FRIED CRAB BALLS

COCONUT CHICK DERS

KUMU NUI SHRIMP

BEACH BURGER

CRAB AND AVOCADO

CHILLED MAY MEAD KANALOA CALAMARI

HULI HULI WINGS

MOA KABOBS

ANI TUNA

KAHULA PORK NACHOS

ROAST TURKEY CLUB

TUNA SALAD MELT

BEYOND BURGER

KINI BURGER

COBB SALAD

CAESAR SALAD

SANDS SALAD

AVOCADO SALAD

KANALOA CALAMARI

Beer Battered Rockfish, French Fries, Malt Vinegar Aioli, Side of House Coleslaw

ROCKFISH & CHIPS

Shredded Chicken Breast, Gravy, Baby Carrots, Sweet Peas, Finished with a Puff Pastry Dome

CHICKEN POT PIE

Breaded Chicken Tenders, House Coleslaw, Fries

CHICKEN TENDER BASKET

Two Broiled Crab Cake, Crispy Polenta Cake, Baby Broccoli, Sweet and Spicy Tomato Jam

CRAB CAKE DINNER

Stuffed Yukon Gold and Cheddar Cheese Flour Tortilla, Pico De Gallo, Guacamole, Crema, Queso Fresco

POTATO & CHEESE FLAUTAS

Check the lump crab meat for any stray shell pieces and gently pick them out. Pat the crab meat lightly with paper towels to remove excess moisture—they should remain chunky, not puréed.

Prepare crab meat

In a medium mixing bowl, combine the crab meat, Parmesan, 1/2 cup Panko, 1/4 cup plain breadcrumbs, beaten egg, 2 tablespoons mayonnaise, 1 teaspoon Dijon, 1/2 teaspoon Worcestershire, lemon zest, lemon juice, chopped parsley, sliced green onions, Old Bay, kosher salt and black pepper.

Using a rubber spatula, fold the ingredients together gently until just combined. Take care not to break up the crab lumps too much. The mixture should hold together when pressed; if it's too loose, add up to 2 tablespoons more plain breadcrumbs or Panko, 1 tablespoon at a time.

Cover the bowl and refrigerate for 20–30 minutes to firm up the mixture. Chilling makes it easier to shape uniform balls.

Set up a breading station: place the 1/2 cup flour in a shallow bowl, beat the 2 dredging eggs in a second bowl, and place 1 cup Panko in a third shallow bowl.

Scoop about 1.5 tablespoons to 2 tablespoons of the chilled crab mixture (roughly ping-pong to walnut size) and gently roll it between your palms to form a compact ball. You should yield about 16–20 crab balls depending on size.

Lightly dust each ball with flour, shaking off excess, dip into the beaten eggs, then press into the Panko breadcrumbs to coat evenly. For a thicker crust, repeat the egg and Panko step once more.

Place the breaded crab balls on a parchment-lined tray and refrigerate for 10 minutes to help the coating set (this reduces falling-apart during frying).

Pour vegetable oil into a medium saucepan or deep skillet to a depth of about 1.5 inches (roughly 500 ml for a 10–12 inch pan). Attach a thermometer and heat the oil over medium-high heat until it reaches 175°C (350°F). If you don’t have a thermometer, test by dropping a small breadcrumb—if it sizzles and browns in about 30–40 seconds, the oil is ready.

Working in batches so you don’t overcrowd the pan, gently lower 4–6 crab balls into the hot oil with a slotted spoon. Fry, turning occasionally, until golden brown on all sides, about 3–4 minutes per batch.

Use a slotted spoon to transfer the fried crab balls to a wire rack set over a baking sheet or a paper towel-lined plate to drain. While still warm, sprinkle lightly with fine sea salt.

Repeat with remaining crab balls, allowing the oil to return to 175°C (350°F) between batches. Maintain medium-high heat but reduce if the crust is browning too quickly.

While the crab balls chill, make the remoulade: in a small bowl combine 1/2 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon Dijon mustard, 1 teaspoon minced capers, 1/2 teaspoon hot sauce, 1/2 tablespoon lemon juice, 1/4 teaspoon paprika and 1/4 teaspoon salt.

Whisk until smooth, taste and adjust seasoning (add more hot sauce for heat, more lemon for brightness). Cover and refrigerate until ready to serve.

