Our light and fluffy Pancakes topped with Amazing Passion Fruit Sauce.

Liliko’i Pancakes

#1 – Two Pancakes, Two Eggs, and Bacon, Ham, or Sausage #2 – Honey Butter Biscuit, Two Eggs, and Bacon, Ham, or Sausage #3 – One Slice of French Toast, Two Eggs, and Bacon, Ham, or Sausage

Sunrise Breakfast

French toast sandwich with ham, bacon, fried egg, and melted Swiss cheese.

Montecristo Sandwich

Two pancakes (small-medium sized) per person, Two scrambled eggs per person, Three pieces bacon per person.

Pancake Combo

Made fresh from whole brisket with potato and green onion. Served with two eggs, rice or hash browns.

Home-made Corned Beef Hash

Smoked Ahi Spread, Mixed Greens, Cherry tomato, red cabbage, bell pepper, and boiled egg.

Smoked Ahi Salad

Beef chorizo, Okinawan sweet potato, avocado crema, and a drizzle of egg.

Local Beef Chorizo Tacos

Bacon, portuguese sausage, sausage links, or house cut ham* Served with: Two eggs, rice, hash browns, or toast

Home-Style Breakfasts

Go egg-less! Sauté the ingredients and throw it in a Hash Brown and melt it all together with cheese.

Stuffed Hash Browns

Mixed Greens, Fresh avocado slices, Cherry tomato, red cabbage, bell pepper, and boiled egg.

Avocado Salad

An island classic with our home-made beef patty served over white rice with two over-easy eggs and topped with our home-made brown gravy.

Loco Moke

Balsamic roasted portobello, zucchini, and squash with hummus and pesto.

Veggie Sandwich

Loco Moke topped with a side of corned beef hash, two eggs, fried rice, and brown gravy. A side of Portuguese Sausage is added for good measure.

Big Kat

with tomato, onion, sprouts, and tartar sauce.

Mahi Sandwich

Mickey Mouse Pancake

Sliced ribeye with onions, bell peppers, and jack cheese.

Philly Cheesesteak

Spinach, Mushroom, Tomato, White and Green Onion, and Cheese. Served with rice or hashbrowns.

Veggie

Smoked Ahi-tuna Spread, Tomato, Onion, Sprouts, and Cheese.

Smoked Ahi Melt

Served with Rice, Hash Browns, or Toast (Wheat, Sourdough, or Dark Rye).

Farm Fresh Omelets

Two slices of home-made Cinnamon bread, topped with powdered sugar & butter.

Auntie Harriet’s French Toast

Sliced Corned Beef with Swiss Sauerkraut and Thousand Island. Served on Dark Rye.

Classic Reuben

Three pieces bacon per person, Two scrambled eggs per person, Two scoops fried rice per person.

Classic Combo

In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, beat the egg and then add the milk, vanilla extract, and melted butter. Mix well.

Prepare the Batter

Pour the wet ingredients into the dry ingredients. Stir until just combined; it's okay if the batter is a little lumpy.

Combine Ingredients

Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Cook the Pancakes

For the sauce, scoop the pulp from 2-3 ripe passion fruits and mix with 1-2 tbs of sugar (to taste).

Prepare Passion Fruit Sauce

Stack the pancakes on a plate and drizzle with the passion fruit sauce. Enjoy your light and fluffy Liliko’i pancakes!

Serve

all-purpose flour

baking powder

sugar

salt

milk

vanilla extract

butter, melted

In a mixing bowl, combine flour, baking powder, sugar, and salt. In another bowl, whisk milk, eggs, and melted butter. Combine wet and dry ingredients, mix until just combined.

Prepare Pancake Batter

Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

Cook Pancakes

In a skillet, cook eggs to your desired doneness (scrambled, fried, or poached). Season with salt and pepper to taste.

Cook Eggs

In a skillet, cook bacon, ham, or sausage until crispy and cooked through.

Cook Meat

In a mixing bowl, combine flour and baking powder. Cut in butter until crumbly. Stir in milk until just combined.

Prepare Biscuit Dough

Scoop dough onto a greased baking sheet. Bake at 425°F (220°C) for 12-15 minutes until golden brown. Brush with honey butter (mix honey and melted butter).

Bake Biscuits

In a bowl, whisk together eggs, milk, and cinnamon.

Prepare French Toast Mixture

Dip bread slices in the mixture, ensuring they are well-coated. Cook in a buttered skillet over medium heat until golden brown on both sides.

Cook French Toast

eggs

butter

bacon, ham, or sausage

honey

bread slices

cinnamon

In a skillet, cook the bacon until crispy. Remove and set aside. In the same skillet, fry the eggs to your liking, seasoning with salt and pepper.

Prepare the Egg

In a shallow bowl, whisk together the milk, eggs, vanilla extract, and cinnamon.

Make the French Toast Mixture

Dip one slice of bread into the French toast mixture, ensuring both sides are coated. Place it on a skillet over medium heat. Layer with ham, bacon, fried egg, and Swiss cheese. Top with another slice of bread dipped in the mixture.

Assemble the Sandwich

Cook until the bottom slice is golden brown, about 3-4 minutes. Carefully flip and add butter to the skillet. Cook the other side until golden brown and the cheese is melted, about another 3-4 minutes.

