Cheesecake with strawberry or blueberry topping

Rice or Mashed Potatoes (2 Scoops)

Chicken Ceasar

Pin Builder

Tender ribeye steak cooked to your liking, served with mashed potatoes.

Ribeye Steak

Grilled fish in soft tortillas topped with cabbage slaw and lime crema.

Fish Tacos

Crisp romaine lettuce with Caesar dressing, croutons, and parmesan cheese.

Caesar Salad

Thick slices of bread dipped in egg batter and grilled, served with syrup.

French Toast

Poached eggs with Canadian bacon on an English muffin, topped with hollandaise sauce.

Eggs Benedict

Large

An Oreo cookie crust filled with coffee & chocolate ice cream with a layer of specially made “Big Island Candies” hot fudge.

Ice Cream Pie

Sundaes

With strawberry or blueberry topping

Ala Mode

Two Extra Large Eggs with: 6oz Center Cut Pork Chop

Two Extra Large Eggs with: 8oz USDA Choice New York Steak

Please ask your server for our wine list.

Wines

Wine Cooler

Import Beer

Domestic Beer

Orange Juice or Guava Juice

Milk

Hot Chocolate

Coffee, Hot Tea

In a mixing bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Mix until well combined and the mixture resembles wet sand.

Prepare the crust

Press the mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your hands to pack it tightly. Bake in a preheated oven at 325°F (163°C) for 10 minutes.

Press the crust

In a large mixing bowl, beat 4 cups of softened cream cheese until smooth. Gradually add in 1 cup of granulated sugar and continue to mix until incorporated.

Mix the filling

Add 1 teaspoon of vanilla extract, 1 cup of sour cream, 4 large eggs (one at a time), and 0.25 cups of all-purpose flour. Mix on low speed until just combined, being careful not to overmix.

Add remaining ingredients

Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven at 325°F (163°C) for 55 to 60 minutes, or until the center is set but still slightly jiggly.

Bake the cheesecake

Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours, preferably overnight.

Cool the cheesecake

In a saucepan, combine 2 cups of fresh strawberries or blueberries, 0.25 cups of granulated sugar, 1 tablespoon of lemon juice, 1 tablespoon of cornstarch, and 0.5 cups of water.

Prepare the topping

Cook over medium heat, stirring constantly until the mixture comes to a simmer. Allow it to simmer for about 5-7 minutes until the berries break down and the mixture thickens.

Cook the topping

Remove from heat and let the topping cool to room temperature. Serve over chilled cheesecake.

Cool the topping

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Vanilla extract

Sour cream

Eggs

All-purpose flour

Fresh strawberries or blueberries

Lemon juice

Cornstarch

Water

Place the long-grain rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and helps prevent stickiness.

Rinse the Rice

In a medium saucepan, bring 2 cups of water to a boil over high heat. Add 1 tsp of salt to the boiling water.

Boil Water

Add the rinsed rice to the boiling water. Stir once to prevent sticking, then reduce the heat to low, cover with a lid, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.

Cook the Rice

Remove the saucepan from heat and let it sit covered for an additional 5 minutes. Then, add 1 tablespoon of butter and fluff the rice with a fork. Serve as desired.

Fluff and Serve

Peel the potatoes and cut them into evenly sized chunks, about 1-inch thick. This will help them cook evenly.

Prepare the Potatoes

Place the potato chunks in a large pot, cover with cold water, and add 1 tsp of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Boil the Potatoes

Drain the potatoes well and return them to the pot. Add 2 tablespoons of butter, 1 cup of milk, and 0.5 tsp of black pepper. Mash until smooth and creamy, adjusting the consistency with more milk if necessary.

Drain and Mash

Transfer the mashed potatoes to a serving dish and serve hot, garnished with a pat of butter if desired.

Serve

Long-grain rice

Salt

Butter

Potatoes (Yukon Gold or Russet)

Black pepper

Grill the chicken breast until fully cooked, about 6-7 minutes on each side over medium heat. Let it rest for a few minutes, then slice it into strips.

Prepare the Chicken

In a bowl, combine mayonnaise, Dijon mustard, lemon juice, minced garlic, Worcestershire sauce, salt, and pepper. Whisk until smooth and well combined.

Make the Dressing

In a large bowl, add the chopped Romaine lettuce. Top with sliced grilled chicken, croutons, and Parmesan cheese.

Prepare the Salad

Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy your Chicken Caesar!

Combine and Serve

Romaine lettuce

Grilled chicken breast

Croutons

Parmesan cheese

Mayonnaise

Dijon mustard

Garlic clove, minced

Worcestershire sauce

Start by toasting the slices of whole grain bread to your desired level of crispiness. This will serve as the sturdy base for your pin builder.

Prepare the Base

Once the bread is toasted, evenly spread 1/4 cup of hummus on each slice of bread, ensuring the entire surface is covered.

Spread the Hummus

Wash the cherry tomatoes and slice them in half. Peel the cucumber and slice it into thin rounds. Cut the avocado in half, remove the pit, scoop out the flesh, and slice it into thin pieces.

Prepare the Vegetables

Layer the toppings on each slice of hummus-covered bread. Start with a few slices of cucumber, followed by halved cherry tomatoes, avocado slices, and a sprinkle of feta cheese.

Assemble the Toppings

Top each slice with a handful of fresh basil leaves for added flavor and color.