Serve the fried crab balls hot with remoulade or your preferred dipping sauce and lemon wedges on the side.

fresh lump crab meat

freshly grated Parmesan cheese

Panko breadcrumbs

plain breadcrumbs

large egg

mayonnaise

Dijon mustard

Worcestershire sauce

lemon zest

fresh lemon juice

fresh parsley, finely chopped

green onions (scallions), finely sliced

old bay seasoning

kosher salt

freshly ground black pepper

all-purpose flour

large eggs, beaten (for dredging)

Panko breadcrumbs (for coating)

vegetable oil (for frying)

fine sea salt (for finishing)

ketchup

capers, minced

hot sauce

lemon juice

paprika (smoked or sweet)

salt

Pat the chicken thighs dry with paper towels. Trim any excess fat and cut into 1 to 1½-inch pieces. In a bowl season the chicken with kosher salt, black pepper, ground cumin, and garlic powder; toss to coat evenly.

Prepare and season

Heat a large skillet or sauté pan over medium-high heat. Add the coconut oil and swirl to coat. When the oil is hot and shimmering, add the chicken in a single layer (work in batches if needed). Sear without moving for 2–3 minutes, until the underside is golden brown. Flip and cook another 2 minutes until browned but not fully cooked through (the chicken will finish cooking in the sauce). Remove the chicken to a plate and set aside.

Reduce heat to medium. In the same skillet add the diced onion and sauté for 3–4 minutes until translucent and softened, scraping up browned bits from the pan. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Pour in the coconut milk and chicken stock (or water). Stir in lime juice, soy sauce, brown sugar, and red chili flakes. Bring the mixture to a gentle simmer.

Whisk the cornstarch with the cold tablespoon of water to make a smooth slurry. Slowly drizzle the slurry into the simmering coconut sauce while stirring. Continue to simmer 2–3 minutes until the sauce thickens slightly and becomes glossy.

Return the seared chicken pieces and any accumulated juices to the pan, submerging them in the sauce. Simmer gently for 6–8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has reduced to a coating consistency. Taste and adjust seasoning: add a pinch more salt, a squeeze of lime, or a pinch of sugar if needed.

While the chicken finishes, toast the shredded coconut in a small dry skillet over medium heat, stirring constantly for 2–3 minutes until golden and aromatic. Remove from heat to avoid burning.

Stir roughly chopped cilantro into the sauce right before serving. Spoon the coconut chicken over warmed jasmine rice. Sprinkle toasted shredded coconut over the top and garnish with extra cilantro leaves and lime wedges alongside.

Serve immediately so the sauce is warm and silky. Leftovers will keep covered in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water or coconut milk to loosen the sauce.

boneless skinless chicken thighs

black pepper

ground cumin

garlic powder

coconut oil (for searing)

unsweetened canned coconut milk

shallow-diced onion (about 1 small)

minced garlic

fresh grated ginger

lime juice

light soy sauce (or tamari)

brown sugar

red chili flakes

chicken stock or water

cornstarch

cold water (for slurry)

fresh cilantro leaves

toasted shredded coconut (unsweetened)

lime wedges

cooked jasmine rice

If not already done, peel and devein 1 lb large shrimp, leaving tails on or off per preference. Pat shrimp dry with paper towels.

Prepare Shrimp

In a medium bowl combine 3 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tbsp honey, 1 tsp sesame oil, 3 minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp crushed red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Whisk until honey dissolves.

Add the shrimp to the marinade and toss to coat. Cover and refrigerate for 15–30 minutes (no more than 45 minutes) to avoid over-marinating the shrimp.

While shrimp marinates, make the glaze: in a small bowl stir together 1 tbsp cold water and 1 tsp cornstarch until smooth to create a slurry.

In a small saucepan over medium heat melt 2 tbsp unsalted butter. Add 1 tbsp brown sugar, 1/4 cup pineapple juice and 1 tbsp rice vinegar. Stir and bring to a gentle simmer for 2 minutes to dissolve sugar.

Stir the cornstarch slurry again and whisk into the simmering sauce. Cook 1–2 minutes until sauce thickens to a glossy glaze. Remove from heat and keep warm.

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tbsp neutral oil and swirl to coat so pan is hot but not smoking.

Remove shrimp from marinade (reserve marinade). Add shrimp to the hot pan in a single layer, cooking in batches if necessary to avoid crowding. Sear shrimp 1.5–2 minutes per side until pink and opaque. Do not overcook.

