SHRIMP TEMPURA*

SEASONAL VEGETABLES ✔

SAUTÉED GREEN BEANS

FRENCH FRIES & KG SAUCE Va

NY STRIP 12oz STEAK FRITES°*

vanilla & caramel cream, chocolate ganache, vanilla bean ice cream

DOUBLE-STACK BROWNIE

three-layer carrot cake, cream cheese frosting, caramel sauce, toasted walnut

CARROT CAKE*

SEASONAL VEGETABLES

TURMERIC RICE*

FRENCH FRIES & KG SAUCE

MAC & CHEESE

CUCUMBER SALAD

MISO WHIPPED POTATOES

yogurt-lime marinated chicken skewers, cilantro, pickled red onions, turmeric rice &

CILANTRO-LIME GRILLED CHICKEN*

White Rice

Grilled Salmon

Mini Cheeseburgers** (2)

Grilled Chicken

Chicken Tenders

Bento Box

Includes 1 Glass of Bubbles or House Wine: Chardonnay, Moscato, or Pinot Noir.

Taste of Kona

The Pancake

lemon dill cream, smoked salmon, red onion, capers, lemon slice

Smoked Salmon Flatbread

two poached eggs, smoked ham, english muffin, hollandaise, brunch potatoes, grilled asparagus

Eggs Benedict**

Rinse shrimp, pat dry thoroughly with paper towels. Make 3 shallow diagonal slits on the underside of each shrimp (toward the tail) to prevent curling; press gently to straighten. Lightly season shrimp with 1/4 tsp salt.

Prepare shrimp

Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2–3 inches (enough to fully submerge shrimp). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat as needed.

Set up frying oil

Keep all batter ingredients very cold — place the cup of sparkling water and an extra small bowl in the fridge or over an ice bath. In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 tsp baking powder and 1/2 tsp salt. In a separate small bowl lightly beat 1 large egg, then add the ice-cold sparkling water (and optional 1/4 cup club soda if using). Pour the wet into the dry and stir very briefly with chopsticks or a fork; the batter should be lumpy and slightly thin — do not overmix. If batter thickens, refrigerate briefly and add a little more cold soda/water.

Make tempura batter

Working in small batches, dip each prepared shrimp into the batter allowing excess to drip off, then carefully lower into the hot oil. Fry 3–4 shrimp at a time to avoid crowding, until light golden and crisp, about 1.5–2 minutes per batch. Turn as needed. Remove with a slotted spoon and drain on a rack or paper towels. Keep fried shrimp in a warm oven (200°F / 95°C) on a rack while frying remaining shrimp to preserve crispness.

Coat and fry shrimp

If using sushi rice: while still warm, gently fold in 2 tbsp rice vinegar, 1 tsp sugar and 1/4 tsp salt. Spread rice on a tray to cool to slightly warm. If using plain steamed short-grain rice, season lightly with rice vinegar to taste.

Prepare rice

Slice avocado into 12 uniform thin strips. Peel and cut the cucumber into 12 long thin sticks. Pat avocado dry with paper towel to remove excess moisture so it holds shape when assembling.

Prepare avocado & cucumber

Option A — Nigiri-style: Wet your hands with water mixed with a little rice vinegar. Form 12 oblong mounds of rice (about 2 tbsp rice each). Place one avocado slice and one cucumber stick on top of each rice mound, then lay a hot tempura shrimp across, pressing gently to adhere. Option B — Maki/inside-out roll: Lay a sheet of nori (shiny side down) on a bamboo mat, spread an even layer of rice leaving a 1/2-inch border, flip if you want rice outside. Place 3–4 shrimp lengthwise with avocado and cucumber, roll tightly and slice into 8 pieces. Repeat for second roll. Choose assembly method based on desired presentation.

Assemble (sushi-style or roll)

Combine 4 tsp soy sauce and 1 tsp mirin in a small bowl for a simple dipping sauce. Arrange pickled ginger, wasabi and lemon wedges on the side. Serve the shrimp tempura nigiri or rolls immediately while shrimp are hot and crispy.

