Carp Dori

RESTAURANT WEEK HAWAII SPECIAL

Carp Dori Omakase
Includes:

  1. Special Salad

  2. Sashimi

  3. Most popular appetizers 

  4. Best Selling Yakitori   

  5. Motsunabe

$35 per person
2 person minimum. Reservations required.


Yakitori restaurant


LOCATION/CONTACT

  • McCully Shopping Center
    1960 Kapiolani Blvd, Honolulu, HI 96826

  • (808) 949-7872

  • Price range per person: $$ – $20–30

  • mccullysc.com/dining | Facebook

HOURS

  • Monday–Saturday, 5pm–12am

  • Sunday, 4pm–10am

Thai Lao Restaurant

RESTAURANT WEEK HAWAII

Appetizer (choice of one):
Spring rolls
Papaya salad

First Course (choice of one):
Shrimp Pad Thai
Beef Pad Se-ew
Drunkard's Noodle (Pad Kimao)

Second Course (choice of one):
Beef Panang Curry
Pork Green Curry
Chicken Yellow Curry

Choice of rice:
Jasmine white rice
Jasmine brown rice
Jasmine sticky rice

Drinks:
Thai Tea 

Dessert:
Tapioca with choice of plain, taro or banana

$25.95 per person
Minimum 2 per party


LOCATION/CONTACT

  • McCully Shopping Center
    1960 Kapiolani Blvd, Honolulu, HI 96826

  • (808) 943-4311

  • Price range per person: $$ – $20–30

  • mccullysc.com/dining

HOURS

  • 11am–11pm

Osaka Kawano Teppanyaki & Izakaya

RESTAURANT WEEK HAWAII SPECIAl

Chef's signature Mentaiko Udon
$10.50


Osaka Kawano is a comfort Japanese food restaurants specializing in teppanyaki, okonomiyaki and sushi.


LOCATION/CONTACT

  • McCully Shopping Center
    1960 Kapiolani Blvd, Honolulu, HI 96826

  • (808) 944-9441

  • Price range per person: $$ – $20–30

  • mccullysc.com/dining | Facebook

HOURS

  • Monday–Saturday, 5pm–2am

  • Sunday, 4pm–12am

Appetito Craft Pizza & Wine Bar

Restaurant Week Hawaii
3 Course Lunch

Complimentary Margherita pizza (1 per table, some restrictions may apply)

Appetizer
KALE & FARRO SALAD – Fuji apple, toasted mac nuts, grape tomatoes and blue cheese crumbles with a pomegranate dressing and EVOO

Main CHOICE
GRANCHIO
Fresh fettucine, tomato cream sauce, garlic and crab meat

OR

SHRIMP ALLA GENOVESE
Casarecce pasta and garlic sautéed shrimp, lightly tossed with our fresh pesto sauce

OR

HANGER STEAK
Prime Hanger steak grilled with rosemary, garlic, and Himalayan pink salt, served with sautéed onions and rosemary potatoes

Dolci
ITALIAN GELATO
Chef’s choice of the day

$24 per person


Restaurant Week Hawaii
4 Course Dinner

Complimentary Margherita pizza (1 per table, some restrictions may apply)

Appetizer
BRUSCHETTA AI RICCI DI MARE CON CAVIARLE
Fresh sea urchin, caviar, potato puree on a toasted brioche bruschetta

Pasta course
GRANCHIO
Fresh fettucine, tomato cream sauce, garlic and crab meat

Main course
PAN SEARED DUCK BREAST
Duck breast with blood orange reduction served with house-made mash potatoes

Dolci
BUDDINO
Butterscotch buddino served with hot caramel sauce, whipped cream and pecan nuts

$50 per person


Sister-restaurant to Taormina Sicilian Cuisine, Chef Hiroyuki Mimura & Naomi Ito offers a contemporary approach to classic Italian fare, featuring hand-tossed, artisanal, Neapolitan-style pizza and an impressive boutique wine list. Whether it’s date-night or an outing with the family, our menu fits all styles of dining.