If you like, pour the reserved marinade into the pan during the last 30 seconds and cook until it simmers and reduces slightly (ensure it reaches a boil for at least 1 minute since it contacted raw shrimp).

Pour the prepared pineapple-butter glaze over the cooked shrimp, toss to coat thoroughly and heat together 30–45 seconds so glaze clings to shrimp. Taste and adjust seasoning with a pinch of salt or a squeeze of lime if needed.

Transfer glazed shrimp to a serving platter over cooked jasmine rice or steamed greens (4 servings).

Garnish with thinly sliced green onions, toasted sesame seeds and optional cilantro leaves. Serve with lime wedges on the side for squeezing.

large shrimp

soy sauce (or tamari)

fresh lime juice

honey

sesame oil

garlic cloves, minced

fresh ginger, grated

crushed red pepper flakes

unsalted butter

pineapple juice

rice vinegar

cold water

green onions (scallions), thinly sliced

toasted sesame seeds

fresh cilantro leaves (optional)

cooked jasmine rice or steamed greens

neutral oil (canola, vegetable, or grapeseed)

Place the ground beef in a bowl. Add kosher salt, black pepper, garlic powder, and Worcestershire sauce. Gently mix with your hands or a fork until just combined—avoid overworking. Divide into two equal portions and form each portion into a patty about 3/4 inch thick, slightly wider than the bun (the patty will shrink as it cooks). Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Mix and form patties

Heat a cast-iron skillet or grill over medium-high heat and brush with olive oil. When very hot, place the patties on the surface. Cook for 3-4 minutes on the first side without pressing. Flip and cook for another 2-3 minutes for medium (cook longer for desired doneness). Place a slice of cheddar on each patty about 1 minute before removing from heat so the cheese melts. Transfer cooked patties to a plate and tent loosely with foil to rest for 3-4 minutes.

Cook patties

Halve and pit the avocado, scoop out the flesh and slice into 6–8 thin slices. Sprinkle the avocado with a little lime juice (about 1/2 the lime) and a pinch of salt to prevent browning. Slice the tomato into 1/4-inch thick rounds and season lightly with a pinch of salt and pepper.

Prepare avocado and tomato

If using fresh or canned pineapple rings, heat a small skillet over medium-high heat. Add pineapple rings and cook 1–2 minutes per side until golden and slightly caramelized. If you prefer, warm them on the grill alongside the patties for 1–2 minutes per side.

Caramelize or warm pineapple

Thinly slice the red onion into rings. Drain pickled jalapeños and set aside. These provide a bright, spicy counterpoint to the sweet pineapple and creamy avocado.

Slice onion and prep jalapeños

In a small bowl, combine mayonnaise (1/4 cup), ketchup (2 tbs), sriracha (1 tsp, or to taste), remaining lime juice (from the other half of the lime), and pickled jalapeños (2 tbs, finely chopped). Stir until smooth and taste; adjust heat or acidity by adding more sriracha or lime juice as desired.

Make the beach sauce

Butter the cut sides of the buns with unsalted butter. Place the buns buttered-side-down in the hot skillet or on the grill for about 1 minute until golden brown and crisp. Remove and keep warm.

Toast the buns

Spread a generous tablespoon of the beach sauce on the bottom bun. Place 1–2 butter lettuce leaves on the sauce, then add the rested cheeseburger patty. Top the patty with a warm pineapple ring, avocado slices, a tomato slice, and a few red onion rings. Add extra beach sauce on the top bun if desired. Close the burger and serve immediately.

Assemble the Beach Burger

Serve the Beach Burger hot with extra lime wedges on the side. Optionally offer additional pickled jalapeños or fries/coleslaw for a full beach-style meal.

Serve

ground beef (80/20)

olive oil (for grill/pan)

burger buns (brioche or sesame)

cheddar cheese slices

ripe avocado

fresh pineapple rings (canned or fresh)

red onion

butter lettuce leaves

tomato

sriracha (or hot sauce)

lime

pickled jalapeños

unsalted butter (for toasting buns)

If using refrigerated fresh lump crab meat, check for shells and gently pick through. Drain any excess liquid by placing crab meat in a fine-mesh sieve and gently pressing with the back of a spoon for 1–2 minutes. Transfer crab to a medium mixing bowl and fluff gently with a fork to separate lumps.