Prepare dipping sauce and plate

large shrimp (16/20 size), peeled, deveined, tails on

all-purpose flour

cornstarch

ice-cold sparkling water

club soda (optional, ice-cold)

egg (large), lightly beaten

baking powder

salt

vegetable oil (for frying)

avocado, ripe but firm, sliced into 12 thin strips

English cucumber, peeled and cut into 12 thin sticks

sushi rice (cooked and seasoned) or steamed short-grain rice

rice vinegar (for seasoning rice)

sugar (for seasoning rice)

salt (for seasoning rice)

nori sheets (optional, cut to roll size)

soy sauce or tamari

mirin (optional)

pickled ginger (gari)

wasabi (or wasabi paste)

lemon wedges

Wash all vegetables thoroughly. Peel the carrots and cut on a diagonal into 1/4-inch slices (about 2 cups). Trim zucchini ends and cut into 1/2-inch half-moons (about 1 cup). Core and seed the red bell pepper, then cut into 1/2-inch strips. Trim asparagus and cut into 2-inch pieces. If baby potatoes are larger than bite-size, halve or quarter them so they are roughly the same size as other vegetables (about 1 cup). Peel and cut red onion into 1/2-inch wedges (1/2 cup). Leave cherry tomatoes whole.

Wash and cut

Preheat oven to 425°F (220°C) if roasting, or preheat a large skillet over medium-high heat if sautéing. Choose cooking method below.

In a large bowl, combine the prepared vegetables. Add 2.5 tablespoons extra-virgin olive oil, minced garlic, fresh thyme, chopped rosemary, lemon zest (reserve juice), 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Toss well so vegetables are evenly coated. (Reserve cherry tomatoes to add later so they don't burst too much.)

Toss with oil and seasonings

Spread vegetables (except cherry tomatoes) in a single layer on a rimmed baking sheet lined with parchment or a silicone mat. Make sure pieces are not overcrowded — use two sheets if needed. Roast in the preheated oven for 18 minutes, toss or flip pieces, then add cherry tomatoes to the tray and roast for an additional 7–10 minutes until vegetables are tender and have caramelized edges and potatoes are easily pierced with a fork.

Arrange and roast

Remove pan from oven. Immediately toss roasted vegetables with remaining 1/2 tablespoon olive oil (or melted butter if using), lemon juice, remaining 1/4 teaspoon salt (adjust to taste), and another grind of black pepper. Taste and adjust seasoning. Sprinkle grated parmesan if using and chopped parsley before serving.

Finish

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil plus the optional 1 tablespoon butter. Add baby potatoes and carrots and cook, stirring occasionally, until they begin to brown and are nearly tender, about 8–10 minutes. Lower heat to medium if browning too quickly.

Cook potatoes and carrots first

Push potatoes and carrots to the side. Add remaining 1.5 tablespoons olive oil to the pan, then add red onion, red bell pepper, and asparagus. Sauté for 4–5 minutes until vegetables soften and develop some color. Add zucchini and cook another 2 minutes.

Add remaining vegetables

Stir in minced garlic, thyme, rosemary, salt, pepper, and red pepper flakes (if using). Cook 30–45 seconds until fragrant. Add cherry tomatoes and stir to combine; cook another 1–2 minutes until tomatoes just start to blister.

Add aromatics and tomatoes

Remove pan from heat. Stir in lemon juice and optional grated parmesan while vegetables are hot so the cheese melts slightly. Taste and adjust seasoning. Sprinkle chopped parsley before serving.

Transfer seasonal vegetables to a serving platter or bowls. Serve warm as a side dish with roasted meat, fish, or grain bowls. Leftovers keep 3–4 days refrigerated in an airtight container and reheat gently in a skillet or oven.

carrots

zucchini

red bell pepper

asparagus (trimmed, cut into 2-inch pieces)

baby potatoes (halved if large)

red onion

cherry tomatoes

extra-virgin olive oil

unsalted butter (optional)

garlic (minced, about 2 medium cloves)

fresh thyme leaves (or 1 tsp dried thyme)

fresh rosemary (finely chopped)

lemon (zest and juice)

black pepper (freshly ground)

red pepper flakes (optional)

parmesan cheese (grated, optional)

fresh parsley (chopped)

Rinse 1 lb fresh green beans under cold water. Trim the stem ends (and tails if desired) so beans are uniform in length for even cooking.

