Lunch Menu


  • House Made Soup 9
  • Sesame Soy Sprouts 3
  • Farm to High Rise Kim Chee 3
  • Poke* 16 fresh ahi, maui onion, inamona, ogo
  • Sprouted Rye & Cream Cheese 11 roasted aloun farm broccoli, maui tomato, good olive oil
  • Maui Onion Soup 9 toasted baguette, melted gruyere
  • Kalua Pig Quesadilla 14 house-made kim chee, mango chili sauce
  • Baked Macaroni & Goat Cheese 11 chia, pumpkin & sunflower seed topping
  • Garlic Butter Keahole Clams 17 maui onion garnish with dipping bread
  • Chowfun With Kauai Shrimp & Pork 16 local style with ginger, garlic, chilis
  • Tako & Country Bread 18 octopus “ala escargot” cognac garlic butter
  • Shrimp, Corn, & Mac Nut Fritters 11 roasted poblano sour cream
  • House-Made Bread Taster 4 sprouted rye, country bread, buttermilk biscuits, waimea churned butter, sea salt
  • Bag O' Biscuits 5 buttermilk just like grandma’s, waimea churned butter, sea salt

Dirt Grown Salads

  • Hirabara Farms Beets & Fennel 14 big island goat cheese, acai vinaigrette
  • Hirabara Baby Romaine Caesar 9 fried green tomato crouton
  • Roasted Cauliflower & Walnuts 12 turmeric, raisins, baby romaine, aged sherry

Add Fresh Island Fish 10

Add Grilled Chicken, Herb Marinated 9

Big Plate Salads

  • Sustainably Raised Salmon & Cashews 18 romaine & frisee, sherry soy vinaigrette, pineapple caper relish
  • Herb Grilled Chicken & Avocado 18 roasted beet, garbanzo bean & garden greens, buttermilk, dill dressing


  • House-Made Cavatelli Pasta 16 hirabara farms swiss chard, mushrooms, truffle oil, house-made ricotta
  • Big Island Grass-Fed Bistro Cheeseburger* 14 house baked bun, caramelized onions, vine ripe tomato, gruyere
  • House-Made Tortilla & Fish Taco 16 house-made tortilla, fresh avocado, roasted habanero, pineapple salsa
  • Fresh Fish & Chips 22 hapa brown ale, garlic, beef-tallow fried parmesan garlic rosemary fries
  • Pork Saimin 13 kalua pork, bok choy, sun noodles, cilantro
  • Fresh Fish Chef's Choice 19

Certified Organic products used whenever possible ~ *Consuming raw or undercooked foods may increase your risk of foodborne illness.

A 2% Kitchen Surcharge will be added to all food items & 100% distributed to kitchen staff based on hours worked.