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

Hoku's

Restaurant Week Hawaii Dinner Menu
(Not Available on Fridays and Saturdays)

FIRST COURSE
Seared Bigeye Ahi
Japanese Pickled Vegetables | Sansho Hollandaise
NF

SECOND COURSE
House Smoked Pork and Corn Chowder
Fleuron | Herb Oil
NF

THIRD COURSE
Choice of:
Steamed Catch of Day
Mountain View Pork and Kauai Shrimp Hash | Soy Vinaigrette | Thai Basil Coulis
NF DF

OR

Herb Crusted Kurobuta Pork Loin
Local Whiskey Carrot Puree | Whole Grain Mustard Jus | Brussel Sprouts
NF EF

DESSERT
Chocolate Coulant
Caramel Ice Cream | Vanilla Anglaise | Mango Pineapple Compote
NF GF

$65 plus tax and gratuity

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

  • Nightly, 5:30pm–9:30pm

  • Sunday Brunch, 9am–3pm

Roy's Hawaii Kai

Restaurant Week Hawaii Menu

First Course
Chardonnay Salad
Big Island Chevre | Poppy Seed Dressing

Choice of Entrée
Maple Leaf Duck Breast & Confit Duck Leg
Braised Kale | Luxardo Cherry Gastrique

 Kiawe Smoked Duroc Pork Chop
Ho Farm Tomato Finadene | Ulu Emulsion

Crab & Corn Crusted White Fish
Garlicky Spinach | Roasted Potatoes

Dessert
Vanilla Bean Panna Cotta
Cider Glaze | Ginger Spiced Cookies

$49 (tax & gratuity not included)

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

Roy's Waikiki

Restaurant Week Hawaii Menu

First Course
House Cured Kampachi “Lox”
Seared Bao Bun, Soy Mustard “Crème”, Pickled Ewa Onion

Choice of Entrée
Wasabi Hollandaise Smothered Lamb Shank
B.I. Goat Cheese Polenta, Kamuela Tomato Jus

Bacon Bubu Crusted Whitefish
Potato Gnocchi, Small Kine Farm Cremini
Preserved Citrus Herbed Chimichurri

Truffle Buttered Shrimp & Manila Clams
Gingered Hamakua Mushroom, Char Negi Risotto
Dashi Tentsuyu Nage  

Dessert
White Chiffon Coconut Cream Cake
Tropical Relish, Macadamia-Nut Brittle, Salted Carmel

$49 (tax & gratuity not included)

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

Roy's Beach House

Restaurant Week Hawaii Menu

First Course
Roasted Jalapeño & Crab
Sourdough | Smoked Paprika | Meyer Lemon

Choice of Entrée
Vietnamese Style Chicken Leg
Green Chile & Mint | Rice Noodle | Nampla

Adobo Grilled Pork Medallions
Caramelized Onion & Potato Hash | Charred Tomato Vinaigrette 

Mochiko Beer Batter Local Catch
Shoestring Fries | Yuzu Kosho Tartar

Dessert
Maple Cheesecake 
Pecan Brittle | Bourbon Salted Caramel 

$49 (tax & gratuity not included)

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

Roy's Ko Olina

Restaurant Week Hawaii
Dinner Menu

First Course
Mililani Honey Mac Nut Rock Shrimp & Roy’s Original Blackened Island Ahi Spicy Soy Mustard

Entrée choices
Pan Rendered Poulette
Wilted Tat Soi, Porcini Mushroom Gnocchi

Sake Marinated Chilean Seabass Kama Duo
Vegetable Maki

Fork Tender Sous Vide & Smoked Prime Beef Brisket
Crisp Garlic Gremolata, Cauliflower Gratin, Buttery Cabernet

Dessert
Roasted Aloun Farms Kabocha Pumpkin Panna Cotta
Pumpkin Brittle

$49 ++ not including tax & gratuity

Roy’s 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

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)

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

Eating House 1849 by Roy Yamaguchi

Restaurant Week Hawaii
Lunch Menu

Course 1
Smoked Ahi Dip Crostini

Course 2 (choice of)
Chicken “Kamameshi”
Hijiki, Charred Shishito Peppers, Inari

Crab Cake Salad
Romaine, Ho Farm Tomatoes, EH 1000 Dressing

Pastele Stew
Sunny Side Egg, Pork Belly, Chicharrones

$29 ++ not including tax & gratuity

Restaurant Week Hawaii
Dinner Menu

Course 1
Smoked Tako Poke

Course 2 (choice of)
Udon “Palabok”
Bristol Scallop, Shrimp, Chicharrones

Braised Short Rib & Tripe Stew
Cilantro, Pearl Onions, Fried Garlic

Sous Vide Pork Chops
Sinigang Jus, Marrungay Gremolata, Garlic Fried Rice

Dessert
Ube Roll Cake
Condensed Milk Whipped Cream, Caramel Crispies

$39 ++ 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

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