Trim and rinse

Bring 4 cups water to a rolling boil in a large pot. Add a generous pinch of salt, then add the trimmed green beans. Blanch for 2–3 minutes until bright green and just tender-crisp.

Blanch

Immediately transfer the blanched beans to a bowl of ice and 2 cups cold water to stop cooking and preserve color. Let sit 2 minutes, then drain thoroughly and pat dry with a towel or paper towels.

Shock

Heat a large sauté pan or skillet over medium-high heat. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. Warm until butter is foaming and oil shimmers but not smoking (about 1 minute).

Heat fat

Add 2 tsp minced or thinly sliced garlic and 1 tbs finely minced shallot (if using). Sauté, stirring constantly, for 30–45 seconds until fragrant and just starting to color—do not let garlic burn.

Aromatics

Add the drained green beans to the pan in a single layer if possible. Sauté, tossing or stirring every 30 seconds, for 4–5 minutes until beans are heated through and develop light blistering or browning in spots. If beans need a little steam to finish, add 1–2 tbs water and cover for 30–45 seconds, then remove cover and continue sautéing to evaporate excess moisture.

Sauté beans

Season the beans with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 0.25 tsp red pepper flakes if using. Toss to distribute seasonings evenly.

Season

Remove the pan from the heat. Stir in 1 tsp lemon zest and 1 tsp fresh lemon juice. If using, add 2 tbs toasted or slivered almonds for crunch. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Finish with brightness and crunch

Transfer the sautéed green beans to a serving platter and serve immediately while hot and crisp-tender.

Serve

fresh green beans, trimmed

cold water (for blanching)

unsalted butter

garlic cloves, thinly sliced or minced

shallot, finely minced (optional)

kosher salt

black pepper, freshly ground

lemon zest

fresh lemon juice

red pepper flakes (optional, for heat)

toasted almonds or slivered almonds (optional)

Wash and peel the potatoes (peeling optional). Cut each potato into 1/3–1/2-inch thick sticks for classic fries. Keep cut fries in a large bowl of cold water to remove surface starch; let sit at least 30 minutes, up to 2 hours in the refrigerator.

Prep the potatoes

After soaking, drain the potatoes and rinse under cold water until water runs clear. Pat completely dry with clean kitchen towels or paper towels. Toss the dried fries with the cornstarch and 2 tablespoons cold water until evenly coated — this forms a light slurry that helps surface crisp. Spread fries on a tray in a single layer and chill in the fridge 15 minutes to help the coating set (optional but recommended).

Par-cook (optional for crispier fries)

Pour 1–1.5 cups neutral oil into a heavy-bottomed pot or deep pan with at least 2-inch depth. Clip a thermometer to the side and heat the oil to 325°F (160°C) for the first fry. If you don’t have a thermometer, heat until a small piece of potato sizzles gently but not aggressively.

Heat the oil

Working in batches (do not overcrowd), fry the fries at 325°F (160°C) for 3–4 minutes until softened and pale — they should not brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Let the fries rest 10 minutes (or refrigerate for up to 30 minutes) to cool; this step helps develop a fluffy interior.

First fry (blanch)

Raise the oil temperature to 375–380°F (190–193°C). Fry the blanched fries in batches again until golden brown and crispy, about 2–3 minutes per batch. Remove and drain on a rack or paper towels. While still hot, sprinkle with the fine sea salt, black pepper, and optional garlic powder; toss gently to coat. If using fresh parsley, sprinkle and toss lightly before serving.

Increase temperature & final fry

Transfer fries to a warmed serving plate and keep in a single layer to preserve crispness. If making ahead, keep fries in a low oven (200°F/95°C) on a rack until serving, but final fry right before serving yields best texture.

In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth.

Combine base

Whisk in the ketchup, Dijon mustard, apple cider vinegar, Worcestershire sauce, honey, and fresh lemon juice until fully incorporated.

