Freshly diced raw fish served over rice with avocado and seaweed.

Poke Bowl

Tender pork ribs smothered in our house BBQ sauce.

BBQ Ribs

Fresh Mahi Mahi grilled to perfection, served with seasonal vegetables.

Grilled Mahi Mahi

Pineapple Mojito

Mojito

Margarita

Classic cheesecake with a graham cracker crust.

Cheesecake

Steak Frites

Fresh salmon fillet grilled to perfection.

Grilled Salmon

Grilled bread topped with fresh tomatoes and basil.

Bruschetta

Garlic Bread

Maui Mojito

A refreshing blend of vodka, ginger beer, and lime.

Maui Mule

Grilled chicken marinated in our special huli huli sauce.

Huli Huli Chicken

Fresh Ahi tuna marinated in soy sauce and sesame oil.

Ahi Poke

Slow-roasted pulled pork served with cabbage.

Kalua Pork

Coconut pudding on a graham cracker crust.

Haupia Pie

Rice topped with a hamburger patty, fried egg, and brown gravy.

Loco Moco

Sauteed shrimp with garlic and lemon butter.

Garlic Shrimp

Fresh Ahi tuna with soy sauce, sesame oil, and green onions.

Hawaiian Poke

Hawaiian Fresh Burritos

Refreshing margarita blended with fresh mango.

Mango Margarita

Grilled fish served in corn tortillas with cabbage slaw and chipotle sauce.

Fish Tacos

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

Chocolate Lava Cake

In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 20 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.

Cook the Rice

Using a sharp knife, dice the fresh Ahi tuna into 1/2-inch cubes and place them in a bowl.

Dice the Tuna

Add soy sauce, sesame oil, chopped green onions, and sesame seeds to the diced tuna. Gently toss to combine and let it marinate for about 10 minutes.

Marinate the Tuna

Cut the avocado in half, remove the pit, and slice each half into thin wedges.

Slice the Avocado

Thinly slice the cucumber and radish using a sharp knife or mandoline.

Prepare the Cucumber and Radish

Cut the nori seaweed sheets into strips or squares, depending on your preference.

Cut the Nori

Scoop a serving of the cooked sushi rice into the bottom of a bowl as the base.

Layer the Rice

Top the rice with the marinated Ahi tuna.

Add the Tuna

Artfully arrange the avocado, cucumber, radish, and nori strips on top of the tuna.

Arrange the Toppings

Add pickled ginger on the side for an extra flavor boost.

Garnish

Enjoy your freshly made poke bowl immediately!

Serve

Sushi rice

Water

Fresh Ahi tuna

Soy sauce

Sesame oil

Green onions

Sesame seeds

Avocado

Nori seaweed sheets

Cucumber

Radish

Pickled ginger

Step 1: Preheat the Oven

Remove the membrane from the back of the pork ribs. Pat the ribs dry with paper towels.

Step 2: Prepare the Ribs

In a small bowl, mix together the salt, black pepper, garlic powder, and onion powder. Rub this spice mixture all over the ribs.

Step 3: Season the Ribs

In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, mustard, garlic powder, onion powder, salt, black pepper, and red pepper flakes.

Step 4: Combine Ingredients

Bring the mixture to a simmer over medium heat, stirring occasionally. Let it simmer for about 15 minutes until it thickens slightly.

Step 5: Cook the Sauce

Place the seasoned ribs on a baking sheet lined with aluminum foil. Cover the ribs with another piece of foil and bake in the preheated oven for 2.5 to 3 hours until tender.

Step 6: Bake the Ribs

Remove the ribs from the oven, discard the top layer of foil. Brush a generous amount of BBQ sauce over the ribs.

Step 7: Glaze the Ribs

Turn on the broiler and place the ribs under it for 5-7 minutes until the sauce is caramelized and sticky. Watch closely to avoid burning.

Step 8: Broil the Ribs

Let the ribs rest for a few minutes before slicing them between the bones. Serve with remaining BBQ sauce on the side.

Step 9: Slice and Serve

Pork Ribs

Salt

Black Pepper

Garlic Powder

Onion Powder

Ketchup

Apple Cider Vinegar

Brown Sugar

Worcestershire Sauce

Smoked Paprika

Mustard

Red Pepper Flakes

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, black pepper, paprika, and dried oregano until combined.