Prepare crab

Peel, halve and pit the avocados. Using a spoon, scoop the flesh out and cut into 1/2-inch dice. Immediately toss avocado pieces with 1 tablespoon of the lime juice to slow browning and set aside. Peel the cucumber (optional) and halve lengthwise, scoop seeds if watery, then dice into 1/4-inch pieces. Finely dice the red onion (about 2 tablespoons) and halve the cherry tomatoes. Roughly chop the cilantro or parsley.

Prepare produce

In a small bowl or jar combine the remaining 1 tablespoon lime juice, 2 tablespoons olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper and 1/8 teaspoon red pepper flakes (if using). Whisk (or shake in a jar) until emulsified and taste; adjust salt or acidity as needed.

Make dressing

Gently fold the drained crab, diced avocado, cucumber, cherry tomatoes, red onion and chopped cilantro into the bowl with the dressing. Mix carefully so you don't break up the crab lumps or mash the avocado. Taste and adjust seasoning — add a pinch more salt, pepper or a squeeze of lime if needed.

Combine salad

Arrange microgreens or butter lettuce leaves on four plates (about 6 leaves per plate). Spoon equal portions of the crab-and-avocado salad onto the leaves. Sprinkle toasted sesame seeds or chopped toasted almonds on top if using. Serve with lemon or lime wedges on the side.

Plate and garnish

To toast seeds or nuts: place a small nonstick skillet over medium heat, add 1/2 teaspoon olive oil and the 2 teaspoons sesame seeds or chopped almonds. Toast, stirring constantly, for 1–2 minutes until fragrant and lightly golden. Remove immediately to a small bowl to avoid burning and let cool before sprinkling over salad.

ripe avocados

small cucumber

small red onion

cherry tomatoes

fresh cilantro (or parsley)

extra-virgin olive oil

honey or agave

sea salt

red pepper flakes (optional)

microgreens or butter lettuce leaves (for serving)

lemon or lime wedges (for garnish)

toasted sesame seeds or chopped toasted almonds

olive oil (for toasting)

Rinse the calamari under cold water. Pat dry with paper towels. If whole tubes are large, slice into 1/2-inch rings; leave tentacles whole. Place calamari into a bowl large enough to hold them.

Prepare Calamari

In a separate bowl stir together ice water and kosher salt until dissolved to make a quick brine. Add the calamari to the brine and let sit for 10 minutes on ice — this firms the flesh and reduces fishiness. After 10 minutes, drain and pat dry very well.

Brine and Chill

Whisk together lemon juice, white wine vinegar, mead, honey, olive oil, and minced garlic in a small bowl. Pour over the dried calamari and toss until evenly coated. Cover and refrigerate for 20–30 minutes. The acidity from lemon and vinegar will lightly cure the calamari and impart the mead flavor.

Marinate

While the calamari chills, combine the chopped cilantro, mint, sliced scallions, grated ginger, optional shiso/basil, rice wine vinegar, soy sauce, mead, sesame oil, lime juice, sea salt, black pepper, and chopped chili in a bowl. Stir well and taste, adjusting acidity or salt as needed. The sauce should be bright, herb-forward with a hint of mead sweetness.

Make Sauce

Cover the sauce and refrigerate for at least 15 minutes to let the flavors meld.

Chill Sauce

While sauce chills, thinly slice the cucumber on a mandoline into rounds or ribbons. Arrange cucumber slices on a chilled serving platter in a single layer or slight overlap to create a bed for the calamari.

Prepare Cucumber Bed

Remove the marinated calamari from the fridge. Drain any excess liquid. Toss the calamari with about two-thirds of the herb-ginger sauce so pieces are evenly coated but not swimming. Reserve the remaining sauce for finishing.

Dress Calamari

Mound the dressed calamari gently on top of the cucumber bed. Scatter microgreens or arugula around and over the calamari for brightness and texture. Spoon the reserved herb-ginger sauce sparingly over the top for contrast.

Fried Crab Balls

Coconut Chick Ders

Kumu Nui Shrimp

Beach Burger

Crab And Avocado

Chilled May Mead Kanaloa Calamari

Huli Huli Wings

Moa Kabobs

Ani Tuna

Kahula Pork Nachos

Roast Turkey Club

Tuna Salad Melt

Beyond Burger

Kini Burger

Cobb Salad

Caesar Salad

Sands Salad

Avocado Salad

Kanaloa Calamari

Rockfish & Chips

Chicken Pot Pie

Chicken Tender Basket

Crab Cake Dinner

Potato & Cheese Flautas