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

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)

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

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