Terry's Place

Restaurant Week Hawaii
3 course Menu

To Start
Ika Salad
Mesculn greens, mandarin orange, radish, almonds, soy vinaigrette

Choice of:
Braised Short Rib
Chick pea, bacon, mushroom ragout, red wine Demi, truffle essence

or

Soaker Clams
Tomato, bacon, onions, grape tomato, served w side bread

Dessert
Gelato or Sorbet

$34++

Tapas and Specialty Foods

LOCATION/CONTACT

HOURS

  • Tuesday–Saturday: 4pm–Close

  • Closed Sunday and Monday

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: LE FRIED BRUSSELS SPROUTS

DAD'S TOAST
sardines braised with portuguese sausage in tabasco tomato sauce, chives
*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, micro herbs
VEGETARIAN OPTION: ROASTED GINGER SCALLION CABBAGE
mushroom braised with salted soybean & sherry, micro herbs

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 vegan 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

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)

Encore Saloon

Restaurant Week Hawaii Menu

Appetizer (shared)
House made chips with Flight of salsas (3)

Entree
Flight of Tacos

  • Cochinta Pibil (pork taco)

  • Korean Fried Chicken (chicken taco)

  • Ono (Veracruz style fish taco)

Choice of Rice and Beans (shared) or house Salad (shared)

Dessert
Coconut Cream Flan

$14.50 for single guest
$26 for a couple

Special cocktail available
Menu subject to change

Encore Saloon is a mezcal bar serving Mexican inspired food in Chinatown, Honolulu.

LOCATION/CONTACT

HOURS

  • Monday–Saturday, 11am–10pm

Senia

Restaurant Week Hawaii Menu

Snacks - Salmon bric, oyster, poke cracker

Butternut squash agnolotti - wild mushroom, pomegranate
or
Foie gras (cold preparation) - chestnut, pumpkin spice ($15 supplement)

Maine sea scallop - ginger relish, rice porridge, dried scallop broth

Duck breast - braised red cabbage, cabbage chip, Brussels sprout, sweet and sour, pickled beet

Meyer lemon bar, lilikoi caramel

$85 per person (not including tax and service)
add $45 for wine pairing

We ask that the entire table participate in the Restaurant Week Hawaii menu. Restaurant Week Hawaii specific reservations are not necessary, but a note in the reservation indicating that a guest is interested in the menu is helpful.

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

Fête

Restaurant Week Hawaii
Prix Fixe Dinner Menu

Appetizers (choice of)
Gougères
Smoked ahi spread

or

Greek Salad
Sweet Land Farm feta, sweet crisp, arugula, kalamatas, cherry tomatoes, cucumbers, pickled onions, crushed ceci, olena vinaigrette

or

Kaua‘i Ranch Tartare
Cornichon, crispy shallots, quail egg, anchovy-butter Fête toast

Entree (choice of)
Cotechino Bucatini
Blistered tomatoes, kale, Pecorino Romano, Parmigiano-Reggiano
(Vegetarian option available)

or

Entree Cioppino
San Francisco-style seafood tomato soup, rouille on Fête toast

or

Kauai Ranch New York Strip
Bourbon maple mustard sauce, onion rings, sautéed kale & mushrooms

Dessert (choice of)
Large Scoop of house made ice cream or sorbet

or

Almond Cake with candied calamansi, Chantilly

or

Butter Butter Budino
Butternut squash white chocolate cheesecake, butterscotch mousseline, pepita brittle, Chantilly cream

$38

Restaurant Week Hawaii
Prix Fixe Lunch Menu

Appetizer
Gougères
Smoked ahi spread

Entree (choice of)
Any Sandwich with side
or
House made pastas

Special selection of drinks

$20.19

New American, Farm to Table restaurant featuring many of Oahu's farms in the Heart of Chinatown. Craft cocktail program with a wine list leaning towards the boutique and Natural Wine movement!

LOCATION/CONTACT

HOURS

  • Monday–Thursday, 11am–10pm

  • Friday–Saturday, 11am–11pm

O'Kim's

Restaurant Week Hawaii Menu

APPETIZER
Black Tofu Salad
Soft tofu with black sesame sauce, spinach, fine nuts & tomatoes

ENTREE
Red Wine Kalbi JJIM
Red wine and shoyu braised short ribs, Daikon, onions, carrots, mushroom, purple rice and kimchi.

DESSERT
Green Tea Ice Cream
With Azuki Beans

$25.95

Authentic Korean flavor while utilizing modern cooking technic and fresh local ingredients

LOCATION/CONTACT

HOURS

  • Sunday–Tuesday:

    • Lunch: 10am–2pm

  • Wednesday–Saturday:

    • Lunch: 10am–2pm

    • Dinner: 4–9pm