Location/Contact

Hours

  • Monday–Sunday, 7am–10pm


P.F. Chang's

RESTAURANT WEEK HAWAII Menu

FIRST COURSE
Asian Caesar Salad
Classic Romaine Caesar, Tossed with Crisp Wontons and a Creamy Tofu Dressing. Choice of Lemongrass Chicken or Marinated Shrimp. 

SECOND COURSE
Pork Dumplings
Handmade, Daily in our Kitchen. Drizzled with a Light Chili Sauce, Served Pan Fried or Steamed. 

MAIN COURSE
Singapore Street Noodles 
Shrimp, Chicken, Vegetables and Rice Noodles Stir Fried with a Mild Curry Sauce. 

Mahi Mahi 
Line-Caught and Grilled with a Lemongrass Garlic Sauce and Served with Cilantro Rice. 

DESSERT
Banana Spring Rolls 
Six Warm, Crispy Bites with Coconut-Pineapple Ice Cream, Drizzled with Caramel and Vanilla Sauces. 

$60 plus tax and gratuity


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


Plantation Tavern

RESTAURANT WEEK HAWAII
Lunch MENU

Steamed white rice, Asian slaw,
Miso salmon, garlic chicken
served in a traditional black and red bento box

$19


RESTAURANT WEEK HAWAII
3-Course Dinner MENU

Kale caesar salad with croutons, crispy quinoa, shaved pecorrino romano, yellow tear drop tomatoes

Beef luau with paiai gnocchi

Ube tres leche cake with seasonal fruit

$42


We are a bedroom community restaurant in West Oahu with a loyal local following. On Friday nights, we offer local entertainment for our local families and friends who need a moment of respite after a long week. We are community members and believe in supporting our local economy by employing people, purchasing locally grown and produced produce, proteins, and beverages. We support businesses and non-profits that help homeless children in Hawaii.

Our ohana at Plantation Tavern work hard everyday to bring you freshly, made from scratch, farm to table food and drinks, and served with aloha! We pride ourselves in our unique menu that offers an amalgamation of the cultures that worked on the Hawaii plantations with a few our must have dishes like the manila clams and Maryland style crab cakes. If you are hungry and want to enjoy some great food and drinks without pretension, come give us a try!


LOCATION/CONTACT

HOURS

  • Tuesday–Sunday: 11am–midnight, serving dinner till 11:45pm

  • Closed Monday

  • Lunch: seating at 11am, 12:30pm, 2pm

  • Dinner: seating at 5:30pm, 7pm, 8:30pm

Angelo Pietro Honolulu

RESTAURANT WEEK HAWAII
Prix Fixe Menu

Salad:
Caesar Salad

Pasta: choice of one entrée

Stewed Beef Bolognase

Prawn Spicy Garlic Tomato Sauce

Shrimp Penne Coconut Curry

Kalua Pork Penne with Mustard Cream

Eggplant Spicy Ground Beef
Garnished with asparagus in a tomato & garlic oil sauce.

Pork and Eryngii Spicy Cream Sauce
eryngii mushroom, onions and spicy pork in a garlic cream sauce topped with fried onions & garlic chips.

Dessert:
Mini Ice Cream Pie

$30

No substitutions on Restaurant Week Hawaii Specials.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
Hawaii State Tax of 4.712% not included


Angelo Pietro serves a unique fusion of traditional Italian and Japanese flavors into pasta, pizza, salad and salad dressing. Angelo Pietro has a warm family atmosphere, delightful drinks and desserts, and friendly professional service.

The Raw Potato Salad is one of our signature dishes. It is thinly shredded potato however has an unexpected taste. The Eggplant & Spicy Ground Beef is the most favored pasta however you may also create your own masterpiece pasta, pizza or salad by combining your favorite sauces and toppings. Angelo Pietro sells Pietro salad dressings as well in four different flavors: Original (shoyu), sesame & miso, ginger and Lemon.

Angelo Pietro Honolulu, is located in the Kaimuki area on 12th Ave.


