Marinated and grilled sweet teriyaki chicken and slaw served on a toasted bun.

Teriyaki Chicken Sandwich

Same delicious flavors of our classic Big Kahuna Burger, veggie style!

Veggie Burger

Crispy panko breaded pork over rice with sweet soy.

Kids Katsu

Half pound of beef topped with charred pineapple, Swiss cheese, and bacon on a toasted bun with Hawaiian BBQ sauce.

Big Kahuna Burger

Panko fried pork dressed in spicy mayo, sweet soy, and house chili sauce.

Katsu

Battered and fried avocado spears, dressed with spicy mayo, sweet soy, and house chili sauce.

Avocado Fries

4 oz burger with your choice of Swiss, Cheddar or American cheese. Served with fries.

Kids Burger

Blackened Mahi-mahi with cabbage slaw and spicy mayo on toasted bun.

The Juicer

Layers of sweet vanilla custard, vanilla wafers, and fresh bananas, topped with whipped cream.

Banana Pudding

Panko fried pork topped with sweet soy, house chili sauce, spicy mayo and cabbage slaw all on a toasted bun.

Katsu Sandwich

Crispy coconut shrimp with sweet chili sauce.

Coconut Shrimp

Fries

Macaroni Salad

Grilled Spam, fried eggs, and spicy mayo with your choice of Swiss, Cheddar or American cheese.

Spam & Egg Sandwich

Marinated and grilled teriyaki chicken over rice.

Grilled Chicken Bowl

Mahi-Mahi

Marinated and grilled tofu with charred pineapple.

Grilled Tofu

Marinated and grilled chicken thighs with a sweet teriyaki style sauce.

Teriyaki Chicken

Crispy French Fries topped with spicy mayo, sweet soy, house chili sauce, green onion and sesame seed.

Hawaiian Style Fries

Green cabbage with shredded carrot dressed in honey ginger dressing.

Cabbage Slaw

Sticky Rice

Two beef patties over sticky rice covered in brown gravy topped with sunny side up eggs.

Loco Moco

Spam and sweet soy on sticky rice wrapped in seaweed.

Spam Musubi

Slow-roasted pork with Hawaiian BBQ sauce and slaw on toasted bun.

Kalua Pork Sandwich

In a bowl, mix soy sauce, brown sugar, ginger, and garlic. Add chicken thighs and marinate for at least 30 minutes.

Marinate the Chicken

Preheat your grill over medium heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side until cooked through. Discard the marinade.

Grill the Chicken

In a small saucepan, combine the remaining marinade with cornstarch and water. Bring to a boil, then reduce heat and simmer until thickened, about 2-3 minutes.

Make Teriyaki Sauce

In a large bowl, combine shredded cabbage, carrot, rice vinegar, and mayonnaise. Toss until well combined.

Prepare the Slaw

Place grilled chicken on toasted bun, drizzle with teriyaki sauce, top with slaw, sesame seeds, and sliced green onions. Close the sandwich and serve.

Assemble the Sandwich

boneless chicken thighs

soy sauce

brown sugar

ginger, grated

garlic, minced

cornstarch

water

green cabbage, shredded

carrot, shredded

rice vinegar

mayonnaise

toasted burger buns

sesame seeds

green onions, sliced

In a large bowl, mash the black beans with a fork until mostly smooth. Leave some chunks for texture.

Prepare the Bean Mixture

Add in the cooked quinoa, breadcrumbs, diced red bell pepper, chopped onion, minced garlic, chopped cilantro, cumin powder, chili powder, salt, and black pepper. Mix until well combined.

Combine Ingredients

Divide the mixture into four equal portions and shape each portion into a burger patty.

Form Patties

Heat olive oil in a frying pan over medium heat. Cook each patty for about 4-5 minutes on each side, or until golden brown and heated through.

Cook the Patties

Place each patty on a burger bun and top with lettuce, tomato, avocado, and any additional vegetable toppings you prefer.

Assemble the Burgers

Serve immediately with your favorite condiments and enjoy your veggie burger!

Serve

Black beans, canned

Quinoa, cooked

Breadcrumbs, whole wheat

Red bell pepper, diced

Onion, finely chopped

Garlic, minced

Cilantro, chopped

Cumin powder

Chili powder

Salt

Black pepper

Olive oil

Burger buns

Lettuce leaves

Tomato slices

Avocado slices

Vegetable toppings (optional)

Season the pork loin chops with salt and black pepper on both sides.

Prepare the Pork

Set up a breading station: Place the flour in a shallow dish, whisk the eggs in another dish, and place the panko breadcrumbs in a third dish.

Breading Setup

Dredge each pork chop in flour, dip in the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.

Bread the Pork

In a large skillet, heat the vegetable oil over medium heat. Once hot, add the breaded pork chops and fry until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Fry the Pork

In a small saucepan, combine soy sauce and honey. Heat gently until warmed through.

