Fluffy shaved ice topped with a variety of flavored syrups.

Hawaiian Shave Ice

Pineapple Upside Down Cake

A delicious breakfast served with a side of fresh fruit.

Duke's Beach Breakfast

Fresh Mahi Mahi grilled to perfection, served with a mango salsa.

Grilled Mahi Mahi

Grilled salmon fillet served with a side of seasonal vegetables.

Salmon Fillet

A refreshing mix of seasonal tropical fruits.

Tropical Fruit Bowl

Spicy buffalo wings served with blue cheese dressing.

Buffalo Wings

Classic spaghetti topped with a rich meat sauce.

Spaghetti Bolognese

Juicy grilled chicken breast served on a toasted bun with lettuce and tomato.

Grilled Chicken Sandwich

Smashed avocado on whole grain toast, topped with cherry tomatoes and a sprinkle of salt.

Avocado Toast

Grilled Mahi Mahi, cabbage slaw, and cilantro lime dressing.

Mahi Mahi Tacos

Choose from fish or chicken, served with cabbage slaw, spicy aioli, and mango salsa.

Tiki Tacos

Rich chocolate cake with a molten chocolate center, served with vanilla ice cream.

Chocolate Lava Cake

House made tortilla chips topped with Kalua pork, melted cheese, jalapenos, and drizzled with our house made crema.

Kalua Pork Nachos

A giant slice of chocolate and macadamia nut ice cream pie topped with hot fudge, whipped cream and toasted macadamia nuts.

Duke's Famous Hula Pie

Fried rice with chicken, shrimp, and vegetables, served in a pineapple boat.

Pineapple Fried Rice

1/2 lb. beef patty with cheese, lettuce, tomato, and onion, served with fries.

Cheeseburger

Grilled chicken marinated with our special huli huli sauce, served with rice and mac salad.

Huli Huli Chicken

Fresh Ahi tuna, sesame oil, onion, soy sauce, and seaweed salad.

Ahi Poke

Crispy coconut shrimp served with sweet chili sauce.

Coconut Shrimp

A refreshing blend of tropical fruits, coconut milk, and honey.

Tropical Smoothie

Refreshing lemonade made with fresh lemons.

Lemonade

A hearty sandwich with eggs, cheese, and your choice of bacon or sausage.

Breakfast Sandwich

French Fries

Fill a shave ice machine with ice and shave it into a fluffy mound in a serving bowl or cup.

Shave the Ice

In a saucepan, combine sugar and water. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and stir in fruit juice and food coloring. Let it cool.

Prepare the Syrup

Pour desired flavored syrup over the shaved ice. Add optional toppings like condensed milk, coconut flakes, or fresh fruit as desired.

Top the Shave Ice

Sugar

Water

Fruit Juice (e.g., cherry, pineapple, or passion fruit)

Food Coloring

Condensed Milk

Sweetened Coconut Flakes

Chopped Fresh Fruit (e.g., strawberries, mangoes)

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and sprinkle the brown sugar evenly across the bottom. Arrange the pineapple rings on top of the sugar and place a maraschino cherry in the center of each ring.

Prepare the Pan

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk.

Make the Batter

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Combine Dry Ingredients

Pour the batter over the arranged pineapple and cherries in the cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Pour and Bake

Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

Cool and Serve

unsalted butter

brown sugar

pineapple rings

maraschino cherries

all-purpose flour

granulated sugar

baking powder

salt

milk

vanilla extract

eggs

In a bowl, whisk together eggs, milk, salt, and black pepper until well combined.

Prepare the Egg Mixture

In a skillet, melt the butter over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are scrambled and cooked to your liking.

Cook the Eggs

While the eggs are cooking, toast the slices of bread until golden brown.

Toast the Bread

Plate the scrambled eggs alongside the toasted bread. Serve with a generous side of fresh fruit.

Serve the Breakfast

Eggs

Milk

Salt

Black Pepper

Butter

Sliced Bread

Fresh Fruit (Mixed Berries, Banana, etc.)

In a bowl, mix olive oil, lemon juice, garlic powder, paprika, salt, and black pepper. Coat the Mahi Mahi fillets in the marinade and let them sit for 15-30 minutes.