Cook the Sandwich

Remove from the skillet, dust with powdered sugar, and serve warm.

Bread (thick slices, preferably brioche or challah)

Ham (sliced)

Bacon

Eggs

Swiss cheese (sliced)

Milk

Vanilla extract

Cinnamon

Butter

Powdered sugar (for dusting)

Salt

Pepper

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, combine the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Prepare the Pancake Batter

Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with the remaining batter.

In a bowl, whisk together the eggs, salt, and pepper. Heat a small amount of butter in a non-stick skillet over medium heat. Pour in the egg mixture and stir gently until they begin to set. Cook until the eggs are fully cooked but still soft.

Scramble the Eggs

In a separate skillet, cook the bacon over medium heat until crispy. Drain on paper towels.

Cook the Bacon

Plate two pancakes, two scrambled eggs, and three pieces of bacon per person. Enjoy your Pancake Combo!

All-purpose flour

Baking powder

Sugar

Butter, melted

Eggs (for scrambling)

Salt and pepper

In a large pot, cover the brisket with water and bring to a boil. Reduce heat and simmer for about 3 hours until tender. Once cooked, remove brisket and let cool. Reserve the broth.

Prepare the Brisket

Dice the brisket into small cubes. Peel and dice the potatoes into small cubes. Chop the green onions.

Chop the Ingredients

In a skillet, heat olive oil over medium heat. Add the diced potatoes, salt, and black pepper. Cook for about 10-12 minutes until they are golden and tender.

Cook the Potatoes

Add the diced brisket and chopped green onions to the skillet with the potatoes. Stir well and cook for an additional 5-7 minutes until heated through and slightly crispy.

Combine and Cook

In another skillet, fry the eggs to your liking (sunny-side up or over-easy).

Fry the Eggs

Divide the corned beef hash onto plates, top with fried eggs, and serve with hash browns or rice on the side.

brisket

potatoes

green onions

black pepper

olive oil

hash browns or rice

In a large bowl, combine mixed greens, cherry tomatoes, red cabbage, and bell pepper. Toss gently to mix.

Prepare the Salad Base

Flake the smoked ahi into bite-sized pieces and set aside.

Prepare the Smoked Ahi

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Prepare the Dressing

Add the flaked smoked ahi on top of the mixed greens. Drizzle the dressing over the salad and toss gently to combine.

Assemble the Salad

Slice the boiled eggs in half and place them on top of the salad for garnish.

Add Boiled Eggs

Serve immediately, enjoying the fresh flavors of the smoked ahi salad.

Smoked Ahi

Mixed Greens

Cherry Tomatoes

Red Cabbage

Bell Pepper

Boiled Eggs

Olive Oil

Lemon Juice

Black Pepper

Peel and cube the Okinawan sweet potato. Boil in salted water until tender, about 15 minutes. Drain and mash with a fork or potato masher.

Prepare the Sweet Potato

In a skillet over medium heat, cook the beef chorizo until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.

Cook the Chorizo

In a bowl, mash the avocado and mix with sour cream, lime juice, salt, and pepper until smooth and creamy.

Make the Avocado Crema

In a separate skillet, heat olive oil over medium heat. Crack the eggs into the skillet and cook to your preference (scrambled or sunny-side up).

Prepare the Eggs

In each taco shell, layer the mashed sweet potato, cooked chorizo, and top with a dollop of avocado crema. Finish with a drizzle of egg.

Assemble the Tacos

Serve the tacos warm, garnished with additional lime wedges if desired.

beef chorizo

Okinawan sweet potato

taco shells

avocado

sour cream

lime juice

pepper

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. In the same skillet, cook the Portuguese sausage and sausage links until browned. If using house cut ham, heat slices in the skillet until warmed through.

Cook the Meats

In a separate pan, melt butter over medium heat. Crack the eggs into the pan and cook to your desired doneness, seasoning with salt and pepper.

If using frozen hash browns, follow package instructions to cook. If fresh, sauté in a bit of butter until crispy and golden brown.

Heat the Hash Browns

On a plate, serve the cooked meats alongside the eggs, hash browns, and a portion of cooked rice or toast.

Assemble the Breakfast

Portuguese sausage

Sausage links

House cut ham

Cooked rice

Hash browns

Toast

In a large skillet, heat the olive oil over medium heat. Add the diced bell pepper and onion, and sauté for about 5 minutes until softened. Add the minced garlic and spinach, cooking for an additional 2-3 minutes until the spinach is wilted. Season with salt and black pepper. Remove from heat and set aside.

Sauté the Vegetables

In a separate skillet, heat a little oil over medium-high heat. Add half of the frozen hash browns, pressing them down to form a large patty. Cook for about 5-7 minutes until golden brown and crispy, then flip and cook the other side until crispy. Remove from the skillet and repeat with the remaining hash browns.

Prepare the Hash Browns

On one hash brown patty, layer half of the sautéed vegetable mixture and top with half of the cheddar cheese. Place a second hash brown on top and press down gently.

Assemble the Stuffed Hash Browns

Return the stuffed hash brown to the skillet and cook on medium heat for about 3-4 minutes until the cheese is melted and the bottom is crispy. Carefully flip the stuffed hash brown and cook for another 3-4 minutes.

Melt the Cheese

Slice the stuffed hash browns into wedges, serve hot with optional sour cream on the side.