Make the Sauce

Serve the crispy katsu over cooked rice, drizzle with the sweet soy sauce, and garnish with sesame seeds and chopped green onions.

pork loin chops

salt

black pepper

all-purpose flour

eggs

panko breadcrumbs

vegetable oil

cooked rice

honey

green onions

In a skillet over medium heat, cook the bacon until crispy. Remove and place on paper towels to drain excess grease.

Prepare the Bacon

In the same skillet, add a little olive oil and grill the pineapple slices for about 2-3 minutes on each side until charred. Set aside.

Grill the Pineapple

In a large bowl, mix the ground beef with salt and black pepper. Divide the beef into two equal portions and form into patties, about ½ inch thick.

Form the Patties

Heat the skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness, or until desired doneness is reached.

In the last minute of cooking, top each patty with a slice of Swiss cheese and cover the skillet to melt the cheese.

Add the Cheese

On the bottom half of each toasted bun, place the cheesy patty, followed by grilled pineapple, two slices of bacon, and drizzle with Hawaiian BBQ sauce. Top with the other half of the bun.

Assemble the Burger

Serve the Big Kahuna Burger immediately with your favorite sides.

ground beef

pineapple slices

Swiss cheese slices

bacon

Hawaiian BBQ sauce

olive oil

Season the pork loin with salt and black pepper. Slice the pork into 1-inch thick cutlets.

Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Setup Breading Station

Coat each pork cutlet first in flour, then dip in the beaten eggs, and finally coat in panko breadcrumbs.

In a large skillet, heat the vegetable oil over medium-high heat. Fry the breaded pork cutlets until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Fry the Cutlets

In a small bowl, mix together mayonnaise and sriracha sauce. Adjust spice level to taste.

Make the Spicy Mayo

In another bowl, mix soy sauce, honey, and chili paste until well combined.

Prepare Sweet Soy Sauce

Serve the fried pork cutlets drizzled with spicy mayo and sweet soy sauce. Add house chili sauce on the side.

Pork loin

All-purpose flour

Eggs

Panko breadcrumbs

Vegetable oil

Cut each avocado in half, remove the pit, and scoop out the flesh. Cut the avocado flesh into spears.

Prepare the Avocados

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Whisk to combine. Gradually add cold water until the batter is smooth and thick enough to coat the avocado spears.

Make the Batter

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each avocado spear into the batter, allowing excess to drip off, and carefully place it into the hot oil. Fry in batches for about 2-3 minutes or until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Fry the Avocado Spears

Serve with spicy mayo, sweet soy sauce, and house chili sauce for dipping.

Prepare the Dipping Sauces

ripe avocados

baking powder

water (cold)

vegetable oil (for frying)

In a large bowl, mix the ground beef with salt and black pepper. Divide the mixture into four equal portions and shape them into patties, approximately 4 oz each.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they reach the desired doneness.

During the last minute of cooking, place a slice of cheese on each patty and cover to melt.

Add Cheese

Toast the burger buns if desired. Place a lettuce leaf on the bottom half of each bun, followed by the cheeseburger patty, a slice of tomato, pickles, ketchup, and mustard. Top with the other half of the bun.

Ground beef

Cheese (Swiss, Cheddar, or American)

Lettuce

Tomato

Pickles

Ketchup

Mustard

In a large bowl, combine the shredded cabbage, shredded carrot, lime juice, salt, and pepper. Toss well and set aside to marinate for about 15 minutes.

Prepare the Cabbage Slaw

In a small bowl, mix together the mayonnaise and Sriracha sauce. Adjust the spice level to taste and set aside.

Rub the mahi-mahi fillets with olive oil, Cajun seasoning, salt, and black pepper. Ensure they are evenly coated.

Prepare the Mahi-mahi

Heat a grill or skillet over medium-high heat. Cook the mahi-mahi fillets for 4-5 minutes on each side or until they are blackened and fully cooked.

Cook the Mahi-mahi

While the fish is cooking, toast the burger buns on the grill or in a toaster until golden brown.

Toast the Buns

Spread the spicy mayo on the bottom half of each toasted bun. Place a blackened mahi-mahi fillet on top, followed by a generous portion of cabbage slaw. Add the top half of the bun and serve.

Assemble the Sandwiches

Mahi-mahi fillets

Cabbage (shredded)

Carrot (shredded)

Mayonnaise

Sriracha sauce

Lime (juiced)

Cajun seasoning

In a medium saucepan over medium heat, whisk together the whole milk, granulated sugar, cornstarch, and salt until smooth. Cook, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes.

Prepare the Custard

Remove the saucepan from heat and stir in the vanilla extract and butter until the butter is melted and incorporated. Allow the custard to cool for about 10 minutes.