served 5 to 9
daily bread special with extra virgin italian olive oil and balsamic vinegar 3
french onion soup 7
soup of the day cup 5 or bowl 7
ahi poke with sweet potato chips 11
peppered local beef carpaccio with horseradish cream, capers, and micro greens 10
roasted eggplant-parmesan custard and rosemary bread 10
house-cured sustainable lox salmon with dill creme fraiche and heart of palm 11
avocado and tomatoes, arugula, bacon bits, gorgonzola, and flax dressing 11
local organic greens with puna gardens heart of palm, cucumber, and tomato 7
crab cakes with local organic greens, wontons, chili aioli, and sesame dressing 14
caesar salad with blackened ahi, kekela baby romaine, and parmesan chips 13
prosciutto, gold beets, citrus, arugula, chevre cheese, red onion, and cashews 10
free-range chicken—roasted breast and black truffle stuffed thigh—with artichoke
polenta, baby green beans, truffled sweet tomatoes, and shallot beurre blanc 19
wine pairing: louis latour pinot noir
pan-roasted free-range lamb rack with sauteed spinach, parmesan risotto cake,
hamakua mushroom and rosemary lamb jus 28
wine pairing: antinori santa cristina sangiovese
barbecued ribs with cheddar-corn bread pudding and local vegetable half 16/full 20
wine pairing: terazzas de los andes malbec
hamakua mushroom pot pie—vegetarian or chicken with organic greens 12/14
wine pairing: geode chardonnay
macadamia nut-praline scallops with capellini, bacon bits, and beurre blanc 22
wine pairing: leth gruner veltliner
pan-roasted pork filet mignon and ginger-braised bacon steak with baby bok choy,
rice, and hoisin bordelaise sauce 24
wine pairing: acre merlot
crispy spanakopita with spinach and three cheeses, served with mediterranean
white bean ragout, tomato coulis, and spinach pesto puree 16
wine pairing: luna pinot grigio
fresh fish from hawaiian waters—preparation updated daily (see specials menu)
grilled kulana ribeye steak with butter asparagus, whipped potatoes, roasted garlic butter,
tomato confit, and balsamic-red wine sauce 29.5
wine pairing: silverplam cabernet sauvignon
coconut-crusted tofu with stir-fry vegetables, rice, pea shoots, sweet chili sauce 15
wine pairing: frisk riesling
hilo bay café blue bay burger and garlic fries always available 9.5
