LUNCH ex ecu ti ve chef Ron de Guzman s ou s chef Shane Henna j r. s ou s chef Joy Yamane pastry chef Cainan Sabey A p p e t i z e r s * F r i e d Graham Cracker Crusted, Yuzu Chili Aioli, Wasabi Cocktail Sauce, C a l a m a r i Yukari Powder, Sriracha, Shiso Leaves ~11 * K o r e a n S t y l e Furikake, Wasabi Mayonnaise ~10 Chicken Bites S h i n s a t o F a r m s P o r k with Spicy Hoisin, Cucumber Namasu, a n d L e t t u c e W r a p Lettuce, Mint, Basil ~11 S a l a d s Hirabara Baby Greens, Ho Farms Tomatoes, Haricot Verts, H o u s e S a l a d Cucumbers, Honey Balsamic Vinaigrette ~9 S TA G E * C l a s s i c Hirabara Baby Romaine, Parmesan Reggiano, C a e s a r S a l a d Garlic Croutons, Anchovy Dressing ~12 * A h i Hirabara Baby Romaine, Corn and Black Bean Relish, C h o p p e d S a l a d Haricot Verts, Grape Tomatoes, Bacon, Crumbled Bleu Cheese, Avocado, Red Wine Vinaigrette ~18 * S e a r e d A h i Mixed Greens, Cucumber Namasu, w i t h F r i e d To f u Watercress Namul, Tangy Soy Vinaigrette ~19 * B u b u A r a r e C r u s t e d Hirabara Baby Greens, Hamakua Beef Steak Tomatoes, K i n g S a l m o n S a l a d Cucumbers, Spanish Onions, Three Mustard Vinaigrette ~19 A suggested gratuity of 20% will be added to all parties of 6 or more. Please inform your Server of any possible allergies or dietary restrictions. * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. E n t r é e s * S T A G E Certified Angus Beef, Mushrooms, Avocado, Bacon, B u r g e r Swiss and Cheddar Cheeses, Spicy “Thousand Island” Sauce, (8oz) Housemade Brioche Bun, Choice of Fries or Petite Salad ~18 * S e a r e d A h i Furikake Crusted Ahi, Applewood Smoked Bacon, Hirabara “ B LT ” Baby Lettuce, Kamuela Tomato, Alfalfa Sprouts, Avocado, Spicy Mayonnaise, Bubu Arare, Choice of Fries or Petite Salad ~18 * S t e a k Sliced Ribeye, Caramelized Onions, Black Pepper Aioli, S a n d w i c h Swiss Cheese, French Bread, Choice of Fries or Petite Salad ~17 * F i s h a n d Crispy Panko Crusted Flaky Catfish, Wasabi Cole Slaw, C h i p s House Tartar Sauce, BBQ Spiced French Fries ~16 * M i s o y a k i Green Tea Soba Noodles, Kaiware Sprouts, Carrots, S a l m o n Shiitake Mushrooms, Tsuyu Sauce, Bubu Arare, Wasabi ~21 * H o m e – S t y l e Certified Ground Angus Beef, Mushroom and Onions, M e a t l o a f Brown Gravy, Truffle Oil, Mash Potato ~20 * C h i n e s e S t y l e Catch of the Day, Stir Fry Vegetables, Shiitake Mushrooms, S t e a m e d C a t c h Lup Cheong, Ginger, Shoyu, Peanut Oil, Cilantro Choice of White Rice or Brown Rice ~21 * S p i c y A h i Soy Reduction, Green Onions, Tobiko, B o w l Signature Spicy Mayonnaise, Crispy Rice Crackers, Furikake, Kaiware Sprouts, Choice of White Rice or Brown Rice ~18 * B r e a d e d Kamuela Tomato Pomodoro, Linguini Pasta, Ve a l C h o p P a s t a Basil, Parmesan Reggiano, Chili Flakes ~21 * G r i l l e d C a t c h with Stir Fry Vegetables, Togarashi–Lemon Butter Caper Sauce o f t h e D a y Choice of White Rice or Brown Rice ~21 D e s s e r t s Wa r m Graham Cracker–Oatmeal Crumble, P i n e a p p l e C r i s p Chai Tea Spiced Ice Cream, Fleur de Sel Caramel ~10 Ta h i t i a n Va n i l l a B e a n with Fresh Assorted Fruits ~9 Pa n n a C ot ta Vi e t n a m e s e S t y l e Valrhona Chocolate “Rocks”, Coconut Sorbet, C o f f e e F l a n Chocolate Sauce, Candied Hazelnuts ~10 Yu z u C r è m e B r u l é e Green Tea Crumble, Whipped Cream ~9 B l u e b e r r y A p p l e Ta r t Almond Streusel, Honey Lavender Custard ~9 H o u s e m a d e I c e C r e a m s Selection of Flavors of the Day. a n d S o r b e t s Please ask your Server ~3/scoop B r e w e d t o O r d e r H o t Te a Master Tea Blender, Byron Goo, makes these teas avaiable: by the Tea Chest Lemon–Mamaki (Herbal), Jasmine Phoenix Pearls (Green), Sencha Green Tea, Ceylon Silver Tips (Black) ~17 K o n a G e i s h a Farm Eddie Sakamoto’s 100% HOFA Organic Kona Coffee from C o f f e e Holualoa, North Kona, Hawaii. Hand Selected & Naturally Sun Dried Beans, Roasted in Small Batches to a Medium Roast. Available in a Small or Large Frenh Press ~5 / 7
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