Add Fresh Herbs

In a small bowl, mix olive oil, balsamic vinegar, salt, and black pepper. Drizzle this dressing over the assembled pins for an extra burst of flavor.

Drizzle with Dressing

Cut the assembled pin builder into halves or quarters for easy serving. Arrange on a platter and enjoy!

Whole Grain Bread

Hummus

Cherry Tomatoes

Cucumber

Avocado

Feta Cheese

Fresh Basil

Olive Oil

Balsamic Vinegar

Black Pepper

Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and black pepper.

Season the Steak

In a large skillet, heat the olive oil over medium-high heat until hot but not smoking.

Heat the Pan

Add the ribeye steaks to the hot skillet. Sear for about 4-5 minutes on one side without moving them.

Sear the Steak

Flip the steaks and add butter, crushed garlic cloves, and fresh herbs. Cook for another 4-5 minutes for medium-rare, spooning the melted butter over the top.

Flip and Add Flavor

Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing.

Rest the Steak

Peel and chop the potatoes into even pieces. Place them in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until creamy and smooth.

Serve the mashed potatoes immediately alongside the ribeye steak.

Ribeye steak

Olive oil

Garlic cloves

Fresh rosemary or thyme

Potatoes

In a bowl, combine olive oil, lime juice, garlic powder, cumin, salt, and black pepper. Whisk until well blended. Add the fish fillets to the bowl and coat them with the marinade. Cover and refrigerate for at least 30 minutes.

Marinate the Fish

Preheat the grill to medium-high heat. Once hot, place the marinated fish fillets on the grill. Grill for about 4-5 minutes on each side or until the fish is cooked through and flaky. Remove from heat and let it rest for a few minutes before flaking the fish into bite-sized pieces.

Grill the Fish

In a large bowl, combine shredded cabbage, grated carrot, and chopped cilantro. Drizzle with lime juice and sprinkle with salt. Toss well to combine and let it sit for about 10 minutes to allow the flavors to meld.

Prepare the Slaw

In a small bowl, mix together sour cream, lime juice, garlic powder, and salt. Stir until smooth and creamy. Adjust the salt to taste.

Make the Lime Crema

Warm the corn tortillas on the grill or in a skillet until soft and pliable. To each tortilla, add a generous portion of grilled fish, top it with cabbage slaw, and drizzle with lime crema. Serve immediately with lime wedges on the side.

Assemble the Tacos

White fish fillets (e.g., tilapia, cod)

Lime juice

Garlic powder

Cumin powder

Green cabbage, shredded

Carrot, grated

Cilantro, chopped

Soft corn tortillas

Start by rinsing the romaine lettuce under cold water to remove any dirt or debris. Shake off excess water and pat dry with a paper towel. Cut the lettuce into bite-sized pieces and place it in a large salad bowl.

Wash and Chop Lettuce

Pour the Caesar dressing over the chopped romaine lettuce in the bowl. Use tongs or salad servers to gently toss the lettuce with the dressing until evenly coated.

Add Caesar Dressing

Add the croutons on top of the dressed romaine lettuce. This will give the salad a nice crunch.

Sprinkle Croutons

Sprinkle the grated Parmesan cheese evenly over the salad. You can adjust the amount of cheese according to your taste.

Add Parmesan Cheese

Finally, give the salad a gentle toss to mix in the croutons and cheese. Serve immediately for the freshest taste.

Toss and Serve

Caesar dressing

In a large mixing bowl, crack the 2 eggs and whisk them until well beaten. Add 1 cup of milk, 1 tsp of vanilla extract, 1 tsp of ground cinnamon, and a pinch of salt. Whisk until all ingredients are well combined and the mixture is smooth.

Prepare the Egg Batter

Take each slice of thick bread and dip it into the egg batter. Ensure both sides are coated evenly and allow excess batter to drip off.

Dip the Bread

In a large skillet or frying pan, heat 2 tablespoons of butter over medium heat until melted and bubbling.

Place the dipped bread slices in the hot skillet. Cook each slice for about 3-4 minutes on each side or until they are golden brown. Make sure not to overcrowd the pan; cook in batches if necessary.

Cook the French Toast

Once cooked, remove the French toast from the skillet and place them on a plate. Serve warm with maple syrup drizzled on top or on the side for dipping.

Thick slices of bread

Ground cinnamon

Maple syrup

In a double boiler or a heatproof bowl over simmering water, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and thickened.

Prepare the Hollandaise Sauce

Gradually add the melted butter to the egg mixture while continuously whisking until the sauce is thick and creamy. If it’s too thick, you can add a teaspoon of warm water to adjust the consistency. Stir in white pepper for seasoning.

Emulsify the Sauce

Split the English muffins in half and toast them until golden brown. Set aside.

Toast the English Muffins

In a skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes on each side until they are lightly browned. Remove from heat and keep warm.

Cook the Canadian Bacon

In a saucepan, bring 2 cups of water and 1 tablespoon of vinegar to a gentle simmer. Crack each egg into a small dish and then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Poach the Eggs

On each toasted English muffin half, place a slice of Canadian bacon. Top with a poached egg and generously drizzle with hollandaise sauce. Serve immediately.

Cheesecake With Strawberry Or Blueberry Topping

Rice Or Mashed Potatoes (2 Scoops)