Chai's restaurants also have been critiqued and recommended by many international magazines, from Bon Appetite, Brides, Sunset, Cooking Light, Travel & Leisure to Gourmet Magazine and many more.

2015 Zagat Award, Honolulu's Hottest Restaurant
2016 Best Wedding Catering, the Knot
2017 Hale Aina Award, Best Catering Restaurant
2017 Hawaii Restaurant Association Hall of Fame Award
Award of Excellence, TripAdvisor
10 Best New Restaurant, the Culture Trip
Ilima Award, Honolulu Star-Advertiser Readers
Hale Aina Award, Honolulu Magazine Readers
People Choice Award, Hawaii Magazine

LOCATION/CONTACT

HOURS

  • Tuesday–Sunday: 4pm–10pm

53 By The Sea

Restaurant Week Hawaii
3 Course Lunch Menu

First Course
White Shellfish Bisque
Clams, Sweet Corn, Grilled Bacon, Chili Oil

Second Course (choice of)
Braised “Pipikaula” Short Rib
Ube Puree, Cherry Tomato, Sweet Onion, Honey Miso Glaze

or

Pan Seared Ono
Smoked Shisito Pepper Puree, Pickled Vegetables, Scented Rice, Chili Ginger Gastrique

Dessert
Lilikoi Key Lime Tart
Lilikoi Curd, Key Lime Cream ,Coconut Meringue

$35

Restaurant Week Hawaii
4 Course Dinner Menu

First Course
Ahi “BLT”
Tuna Tataki, Crispy Prosciutto, Lettuce Puree, Avocado, Pickled Shallot, Baguette Crisp

Second Course
Hokkaido Scallop
Caviar, Orange Blossom, Kabocha, Champagne Froth

Entrees
Poached Lobster
Coconut Lemongrass Risotto, Green Papaya, Lilikoi Beurre Blanc

or 

Smoked Short-Rib Fettuccini
Blistered Tomatoes, Balsamic Mushroom, Whipped Lemon Ricotta

Dessert
Chocolate “Pavlova”
Chocolate Meringue, White Chocolate Mousse, Berries

$75

At 53 By The Sea, enjoy one of the island’s premier fine dining experiences. From our iconic grand staircase to sweeping views of Waikiki, Diamond Head, and the rolling surf at Kakaako, each moment here is unforgettable. We invite you to savor our new menu by Executive Chef Brandon Hernandez, which incorporates fresh, local ingredients and expertly brings together the cuisines of Hawaii and the Mediterranean. Whether it’s a birthday, anniversary, or simply another beautiful day in paradise, 53 By The Sea is the perfect place to celebrate with loved ones and friends.

LOCATION/CONTACT

HOURS

  • Lunch: 11am–2pm

  • Dinner: 5pm–10pm

BASALT

Restaurant Week Hawaii
3 Course Prix Fixe Dinner

Choice of Starter:
Mixed Waipoli Lettuce
Tomato, hearts of palm, watermelon radish, soy-shallot vinaigrette

Lobster Bisque
Caramelized fennel, chive crème fraiche

Choice of Entrée:
Uni and Crab Risotto
Ikura, tatsoi, micro shiso

Grilled 12oz Rib Eye Steak
Truffle-parmesan fingerling potatoes, choice of B1 Basalt steak sauce or brandy-peppercorn sauce

Choice of Dessert:
Grand Marnier Chocolate Mousse Cake
Vanilla crème anglaise, strawberry

Macadamia Nut Tart
Pineapple compote, lavender whipped cream

$57 per person
Tax and gratuity not included

Restaurant Week Hawaii
Prime Rib Dinner for Two

Includes one bottle of Chappellet “Signature” 
Cabernet Sauvignon (2016)

Choice of Starters:
Mixed Waipoli Lettuce
Tomato, hearts of palm, watermelon radish, soy-shallot vinaigrette

Lobster Bisque
Caramelized fennel, chive crème fraiche

Entrée (shared)
Sea Salt-Herb Crusted Prime Rib of Beef
Yukon Gold mashed potatoes, vegetable medley

Choice of Desserts:
Grand Marnier Chocolate Mousse Cake
Vanilla crème anglaise, fresh strawberry

Macadamia Nut Tart
Pineapple compote, lavender whipped cream

$190
Tax and gratuity not included

A contemporary and refined, yet casual restaurant that features local cuisine ranging from familiar comfort food favorites to finer dining selections.

LOCATION/CONTACT

HOURS

  • Breakfast: 7am–2:30pm

  • Lunch: 11:00am–2:30pm

  • Dinner: 5pm–10pm