Buho Cocina y Cantina

RESTAURANT WEEK HAWAII SPECIAL

Vegan Tasting Menu

Course 1: Homemade Taro Chips, Salsa & Guacamole
Course 2: Truffle Elote (Corn on the cob)
Course 3: Hand-pressed Red Beet Tortilla & Persimmon Tacos
Course 4: Traditional Mole & Portobello Mushroom Steak
Course 5: Apple Banana Chocolate Mousse

$35


Recipient of the "Best Mexican Restaurant" by the  Hale Aina Awards 2016 & 2017

Inspiration meet tradition where Waikiki meets the Sky at this modern rooftop venue featuring fresh local ingredients prepared by Mexico native Chef Arturo Silva. Experience a culinary journey of traditional ingredients & cooking techniques as chef Silva prepares a inventive take on traditional Mexican cuisine. This special 5 course menu will give you a taste of Mexican cuisine at its finest.


LOCATION/CONTACT

HOURS

  • Sunday–Thursday, 11am–1am (last call 12am)

  • Friday–Saturday, 11am–2am (last call 1am)


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


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