LOCATION/CONTACT

HOURS

  • Lunch: 11am–2pm

  • Dinner: 5pm–9pm

Piggy Smalls

Restaurant Week Hawaii
Lunch Menu

LUNCH COCKTAILS - $11 ea.
THIRSTY PIG - park cognac, blackberry/clove/cinnamon syrup, asian pear shrub, bitters

BLUSHING PIG - sparkling rose with homemade hibiscus, lemongrass syrup

Li Hing Kunia Cart - li hing muoi, GR Mango Cart, Kohana Rum, lime juice

FIRST THINGS FIRST
choice of:

  • WEEKEND @ BURMESE - green papaya, tomato, garlic, sesame, preserved lemon, various toasted nuts & sprouting seeds, serrano pepper, fermented lahpet vinaigrette

  • CRUNCHY, SALTY, LEMONY, SWEET - shaved raw / brined / pickled root vegetables, citrus, parmesan, anchovy-date vinaigrette

ENTRÉE
choice of:

  • TRUFFLE SHUFFLE QUICHE - a light soufflé of eggs with porcini & truffle sofrito, roasted mushrooms, taleggio cheese, baked in a buttery pie crust, side salad of house greens

  • PHO-STRAMI BANH MI & PHO - all day smoked beef brisket, pickled mustard seeds, sriracha-lime onions, super awesome sauce, side of our signature pho broth & rice noodles

  • VEGAN PHO FRENCH DIP BANH MI - smoked portobello mushroom, pickled mustard seeds, sriracha-lime onions, super awesome sauce, side of our signature pho broth & rice noodles

  • BUTTERNUT CACIO E PEPE -  bucatini, parmesan, pink peppercorns, fried sage

DESSERT
PUMPKIN PIE COOKIE - with maple & vanilla bean soy milk

$27


Restaurant Week Hawaii
Dinner Menu

FIRST THINGS FIRST
Flatbread Toast - smoky miso eggplant spread, pickled Vietnamese eggplant, shiso
+ wine pairing: Domaine De Pellehaut Rose 2017, France

SALADS
choice of:

  • WEEKEND @ BURMESE - green papaya, tomato, garlic, sesame, preserved lemon, various toasted nuts & sprouting seeds, serrano pepper, fermented lahpet vinaigrette

  • CRUNCHY, SALTY, LEMONY, SWEET - shaved raw / brined / pickled root vegetables, citrus, parmesan, anchovy-date vinaigrette

ENTRÉE
choice of:

  • SURF & TURF - kalbi steak a la plancha & shrimp wedge salad with kimchi bleu cheese dressing
    + wine pairing: Masseria Li Veli Passamante Negro Amaro 2017, Italy

  • CRISPY PORK BELLY - fingerling potato, braised red cabbage, maple yuzu mustard sauce
    + wine pairing: Sierra Cantabria Tempranillo 2016, Rioja, Spain

  • UNI ALLA VODKA - serrano pepper, shiso, nori bread crumbs
    + wine Pairing: Prendo Pinot Grigio 2017, Italy

DESSERT
+ wine pairing: Pineau Park Pineau Des Charentes, France
choice of:

  • PINEAPPLE SLUSHIE & DONUT SOFT SERVE

  • FROZEN S’MORES - chocolate sorbet, house made graham crackers, bruleed marshmallow fluff

  • MISO APPLE CROSTATA - a warm pastry of sweet & savory apples, with a flaky crust accompanied with house made donut custard

$42
+ WINE PAIRING - $22


Restaurant Week Hawaii
Brunch Menu

BRUNCH COCKTAILS - $11 ea.
THIRSTY PIG - park cognac, blackberry/clove/cinnamon syrup, asian pear shrub, bitters

BLUSHING PIG - sparkling rose with homemade hibiscus, lemongrass syrup

Li Hing Kunia Cart - li hing muoi, GR Mango Cart, Kohana Rum, lime juice

FIRST THINGS FIRST
SMOKED SALMON TOAST - roasted beet & horseradish spread, pickled mustard seeds, dill

