Senia

Restaurant Week Hawaii menu

FIRST
Smoked Hamachi Croquette
Kusshi Oyster, Curry, Yogurt, cucumber
Salmon “Poke”

SECOND
Choice of:

Charred Cabbage
Shio Kombu, Parmesan, Green Goddess

or

Saute Foie Gras
Huckleberry, Berbere Granola, Squash (+$15)

THIRD
Smoked Potato Casoncelli
Burgundy Escargot, Madeira Garlic Butter

FOURTH
Prime Ribeye
Braised Shortrib “Chou Farci”, Parsnip Puree, Charred Onion

DESSERT
Chouquette
White Chocolate-gen matcha Chantilly, Pumpkin custard, Honeycomb

$85


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

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


Encore Saloon

Restaurant Week Hawaii Menus

$29 (1 person)
1st

Mexican Cobb Salad
butter lettuce, cherry tomatoes, avocado, cotija, bacon lardons, shallot vin

2nd
Beef Tongue
sweet potato, smoked mushroom puree, escabeche

or

Squash Blossoms with Oaxacan queso
sweet potato, smoked mushroom puree, escabeche

Dessert
Churros with Mexican chocolate


$55 (2 people)
1st

Fried Avocado
spicy slaw, pickled jalapeños, cotija, cilantro

2nd
Beef Tongue
sweet potato, smoked mushroom puree, escabeche

or

Squash Blossoms with Oaxacan queso
sweet potato, smoked mushroom puree, escabeche

Dessert
Churros with Mexican chocolate


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


LOCATION/CONTACT

HOURS

  • Monday–Saturday, 11am–10pm

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

PAI Honolulu

Prix Fixe Menu

BAY SCALLOP CRUDO
Jellyfish, cucumber, cherry tomato, ogo, yuzu tare

FOIE GRAS & BEEF TORCHON
Local greens, pickled fresno chili

SHIITAKE MUSHROOM LASAGNA
konbu mornay, pecorino, white cheddar, gruyere

STICKY CAKE
toffee caramel, tofu gelato

$55
+$25 wine pairings
Reservations not required, but highly suggested.


Chef’s Tasting Menu

$185


Welcome to PAI Honolulu. We invite you to dine with us and enjoy Chef Kevin Lee’s innovative interpretations of familiar flavors.

ho‘o • pai — to excite, encourage, inspire and rouse

At PAI, we seek to excite and rouse our guests’ appetites; to encourage our staff to excel; and to inspire those around us to appreciate and savor the feeling of community that arises from dining together. We are dedicated to using in-house made components and local ingredients whenever possible.

Established in 2017 by executive chef and owner Kevin Lee, PAI Honolulu offers a refined, yet relaxed, dining experience. Located in the Harbor Court atrium, across from the iconic Aloha Tower, the restaurant is open for lunch, happy hour and dinner. Enjoy a selection of plates to share, individual entrées, or our seasonal prix fixe or chef ’s tasting menus.


LOCATION/CONTACT

HOURS

  • Dinner: Tuesday–Saturday, 4:30pm–10pm (Last seating at 9pm)

  • Lunch: Wednesday–Friday, 11am–2pm