Marinate the Fish

Preheat the grill to medium-high heat. Place the marinated Mahi Mahi fillets on the grill and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Grill the Fish

In a bowl, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt. Mix well and adjust seasoning to taste.

Combine Ingredients

Serve the grilled Mahi Mahi topped with the fresh mango salsa. Enjoy!

Plate and Serve

Mahi Mahi fillets

Olive oil

Lemon juice

Garlic powder

Paprika

Black pepper

Mango, diced

Red onion, finely chopped

Red bell pepper, diced

Jalapeño, minced

Cilantro, chopped

Lime juice

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper. This will be used to marinate the salmon.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Salmon

Preheat the grill to medium-high heat. If using a grill pan, heat it over medium heat and lightly oil the surface.

Prepare the Grill

Remove the salmon from the marinade and place it skin-side down on the grill. Cook for 4-5 minutes on each side or until the salmon flakes easily with a fork.

Grill the Salmon

While the salmon is grilling, toss the seasonal vegetables with olive oil, salt, and pepper. Grill them for 5-7 minutes or until tender and slightly charred.

Cook the Vegetables

Plate the grilled salmon fillet alongside the seasonal vegetables. Garnish with fresh herbs.

Serve

Salmon fillet

Garlic cloves, minced

Seasonal vegetables (e.g. asparagus, bell peppers, zucchini)

Herbs (e.g. dill or parsley)

In a large mixing bowl, combine the diced pineapple, mango, kiwi slices, diced papaya, and banana slices.

Prepare the Fruits

Sprinkle the coconut flakes over the mixed fruits and drizzle with lime juice. Gently toss to combine.

Add Coconut and Lime

Transfer the tropical fruit mixture into serving bowls and garnish with fresh mint leaves. Serve immediately.

Garnish and Serve

Pineapple, diced

Kiwi, peeled and sliced

Papaya, diced

Banana, sliced

Coconut flakes, unsweetened

Mint leaves, for garnish

Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels. In a large bowl, combine the garlic powder, salt, and black pepper. Toss the wings in the spice mixture until well coated.

Prepare the Chicken Wings

Place the chicken wings on a baking sheet lined with parchment paper or aluminum foil. Bake in the preheated oven for 40-45 minutes, flipping halfway through until they are crispy and golden.

Bake the Wings

While the wings are baking, melt the butter in a saucepan over medium heat. Once melted, remove from heat and stir in the hot sauce until well combined.

Prepare Buffalo Sauce

Once the wings are done baking, remove them from the oven and transfer them to a large bowl. Pour the buffalo sauce over the wings and toss until they are evenly coated.

Coat the Wings

Serve the buffalo wings hot with blue cheese dressing and celery sticks on the side.

chicken wings

butter

hot sauce

garlic powder

black pepper

blue cheese dressing

celery sticks

In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.

Cook the Spaghetti

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.

Prepare the Bolognese Sauce

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 5-6 minutes.

Brown the Meat

Stir in the crushed tomatoes, tomato paste, red wine, dried oregano, salt, and pepper. Bring to a simmer and let cook for about 20-25 minutes, stirring occasionally.

Add the Tomatoes and Wine

Toss the cooked spaghetti with the Bolognese sauce. Serve hot, garnished with fresh basil and grated Parmesan cheese.

Combine and Serve

Spaghetti

Ground beef

Onion, chopped

Garlic, minced

Carrot, diced

Celery, diced

Canned tomatoes, crushed

Tomato paste

Red wine

Dried oregano

Fresh basil, chopped

Parmesan cheese, grated

In a bowl, mix together olive oil, lemon juice, garlic powder, salt, and black pepper.

Prepare Marinade

Add chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Marinate Chicken

Preheat Grill

Remove chicken from marinade and place on the grill. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Grill Chicken

While the chicken is grilling, lightly toast the burger buns on the grill.

Toast Buns

Wash and slice the tomato into thin slices.

Slice Tomato

Spread mayonnaise on the toasted buns, place a grilled chicken breast on each, top with lettuce and tomato slices, and close the sandwich.