MAINS
choice of:

  • ITS ALWAYS SUNNY IN SAIGON - marinated steak, 2 sunny eggs, schmear of viet pate, spicy pickled green papaya, tomato & maggi salad, toasted baguette

  • HOT CRAB & SHRIMP BENEDICT - old bay hollandaise, poached egg, chives, lemon, side salad of house greens

  • BUTTER BEAN SHAKSHUKA - spiced tomato & bell pepper sauce, 2 baked eggs, sumac yogurt, with avocado toast for dipping

SWEETS
choice of:

  • CINNAWAFFLES - house-made cinnamon rolls pressed in a waffle maker with butterscotch, toasted macadamia nut

  • MILK & HONEY CAKE - kinako granola, fresh berries, shiso

  • PB&J MALASADAS - sweet & salty candied peanuts, caramelized banana coconut jam, fresh grape sauce

$32


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 lunch and dinner items, PIGGY SMALLS will also have quick takeaway items for the "on-the-go" diner, and also sit down service with 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... Or if you're on the run, pick up some food at our to-go counter.


LOCATION/CONTACT

HOURS

  • Monday–Saturday, 11am–9:30pm

  • Saturday, 10am–9:30pm

  • Sunday, 10am–3pm


The Pig & The Lady

Restaurant Week Hawaii
3 COURSE LUNCH Menu

DRINKS +$4
choice of:

BINTANG PILSENER
CHANH MUOI SODA
STRAWBERRY & ORANGE FLOWER SHRUB
GINGER BEER
SAN PELLEGRINO SPARKLING
COFFEES / TEAS

SALAD
GREEN PAPAYA SALAD WITH CRISPY CAULIFLOWER
cherry tomato, thai basil, tamari preserved lemon, sprouting seeds, fried shallots, P&L nuoc cham

ENTRÉE
choice of:

  • PHO FRENCH DIP BANH MI (V)
    12hr roasted brisket, spicy hoisin BBQ sauce, thai basil chimichurri, sauteed bean sprouts & onions, our classic pho broth for dipping

  • TIGER STYLE RICE
    fried kauai shrimp, braised pork in fish sauce caramel sauce, black pepper, green onions, steamed pandan rice, side of tomato and winter melon soup

  • AHI TATAKI COLD NOODLES (V)
    dill, scallions, pickled ogo, fried shallots, thin vermicelli, yuzu & garlic shoyu nuoc cham

FINALE
FALL MALASADAS A LA SOFT SERVE
dusted with kaffir lime sugar, kabocha squash cream, chilled coffee foam, pomegranate seeds, swirl of our P&L house made soft serve flavors

$29

(V) = Vegetarian option available
Menu subject to change


Restaurant Week Hawaii
4 COURSE Dinner Menu

BITES
banana blossom
Paired with Bintang Pilsener

NOODLE
choice of: 

  • HANOI STYLE “FISH & POI” (V)
    local I’a of the day, carmelized with turmeric, dill, scallions, pickled ogo, chilled vermicelli, fermented pineapple & poi mam tom
    Paired with King Estate, Pinot Gris, Willamette Valley, Oregon 2016

  • OL’ DIRTY PASTA (V)
    conchigle, braised giblets & onion ragu, saigon cinnamon, parmesan, pink peppercorn
    Paired with Alexana Terroir Series, Pinot Noir, Willamette, Oregon 2015

MAIN
choice of:

  • NIIHAU LAMB SAUSAGE
    marinated with sweet spices, wrapped with wild betel leaves then grilled, spicy coconut curry sauce, kabocha, grilled okra, thai basil, warm baguette for dipping
    Paired with Barrel Burner, Cabernet Sauvignon, Paso Robles, California 2016

  • MARY’S DUCK LEG CONFIT
    jellyfish salad with sesame, rau ram, scallion, ginger, daikon, nuoc cham a l’orange
    Paired with Amalie Robert Estate, Pinot Meunier, Willamette, Oregon 2015