Add flavor components

Fold in the chopped chives and parsley. Season with smoked paprika, salt, and freshly ground black pepper. Taste and adjust: add more vinegar or lemon if you want brighter acidity, more honey if you want sweeter balance, or more paprika for smokiness.

Herbs & seasoning

Cover and refrigerate the sauce at least 20 minutes to let flavors meld (overnight is fine). Serve cold or at cool room temperature alongside the hot fries for dipping.

Chill & serve

russet potatoes (medium)

neutral oil for frying (vegetable, canola, or peanut)

cold water

fine sea salt

freshly ground black pepper

optional: garlic powder

optional: fresh parsley, chopped

mayonnaise (full-fat)

plain Greek yogurt

ketchup

Dijon mustard

apple cider vinegar

Worcestershire sauce

honey

fresh chives, finely chopped

fresh parsley, finely chopped

smoked paprika

salt (to taste)

freshly ground black pepper (to taste)

Peel (optional) and cut the russet potatoes into 1/4–1/3-inch matchstick fries. Rinse in cold water until water runs clear to remove starch.

Soak the cut fries in a bowl of cold water for at least 30 minutes (or up to 2 hours) in the refrigerator; this yields crispier fries.

Pat the fries very dry with clean kitchen towels or paper towels. Any surface moisture will cause oil splatter.

Heat 2 cups of vegetable oil in a heavy pot or deep fryer to 300°F (about low-medium). Fry the potatoes in batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels.

First (blanch) fry

Let the blanched fries cool to room temperature, or refrigerate for 15–30 minutes. This step improves final crispness.

Rest

Heat remaining oil to 375–400°F. Fry the cooled fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with fine sea salt and freshly ground black pepper to taste. Keep warm in a 200°F oven if needed.

Final fry

Combine the white wine vinegar, white wine, and minced shallot in a small saucepan. Add half (1 tablespoon) of the chopped tarragon. Bring to a simmer and reduce over medium-low heat until roughly 2 tablespoons of liquid remain (about 5–7 minutes). Strain the reduction into a heatproof bowl and let it cool slightly.

Set up a double boiler (bowl over gently simmering water). Place the 3 egg yolks in the bowl with the vinegar reduction. Whisk continuously until the mixture is slightly thickened and warm (do not scramble the eggs).

Very slowly, while whisking constantly, drizzle in the warm melted butter in a thin steady stream until the sauce emulsifies and thickens to a mayonnaise-like consistency. If the sauce becomes too thick, add a teaspoon or two of warm water or a splash of lemon juice to loosen it.

Stir in the remaining chopped tarragon (and chervil if using), lemon juice, salt, and white pepper. Taste and adjust seasoning. Keep the béarnaise warm (not hot) by placing the bowl in a warm spot or over the warm double-boiler with the heat off. If it cools too much, gently rewarm while whisking; avoid overheating to prevent curdling.

Remove the NY strip from the refrigerator 30–45 minutes before cooking to bring it to near room temperature; pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Place a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl to coat.

Carefully place the steak in the skillet and sear, untouched, for 3–4 minutes until a deep brown crust forms. Flip and add the 1 tablespoon butter, smashed garlic cloves, and thyme sprigs to the pan.

Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the steak continuously (basting) for an additional 3–4 minutes for medium-rare (internal temperature ~125–130°F). Adjust time ±1–2 minutes for desired doneness: less for rare, more for medium.

Remove the steak to a cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute; during resting, the internal temp will rise a few degrees to reach target doneness.

Slice the steak against the grain if serving sliced, or serve whole. Spoon a generous portion of warm béarnaise sauce over the steak or serve the sauce on the side. Plate with fries.

Shrimp Tempura*

Seasonal Vegetables ✔

Sautéed Green Beans

French Fries & Kg Sauce Va

Ny Strip 12oz Steak Frites°*

Double-stack Brownie

Carrot Cake*

Seasonal Vegetables

Turmeric Rice*

French Fries & Kg Sauce

Mac & Cheese

Cucumber Salad

Miso Whipped Potatoes

Cilantro-lime Grilled Chicken*