Make the Marinade

Place the Mahi Mahi fillets in a shallow dish and pour the marinade over them, ensuring they are well-coated. Cover the dish and refrigerate for 30 minutes to 1 hour.

Marinate the Fish

Preheat your grill to medium-high heat (about 400°F/200°C). If using a grill pan, heat it on the stovetop over medium-high heat.

Preheat the Grill

Remove the Mahi Mahi from the marinade and discard any remaining marinade. Place the fillets on the grill. Grill for about 4-5 minutes on each side, or until the fish flakes easily with a fork and has nice grill marks.

Grill the Fish

In a mixing bowl, combine the sliced zucchini, bell peppers, and asparagus. Drizzle with olive oil and season with salt and black pepper. Toss until the vegetables are evenly coated.

Prepare Vegetables

Place the seasoned vegetables on the grill (or in a grill basket) alongside the Mahi Mahi. Grill for about 6-8 minutes, turning occasionally, until they are tender and slightly charred.

Grill the Vegetables

Once the Mahi Mahi and vegetables are cooked, remove them from the grill and let them rest for a couple of minutes. Serve the grilled Mahi Mahi alongside the seasonal vegetables on a plate.

Plate the Dish

You can garnish the dish with fresh herbs or lemon wedges for added flavor.

Garnish (optional)

Mahi Mahi fillets

Olive oil

Lemon juice

Garlic, minced

Black pepper

Paprika

Dried oregano

Zucchini, sliced

Bell peppers, sliced

Asparagus, trimmed

In a sturdy glass or cocktail shaker, add the fresh mint leaves and the whole lime cut into wedges. Use a muddler or the back of a spoon to press down on the mint and lime to release their juices and essential oils.

Muddle the Mint and Lime

Sprinkle the granulated sugar over the muddled mint and lime. Muddle again gently to mix the sugar with the mint and lime juices.

Add Sugar

Pour in the pineapple juice and white rum. Stir the mixture well to combine all the ingredients.

Mix in Pineapple Juice and Rum

Fill the glass with ice cubes to the top.

Add Ice

Pour the club soda over the ice, filling the glass to the brim. Stir gently to combine.

Top with Club Soda

Place the pineapple slices on the rim of the glass and add a sprig of mint for an aromatic touch. Serve your Pineapple Mojito immediately.

Garnish the Drink

Fresh mint leaves

Lime

Granulated sugar

Pineapple juice

White rum

Club soda

Ice cubes

Pineapple slices

Mint sprigs

In a sturdy glass, add the fresh mint leaves and granulated sugar. Use a muddler or the back of a spoon to gently press and twist the mint leaves to release their essential oils, combining them with the sugar.

Muddle Mint and Sugar

Pour in the fresh lime juice and continue to muddle the mixture gently to combine the flavors.

Add Lime Juice

Add the white rum to the muddled mixture and stir gently to combine.

Add Rum

Fill the glass with crushed ice, leaving some space at the top.

Pour soda water over the ice until the glass is full. Stir gently to mix the ingredients together.

Top with Soda Water

Garnish the mojito with a lime wedge and a sprig of mint for added aroma and presentation.

White Rum

Fresh Mint Leaves

Fresh Lime Juice

Granulated Sugar

Soda Water

Lime Wedge

Mint Sprig

Start by preparing your glass. Rub a lime wedge around the rim of a glass, then dip the rim into salt to coat it evenly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine the tequila, triple sec, and fresh lime juice. Add ice to the shaker, filling it about halfway.

Mix the Ingredients

Seal the shaker tightly and shake vigorously for about 15 seconds until the mixture is well-chilled.

Shake Well

Strain the mixture into the prepared glass filled with fresh ice, or serve it straight up without ice if preferred.

Strain and Serve

Garnish with a lime wedge on the rim of the glass for added flavor and presentation.

Tequila

Triple Sec

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the mixture resembles wet sand.

Prepare the crust

Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and let cool.

Form the crust

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Prepare the filling

Gradually add the granulated sugar to the cream cheese, mixing until combined and smooth, about 1-2 minutes.

Add the sugar

Add sour cream and vanilla extract to the mixture. Beat on low speed until fully combined.

Incorporate the sour cream and vanilla

Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.

Add eggs

Finally, sift the all-purpose flour over the batter and mix gently until just incorporated.

Finish the batter

Pour the cheesecake filling over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.

Pour into the crust

Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Bake the cheesecake

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, before removing from the springform pan and serving.