  • DUROC PORK
    inspired from Duong Lam village in Northern Vietnam... marinated in spiced guava leaves then grilled with local prawns, black eyed peas, pickled pearl eggplant herb sauce, chrysanthemum leaves
    Paired with Clos de Trias, Côtes du Rhône, Grenache, Syrah, France 2012

FINALE
DUO OF DESSERTS
green apple puff / valrhona chocolate cremeaux
Paired with Pineau des Charantes

$59
+ Drink pairing - $20

(V) = Vegetarian option available
Menu subject to change


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


Fête

Restaurant Week Hawaii
3 course Prix Fixe Lunch menu

STARTER:
Charred brocollini, ricotta, grilled lemon, ceci 

MAINS: (choice of)
Two lady farmer Italian sub
Peppers, onions, olives, house-made ricotta, arugula

or

Ni’ihau Lamb Sausage Cavatelli 
House-made ricotta cavatelli, fennel sa ron so ritto, olives, mint, preserved lemon 

or

Shrimp Roll
Brioche bun

or

Korean Fried Chicken
Brioche bun, garlic-sesame aioli, Asian pear slaw

DESSERT: (choice of)
Olive oil cake 
Candied calamansi, chantilly

or

House-made Sorbet/ Ice Cream 

$28


Restaurant Week Hawaii
3 course Prix Fixe Dinner menu

STARTERS: (choice of)
Mushroom Salad with poached egg
Frisée, brown butter vinagrette

or

Local Beef Tartare
Cornichon, capers, crispy shallots, quail egg, anchovy-butter toast

or

Chopped Salad Niçoise
Ahi belly confit, hard-cooked eggs, cherry tomatoes, oven-dried grape tomatoes, haricots verts, cucumber, Niçoise olives,  ngerling potatoes, anchovy-sherry vinaigrette

ENTREE: (choice of)
Pan-Seared U-10 Bristol Scallops
Lap cheong calamansi marmalade, ginger carrot purée, vichy baby carrots

or

Two lady farmer Polenta
Peppers, onions, olives, polenta, mixed cheese

or

Kunoa Steak House 
8oz flap steak, foie fondant potato , creamed greens, Maitre d butter.

DESSERT: (choice of)
Olive oil cake

or

French Apple cake

or

Pears Belle Helen

$38


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

The Street Food Hall by Michael Mina

IMG_0842.jpg

Restaurant Week Hawaii Special Offer

$10 off 7-choice Party Pass (regular $36.99)
11/9–11/18 only, Available all day

Choose from 7 stations and 2 bars to experience The Street in the best way possible! Party Pass items offered include:

  • Indie Girl: Avocado Toast with greens

  • Little Lafa: One Lafa with choice of protein

  • International Smoke: 2 BBQ ribs with coleslaw

  • Adam’s Nana Lu: Half slice pizza (pepperoni or cheese) with side Caesar salad

  • The Ramen Bar: Mini bowl ramen (choice of Shoyu, Shio or Miso)

  • Mi Almita Taqueria: One street taco (choice of protein)

  • Burger Hale: American classic slider

  • Myna Bird Bar: Pina Colada

  • Beer & Be Merry: 16oz draft beer


Hawaii's only foodie food court; the vision in the words of Chef Michael Mina:

"I created The Street to capture that sense of excitement and celebration. It’s one giant overflowing table where our family of masterful chefs create innovative cuisine with serious crave appeal. Treat yourself to a culinary journey.

Dig into a steaming bowl of ramen or a mouth-watering burger. I know it’s an experience you’ll want to share time and again.

I want The Street to be your place to gather with friends and family whether the occasion calls for a casual lunch, mid-week dinner out, or an after-hours drink. That’s right, after-hours. When the sun goes down and our lights dim, the beats go up, the drinks keep flowing, and the crowd gets louder.

Whatever you’re craving, it’s on our menu. And open seating means there’s always plenty of space for a bite of sparkling conversation with a side of savory music, and of course, some pretty superb food, too."


LOCATION/CONTACT

  • International Market Place, Street Level
    2330 Kalakaua Avenue, Honolulu, HI 96815

  • Offering validated parking

  • (808) 377-4402

  • Price range per person: $$ – $20–30

  • thestreetsocialhouse.com | Facebook | Instagram

HOURS

  • Monday–Wednesday, 8am–9pm

  • Thursday–Sunday, 8am–10pm

  • Bars open 1 hour after station closures

Flour & Barley

Restaurant Week Hawaii
Prix Fixe Menu

1st COURSE
Choose one each

Tomato Caprese
Ho Farms vine ripened tomato, fresh mozzarella, salsa verde, & balsamico

Arugula & Kale Salad
oven roasted tomato, mushrooms, artichoke, shaved parmesan, toasted pine nuts, & balsamic vinaigrette 

Meatballs
‘old school style’ beef, veal & pork with tomato sauce, & parmesan with salsa verde

2nd COURSE
Choose one each

Margherita Pizza
mozzarella & basil

Calabrese Pizza
meatball, italian sausage, prosciutto cotto, mozzarella, & chili with salsa verde

Kalua Pork Pizza
mozzarella, slow roasted pork, onion, jalapeños, roasted tomato, sweet thai chili sauce, & cilantro

Genovese Pizza
roast chicken, basil pesto, mozzarella, pecorino, asparagus, & pancetta 

Shrimp & Penne Alla Vodka
jumbo shrimp sautéed with vodka & creamy tomato sauce tossed with penne pasta & crispy basil

3rd COURSE
Choose one each

Tiramisu
mascarpone mousse layered with coffee-rum soaked ladyfingers

Cannolis
crispy pastry shells filled with a sweet ricotta-mascarpone cream, garnished with pistachios & chocolate chips

$35 per person
add wine or beer pairing – $20 per person

  • 1st: DaVinci Pinot Grigio or FB Brew

  • 2nd: Alamos Malbec or Ballast PointCalifornia Amber

  • 3rd: Pizzolato Moscato or Honolulu Beerworks South Shore Nitro Stout


Pizza pies and craft beer are what we do best! At Flour & Barley – Brick Oven Pizza you’ll find a traditional pizzeria eatery complete with Italian-American favorites to fit modern tastes.


LOCATION/CONTACT

HOURS

  • Sunday–Thursday, 11am–10pm

  • Friday–Saturday, 11am–11pm

BASALT

Restaurant Week Hawaii
Breakfast Menu

Choice of Entrée
King Salmon Eggs Benedict
English muffin, poached OK Poultry eggs, caper hollandaise, country style potatoes

OR

Pipikaula Omelet
Soy-ginger marinated beef, jack and cheddar cheeses, avocado mash, steamed white rice

Choice of Beverage
Coffee or juice
Orange, Pineapple, Pog, or Cranberry

$21
tax & gratuity not included


Restaurant Week Hawaii
Dinner Prix–Fixe Menu

Choice of soup
Lobster Bisque
Caramelized fennel, chive crème fraîche

OR

Chilled Vine Ripened Tomato
Basil, crouton

Suggested Wine Pairing: Cabernet Franc Sparkling
NV Bouvet 'Brut Rose Excellence', Loire Valley +$13

Garden Salad
Soy-shallot vinaigrette

Choice of Entrée
Braised Beef Short Rib
Truffle potatoes, root vegetable medley, red miso demi-glace

OR

Seafood Duo
Macadamia nut "Catch of the Day", Kauai prawns, olena rice, calamansi caper butter

Suggested Wine Pairing: Sangiovese Blend
2010 Paolo Bea 'Pipparello, Riserva Montefalco +$28

Choice of Dessert
Frozen Raspberry Glacée
White chocolate, fresh berries

OR

Sweetland Farm's Goat Cheese Cake
Almond-graham crust, poached pear, whiskey caramel sauce

Suggested Wine Pairing: Semillion
2014 Chateau Roumieu-Lacoste, Sauternes +$10

$45
tax & 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–1:30pm

  • Lunch: 10:30am–2:30pm

  • Dinner: 5pm–10pm